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Greek Yogurt Protein Pancakes (10g Protein) - Fluffy, Easy, and Satisfying

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 3/4 cup plain Greek yogurt (2% or whole milk for best texture; nonfat works too)
  • 2 large eggs
  • 1/2 cup milk (dairy or unsweetened almond milk)
  • 1 cup flour (all-purpose, or half all-purpose and half white whole wheat)
  • 1 tablespoon sugar (or 1–2 teaspoons maple syrup or honey)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons butter or neutral oil (for the pan)
  • Optional add-ins: blueberries, sliced banana, mini chocolate chips, cinnamon

Method
 

  1. Whisk the wet ingredients: In a medium bowl, whisk Greek yogurt, eggs, milk, and vanilla until smooth. The mixture should be creamy with no lumps of yogurt.
  2. Combine the dry ingredients: In a separate bowl, mix flour, sugar, baking powder, baking soda, and salt. Stir to distribute the leavening evenly.
  3. Make the batter: Add the dry ingredients to the wet. Stir gently until just combined. A few small lumps are fine. If it’s too thick to scoop, add 1–2 tablespoons more milk.
  4. Rest briefly: Let the batter sit for 5 minutes. This hydrates the flour and helps the pancakes rise better.
  5. Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly coat with butter or oil. You want the surface hot enough that a drop of water sizzles, but not smoking.
  6. Cook the pancakes: Scoop about 1/4 cup batter per pancake. Spread gently into a circle if needed. Cook until bubbles form on the surface and edges look set, 2–3 minutes.
  7. Flip and finish: Carefully flip and cook another 1–2 minutes until golden and cooked through. Adjust heat if pancakes brown too quickly.
  8. Serve warm: Top with fruit, a pat of butter, and a drizzle of maple syrup or honey. Greek yogurt on top adds extra creaminess and protein.