Greek Yogurt Protein Pancakes
Fluffy high-protein pancakes made with Greek yogurt and eggs—weekend USA breakfast without the protein-powder chalkiness. Cook until bubbles set and centers are steaming hot; leftovers reheat to 165°F.
🛒Ingredients
- 1 cup plain Greek yogurt (2% or whole)
- 2 large eggs
- 1 cup all-purpose or white whole-wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon maple syrup or sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Butter or oil for the griddle
- Toppings: berries, maple syrup, extra yogurt, nut butter
🔧Kitchen Tools Needed
- Mixing bowls
- Whisk
- Griddle or nonstick skillet
- Spatula
📝Instructions
- 1
Whisk yogurt, eggs, maple, and vanilla until smooth. Stir in flour, baking powder, baking soda, and salt just until combined (batter will be thick).
- 2
Heat a lightly greased griddle over medium. Scoop 1/4-cup portions; cook 2–3 minutes until edges look set and bubbles form.
- 3
Flip and cook 1–2 minutes more until golden and the centers are steaming hot / cooked through.
- 4
Serve with berries and maple. Refrigerate leftovers within 2 hours up to 3 days; reheat in toaster or skillet to 165°F, or freeze up to 1 month.
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
❓Frequently Asked Questions
Batter too thick?
Loosen with 1–2 tablespoons milk; thick batter makes taller cakes.
Gluten-free?
Use a 1:1 gluten-free flour blend.
Add-ins?
Fold in blueberries or mini chocolate chips after mixing.
Food safety?
Cook pancakes until centers are hot and set; chill leftovers within 2 hours; reheat to 165°F.
