These pancakes are soft, thick, and satisfying without feeling heavy. Greek yogurt gives them a protein boost and a tender texture, while a little baking powder keeps them fluffy. They cook up golden in minutes and taste just like classic pancakes, with a clean ingredient list you can feel good about.
Perfect for busy mornings, post-workout brunch, or a cozy weekend stack with berries and maple syrup.
What Makes This Special
- High in protein: Greek yogurt and eggs add natural protein—no chalky protein powder needed.
- Fluffy texture: The yogurt’s creaminess and baking powder create lift without dryness.
- Simple ingredients: Pantry basics come together fast for a reliable, delicious stack.
- Balanced sweetness: Lightly sweetened so you can add syrup, fruit, or nut butter as you like.
- Kid-friendly and meal-prep friendly: Batter mixes quickly, and leftovers reheat well.
Shopping List
- 1 cup plain Greek yogurt (2% or whole milk works best)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or honey (optional for a lightly sweet batter)
- 3/4 cup all-purpose flour (or white whole wheat for extra fiber)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 2–4 tablespoons milk (as needed to thin batter)
- Butter, ghee, or oil for the pan
- Optional add-ins: blueberries, mini chocolate chips, cinnamon, lemon zest
Step-by-Step Instructions
- Whisk the wet ingredients: In a medium bowl, whisk Greek yogurt, eggs, vanilla, and maple syrup until smooth.
- Combine the dry ingredients: In a separate bowl, mix flour, baking powder, baking soda, and salt.
- Bring it together: Add dry ingredients to wet and stir gently until just combined. If the batter is very thick, add milk 1 tablespoon at a time. Aim for a thick but spoonable batter.
- Rest the batter: Let it sit for 5 minutes.This helps the flour hydrate and boosts fluffiness.
- Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Portion and cook: Scoop about 1/4 cup batter per pancake. If using add-ins, sprinkle them on top now.Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip and finish: Turn carefully and cook 1–2 more minutes until golden and cooked through. Reduce heat slightly if they brown too fast.
- Serve warm: Top with fresh berries, a pat of butter, maple syrup, or a dollop of yogurt and a drizzle of honey.
Storage Instructions
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Lay pancakes on a sheet pan to freeze, then transfer to a freezer bag for up to 2 months. Separate layers with parchment to prevent sticking.
- Reheat: Toast in a toaster, warm in a skillet over low heat, or microwave in 15–20 second bursts until heated through.
Why This is Good for You
- Protein-rich: Greek yogurt and eggs support muscle repair and keep you full longer.
- Balanced carbs and fats: Provides steady energy without a sugar crash.
- Customizable nutrients: Add berries for antioxidants, chia for fiber, or nuts for healthy fats.
What Not to Do
- Don’t overmix: Stir until the flour just disappears.Overmixing leads to dense, tough pancakes.
- Don’t cook on high heat: A medium heat prevents burning before the centers cook through.
- Don’t skip the rest: A short 5-minute rest improves texture and rise.
- Don’t use fat-free yogurt: It can make the batter gummy. Use 2% or whole milk yogurt for best results.
Recipe Variations
- Lemon Blueberry: Add 1 teaspoon lemon zest and 1/2 cup fresh or frozen blueberries.
- Cinnamon Banana:</-strong> Mash 1 small ripe banana into the wet ingredients and add 1/2 teaspoon cinnamon.
- Chocolate Chip: Fold in 1/4 cup mini chocolate chips; serve with a light dusting of cocoa.
- Whole Grain: Use white whole wheat flour and a splash more milk for a hearty texture.
- Extra Protein:</-strong> Stir in 1 tablespoon nut butter or 1–2 tablespoons finely ground almond flour. If using protein powder, add 1–2 tablespoons and increase milk as needed.
FAQ
Can I make the batter ahead of time?
Yes, but for best rise, cook within 30 minutes.
If you must prep ahead, refrigerate up to 12 hours and stir in a splash of milk before cooking.
What if I only have fat-free Greek yogurt?
It will work, but the pancakes may be less tender. Add 1 tablespoon melted butter or oil to the batter to improve texture.
How do I know when to flip?
Look for small bubbles across the surface and slightly dry edges. The underside should be golden when you peek with a spatula.
Can I make them gluten-free?
Yes.
Use a 1:1 gluten-free all-purpose flour blend. You may need an extra tablespoon of milk for the right consistency.
Why are my pancakes gummy inside?
The heat is likely too high or the batter too thick. Lower the heat and thin the batter with a little milk.
Make sure you’re not overmixing.
In Conclusion
Fluffy Greek Yogurt Protein Pancakes deliver the best of both worlds: a soft, café-style stack with impressive staying power. They’re simple to make, easy to customize, and perfect for weekdays or a slow Sunday morning. Keep this recipe in your back pocket for a reliable, feel-good breakfast that tastes like a treat and fuels your day.
Fluffy Greek Yogurt Protein Pancakes - Light, High-Protein, and Easy
Ingredients
- 1 cup plain Greek yogurt (2% or whole milk works best)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or honey (optional for a lightly sweet batter)
- 3/4 cup all-purpose flour (or white whole wheat for extra fiber)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 2–4 tablespoons milk (as needed to thin batter)
- Butter, ghee, or oil for the pan
- Optional add-ins: blueberries, mini chocolate chips, cinnamon, lemon zest
Instructions
- Whisk the wet ingredients: In a medium bowl, whisk Greek yogurt, eggs, vanilla, and maple syrup until smooth.
- Combine the dry ingredients: In a separate bowl, mix flour, baking powder, baking soda, and salt.
- Bring it together: Add dry ingredients to wet and stir gently until just combined. If the batter is very thick, add milk 1 tablespoon at a time. Aim for a thick but spoonable batter.
- Rest the batter: Let it sit for 5 minutes.This helps the flour hydrate and boosts fluffiness.
- Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Portion and cook: Scoop about 1/4 cup batter per pancake. If using add-ins, sprinkle them on top now.Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip and finish: Turn carefully and cook 1–2 more minutes until golden and cooked through. Reduce heat slightly if they brown too fast.
- Serve warm: Top with fresh berries, a pat of butter, maple syrup, or a dollop of yogurt and a drizzle of honey.
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