Easy Protein Pancakes Stuffed With Greek Yogurt & Berries

These pancakes are light, fluffy, and secretly loaded with protein. They’re the kind of breakfast that feels like a treat but keeps you full and focused. The creamy Greek yogurt center adds a cool contrast, and the juicy berries burst with sweetness in every bite.

If you’re short on time, don’t worry—this recipe comes together fast and uses basic ingredients you probably have. It’s an easy win for busy mornings, post-workout meals, or weekend brunch.

What Makes This Recipe So Good

• High-protein and filling: Greek yogurt and protein powder keep you satisfied longer.
• Simple pantry staples: Oats, eggs, milk—nothing fancy or hard to find.
• Great texture: Fluffy pancakes with a creamy, tangy center and bursts of berry flavor.
• Quick to make: Batter blends in minutes, and the pancakes cook fast.
• Customizable: Use your favorite berries, or swap in different flavors of yogurt or protein.

What You’ll Need

• 1 cup rolled oats (or oat flour)
• 1 medium ripe banana (or 2 tablespoons honey/maple syrup if you prefer non-banana)
• 2 large eggs
• 1/2 cup milk of choice (dairy or almond/soy/oat)
• 1 scoop vanilla whey or plant-based protein powder (about 25–30g)
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1 teaspoon vanilla extract
• 1 cup Greek yogurt (plain or vanilla), for filling
• 1 cup mixed berries (fresh or thawed frozen), plus extra for topping
• 1–2 teaspoons neutral oil or butter, for the pan
• Optional: 1–2 teaspoons sweetener for the batter if not using banana

Step-by-Step Instructions

1. Blend the batter: Add oats, banana, eggs, milk, protein powder, baking powder, cinnamon, salt, and vanilla to a blender. Blend until smooth and slightly thick.

   Let it rest 2–3 minutes to hydrate.

2. Prep the filling: Stir the Greek yogurt in a bowl until creamy. Gently fold in berries. If using frozen berries, pat them dry to reduce excess moisture.
3. Heat the pan: Warm a nonstick skillet or griddle over medium heat.

   Add a light coat of oil or butter.

4. Pour the base: Spoon about 2 tablespoons of batter per pancake onto the pan. Spread slightly to form small circles, about 3–4 inches wide.
5. Add the filling: Place 1 tablespoon of the yogurt-berry mixture in the center of each pancake round.
6. Seal the pancake: Top with another tablespoon or two of batter, covering the filling completely. Smooth gently with the back of the spoon.
7. Cook until set: When bubbles form and the edges look set (about 2–3 minutes), flip carefully.

   Cook another 1–2 minutes until golden and cooked through.

8. Serve warm: Top with extra berries, a drizzle of honey or maple syrup, and a spoonful of yogurt if you like.

Keeping It Fresh

• Fridge: Store cooked pancakes in an airtight container for up to 3 days. Reheat gently in a skillet or toaster oven.
• Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen on low heat.
• Yogurt tip: If you plan to freeze, consider stuffing with berries only and adding yogurt after reheating to keep it creamy.

Benefits of This Recipe

• Protein-packed: Supports satiety and muscle recovery.
• Balanced nutrition: Carbs from oats, protein from yogurt and powder, and fiber from berries.
• Lower in added sugar: Natural sweetness from banana and berries.
• Gluten-friendly: Use certified gluten-free oats if needed.

What Not to Do

• Don’t use high heat: It will brown fast on the outside and stay raw around the filling.
• Don’t overfill: Too much yogurt will leak and make flipping messy.

  Stick to about 1 tablespoon per pancake.

• Don’t skip resting the batter: A short rest helps the oats hydrate and the pancakes hold together.
• Don’t flip too early: Wait for visible bubbles and dry edges to avoid tearing.

Variations You Can Try

• Lemon blueberry: Add 1 teaspoon lemon zest to the batter and use blueberries inside.
• Chocolate chip: Fold a few mini chocolate chips into the top batter layer and use vanilla yogurt inside.
• Strawberry cheesecake: Mix a touch of light cream cheese with the yogurt and use sliced strawberries.
• Cinnamon roll: Add extra cinnamon to the batter and swirl a little maple-cinnamon mixture on top.
• Nut butter boost: Drizzle warm almond or peanut butter over the finished pancakes for extra richness.

FAQ

Can I make these without a blender?

Yes. Use oat flour instead of rolled oats and whisk the batter in a bowl until smooth. Mash the banana well if using.

What protein powder works best?

Whey blends usually give the fluffiest texture.

Plant-based powders work too but may need an extra splash of milk to keep the batter pourable.

How do I keep them from sticking?

Use a good nonstick skillet, preheat properly, and add a thin layer of oil or butter. Avoid flipping too soon.

Can I use frozen berries?

Absolutely. Thaw and pat dry first to prevent excess moisture in the filling and batter.

How can I make them dairy-free?

Use a plant-based protein powder, non-dairy milk, and a thick dairy-free yogurt alternative like coconut or almond yogurt.

Wrapping Up

These easy protein pancakes are a reliable go-to for busy mornings and weekend treats alike.

They’re soft, satisfying, and packed with flavor from the creamy yogurt and fresh berries. Keep a batch in the fridge or freezer, and you’ll always have a wholesome breakfast ready to go. Simple, tasty, and balanced—what more do you need?

Easy Protein Pancakes Stuffed With Greek Yogurt & Berries - A Simple, Satisfying Breakfast

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• 1 cup rolled oats (or oat flour)
• 1 medium ripe banana (or 2 tablespoons honey/maple syrup if you prefer non-banana)
• 2 large eggs
• 1/2 cup milk of choice (dairy or almond/soy/oat)
• 1 scoop vanilla whey or plant-based protein powder (about 25–30g)
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1 teaspoon vanilla extract
• 1 cup Greek yogurt (plain or vanilla), for filling
• 1 cup mixed berries (fresh or thawed frozen), plus extra for topping
• 1–2 teaspoons neutral oil or butter, for the pan
• Optional: 1–2 teaspoons sweetener for the batter if not using banana

Instructions

 

• Blend the batter: Add oats, banana, eggs, milk, protein powder, baking powder, cinnamon, salt, and vanilla to a blender. Blend until smooth and slightly thick.Let it rest 2–3 minutes to hydrate.
• Prep the filling: Stir the Greek yogurt in a bowl until creamy. Gently fold in berries. If using frozen berries, pat them dry to reduce excess moisture.
• Heat the pan: Warm a nonstick skillet or griddle over medium heat.Add a light coat of oil or butter.
• Pour the base: Spoon about 2 tablespoons of batter per pancake onto the pan. Spread slightly to form small circles, about 3–4 inches wide.
• Add the filling: Place 1 tablespoon of the yogurt-berry mixture in the center of each pancake round.
• Seal the pancake: Top with another tablespoon or two of batter, covering the filling completely. Smooth gently with the back of the spoon.
• Cook until set: When bubbles form and the edges look set (about 2–3 minutes), flip carefully.Cook another 1–2 minutes until golden and cooked through.
• Serve warm: Top with extra berries, a drizzle of honey or maple syrup, and a spoonful of yogurt if you like.