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

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.