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Fluffy Greek Yogurt Protein Pancakes - Light, High-Protein, and Easy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

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.