Whisk dry ingredients. In a large bowl, combine flour, protein powder, sugar, baking powder, baking soda, and salt. Break up any clumps, especially in the protein powder.

Mix wet ingredients. In a separate bowl, whisk egg, milk, yogurt, oil, and vanilla until smooth.

Combine gently. Pour wet into dry and stir with a spatula until just combined. The batter should be thick but scoopable. If it’s paste-like, add 1–2 tablespoons more milk.

Let it rest. Set the batter aside for 5–8 minutes. This hydrates the flour and activates the leaveners for better rise.

Heat the pan. Warm a nonstick skillet or griddle over medium to medium-low heat. Lightly grease with oil or butter. You want a steady sizzle, not smoke.

Cook the pancakes. Scoop 1/4 cup portions onto the pan. If using mix-ins, sprinkle them on top now. Cook until the edges look set and bubbles form across the surface, 2–3 minutes.

Flip once. Turn gently and cook another 1–2 minutes until puffed and cooked through. Adjust heat as needed to prevent over-browning.

Serve warm. Stack with a pat of butter, warm berries, yogurt, or a drizzle of maple syrup. For extra protein, add a spoonful of nut butter.