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Homemade Protein Pancakes With Greek Yogurt (No Blender) - Fluffy, Easy, and High-Protein

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

Ingredients
  

  • Plain Greek yogurt (2% or whole works best)
  • Eggs
  • Oat flour or quick oats (you can also use whole wheat flour)
  • Baking powder
  • Salt
  • Vanilla extract
  • Honey or maple syrup (optional, for sweetness)
  • Milk or water (as needed to thin batter)
  • Oil or butter for the pan
  • Optional add-ins: cinnamon, blueberries, banana slices, chocolate chips, chia or flax seeds

Instructions
 

  • Set up your batter bowl: In a medium bowl, whisk 3/4 cup Greek yogurt with 2 large eggs and 1 teaspoon vanilla until smooth.
  • Add dry ingredients: Stir in 3/4 cup oat flour (or finely crushed quick oats), 1 teaspoon baking powder, and a pinch of salt. Add 1–2 teaspoons honey or maple if you like a touch of sweetness.
  • Adjust consistency: The batter should be thick but scoopable. If it’s too thick, add 1–3 tablespoons milk or water, a little at a time. Aim for a slow-dropping consistency from a spoon.
  • Rest briefly: Let the batter sit 3–5 minutes so the oats hydrate and the baking powder activates. This helps with fluffiness.
  • Heat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Reduce heat slightly if your pan runs hot.
  • Cook the pancakes: Scoop 2–3 tablespoons batter per pancake for easier flipping. Cook until bubbles form on top and edges look set, 2–3 minutes. Flip and cook 1–2 minutes more.
  • Keep them tender: Don’t press down with the spatula—this squeezes out air and moisture.
  • Serve warm: Top with fresh berries, a drizzle of maple, a spoonful of yogurt, or peanut butter for extra protein.