Greek Yogurt Protein Pancakes

Name: Greek Yogurt Protein Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup plain full-fat Greek yogurt; 4 large eggs; 1.5 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 cup whole milk; 1 tsp pure vanilla extract; 2 tbsp granulated sugar; 1/2 tsp salt; 2 tbsp unsalted butter (for the pan); 1/4 cup pure maple syrup (for serving)

Thick, fluffy pancakes boosted with Greek yogurt for a protein punch that keeps you full all morning. The yogurt adds a subtle tang and tender crumb that makes these taste indulgent while delivering real nutritional value.

30 minEasyServes 4350 cal/serving

AmericanBreakfastStovetopHigh ProteinVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

1 cup plain full-fat Greek yogurt
4 large eggs
1.5 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 cup whole milk
1 tsp pure vanilla extract
2 tbsp granulated sugar
1/2 tsp salt
2 tbsp unsalted butter (for the pan)
1/4 cup pure maple syrup (for serving)

Instructions

1

In a large bowl, whisk together 1 cup plain full-fat Greek yogurt, 4 large eggs, 1/2 cup whole milk, and 1 tsp pure vanilla extract until smooth.
2

In a separate bowl, whisk together 1.5 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 2 tbsp granulated sugar, and 1/2 tsp salt.
3

Pour the dry ingredients into the wet ingredients and stir gently until just combined. A few lumps are fine; do not overmix or the pancakes will be tough. Let the batter rest for 5 minutes.
4

Heat a griddle or large non-stick skillet over medium heat and add a small portion of 2 tbsp unsalted butter (for the pan). When the butter stops foaming, ladle about 1/4 cup of batter per pancake onto the griddle.
5

Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes until the second side is golden. Repeat with remaining batter, adding more butter as needed.
6

Serve immediately with 1/4 cup pure maple syrup (for serving) drizzled over the top.

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Questions

Why rest the batter for Greek Yogurt Protein Pancakes?

Step 3 reads: "Let the batter rest for 5 minutes." The pause in step 3 lets the flour hydrate fully and the bubbles settle, which gives a more tender, even result.

What can I use instead of Greek yogurt in Greek Yogurt Protein Pancakes?

The entry for Greek Yogurt Protein Pancakes calls for 1 cup plain full-fat Greek yogurt. In its place: Sour cream, measure for measure, or regular yogurt strained for an hour.

Can I make Greek Yogurt Protein Pancakes dairy-free?

Yes. The dairy in Greek Yogurt Protein Pancakes is 1 cup plain full-fat Greek yogurt, 1/2 cup whole milk, 2 tbsp unsalted butter (for the pan). Swap the yogurt for an unsweetened coconut or soy yogurt; the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Is Greek Yogurt Protein Pancakes vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup plain full-fat Greek yogurt, 1/2 cup whole milk, 2 tbsp unsalted butter (for the pan) and 4 large eggs. For fully plant-based entries, see the vegan breakfast collection.

Does Greek Yogurt Protein Pancakes contain eggs?

Yes: 4 large eggs. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Greek Yogurt Protein Pancakes?

One serving (the recipe makes 4) is about 350 calories, with 14 g protein, 48 g carbohydrate and 10 g fat, plus 1 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

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