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Greek Yogurt Protein Pancakes

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

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. 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. 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. 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. 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. 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. 6

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

Questions

Can I make Greek Yogurt Protein Pancakes dairy-free?

Yes. The dairy in this entry 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.

Can I make Greek Yogurt Protein Pancakes gluten-free?

Yes. The gluten in this entry is 1.5 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Greek Yogurt Protein Pancakes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Greek Yogurt Protein Pancakes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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