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.
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
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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.
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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.
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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.
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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.
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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.
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6
Serve immediately with 1/4 cup pure maple syrup (for serving) drizzled over the top.