High Protein Fluffy Greek Yogurt Pancakes
These High Protein Fluffy Greek Yogurt Pancakes are thick, golden, and incredibly light, with Greek yogurt and eggs delivering a serious protein boost. Ready in about 35 minutes, they are perfect for a nourishing breakfast that actually keeps you full. Simple pantry ingredients, no special equipment needed, and genuinely better than anything from a box.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Non-stick skillet or griddle
- Spatula
- Whisk
- 1/4 cup measuring cup
Ingredients
- 1 cup Greek yogurt full-fat or 2%, plain
- 2 large eggs
- 1/2 cup milk dairy or non-dairy
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup optional
- 1 cup all-purpose flour or whole wheat flour
- 2 teaspoons baking powder fresh for best results
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon butter or neutral oil for the pan
Instructions
- In a large mixing bowl, whisk together the Greek yogurt, eggs, milk, vanilla extract, and honey or maple syrup until completely smooth and well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Pour the dry ingredients into the wet ingredients and fold gently with a spatula until just combined. A few small lumps in the batter are fine and expected. Do not overmix or the pancakes will turn out dense and tough.
- Let the batter rest for 3 to 5 minutes while you preheat your skillet or griddle over medium heat. Add a small pat of butter or a light coating of oil and allow it to melt and coat the surface evenly.
- Pour approximately 1/4 cup of batter per pancake onto the heated surface, leaving space between each one. Cook for 2 to 3 minutes until bubbles form across the surface and the edges appear set and slightly matte.
- Flip each pancake once and cook for a further 1 to 2 minutes until the underside is golden brown. Avoid pressing down on the pancakes after flipping to preserve their fluffy texture.
- Transfer finished pancakes to a plate and tent loosely with foil, or keep them in a 200°F (95°C) oven while you cook the remaining batter. Serve warm with maple syrup, fresh fruit, or your favorite toppings.
Notes
For the fluffiest results, use full-fat Greek yogurt and make sure your baking powder is fresh. Do not overmix the batter. A few lumps are your friend. Leftover pancakes can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in a toaster or microwave. For an extra protein boost, stir one scoop of vanilla or unflavored protein powder into the dry ingredients, reducing the flour by the same amount.