Fluffy Protein Pancakes (Easy Greek Yogurt Recipe)

Stack of fluffy protein pancakes topped with fresh berries and maple syrup on a white plate

Fluffy Protein Pancakes (Easy Greek Yogurt Recipe)

These fluffy protein pancakes come together in just 25 minutes with one bowl and simple pantry staples. Packed with 25 grams of protein per serving, they're perfect for busy mornings, post-workout breakfasts and freezer-friendly meal prep.

Prep Time 10

Cook Time 15

Total Time 25

Calories 315kcal

Ingredients

For the dry mix

1 cup all-purpose flour 120 g, spooned and leveled
60 grams vanilla whey protein powder about 2 scoops, weighed
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon granulated sugar optional

For the wet mix

1 cup plain Greek yogurt 240 g, low-fat or whole milk
3/4 cup milk 180 ml, any kind, plus more to thin
2 large eggs room temperature
1 teaspoon vanilla extract
1 tablespoon unsalted butter melted and slightly cooled, plus extra for the pan

Instructions

Whisk the Dry Ingredients: In a large bowl, whisk the flour, protein powder, baking powder, salt and sugar for 30 seconds until no clumps of powder remain.
Mix the Wet Ingredients: In a second bowl, whisk the yogurt, milk, eggs, vanilla and cooled melted butter until completely smooth with no streaks of egg white.
Combine and Rest: Fold the wet mixture into the dry until just combined, leaving a few small lumps. Rest the batter 5 minutes until thick but pourable, adding 1 to 2 tablespoons of milk if stiff.
Heat the Pan: Warm a nonstick skillet or griddle over medium-low heat for 2 to 3 minutes and brush lightly with butter. A drop of water should sizzle and dance.
Cook the First Side: Scoop 1/4 cup of batter per pancake and cook 2 to 3 minutes, until bubbles form on top and the edges look set.
Flip and Finish: Flip and cook 1 to 2 minutes more until golden brown and springy. Keep finished pancakes on a wire rack in a 200°F (95°C) oven while you cook the rest.

Notes

Weigh the protein powder: Scoop sizes vary, and too much powder is the number one cause of dry pancakes.

Don’t overmix: Stop stirring once the flour streaks disappear to keep the pancakes tender instead of rubbery.

Fix the consistency: If the batter is too thick to spread, stir in milk 1 tablespoon at a time until it falls from the spoon in a slow ribbon.

Serving: Top with Greek yogurt, fresh berries and maple syrup, or serve with eggs for a savory plate.

Refrigeration: Store cooled pancakes in an airtight container for up to 3 days.

Freezing: Yes, freeze for up to 2 months with parchment between layers so they don’t stick together.

Reheating: Toast from frozen for 2 to 3 minutes, or microwave for 30 to 45 seconds until hot.