Protein Pancakes With Greek Yogurt

Name: Protein Pancakes With Greek Yogurt
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 2
Ingredients: 1 cup whole wheat flour; 1 cup Greek yogurt; 2 large eggs; 1 tablespoon honey; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup almond milk (or any milk of choice); Cooking spray or butter for cooking

Highlighted under: Fresh Living Plates

I absolutely love starting my day with these Protein Pancakes With Greek Yogurt. They’re not just any pancakes; they are fluffy, filling, and packed with protein that keeps me energized throughout the morning. Using Greek yogurt as a base not only adds moisture but also a tangy flavor that perfectly complements the sweetness of the maple syrup. I can whip these up in less than 30 minutes, making them a quick and nutritious option for busy mornings. Trust me, once you try them, they’ll become your go-to breakfast treat!

Created by

Ottilie James

Last updated on 2026-02-01T22:45:35.857Z

When I first tried making pancakes with Greek yogurt, I was astounded by how simple yet transformative it was! The yogurt not only increases the protein content but also gives the pancakes a wonderfully fluffy texture. I experimented with various types of flour, and I found that whole wheat flour adds a great nutty flavor while keeping them nutritious.

Another key tip I discovered was to let the batter rest for a few minutes before cooking. This allows the gluten to relax and results in even fluffier pancakes. I love topping these with fresh berries and a drizzle of honey for a breakfast that's both delicious and satisfying!

Why You'll Love This Recipe
High in protein to help fuel your day
Fluffy, satisfying texture that rivals traditional pancakes
Quick and easy to prepare, perfect for busy mornings

Choosing The Right Ingredients

When making Protein Pancakes With Greek Yogurt, the ingredient choice significantly impacts texture and flavor. Whole wheat flour is essential not just for its nutritional benefits but also for a nutty taste that balances the pancakes' sweetness. If you're looking for a gluten-free option, almond flour makes a suitable substitute, but you may need to adjust liquids slightly as it absorbs moisture differently.

Greek yogurt is the secret weapon in this recipe. It contributes not only to the protein content but also maintains moisture, yielding fluffy pancakes. If you're out of Greek yogurt, a thick plant-based yogurt could work, though the tanginess may slightly differ. Alternatively, for a lactose-free version, dairy-free yogurt can also provide the same creamy texture while catering to dietary preferences.

Cooking Tips for Perfect Pancakes

The cooking temperature can be the difference between perfect pancakes and burnt ones. To achieve fluffy, golden pancakes, preheat your skillet over medium heat, which typically falls around 350°F (175°C). If you're unsure, sprinkle a few drops of water on the skillet; they should dance and evaporate quickly if it's at the right temperature. Adjust the heat as necessary to avoid overcooking.

When pouring the batter, use about 1/4 cup for each pancake. This ensures even cooking and helps maintain uniform size. Watch for bubbles forming on the pancake's surface, which is a visual cue that it’s time to flip. If you flip too early, the inside may be undercooked; if you flip too late, the pancakes can dry out. Aim for a light golden brown; this usually takes about 3-4 minutes on the first side and 2-3 minutes on the second.

Ingredients

Gather the following ingredients to make these delicious protein-packed pancakes.

Ingredients

1 cup whole wheat flour
1 cup Greek yogurt
2 large eggs
1 tablespoon honey
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup almond milk (or any milk of choice)
Cooking spray or butter for cooking

Make sure to have all ingredients at room temperature for best results.

Instructions

Follow these simple steps to whip up your protein pancakes!

Make the Batter

In a mixing bowl, combine the whole wheat flour, baking powder, baking soda, and salt. In another bowl, whisk together the Greek yogurt, eggs, honey, and almond milk. Gradually add the dry ingredients to the wet mixture until just combined; don't overmix.

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and spray with cooking spray or a little butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 3-4 minutes. Flip and cook for an additional 2-3 minutes until golden brown.

Serve and Enjoy

Serve the pancakes warm topped with your favorite fruits, a drizzle of honey, or maple syrup. Enjoy your protein-packed breakfast!

Feel free to double the recipe and enjoy leftovers throughout the week!

Pro Tips

These pancakes freeze well, so make a big batch and store them in the freezer. Just reheat in the toaster or microwave when you're ready to enjoy. You can also add chocolate chips or nuts to the batter for extra flavor and texture.

Serving Suggestions

These Protein Pancakes are wonderfully versatile, making them perfect for a variety of toppings. Fresh fruits like blueberries, sliced bananas, or strawberries not only enhance flavor but also add nutritional value and a pop of color. For an extra treat, consider adding a dollop of whipped cream or a smear of nut butter to balance the sweetness of maple syrup.

You can also experiment with different spices and extracts in your batter. A pinch of cinnamon or a splash of vanilla extract can elevate the flavor profile without adding extra calories. If you’re in the mood for something a little different, try adding dark chocolate chips or chopped nuts for texture and richness.

Make-Ahead & Storage Tips

If you're short on time during the week, you can prepare the batter the night before. Simply whisk together the dry ingredients in one bowl and the wet in another. Mix them together in the morning for a quick breakfast. Alternatively, the cooked pancakes can be stored in the fridge for up to 3 days or frozen for up to a month. Just ensure they are layered with parchment paper to prevent sticking.

When reheating, place frozen pancakes in a toaster or microwave, but avoid the skillet if possible; direct heat can make them dry. In the microwave, cover with a damp paper towel to retain moisture, heating in 30-second intervals until heated through. Warmed pancakes can be enjoyed with toppings of your choice, making busy mornings much more manageable.

Questions About Recipes

→ Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt can be used, but the pancakes may not be as thick and fluffy.

→ Are these pancakes gluten-free?

You can make them gluten-free by using a gluten-free flour blend.

→ Can I substitute eggs in this recipe?

Yes, you can use flax eggs or any egg substitute suitable for your diet.

→ How do I store leftover pancakes?

Store them in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage.