Fluffy Protein Pancakes with Greek Yogurt
Light, fluffy protein pancakes made with just three simple ingredients: protein powder, Greek yogurt, and eggs. Perfect for a quick, nutritious breakfast or brunch.
- Prep Time: 5 minutes (plus optional 5 minutes resting time)
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings (about 8-12 pancakes) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (90-100g) vanilla protein powder (whey or plant-based)
- 1 cup (240ml) plain Greek yogurt (full-fat or 2%)
- 2 large eggs (room temperature)
- Optional: cinnamon, nutmeg, vanilla extract, fresh berries, sliced bananas, pure maple syrup, nut butter, chopped nuts
Instructions
- Gather your ingredients: Measure 1 cup (90-100g) of vanilla protein powder, 1 cup (240ml) of plain Greek yogurt, and 2 large eggs (room temperature).
- In a medium bowl, crack the eggs and whisk gently until combined. Add the Greek yogurt and mix until smooth. Stir in the protein powder until you have a thick but scoopable batter. If too thick, add a splash of milk; if too thin, sprinkle in a bit more protein powder.
- Heat a non-stick skillet or griddle over medium-low heat for about 3 minutes. Add a small amount of coconut oil or butter to lightly coat the surface.
- Spoon about 1/4 cup (60 ml) of batter per pancake onto the pan. Cook slowly over medium-low heat for 3-4 minutes until bubbles form on the surface and edges look set.
- Flip gently using a thin spatula and cook for another 2-3 minutes until golden brown and cooked through. Pancakes should spring back lightly when touched.
- Serve warm immediately or keep warm in a low oven (around 200°F / 95°C) while finishing the batch.
Notes
Use room temperature eggs for better batter consistency. Do not overmix the batter; a few lumps are fine for fluffiness. Cook on medium-low heat to avoid burning and ensure even cooking. Flip pancakes only once for best texture. Letting the batter rest for 5 minutes can improve softness. Use a flexible, thin spatula for easy flipping.
Nutrition
- Serving Size: About 2-3 pancakes p
- Calories: 275
- Sugar: 5
- Sodium: 150
- Fat: 7
- Saturated Fat: 2
- Carbohydrates: 14
- Fiber: 1
- Protein: 27
Keywords: protein pancakes, Greek yogurt pancakes, healthy breakfast, easy pancakes, high protein breakfast, fluffy pancakes, quick breakfast