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Stack of easy fluffy protein pancakes topped with Greek yogurt, blueberries, and maple syrup

Easy Protein Pancakes with Greek Yogurt (Beginner-Friendly)

A beginner-friendly recipe for easy protein pancakes with Greek yogurt. Soft, fluffy, satisfying, and simple enough for weekday breakfasts or weekly meal prep.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 3
Course: Breakfast
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup plain Greek yogurt
  • 2 large eggs
  • 1/2 cup milk (dairy or unsweetened plant milk)
  • 1 maple syrup (or honey)
  • 1 vanilla extract
  • 1 all-purpose flour (or oat flour)
  • 1/2 baking powder
  • 1/2 ground cinnamon
  • 1/4 salt
  • 1 neutral oil or butter (for cooking)

Equipment

  • Nonstick skillet or griddle
  • Mixing bowl
  • Whisk
  • Spatula
  • 1/4 measuring scoop

Method
 

  1. Step 1: In a medium bowl, whisk together the Greek yogurt, eggs, milk, maple syrup, and vanilla until mostly smooth.
  2. Step 2: Add the flour, baking powder, cinnamon, and salt. Fold gently with a spatula until just combined (do not overmix).
  3. Step 3: Let the batter rest for 5 minutes so the flour hydrates and thickens slightly.
  4. Step 4: Heat a lightly greased nonstick skillet or griddle over medium to medium-low heat.
  5. Step 5: Scoop about 1/4 cup of batter per pancake onto the pan. Cook until bubbles form on top and edges look set (about 2 to 3 minutes).
  6. Step 6: Flip gently and cook the other side for another 1 to 2 minutes until golden brown and cooked through.
  7. Step 7: Serve warm with fresh berries, a dollop of Greek yogurt, or maple syrup.

Notes

• Batter Texture: If the batter feels too thick after resting for 5 minutes, gently stir in 1 tablespoon of milk at a time.
• Heat Control: Cook on medium-low heat. High heat can brown the outside too fast before the fluffy center cooks through.
• Meal Prep & Storage: Allow pancakes to cool completely. Store in an airtight container with parchment between layers in the fridge for 3–4 days, or freeze for up to 2 months. Reheat in a toaster, skillet, or microwave.