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Fluffy high-protein Greek yogurt pancakes with berries and yogurt topping

Fluffy High-Protein Greek Yogurt Pancakes

These fluffy high-protein Greek yogurt pancakes are soft, tender, and easy to make with Greek yogurt, eggs, oat flour, and simple pantry ingredients. They are perfect for a quick protein-packed breakfast, weekend pancakes, or meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American-Inspired
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • Main Ingredients
  • 1 cup oat flour
  • 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp sugar or maple syrup optional
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 1/2 cup milk
  • 1 tbsp melted butter or oil
  • 1 tsp vanilla extract
  • For Serving
  • Greek yogurt for topping
  • Fresh berries for topping
  • Maple syrup for serving
  • Butter optional

Equipment

  • 1 mixing bowls
  • 1 Whisk
  • 1 Nonstick skillet or griddle
  • 1 Spatula
  • 1 Measuring cups and spoons

Method
 

  1. In a large bowl, whisk together oat flour, all-purpose flour, baking powder, baking soda, salt, and sugar if using.
  2. In a separate bowl, whisk Greek yogurt, eggs, milk, melted butter or oil, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  4. Let the batter rest for 5 minutes so the pancakes become softer and fluffier.
  5. Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
  6. Scoop the batter onto the skillet and cook until small bubbles appear on top and the edges look set.
  7. Flip carefully and cook the second side until golden brown and cooked through.
  8. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
  9. Serve warm with Greek yogurt, fresh berries, maple syrup, or your favorite toppings.

Notes

Do not overmix the batter because this can make the pancakes dense instead of fluffy.
Use plain Greek yogurt for the best texture and balanced flavor.
The batter should be thick but scoopable. Add 1 to 2 tablespoons of milk if it feels too thick.
Cook on medium heat so the pancakes cook through without burning on the outside.
For the fluffiest texture, let the batter rest before cooking.
Leftover pancakes can be stored in an airtight container in the fridge and reheated for a quick breakfast.
Nutrition is an estimate and may vary based on the exact yogurt, flour, milk, toppings, and serving size used.