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Protein Greek yogurt pancakes with berries and yogurt topping

Protein Greek Yogurt Pancakes

These protein Greek yogurt pancakes are soft, fluffy, and easy to make with Greek yogurt, eggs, oats, and simple pantry ingredients. They are perfect for a quick high-protein 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: 285
Ingredients Equipment Method Notes

Ingredients
  

  • Dry 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 tsp cinnamon optional
  • Wet Ingredients
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 1/2 cup milk
  • 2 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • 1 tbsp melted butter or oil
  • For Cooking and Serving
  • Butter or oil for the pan
  • Greek yogurt for topping
  • Fresh berries for topping
  • Maple syrup for serving

Equipment

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

Method
 

  1. In a large bowl, whisk together oat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon.
  2. In a separate bowl, whisk Greek yogurt, eggs, milk, maple syrup, vanilla extract, and melted butter or oil until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  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. Pour small portions of batter onto the skillet and cook until bubbles appear on top and the edges look set.
  7. Flip carefully and cook the other 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, and maple syrup.

Notes

Do not overmix the batter because this can make the pancakes dense.
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.
Use plain Greek yogurt for the best texture and balanced flavor.
Leftover pancakes can be stored in an airtight container in the fridge and reheated for breakfast meal prep.
Nutrition is an estimate and may vary based on the exact yogurt, flour, milk, toppings, and serving size used.