Protein Power Pancakes (Printer-Friendly)

Fluffy pancakes packed with Greek yogurt and protein powder for a filling breakfast.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup plain Greek yogurt
02 - 2 large eggs
03 - 1/4 cup milk, dairy or unsweetened non-dairy
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1 cup oat flour or rolled oats blended to fine powder
06 - 1 scoop vanilla or unflavored protein powder
07 - 2 teaspoons baking powder
08 - 1/4 teaspoon salt
09 - 1 tablespoon sweetener of choice, honey, maple syrup, or sugar optional

→ For Cooking

10 - Butter or oil for greasing the pan

# Direction Steps:

01 - In a large mixing bowl, whisk together the Greek yogurt, eggs, milk, and vanilla extract until smooth and well combined.
02 - In a separate bowl, combine oat flour, protein powder, baking powder, salt, and sweetener if using.
03 - Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix to maintain fluffy texture.
04 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes, or until small bubbles form on the surface and edges appear set.
06 - Flip the pancakes and cook for another 1 to 2 minutes, until golden brown and cooked through.
07 - Repeat with remaining batter, greasing the pan as necessary. Serve warm with desired toppings.

# Expert Advice:

01 -
  • These pancakes actually keep you satisfied until lunch, not hungry an hour later like regular ones.
  • You can make them in under 30 minutes without feeling like you're prepping a complicated meal.
  • They taste indulgent enough for weekend mornings but nutritious enough to eat guilt-free on busy weekdays.
02 -
  • Overmixing the batter is the number one way to ruin these—that thick, stretchy gluten development is what makes pancakes tough, so mix just until combined and walk away.
  • Greek yogurt brands vary wildly in thickness, so if your batter looks more like soup than pancake batter, you might need to add an extra tablespoon or two of oat flour to get the right consistency.
03 -
  • Don't watch the pancakes obsessively while they cook—they need that uninterrupted time on the heat to develop a golden exterior and set properly inside.
  • If you want extra fluffiness, separate the egg whites from yolks, beat the whites until foamy, and fold them in gently as your last step before cooking.
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