Protein Power Pancakes (Printable)

Fluffy, protein-packed pancakes made with Greek yogurt and oat flour for a satisfying, energizing 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

→ For Cooking

10 - Butter or oil for greasing the pan

# How To Make:

01 - In a large bowl, whisk together Greek yogurt, eggs, milk, and vanilla extract until smooth.
02 - In a separate bowl, combine oat flour, protein powder, baking powder, salt, and sweetener.
03 - Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
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 the 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 preferred toppings.

# Expert Advice:

01 -
  • These actually keep you full until lunch, which is a small miracle for a pancake breakfast.
  • They're deceptively simple to make—seriously, the whole thing takes less time than scrolling through your phone.
  • The texture is fluffy and tender in a way that feels fancy but requires zero fancy technique.
  • You can have them on the table in 25 minutes flat, weekday morning vibes included.
02 -
  • Don't overmix the batter—I learned this when my first batch came out like rubber, and now I stir just enough to see the dry ingredients disappear into the wet.
  • Medium heat is genuinely the sweet spot; I turned up the heat once to speed things along and ended up with burnt outsides and raw centers.
  • Greek yogurt batter is slightly thicker than regular pancake batter, which is exactly what you want—it keeps the pancakes sturdy and fluffy.
03 -
  • Make a double batch and freeze the extras between parchment paper—they reheat in the toaster and taste nearly identical to fresh.
  • If your batter seems too thick, add a splash more milk one tablespoon at a time; if it's too thin, whisk in a tablespoon of oat flour.
  • Let the skillet heat fully before the first pancake or they'll stick no matter how much butter you use.
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