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Ultimate Fluffy High-Protein Greek Yogurt Pancakes (No Protein Powder Needed)

A stack of three thick, golden-brown greek yogurt pancakes served on a light ceramic plate.
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Make light, airy, and protein-packed Greek yogurt pancakes from scratch. This easy recipe delivers tender, fluffy stacks in under 20 minutes, perfect for a quick, healthy breakfast.

Ingredients

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  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 1/2 cup milk (any kind)
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter or oil, plus more for the griddle

Instructions

  1. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. Mix wet ingredients: In a separate large bowl, whisk the egg until slightly frothy. Add the Greek yogurt, milk, sugar, and vanilla extract. Whisk until the mixture is mostly smooth.
  3. Combine batters: Pour the dry ingredients into the wet ingredients. Gently fold the mixture together using a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough pancakes.
  4. Add fat: Gently fold in the 2 tablespoons of melted butter or oil.
  5. Heat griddle: Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with butter or oil. The griddle is ready when a drop of water sizzles immediately.
  6. Cook pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown, about 1 to 2 minutes more.
  7. Serve: Serve immediately with your preferred toppings like fresh fruit or maple syrup.

Notes

  • For extra fluffiness, let the batter rest for 5 minutes before cooking.
  • If you prefer a slightly tangier flavor, use plain Greek yogurt without added sweeteners.
  • These pancakes freeze well. Cool completely, then stack with parchment paper between layers and store in a freezer-safe bag for up to one month. Reheat in a toaster or oven.

Nutrition

Find it online: https://dishicious.com/greek-yogurt-pancakes-high-protein-breakfast/