Print

High Protein Pancake Recipe with Greek Yogurt

High Protein Pancake Recipe with Greek Yogurt
Print Recipe

These thick and fluffy Greek yogurt pancakes deliver over 20 grams of protein per serving without any protein powder. The tangy yogurt and a hint of vanilla create a rich batter that cooks up golden-brown on the griddle with a tender, moist crumb.

Ingredients

Scale
  • 1 cup full-fat Greek yogurt (227g, about 20g protein)
  • 1 cup rolled oats (90g, not instant)
  • 2 large eggs (12g protein total)
  • 1 medium banana, ripe, mashed (about 120g)
  • 1/4 cup whole milk (60ml)
  • 1 tablespoon honey (21g)
  • 1 teaspoon vanilla extract (5ml)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • Butter or neutral oil for the pan

Instructions

  1. In a blender, combine the rolled oats, full-fat Greek yogurt, eggs, mashed banana, whole milk, honey, and vanilla extract. Add the baking powder, baking soda, and kosher salt. Blend on high speed for 30 seconds until the batter is completely smooth and no oat flecks remain. The mixture will be thick and slightly bubbly. Let the batter sit for 5 minutes so the oats can fully hydrate and the leavening can activate; this ensures tenderness and rise.
  2. Meanwhile, heat a large nonstick skillet or griddle over medium heat. Test the temperature by flicking a drop of water onto the surface — it should sizzle and evaporate quickly. Add a teaspoon of butter or a thin coating of neutral oil and swirl to cover the pan. If using butter, wait until it foams and the foam subsides, then proceed.
  3. Using a 1/3 cup measure, scoop the batter and pour it onto the hot pan without spreading. You should hear a gentle sizzle. Cook 2 to 3 pancakes at a time, leaving at least 2 inches of space between them for even cooking.
  4. Cook the first side for 3 to 4 minutes, or until the edges look dry, small bubbles appear across the surface, and the bottom is deep golden brown. Do not flip too early or the pancakes may deflate.
  5. Slide a thin spatula under each pancake and flip in one confident motion. Cook the second side for 2 to 3 minutes, until golden brown and the center springs back lightly when pressed. The internal temperature should be at least 165°F/74°C for food safety, though visual cues are adequate for this egg- and dairy-based batter.
  6. Transfer finished pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter or oil to the pan between batches if needed. Total yield should be 8 pancakes (4 servings of 2 pancakes each).
  7. Serve immediately with your choice of toppings: a drizzle of maple syrup, extra Greek yogurt, fresh berries, or sliced banana. For extra protein, top with a dollop of additional Greek yogurt or a side of scrambled eggs.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze: layer pancakes between sheets of parchment paper in a zip-top freezer bag; freeze for up to 3 months. Reheat in a toaster, or in a 350°F/177°C oven for 5-8 minutes until hot and crisp-edged. Alternatively, microwave on high for 30-45 seconds, though texture will be softer. For a dairy-free option, substitute Greek yogurt with an equal amount of cottage cheese (still high protein) and use a neutral plant-based milk such as unsweetened almond milk.

Nutrition

Keywords: high protein pancakes, Greek yogurt pancakes, healthy pancakes, high protein breakfast, Greek yogurt recipe, fluffy pancakes, breakfast recipe, stovetop pancakes, kid-friendly breakfast, easy protein breakfast

Find it online: https://thehighproteinrecipes.com/high-protein-pancake-recipe-with-greek-yogurt/