Protein Pancakes With Greek Yogurt

Name: Protein Pancakes With Greek Yogurt
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 pancakes
Ingredients: 1 cup rolled oats; 1/2 cup Greek yogurt; 1/2 cup milk (or any plant-based milk); 2 large eggs; 1 tbsp honey or maple syrup; 1 tsp baking powder; 1/2 tsp vanilla extract; Pinch of salt

Highlighted under: Easy Food Favorites

I love starting my day with a hearty breakfast, and these protein pancakes with Greek yogurt have become my go-to choice. They’re not only fluffy and delicious but also packed with protein that keeps me energized for hours. I usually whip these up on weekends, taking advantage of the extra time to savor each bite. Topped with fresh berries or a drizzle of honey, these pancakes make breakfast feel indulgent without compromising on nutrition. If you love pancakes as much as I do, you’ll definitely want to give this recipe a try!

Created by

Marina Lowe

Last updated on 2026-02-01T18:37:35.962Z

When I first tried making protein pancakes, I was skeptical if they could ever match the fluffiness of traditional pancakes. To my surprise, the Greek yogurt made a world of difference, adding creaminess while boosting the protein content. Combining it with oats instead of flour also provided a wonderful texture and a nice nutty flavor. This method really works wonders for brunch gatherings, as I can whip up a batch quickly while impressing my guests with a unique twist on the classic pancake.

Another tip I learned along the way is to let the batter rest for a few minutes before cooking. This allows the oats to soak up the liquid and results in thicker, fluffier pancakes that don't fall apart on the skillet. Plus, you can easily customize the recipe with your favorite add-ins like nuts or chocolate chips — a little treat that elevates breakfast without the guilt!

Why You'll Love These Pancakes
High in protein for an energizing start to your day
Creamy texture from Greek yogurt that keeps them moist
Customizable with your favorite toppings or mix-ins

Understanding the Ingredients

Each ingredient in these protein pancakes plays a crucial role in creating a delicious and nutritious breakfast. The rolled oats serve as the base, providing fiber and helping to create a satisfying texture. When blended, they integrate smoothly into the batter, giving the pancakes a hearty but light quality that pairs perfectly with the Greek yogurt. Greek yogurt not only adds moisture but also boosts the protein content, making these pancakes a filling choice that supports sustained energy throughout the day.

The choice of milk can also affect the outcome of your pancakes. While regular dairy milk works wonderfully, using almond or oat milk can add a subtle flavor twist. Just be aware that non-dairy options may alter the pancakes' overall texture slightly; aim for a milk with a creamy consistency for the best results. Remember that the eggs are essential for binding the ingredients together, so don't skip them unless you're opting for a vegan substitute like flaxseed meal mixed with water.

Cooking Techniques for Perfect Pancakes

Cooking these pancakes requires a keen eye on your skillet temperature. If the heat is too high, the outside may brown too quickly while leaving the inside undercooked. A medium heat setting is ideal; look for small bubbles forming on the surface of the pancake before flipping. This is a key visual cue indicating that the batter is cooking through properly. Avoid pressing down on the pancakes with your spatula; a light touch allows them to maintain their fluffy texture.

If you notice that your batter is thicker than expected after resting, simply add a tablespoon of milk at a time until it reaches a pourable consistency. This makes it easier to achieve evenly sized pancakes. It's also a good idea to test with a small amount of batter first to ensure the cooking time is accurate and the pancakes come out golden brown and fluffy.

Ingredients

Pancake Ingredients

1 cup rolled oats
1/2 cup Greek yogurt
1/2 cup milk (or any plant-based milk)
2 large eggs
1 tbsp honey or maple syrup
1 tsp baking powder
1/2 tsp vanilla extract
Pinch of salt

Instructions

Prepare the Batter

In a blender, combine the rolled oats, Greek yogurt, milk, eggs, honey (or maple syrup), baking powder, vanilla extract, and salt. Blend until smooth and let the batter rest for at least 5 minutes.

Cook the Pancakes

Heat a non-stick skillet or pan over medium heat. Once hot, pour 1/4 cup of the batter into the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 2-3 minutes on the other side until golden brown.

Serve and Enjoy

Serve your protein pancakes warm, topped with fresh berries, extra Greek yogurt, or a drizzle of honey. Enjoy your delicious and nutritious breakfast!

Pro Tips

For added flavor, try incorporating spices like cinnamon or nutmeg into the batter. You can also substitute one egg for a ripe mashed banana for a sweet twist on the flavor.

Serving Suggestions

These protein pancakes are versatile and can be topped with a variety of ingredients to suit your taste. Fresh berries are a natural choice; their tartness pairs nicely with the sweetness of the pancakes and the richness of the yogurt. Additionally, consider nuts or seeds for added crunch and protein. If you're feeling indulgent, a dollop of almond butter or a sprinkle of cinnamon can elevate the flavors further, creating a balance between health and indulgence.

For a special twist, try incorporating flavored Greek yogurt into the batter for an unexpected hint of sweetness and complexity. Varieties like honey or vanilla can add a delightful dimension without the need for excess sugar. You could even experiment with spices like nutmeg or ginger for a seasonal flavor profile.

Storage and Make-Ahead Tips

If you want to enjoy these pancakes throughout the week, consider making a larger batch. Once cooled, they can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the toaster or microwave to restore their fluffy texture; just be cautious not to overcook them during reheating. You can also freeze leftover pancakes by laying them flat in a single layer on a baking sheet until solid. Then transfer them to a freezer-safe bag for up to two months.

When storing or freezing, adding parchment paper between pancakes can prevent them from sticking together. This way, you can easily grab a couple for a quick breakfast or brunch option. Making a big batch in advance is an excellent time-saver for busy mornings, ensuring you're always ready for a nutritious start to your day.

Questions About Recipes

→ Can I make these pancakes gluten-free?

Yes! Substitute the rolled oats with certified gluten-free oats.

→ Can I prepare the batter in advance?

Absolutely! You can prepare the batter a few hours ahead and store it in the refrigerator. Just give it a quick stir before cooking.

→ How can I store leftover pancakes?

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

→ What can I use instead of Greek yogurt?

You can use any plain yogurt or cottage cheese as a substitute, adjusting the liquid in the recipe as needed.