Fluffy Greek Yogurt Protein Pancakes
These fluffy Greek yogurt protein pancakes are a quick and easy 5-ingredient breakfast that balances light fluffiness with a slight tang from Greek yogurt, perfect for a nourishing and satisfying start to your day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (240 ml) plain Greek yogurt (full-fat or low-fat)
- 2 large eggs, room temperature
- 1 cup (90 grams) rolled oats (ground into oat flour)
- 1 teaspoon (4 grams) baking powder
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Grind the oats: Place 1 cup (90 grams) of rolled oats into your blender or food processor. Pulse until you get a fine oat flour, about 30 seconds.
- Mix wet ingredients: In a medium bowl, whisk together 1 cup (240 ml) plain Greek yogurt, 2 large eggs, and 1 teaspoon (5 ml) vanilla extract until smooth and creamy, about 1-2 minutes.
- Combine dry ingredients: Add the oat flour and 1 teaspoon (4 grams) baking powder to the wet mixture. Stir gently until just combined. If batter is too thick, add a splash of milk (dairy or plant-based) one tablespoon at a time.
- Rest the batter: Let the batter sit for 5 minutes to allow oats to absorb moisture.
- Heat the pan: Place a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Once hot, reduce heat to medium-low.
- Cook the pancakes: Pour about 1/4 cup (60 ml) of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form and edges look set. Flip carefully and cook for another 2 minutes until golden and cooked through.
- Serve warm: Stack the pancakes and enjoy immediately with your favorite toppings.
Notes
Do not overmix the batter to avoid tough pancakes. Let the batter rest for 5 minutes for fluffier texture. Use medium-low heat to prevent burning. If batter is too runny, pancakes will spread thin; if too thick, they won’t cook through evenly. For dairy-free, substitute Greek yogurt with thick coconut yogurt and eggs with flax eggs.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180200
- Sugar: 34
- Sodium: 150200
- Fat: 57
- Saturated Fat: 1.52
- Carbohydrates: 2022
- Fiber: 34
- Protein: 1518
Keywords: Greek yogurt pancakes, protein pancakes, healthy breakfast, easy pancakes, 5-ingredient recipe, fluffy pancakes, high protein breakfast