Imagine waking up to a plateful of fluffy, golden pancakes that taste indulgent but are secretly brimming with goodness! These Greek Yogurt Protein Pancakes (180 calories, 17g protein) offer the ideal start to even your busiest morning—simple to make, rich in flavor, and packing a protein punch that keeps you satisfied for hours. Whether you’re new to protein pancakes or already a fan, this recipe is about to earn a permanent spot in your breakfast rotation.

Greek Yogurt Protein Pancakes (180 calories, 17g protein) Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how just a handful of staple ingredients transform into something so nourishing and delicious. Each component in these Greek Yogurt Protein Pancakes (180 calories, 17g protein) plays a part—some add lift, others bring moisture, and a few work their magic on the flavor front. Here’s why every item matters:

All-purpose flour: The classic base for pancakes, but feel free to replace with white whole wheat flour or a 1:1 gluten-free blend for a lighter twist.
Baking powder: Fresh baking powder ensures your pancakes are beautifully lofty (double-check it’s not expired!)
Baking soda: This little bit of leavener reacts with the yogurt for a gloriously fluffy interior.
Pinch of salt: It sharpens and balances the flavors, so don’t skip it.
Plain Greek yogurt: The star player—full-fat delivers extra richness, and unflavored keeps sugar in check.
Large egg: Adds binding power for cohesive, tender pancakes every time.
Milk: Any variety works to thin the batter—think dairy, almond, or oat, depending on your preference.
Honey or maple syrup: Just a tablespoon brings gentle sweetness; leave it out for a tangier result.
Vanilla extract: Don’t underestimate the warmth and coziness this adds!
Butter or oil: A bit in the pan helps crisp and brown the edges; coconut oil adds a subtle nutty flavor.

How to Make Greek Yogurt Protein Pancakes (180 calories, 17g protein)

Step 1: Mix Your Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt. You want your dry mixture completely lump-free, so take an extra moment to break up any clumps. This step sets the stage for the tender, airy texture of your Greek Yogurt Protein Pancakes (180 calories, 17g protein).

Step 2: Whisk the Wet Ingredients

Grab a second bowl and blend together the Greek yogurt, egg, milk, honey or maple syrup, and vanilla extract. Whisk until the mixture is smooth and creamy—almost like a thick, luscious smoothie. This ensures consistent flavor and protein in every bite.

Step 3: Combine (But Don’t Overmix!)

Pour the wet ingredients into the bowl of dry ingredients. Gently stir everything together with a spatula or spoon until just combined. It’s okay if the batter is a little lumpy—resist the urge to overmix, or the pancakes could end up chewy rather than pillowy.

Step 4: Prep the Skillet

Set your favorite nonstick skillet or griddle over medium heat. Melt a touch of butter or oil, swirling to coat the surface evenly. Wipe away any excess with a paper towel; this prevents hot spots and helps every pancake brown perfectly.

Step 5: Cook Until Golden and Fluffy

Spoon about 1/4 cup of batter for each pancake onto the skillet. Let them cook undisturbed until bubbles appear on the surface and the edges start to set—this takes about 2 to 3 minutes. Flip with a spatula, then cook for another 1 to 2 minutes until both sides are golden brown and the centers are set.

Step 6: Keep Warm and Serve

Layer finished pancakes on a plate and keep them warm under a towel in a low oven (200°F) while you finish cooking the rest. Then, serve your Greek Yogurt Protein Pancakes (180 calories, 17g protein) with all your favorite toppings—get ready for them to vanish in a flash!

How to Serve Greek Yogurt Protein Pancakes (180 calories, 17g protein)

Garnishes

A pat of butter melting over the top, a generous dollop of Greek yogurt, a tumble of fresh berries, or even a sprinkle of toasted nuts—these finishing touches take your pancakes right over the top. For an extra treat, try a drizzle of warm honey or pure maple syrup.

Side Dishes

Round out your breakfast with a colorful fruit salad, a handful of roasted nuts, or a quick green smoothie. The lightness of Greek Yogurt Protein Pancakes (180 calories, 17g protein) means you can pair them with savory sides like scrambled eggs or even some crisp turkey bacon.

Creative Ways to Present

Cut your pancakes into fun shapes for kids, stack them tall for a diner-style effect, or arrange in a fan with berries and a dusting of powdered sugar. Turn leftovers into on-the-go breakfast sandwiches with nut butter and banana between two pancakes!

Make Ahead and Storage

Storing Leftovers

Extra pancakes? No problem! Let them cool completely, then store in an airtight container or zip-top bag in the fridge for up to three days. Give each pancake a little space so they stay nice and fluffy.

Freezing

Greek Yogurt Protein Pancakes (180 calories, 17g protein) freeze like a dream! Pop them between sheets of parchment paper in a freezer-safe bag, and stash away for those mornings when time is tight. They’ll keep their freshness for up to three months.

Reheating

For quick mornings, toss your pancakes in the toaster or warm them on a dry skillet for a minute or two each side. You can also reheat a batch in the oven at 300°F until warmed through—just cover with foil to keep them moist.

FAQs

Can I use flavored Greek yogurt?

It’s best to stick with plain Greek yogurt so your pancakes don’t turn out too sweet. Flavored yogurts often have added sugars and can alter the delicate flavor balance. If you’re craving extra flavor, add a dash of cinnamon or nutmeg instead!

What’s the best flour for this recipe?

All-purpose flour is a classic choice, but you can easily use white whole wheat flour for more fiber or a 1:1 gluten-free blend—your Greek Yogurt Protein Pancakes (180 calories, 17g protein) will still come out light and delicious.

How do I know when to flip the pancakes?

Watch for bubbles forming on the batter’s surface and the edges looking set—these are your signs to flip. If you try turning too soon, they may fall apart, so patience is key.

Can I make the batter ahead of time?

While you can mix the dry ingredients the night before, it’s best to prepare the wet ingredients and combine just before cooking. This keeps the pancakes ultra-fluffy and prevents the leavening agents from losing their oomph!

How can I boost the protein even more?

You can add a scoop of your favorite unflavored or vanilla protein powder to the batter. Just decrease the flour slightly so the pancakes don’t end up too thick or dry—enjoy the bonus protein hit in every serving!

Final Thoughts

If you’re searching for a wholesome, easy breakfast that feels special but is totally doable on a weekday, give these Greek Yogurt Protein Pancakes (180 calories, 17g protein) a spot in your kitchen. They’re endlessly customizable and practically guarantee smiles at the table—give them a try and see for yourself!

Greek Yogurt Protein Pancakes (180 calories, 17g protein) Recipe

★★★★★

4.9 from 9 reviews

Author: anna
Total Time: 15 minutes
Yield: 10 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

Fluffy and protein-packed Greek yogurt pancakes that are perfect for a wholesome breakfast. These pancakes are easy to make and can be customized with your favorite toppings.

Instructions

Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt until smooth.
Blend wet ingredients: In another bowl, whisk yogurt, egg, milk, honey, and vanilla until creamy.
Combine gently: Pour wet mixture into dry ingredients and stir until just combined.
Heat the pan: Warm a skillet and add butter or oil.
Cook: Pour batter into the skillet, flip when bubbles form, and cook until golden.
Keep warm: Stack pancakes and keep them warm in the oven.
Serve: Top with yogurt, berries, or nuts and enjoy!

Notes

For lighter pancakes, use white whole wheat flour.
Avoid overmixing the batter to keep the pancakes fluffy.
To save time, prep the dry ingredients in advance.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 180
Sugar: 7g
Sodium: 250mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 8g
Cholesterol: 35mg

Keywords: Greek yogurt pancakes, protein pancakes, breakfast recipes, easy pancakes