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 servings
Ingredients: 1 cup rolled oats; 1 cup Greek yogurt; 2 large eggs; 2 tablespoons honey; 1 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1 teaspoon vanilla extract; Cooking spray or a little coconut oil

Highlighted under: Fresh Healthy Meals Collection

I absolutely love starting my day with these Protein Pancakes With Greek Yogurt. They are not only delicious but also packed with healthy protein that keeps me full longer. The creamy Greek yogurt mixed into the batter creates an incredibly fluffy texture, making these pancakes a delightful treat that feels indulgent yet nutritious. I often add some fresh fruit or a drizzle of honey on top for an extra flavor boost. Whether it's a busy weekday or a leisurely weekend brunch, these pancakes hit the spot every time.

Created by

Matilda Rowe

Last updated on 2026-02-01T16:53:35.434Z

When I first decided to try making Protein Pancakes with Greek Yogurt, I was skeptical about how they'd turn out. To my delight, the pancakes were not only filling but also incredibly flavorful. The key is mixing the Greek yogurt thoroughly with the other wet ingredients to get that perfect batter consistency. This helps in creating pancakes that are fluffy yet packed with protein.

During my experimentation, I learned that letting the batter rest for a few minutes before cooking allows the gluten to develop, resulting in perfect texture. I also love topping them with a dollop of yogurt and fresh berries for a refreshing contrast. It's a great way to enjoy pancakes without the guilt!

Why You'll Love These Pancakes
Packed with protein to fuel your day
Light and fluffy texture that melts in your mouth
Perfect for a quick breakfast or a leisurely brunch

Ingredient Insights

The combination of Greek yogurt and rolled oats not only enhances the protein content of these pancakes but also contributes to their incredible fluffiness. Greek yogurt adds moisture and richness, while rolled oats provide a subtle, nutty flavor and texture. If you're sensitive to gluten, consider using certified gluten-free oats. This way, you can still enjoy the delightful texture without any worries.

Honey serves as the sweetener in this recipe, but if you prefer a lower glycemic alternative, you can substitute it with pure maple syrup or agave nectar. Just keep in mind that these alternatives may slightly impact the flavor, but they'll still keep those pancakes deliciously sweet.

Cooking Techniques

When cooking the pancakes, remember to maintain a medium heat on your skillet. If the heat is too high, you risk burning the pancakes before they have time to cook through. Look for bubbles to form on the surface of the pancake, which indicates it's time to flip. The pancakes should have a light golden color; this is a good sign that they have cooked properly without being overly crispy.

To keep the pancakes warm while you finish cooking the batch, you can place them in a preheated oven at very low heat (about 200°F or 90°C). This prevents them from cooling down and maintains their soft texture. I often stack them and cover them with a clean kitchen towel to keep them warm and fluffy.

Serving Suggestions

These protein pancakes are incredibly versatile when it comes to toppings. I love adding a dollop of additional Greek yogurt for creaminess, along with a handful of fresh berries or banana slices for a pop of color and added nutrients. A drizzle of honey or a sprinkling of chopped nuts can elevate the dish, providing both flavor and crunch.

If you're feeling adventurous, try experimenting with different flavors in the batter. A tablespoon of cocoa powder can create a chocolatey version, or you can add a teaspoon of lemon zest for a refreshing twist. Storing leftovers is easy too; simply refrigerate them in an airtight container for up to three days, or freeze for longer storage and reheat in a toaster for a quick breakfast.

Ingredients

Ingredients for Protein Pancakes

Ingredients

1 cup rolled oats
1 cup Greek yogurt
2 large eggs
2 tablespoons honey
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
Cooking spray or a little coconut oil

Feel free to swap out the honey for maple syrup or adjust the seasonings to your taste.

Instructions

Instructions to Make Protein Pancakes

Prepare the Batter

In a blender, combine rolled oats, Greek yogurt, eggs, honey, baking powder, cinnamon, salt, and vanilla extract. Blend until smooth, scraping down the sides as necessary.

Cook the Pancakes

Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter for each pancake into the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.

Serve

Once cooked, transfer the pancakes to a plate and repeat with the remaining batter. Serve warm with your favorite toppings like yogurt, fresh fruit, or maple syrup.

These pancakes store well in the refrigerator for a few days, making them a great meal prep option!

Pro Tips

For extra flavor, try adding some chocolate chips or nuts into the batter before cooking.

Variations

There are endless ways to customize these pancakes to suit your taste or dietary needs. For a lower-carb option, consider substituting half of the oats with almond flour or coconut flour. This alteration will change the texture slightly, but it can still yield a delicious pancake while reducing the carbohydrate count.

If you're looking to boost the nutrient profile even further, add some flaxseed meal or chia seeds to the batter. These ingredients not only provide additional fiber but also healthy omega-3 fatty acids, giving these pancakes a hearty twist while enhancing their health benefits.

Make-Ahead Options

Preparing the batter the night before can save you time in the morning. Simply blend all the ingredients as directed and store the batter in the refrigerator in an airtight container. In the morning, give it a quick stir to ensure it's well combined before cooking. It’s an easy way to enjoy these pancakes without the morning rush.

If you make a large batch, you can freeze the cooked pancakes by placing parchment paper between them to prevent sticking. Store them in a plastic freezer bag, removing excess air to avoid freezer burn. When you’re ready to eat, just pop them in the toaster or microwave for a quick and convenient breakfast option.

Questions About Recipes

→ Can I use gluten-free oats?

Yes, you can substitute regular oats with gluten-free oats to make this recipe gluten-free.

→ How can I make the pancakes vegan?

You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based yogurt.

→ Can I freeze these pancakes?

Absolutely! Just let them cool completely, then stack them with parchment paper in between and store in a freezer-safe bag.

→ What can I use instead of honey?

You can substitute honey with maple syrup, agave nectar, or leave it out entirely for a sugar-free option.