Protein Power Pancakes (Print)

Fluffy high-protein pancakes with Greek yogurt and eggs, ready in 25 minutes for a filling breakfast.

# Components:

→ Wet Ingredients

01 - 1 cup plain Greek yogurt
02 - 2 large eggs
03 - 1/4 cup milk (dairy or unsweetened non-dairy)
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1 cup oat flour (or rolled oats blended to fine powder)
06 - 1 scoop vanilla or unflavored protein powder
07 - 2 teaspoons baking powder
08 - 1/4 teaspoon salt
09 - 1 tablespoon sweetener of choice (honey, maple syrup, or sugar; optional)

→ For Cooking

10 - Butter or oil for greasing pan

# Directions:

01 - In a large bowl, whisk together Greek yogurt, eggs, milk, and vanilla extract until completely smooth and uniform.
02 - In a separate bowl, thoroughly mix oat flour, protein powder, baking powder, salt, and sweetener until evenly distributed.
03 - Add dry ingredients to wet mixture and stir gently until just combined. Avoid overmixing to prevent dense pancakes.
04 - Heat non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour approximately 1/4 cup batter per pancake onto skillet. Cook for 2-3 minutes until small bubbles form on surface and edges appear set.
06 - Flip pancakes and cook for an additional 1-2 minutes until golden brown and cooked through completely.
07 - Repeat with remaining batter, greasing pan as needed. Serve warm with preferred toppings.

# Expert Advice:

01 -
  • Each pancake packs 16 grams of protein without the chalky aftertaste of typical protein breakfasts
  • The texture is incredibly light and fluffy, not dense or rubbery like most high protein versions
02 -
  • Overmixing the batter creates tough, dense pancakes, so stop as soon as the flour disappears
  • Letting the batter rest for 5 minutes before cooking makes for fluffier results
03 -
  • Use room temperature ingredients for the tallest, fluffiest pancakes
  • Let the pan heat fully before adding the first scoop of batter
Back