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Ultimate Fluffy Greek Yogurt Protein Pancakes (Ready in 20 Minutes)

A stack of three perfectly golden greek yogurt pancakes drizzled generously with maple syrup on a light blue plate.
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Make incredibly light, airy, and high-protein Greek yogurt pancakes from scratch. This easy recipe delivers a satisfying, wholesome breakfast in under 20 minutes, perfect for busy mornings.

Ingredients

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  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup plain Greek yogurt (full-fat or 2% recommended for texture)
  • 1/2 cup milk (any kind)
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter or oil, plus more for the griddle

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This is your dry mixture.
  2. In a separate large bowl, whisk the egg until light. Add the Greek yogurt, milk, sugar, and vanilla extract. Whisk until the mixture is smooth and well combined.
  3. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until the flour streaks disappear. Do not overmix; a few small lumps are fine for fluffy pancakes.
  4. Heat a lightly oiled griddle or large non-stick skillet over medium heat. Brush lightly with butter or oil.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set.
  6. Flip the pancakes carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
  7. Repeat with the remaining batter, adding more butter or oil to the griddle as needed.
  8. Serve immediately with your favorite toppings for a high protein breakfast.

Notes

  • For extra fluffiness, separate the egg. Whisk the yolk into the wet ingredients, and whisk the egg white until soft peaks form, then gently fold it into the final batter.
  • If you want blueberry pancakes, gently fold 1/2 cup of fresh or frozen blueberries into the finished batter just before cooking.
  • These pancakes freeze well. Cool completely, then stack with parchment paper in between, and store in a freezer bag for up to one month. Reheat in a toaster or oven.

Nutrition

Find it online: https://pureplatepath.com/greek-yogurt-pancakes-fluffy-20-min-recipe/