Easy Protein Pancake Recipe with Greek Yogurt

I’ve been waiting for the perfect protein pancake recipe to share, and after countless test batches in my kitchen, this one finally made my teenagers stop asking “what’s for breakfast?” These easy protein pancakes with Greek yogurt pack an impressive 30 grams of protein per serving, similar to our High Protein Cottage Cheese Bagels that also make a satisfying breakfast.

As a certified nutritionist and mom, I understand the daily struggle of getting enough protein without sacrificing taste. Last year, my son asked why healthy breakfast had to “taste like punishment,” which sparked my mission to create recipes that actually make my family excited about nutritious meals—just like our crowd-pleasing Protein Oatmeal Blender Pancakes. This single-serve pancake recipe combines the comfort of weekend breakfast with serious macro goals, using simple ingredients you probably already have in your kitchen.

The secret lies in folding Greek yogurt directly into the batter and whipping the egg whites separately for maximum fluffiness. Unlike dense protein pancakes that leave you reaching for more food an hour later, these stay light while keeping you satisfied until lunch. Let’s get cooking!

Why You’ll Love This Easy Protein Pancake Recipe

I’ve tested dozens of protein pancake variations in my kitchen, and this Greek yogurt version consistently wins over even my pickiest eaters. The combination of whole eggs and Greek yogurt creates incredible texture without any chalky protein powder aftertaste that ruins so many healthy breakfast attempts. These pancakes cook up in under ten minutes using just one bowl, making them perfect for busy weekday mornings when you need something quick but substantial. The recipe scales beautifully for meal prep, and I often double the batch on Sundays to freeze individual portions for the week ahead. My favorite feature is how customizable they are – you can adjust sweetness, add vanilla extract, or fold in fresh berries without affecting the protein content.

Storage & Serving Tips

These protein pancakes store beautifully in the refrigerator for up to four days or in the freezer for three months in airtight containers. Pro tip: I recommend separating each pancake with parchment paper before freezing to prevent sticking, then you can grab individual servings as needed. For best results, reheat frozen pancakes in the toaster or toaster oven rather than the microwave to restore their crispy edges. These pancakes are incredibly versatile as a base for both sweet and savory toppings – try them with fresh berries and a drizzle of honey, or create breakfast sandwiches with scrambled eggs and turkey sausage. In my experience, they taste even better the next day after the flavors have had time to meld together.

What to Serve with Easy Protein Pancakes

When I serve these Greek yogurt protein pancakes, I love keeping the toppings and sides both nourishing and fun. A quick spoonful of Peanut Butter Protein Granola adds crunch and even more protein. If you’re serving brunch for the family, pair them with Scrambled Eggs with Cottage Cheese or a few slices of 2-Ingredient Cottage Cheese Flatbread for a savory twist. When we want something fruity on the side, we usually grab a few Strawberry Cheesecake Protein Balls or prep ahead with Protein Banana Pudding—it’s a sweet pairing that still hits your macros.

Conclusion

Easy Protein Pancakes with Greek Yogurt

Light, fluffy protein pancakes with Greek yogurt that pack 30g protein per serving using simple ingredients

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Servings: 1 portions

Course: Breakfast

Cuisine: American

Calories: 435

Ingredients Equipment Method Notes

Ingredients

  

• 0.5 cup plain Greek yogurt
• 0.5 cup oat flour or ground oats
• 2 large eggs separated for extra fluffiness
• 1 teaspoon baking powder
• 1 pinch salt
• 1 tablespoon honey or pure maple syrup optional, for sweetness
• 2 tablespoons milk of choice optional, if batter is too thick
• 0.5 teaspoon vanilla extract optional

Equipment

• Non-stick pan
• Clean bowl for whipping egg whites
• Mixing bowls
• Whisk

Method

 

1. In a clean bowl, whisk egg whites until soft peaks form. This step gives your pancakes a fluffy texture.
2. In another bowl, mix the Greek yogurt, oat flour, egg yolks, baking powder, salt, sweetener, and vanilla (if using). Stir until just combined.
3. Carefully fold the whipped egg whites into the batter, being gentle to keep the mixture light.
4. Heat a non-stick pan over medium-low heat. Scoop about ¼ cup of batter per pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
5. Flip and cook for another 1-2 minutes until golden brown.
6. Enjoy warm with your favorite toppings like fresh berries, a dollop of Greek yogurt, or nut butter.

Notes

Don’t over-blend or overcook as both can dry them out. Make them mini for portable snacks. Double the batch and freeze leftovers for busy mornings. Adjust thickness with a splash of extra milk if needed.