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About This Recipe
Nothing says breakfast like a tall stack of pancakes. And now you can enjoy all the benefits of a protein-packed breakfast while still enjoying a nice stack of hot cakes! These protein powder pancakes with greek yogurt are light, fluffy and absolutely delicious.
For the fluffiest pancakes, I suggest letting the batter rest for about 10 minutes. But don’t worry if you are short on time! They’re still be delicious and ready to eat in just 20 minutes.
These pancakes are also great for meal prep! You can make a batch or two in the beginning of the week and reheat on busy mornings throughout the week! You can also easily freeze these pancakes if you want to make a whole bunch at once.
If you like these protein pancakes you might also like these banana oatmeal pancakes. Or for an even easier way to enjoy pancakes try this reader-favorite blueberry sausage pancake bake or mini chocolate chip pancakes bites!
Why You’ll Love These Easy Protein Pancakes
- Perfect for the whole family! Kids and adults both will love this easy protein pancake recipe!
- The best balanced way to start your day. 32 grams of protein per serving!
- Easy to make and ready to eat in just 20 minutes!
- A great recipe to make in advance for busy mornings!
- The best protein pancakes made with just a few simple ingredients!
- Oats – I used quick oats for the recipe!
- Protein powder – I used PEScience vanilla (code Laurenfitfoodie) for these. I wouldn’t add more than 1/3 cup without changing the texture too much. If you wish to omit completely, add an extra 1/2 cup of oats.
- Greek yogurt – I used 2% plain greek yogurt to help get fluffy pancakes. The fat content in the yogurt helps to make sure the pancakes don’t become gummy or dense. However, you can use fat-free, full fat or nondairy if you prefer.
- Eggs
- Baking essentials: baking powder and vanilla extract
- Add your favorite fruit! Throw in some blueberries once you add your batter to the griddle or top with some strawberries or raspberries!
- Make them sweet! Toss in a few of your favorite chocolate chips for the best healthy chocolate chip pancakes!
- Sub the egg for egg whites! If you want lower fat, sub the egg for egg whites.
- Chocolate pancakes! Sub the vanilla protein powder for chocolate protein powder or any of your other favorite flavors (snickerdoodle would be delicious!).
- Top with peanut butter! For extra healthy fats, slather your pancakes with peanut and a drizzle of honey or syrup for the ultimate sweet breakfast.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Add the oats, protein pancakes and baking powder to a food processor or high powered blender.
2. Blend until the oats are flour consistency, then transfer to a mixing bowl.
3. Stir in the yogurt, eggs, vanilla and 1/4 cup water.
4. Add more water a little at a time until you get pancake batter consistency. Let rest for a few minutes if time allows.
5. Heat a griddle or skillet over medium heat. Grease with a little butter or coconut oil. Once hot, add 1/4 cupfuls of batter and cook on for 2-3 minutes, or after you see a good number of bubbles.
6. Then flip and cook for another 1-2 minutes. Serve pancakes hot with fresh fruit and maple syrup (or sugar free syrup) and enjoy!
Easiest Tip For The Fluffiest Pancakes
One of the easiest tips for getting fluffy pancakes it to let your batter sit for 10 minutes or so to help thicken it up!
It’s not necessary but if time allows, blend the protein pancake mix then let it sit in the blender cup or food processor for roughly ten minutes then heat the griddle and begin cooking.
How do I store these protein powder pancakes with greek yogurt?
Store leftover greek yogurt protein pancakes in an airtight container or bag in the fridge for 3-4 days. You can also freeze these pancakes for up to 3 months. To reheat, add pancakes to a plate, cover with a damp paper towel and microwave for 30-60 seconds or until warmed through.
How to keep pancakes warm?
You can keep these pancakes warm in the oven while cooking the whole batch. To keep pancakes warm, preheat your oven to 200 degrees F. Then add pancakes to a baking sheet or oven-safe plate and place them in the oven until you’re ready to serve.
Can I omit the protein powder?
Yes, to omit the protein powder just add 1/2 cup more oats.
What type of oats should I use for these protein pancakes?
I used quick oats for the recipe. You could use old-fashioned rolled oats. I wouldn’t use steel cut oats for this recipe.
You can also use regular oat flour if you have some on-hand or substitute for all-purpose flour.
More Healthy Breakfast Recipes You’ll Love
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Fluffy Protein Pancakes With Greek Yogurt
Ingredients
- 2/3 cup quick oats (66g)
- 1/3 cup vanilla protein powder (40g) or sub 1/2 cup more oats
- 1.5 tsp baking powder
- 1/2 cup 2% Greek yogurt (120g)
- 2 large eggs
- 1/4 cup water plus more to pancake batter consistency
- 1 tsp vanilla extract
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Instructions
- Add the oats, protein pancakes and baking powder to a food processor or high powered blender. Blend until the oats are flour consistency, then transfer to a mixing bowl.
- Stir in the yogurt, eggs, vanilla and 1/4 cup water. Add more water a little at a time until you get pancake batter consistency.
- Heat a griddle or skillet over medium heat. Grease with a little butter or coconut oil.
- Once hot, add 1/4 cupfuls of batter and cook on for 2-3 minutes, or after you see a good number of bubbles. Then flip and cook for another 1-2 minutes.
- Serve pancakes hot with fresh fruit and maple syrup (or sugar free syrup) and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
