Save Start your morning on a high note with these Protein Power Pancakes. Designed to be both fluffy and filling, these pancakes utilize the protein-rich combination of Greek yogurt and eggs to create a nutritious breakfast that keeps you energized throughout your busiest days.
Save By swapping traditional flour for oat flour and adding a scoop of protein powder, this recipe transforms a classic comfort food into a powerhouse meal. The Greek yogurt not only adds protein but also ensures a moist, tender crumb in every bite.
Ingredients
Wet Ingredients- 1 cup (240 g) plain Greek yogurt
- 2 large eggs
- 1/4 cup (60 ml) milk (dairy or unsweetened non-dairy)
- 1 tsp vanilla extract
- 1 cup (120 g) oat flour (or rolled oats blended to a fine powder)
- 1 scoop (30 g) vanilla or unflavored protein powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp sweetener of choice (honey, maple syrup, or sugar; optional)
- Butter or oil for greasing the pan
Instructions
- Step 1
- In a large bowl, whisk together the Greek yogurt, eggs, milk, and vanilla extract until smooth.
- Step 2
- In a separate bowl, combine oat flour, protein powder, baking powder, salt, and sweetener.
- Step 3
- Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Step 4
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Step 5
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until small bubbles form on the surface and the edges look set.
- Step 6
- Flip the pancakes and cook for another 1–2 minutes, until golden brown and cooked through.
- Step 7
- Repeat with remaining batter, greasing the pan as necessary. Serve warm with your favorite toppings.
Zusatztipps für die Zubereitung
To achieve the fluffiest results, be careful not to overmix the batter; stir only until the dry ingredients are just incorporated. Additionally, ensure your baking powder is fresh to give the pancakes the necessary lift during cooking.
Varianten und Anpassungen
You can easily customize these pancakes by adding blueberries, chocolate chips, or sliced bananas directly to the batter. For a dairy-free version, simply use plant-based yogurt and milk, and ensure your oat flour is certified gluten-free if you have dietary restrictions.
Serviervorschläge
Top your stack with fresh berries and a drizzle of warm maple syrup for a classic look. For extra protein, serve with a dollop of Greek yogurt or a spoonful of your favorite nut butter.
Save 
With 200 calories and 16g of protein per serving, these Protein Power Pancakes are an easy and effective way to fuel your body with a delicious, home-cooked meal.
Recipe FAQ
- → Can I make these pancakes without protein powder?
Yes, you can omit the protein powder and increase the oat flour by 1/4 cup. The pancakes will still be protein-rich from the Greek yogurt and eggs, though slightly lower in total protein content.
- → How should I store leftovers?
Cool pancakes completely and store in an airtight container in the refrigerator for up to 5 days. Reheat in the toaster or microwave. You can also freeze them with parchment paper between layers for up to 3 months.
- → What type of protein powder works best?
Vanilla or unflavored whey or casein protein powder blends smoothly. Plant-based proteins like pea or rice protein also work but may create a slightly denser texture. Avoid flavored varieties with strong artificial sweeteners.
- → Can I use regular oats instead of oat flour?
Absolutely. Blend rolled oats in a food processor or high-speed blender until they reach a fine, flour-like consistency. This takes about 30-60 seconds and yields the same results as store-bought oat flour.
- → Why do I need to avoid overmixing the batter?
Overmixing develops gluten in the oat flour, making pancakes tough and chewy rather than fluffy. Stir until ingredients are just combined—some small lumps are fine and will cook out.