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Ultimate Fluffy Greek Yogurt Pancakes (High Protein, No Powder Needed)

A stack of three golden-brown greek yogurt pancakes drizzled with syrup on a white plate.
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Welcome to My Kitchen! I’m sharing my favorite recipe for Greek Yogurt Pancakes. These are incredibly fluffy, high in protein, and use simple ingredients you already have. You get that satisfying, light texture without needing any protein powder. This easy recipe comes together fast for a delicious, wholesome morning meal.

Ingredients

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

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This is your dry mix.
  2. In a separate large bowl, whisk the Greek yogurt, milk, eggs, and vanilla extract until smooth. This is your wet mix.
  3. Pour the dry ingredients into the wet ingredients. Gently fold them together using a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes pancakes tough.
  4. Heat a lightly oiled griddle or large non-stick skillet over medium heat. You know it is ready when a drop of water sizzles immediately.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until golden brown and bubbles appear on the surface.
  6. Flip the pancakes and cook the second side for another 1 to 2 minutes until cooked through and fluffy.
  7. Serve your high protein breakfast immediately with your favorite toppings.

Notes

  • For extra fluffy Greek yogurt pancakes, let the batter rest for 5 minutes before cooking. This allows the baking powder to activate.
  • If you want a slight tang, use plain Greek yogurt. If you prefer sweeter pancakes, use vanilla Greek yogurt.
  • These pancakes freeze well. Cool completely, then stack with parchment paper between layers and store in a freezer bag for up to one month. Reheat in a toaster.

Nutrition

Find it online: https://carlacooking.com/greek-yogurt-pancakes-fluffy-high-protein-recipe/