High Protein Greek Yogurt Pancakes

These High Protein Greek Yogurt Pancakes are light and fluffy, high in fibre and a nutritious, freezer-friendly breakfast. What’s not to love?!

Perfect for busy mornings or lazy weekend brunches, they’re a healthier twist on classic pancakes that still feel totally indulgent. Freeze a batch for grab-and-go breakfasts all week long!

Why you’ll love this recipe

• Protein keeps you full: These pancakes are packed with Greek yogurt and eggs, so they’ll keep you satisfied all morning.
• Light but wholesome: They’re fluffy and delicious while still offering fibre and nutrients from simple pantry staples.

Ingredients and substitutions

• Oats – Rolled oats work best, but you can use quick oats or oat flour for a smoother batter.
• Flour – All-purpose flour gives a light texture, though whole wheat flour or a 1:1 gluten-free blend also works.
• Greek yogurt – Any plain Greek yogurt will do; try flavoured Greek yogurt if you want extra sweetness or variety.
• Eggs – Replace with flax eggs or chia eggs if you need the recipe to be egg-free.
• Milk – Use dairy or non-dairy milk like almond, oat, or soy milk depending on your preference.
• Baking powder – Essential for fluffiness; if using self-rising flour, reduce slightly.
• Vanilla extract – Adds flavour but can be left out or swapped with almond extract for a twist.

To serve

• Butter – For frying; you can use coconut oil or non-stick spray to make it lighter.
• Fruit – Fresh berries, sliced bananas, or even a fruit compote make great toppings.

How to make high protein Greek yogurt pancake

Step 1: Combine the ingredients.

Add oats, flour, Greek yogurt, milk, eggs, baking powder, vanilla, and salt in a blender.

Step 2: Blend them.

Blend the ingredients until just combined.

Step 3: Cook the pancake.

Heat butter in a skillet then pour batter and cook until bubbles form, then flip and cook the other side until golden brown.

Step 4: Serve with toppings.

Top the pancakes with fresh fruit or your favourite toppings then drizzle honey and enjoy warm.

Frequently asked questions

Will these pancakes taste sour from the Greek yogurt?

No, the yogurt adds moisture and a slight tang, but the vanilla balances the flavour nicely.

How do I keep pancakes warm while cooking a big batch?

Place them on a baking sheet in a 200°F oven to stay warm without drying out.

What’s the trick to flipping pancakes perfectly?

Wait until bubbles form on top and the edges look set before flipping to avoid breakage.

What to serve with this dish

These pancakes are filling on their own, but pairing them with fresh fruit, savoury options, or a light drink makes breakfast feel extra special. Here are some perfect matches from the blog:

• Southwest Dense Bean Salad – A fresh, protein-packed side for a hearty brunch spread.
• Smoothie bowls – hick and spoonable with fresh fruit and granola for extra texture.
• Spinach Stuffed Chicken Roll Ups – A savoury, high-protein snack to balance the sweetness of the pancakes.
• Chia Seed Pudding – Creamy and full of fibre, perfect for prepping alongside pancakes.

How to store and reheat

Make ahead: Cook pancakes in advance and store them in the fridge or freezer for quick breakfasts during the week.

Store: Keep cooled pancakes in an airtight container in the fridge for up to 4 days.

Reheat: Warm pancakes in the toaster or microwave until heated through.

Freeze and reheat from frozen: Freeze in a single layer, then store in a freezer bag for up to 3 months; pop them in the toaster or microwave straight from frozen.