If you shy away from pancakes because they don’t have enough protein, these moist protein-packed pancakes were made for you! Greek yogurt is thick, creamy and a popular lean protein that gives this dish a tangy flavor. Each satisfying stack of pancakes is topped with fresh blueberries. You can also serve with a ripe banana or maple syrup if desired.

Ingredients for servings

    Protein-Packed Pancakes

  • 0.5 cup all-purpouse flour

  • 1.5 tsp sugar

  • 1 tsp baking powder

  • 0.25 tsp salt

  • 2 large egg 50 grams per egg

  • 1 tsp vanilla extract

  • 1 cup 2% fat greek yogurt

  • 0.33 cup fresh blueberries for garnish


  • Add dry ingredients (flour, sugar, baking powder and salt) to a bowl. In a separate bowl, combine the wet ingredients (eggs, vanilla extract and Greek yogurt) until well mixed.

  • Add the dry ingredients to the wet ingredients and stir together until well combined.

  • Spray your pan or griddle with cooking spray and place onto stove on medium-low heat. Use a 1/4 cup to portion out pancakes that are about 4 inches in diameter.

  • Cook pancakes until the bottom side is brown (about 3-4 minutes), then flip the pancakes. You’ll notice that these pancakes won’t bubble up like traditional pancakes. Leave extra room in the pan because the pancakes may splatter when you flip them.

  • After flipping the pancake, cook until the other side is brown (about 2-3 minutes). Repeat with remaining batter.

  • Top pancakes with blueberries, and enjoy

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