Protein-Packed Pancakes

These protein-packed pancakes prove you don’t have to give up your favorite breakfast to eat well. Greek yogurt adds a rich, tangy flavor and a serious protein boost, making every stack as satisfying as it is delicious. Top with fresh your favorite berries, a ripe banana, or a drizzle of maple syrup.

Active time: 10 minutes | Total time: 30 minutes

Protein-Packed Pancakes

Ingredients

• 1/2 cup (63g) all-purpose flour
• 1 1/2 tsp sugar
• 1 tsp baking powder
• 1/8 tsp salt
• 2 large (50g) eggs
• 1 tsp vanilla extract
• 1 cup (245g) 2% fat Greek yogurt
• Cooking spray
• 1/3 cup (55g) fresh blueberries

Directions

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

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

Coat a pan or griddle with cooking spray and place it on the stove over medium-low heat. Use a 1/4 cup to portion out pancakes that are about 4 inches in diameter.

Cook the pancakes until the bottom side is brown, about 3–4 minutes, then flip. These pancakes will not bubble up like traditional pancakes. Leave extra room in the pan because the pancakes may splatter when flipped.

After flipping, cook until the other side is brown, about 2–3 minutes. Repeat with the remaining batter.

Top the pancakes with blueberries and serve.

Serves: 2 | Serving Size: 4 pancakes (4 inches each)

Nutrition (per serving): Calories: 292; Total Fat: 7g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 186mg; Sodium: 478mg; Carbohydrate: 34g; Dietary Fiber: 1g; Sugar: 9g; Protein: 21g

Nutrition Bonus: Potassium: 91mg; Iron: 17%; Vitamin A: 8%; Vitamin C: 4%; Calcium: 11%

Originally November 2018; Updated July 2026

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