High-Protein Greek Yogurt Pancakes (Printable)

Fluffy protein pancakes with Greek yogurt and whole wheat, served with sweet blueberry compote.

# What You’ll Use:

→ Pancake Batter

01 - 1 cup plain Greek yogurt, nonfat or low-fat
02 - 2 large eggs
03 - 1/2 cup whole wheat flour
04 - 1/2 cup oat flour
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
08 - 1 1/2 tablespoons honey or maple syrup
09 - 1 teaspoon vanilla extract
10 - 2 to 3 tablespoons milk, dairy or plant-based

→ Blueberry Compote

11 - 1 1/2 cups fresh or frozen blueberries
12 - 2 tablespoons water
13 - 1 tablespoon lemon juice
14 - 1 1/2 tablespoons maple syrup or honey

→ For Serving

15 - Greek yogurt, optional
16 - Fresh blueberries, optional
17 - Chopped nuts, optional

# How-To:

01 - In a medium saucepan, combine blueberries, water, lemon juice, and maple syrup. Bring to a simmer over medium heat, stirring occasionally, until berries burst and sauce thickens slightly, approximately 5 to 7 minutes. Set aside to cool slightly.
02 - In a large bowl, whisk together Greek yogurt, eggs, honey, and vanilla extract until well combined.
03 - In a separate bowl, mix whole wheat flour, oat flour, baking powder, baking soda, and salt.
04 - Fold the dry ingredients into the wet mixture until just combined. Add milk 1 tablespoon at a time to achieve a thick but pourable batter consistency.
05 - Heat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray or oil.
06 - Pour 1/4 cup batter per pancake onto the heated skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set. Flip and cook 1 to 2 minutes more until golden and cooked through.
07 - Transfer pancakes to serving plates while warm. Top with blueberry compote, additional Greek yogurt, fresh blueberries, and chopped nuts if desired.

# Expert Advice:

01 -
  • They're genuinely fluffy and satisfying without that heavy feeling that makes you want a nap afterward.
  • The blueberry compote tastes like you spent way more effort than you actually did.
  • High protein means these actually keep you full, which is rare for something this good.
  • Frozen blueberries work just as well, so you're not hunting for fresh fruit in January.
02 -
  • The batter gets thicker as it sits, so if you've let it rest, add a splash more milk before cooking because the flours keep absorbing liquid.
  • Don't flip the pancakes too early or they fall apart, but waiting for those bubbles to fully form on the surface is the real tell that they're ready.
03 -
  • If you want extra protein, add a scoop of vanilla protein powder to the dry ingredients and increase the milk slightly because the powder absorbs liquid.
  • The moment you see bubbles forming on the surface of the pancake is actually your signal that the inside is cooked enough to flip safely, and most people flip too early.
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