These tender homemade Greek yogurt pancakes are protein-packed (about 24 grams per 2 pancakes, no protein powder required!) and so satisfying. Perfectly spiced with cinnamon and vanilla, you’d never guess they’re made with oat flour for a fiber boost! Delicious for weekend brunch, I recommend prepping extras to pop in the toaster for busy weekday mornings!

A stack of four fluffy pancakes topped with whipped cream and fresh raspberries sits on a pink plate, with extra raspberries scattered around and a pool or maple syrup dripping from the top of the stack of pancakes

Ok, I’ve gotta be honest, even as a dietitian the term protein pancake does not sound appealing to me. However, these tender Greek yogurt pancakes are anything but the dry hard pucks you might picture. They’re everything I want in a fluffy weekend pancake, but just happen to have a ton of extra nutrition whisked in, making them perfect to prep ahead for easy and nourishing weekday breakfasts too! 

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My niece was visiting when I first tested these and I knew they were good when she said “you need to get these up on your site as soon as possible!” haha. 

My love of protein pancakes all started with my almost famous cottage cheese pancakes which quickly became a blog favorite. Now, I know cottage cheese isn’t for everyone so I wanted to create an equally craveable Greek yogurt version. And if you like both, perfect, now you have an option for whichever you have on hand!

A close-up of a stack of Greek yogurt pancakes topped with raspberries and melting whipped cream on pink a plate, with a fork holding a bite-sized piece in the foreground. The background is soft pink and slightly blurred.

Why add protein to pancakes? 

For one, I’m lazy, and if I can weave in an extra food group to make a balanced meal in less steps, sign me up! 

Two, protein keeps us full longer, while also supporting blood sugar balance. This means longer lasting fullness, energy, and likely more stable mood (we ain’t got time for hanger around here). Greek yogurt does the job here, adding an extra 5 grams of protein to each pancake, without the need for protein powder so they’re kid friendly too! 

A flat lay of baking ingredients on a pink surface: two eggs, a bowl of oat flour, yogurt, ground cinnamon, baking powder, vanilla extract, baking soda, maple syrup, and a pinch of salt in small bowls.

We’re friends here, so I’m spilling these pancake success secrets

We want fluffy! So yes, you need both the baking powder and baking soda!

Don’t overmix. Stir until everything is just combined. This keeps the pancakes light and fluffy instead of flat and dense. 

Let’s make these cakes!

A glass bowl filled with light beige flour on a pink surface, showing a close-up of the fine, powdery texture—perfect for making fluffy Greek yogurt pancakes.

1. Add all wet ingredients to a large bowl and whisk until combined, then add the dry ingredients right into the same bowl.

A close-up of thick, sticky bread dough being mixed in a clear glass bowl with a spoon, set on a light pink surface.

2. Mix until just combined. Don’t overmix!

Three uncooked pancakes are cooking in a stainless steel skillet on a stovetop, with bubbles forming around the edges of the dough

3. Make sure the pan is heated (on medium-low heat) before adding the batter.

Three thick, golden-brown Greek yogurt pancakes are cooking in a stainless steel skillet on a stovetop. The pancakes appear fluffy and slightly crisp on the outside.

4. Flip when the bottoms are golden and finish cooking!

A stack of pancakes topped with whipped cream and fresh raspberries is being drizzled with syrup. More raspberries are scattered on the pink plate below.

5. Remove from heat, add your favorite pancake toppings and dig in!

Watch How To Make It Here:

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A stack of three fluffy pancakes topped with whipped cream and fresh raspberries sits on a pink plate, with extra raspberries scattered around.

Fluffy Greek Yogurt Protein Pancakes with Oat Flour

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  • Author: Lindsay Pleskot, RD
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 pancakes 1x
  • Category: Breakfast, Meal Prep
  • Method: Stove Top
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

These soft and fluffy Greek yogurt pancakes are protein packed (about 24 grams per 2 pancakes, no protein powder needed!) and oh so satisfying. Perfectly spiced with cinnamon and vanilla, you’d never guess they’re made with oat flour for a fiber boost! Delicious for weekend brunch, I recommend prepping extras to pop in the toaster for busy weekday mornings!

Ingredients

Scale
  • 2 cup plain Greek yogurt
  • 2 eggs
  • 2 Tbsp maple syrup
  • 2 tsp vanilla extract
  • 2 cups oat flour (store bought or homemade)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • Pinch of salt
  • Olive oil or butter
  • Optional add-ins: Chocolate chips, bananas or berries
  • Toppings: Greek yogurt or whipped Greek yogurt, maple syrup, fresh fruit

Instructions

Directions

  1. In a large bowl, whisk together the the yogurt, eggs, maple syrup, and vanilla. 
  2. To the same bowl, add the oat flour, baking powder, baking soda, cinnamon and salt. Mix until just combined. Do not overmix!
  3. Heat oil or butter in a large nonstick pan over medium-low heat. Scoop a heaping ¼ cup of batter per pancake into the pan, leaving room in between. Cook for 2–3 minutes, or until bubbles begin to form around the edges of the surface of the pancakes, and the bottom side is golden.
  4. Flip and cook for another 1–2 minutes until golden and cooked through. Repeat until you’ve used all the batter. Note: you may need to wipe out the pan and add more oil/butter between batches to prevent burning.
  5. Serve warm with your favorite toppings like Greek yogurt or whipped Greek yogurt, maple syrup, and fresh fruit.

Notes

Storage: Store in the fridge for up to 5 days or in the freezer for up to 3 months. To reheat, pop in the toaster or microwave until warmed through.