Can I make the batter ahead of time?

Yes, prepare the batter and store it in the refrigerator for up to 24 hours.

What type of protein powder should I use?

Use any protein powder you prefer, such as whey, soy, or pea protein.

Separate and beat the egg whites until soft peaks form, then fold them into the batter for extra fluffiness.

Greek Yogurt Protein Pancakes are fluffy, satisfying, and packed with nutrients—perfect for a healthy and energizing breakfast.

Scale

In a large mixing bowl, whisk together the Greek yogurt, eggs, and vanilla extract until smooth.
In another bowl, combine the whole wheat flour, protein powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid over-mixing.
Slowly incorporate the milk into the batter until thick but pourable.
Fold in any optional add-ins like berries or nuts.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it.
Pour about 1/4 cup of batter per pancake onto the skillet and spread slightly.
Cook for 2-3 minutes until bubbles form and edges set, then flip and cook another 2 minutes.
Transfer cooked pancakes to a warm plate and cover with a towel.
Repeat with remaining batter, adjusting heat as needed.

For extra fluffiness, beat egg whites separately until soft peaks form and fold into batter. Let batter rest a few minutes before cooking.

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