Fluffy Greek Yoghurt Pancakes (high protein pancakes)
These Greek yoghurt pancakes are high-protein, ultra-fluffy, and perfect for a healthy breakfast or post-workout treat. Made with creamy Greek yoghurt, they’re light, filling, and easy to whip up in minutes.
Ingredients
- 270 g Greek yoghurt (Strained)
- 2 tbsp butter (melted)
- 2 eggs
- 1/2 tsp vanilla essence
- 2 tbsp granulated sugar (or castor sugar)
- 220 g plain or all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 130 ml whole milk
Instructions
Batter
- Scoop your yoghurt into a large bowl.
- Add in your melted butter and give it a good mix.
- Add in both the eggs and vanilla essence, then mix till well combined.
- Mix in all your dry ingredients (sugar, flour, baking powder and baking soda).
- The batter will be a bit thick, so add the milk to loosen it, leaving it a bit lumpy. (Only a bit)
- Let the batter rest for 5-10 minutes so the milk hydrates the remaining flour (this will give you the fluffiest pancakes)
Frying
- Heat your frying pan to around medium-low and add a bit of oil (About 1/2 tbsp)
- The batter will be thicker than regular pancake batter, so scoop about 1/3 cup or a ladle’s worth into the pan and gently pat without fully spreading.
- While the pancake fries, the batter will begin to spread on its own. Once that happens and bubbles begin to form on the top, flip the pancake.
- You will know the other side is done when the middle of the pancake begins puffing up. Give it another minute to ensure it’s cooked through and place the pancake onto a plate.
- Keep doing this until all the pancake batter is used up.
- Serve with your favourite pancake toppings.
Reheating
- Wrap your pancake(s) in cling film and put them on a microwave-safe plate.
- Heat for around 30 seconds, then turn it over and heat for an additional 30 seconds.
- Serve with your favourite toppings