Greek Yogurt Protein Pancakes
These tasty Protein Pancakes are made without protein powder or banana. You only need a few simple ingredients: gluten-free baking mix, Greek yogurt, vanilla, and eggs. Not to mention, this hearty pancake stack packs 20 grams of protein per serving! Top with apples and cinnamon for a sweet and satisfying protein-packed breakfast.
Pancakes are a big deal in my house, so I love testing ways to make healthier versions of a breakfast classic. I’ve perfected a few delicious protein pancake recipes, and this is one of my favorites!
Unlike most protein pancakes, these are made without protein powder or bananas. Instead, you’ll use Greek yogurt and eggs to pack in the protein and flavor. Treat yourself to a delicious, healthy breakfast that will keep you satisfied for hours. The Greek yogurt gives them a nice tangy flavor. The texture of these pancakes is similar to a cottage cheese pancake. It’s like a thick crepe, more dense than fluffy. If you are looking for a fluffy, cake-like, protein pancake then give these fluffy apple cinnamon protein pancakes a try! I love these Greek yogurt pancakes to get more gut-friendly protein in my morning meal.
These easy Greek yogurt protein pancakes come together in a cinch with a handful of gluten-free ingredients. Looking for more gluten-free protein pancakes? Check out strawberry protein pancakes and pumpkin protein pancakes.
Why You’ll Love This Recipe
- It’s quick, easy, and made with wholesome, gluten-free ingredients.
- PROTEIN! A serving of four 4″ pancakes adds about 20 grams of protein that will help keep you full and satisfied.
- Delicious and nutritious! These pancakes are soft, sweet, and made with healthy ingredients.
- It is refined sugar-free.
- You don’t need protein powder or banana! You’ll use Greek yogurt instead to create a dense texture while naturally adding more protein.
Ingredients You’ll Need
- Gluten-free Baking Mix: I used Pamela’s gluten-free baking mix, and my pancakes came out perfectly. You can also use a whole grain baking mix here. Make sure that you’re using a baking mix with leavening ingredients (not all-purpose flour) so they turn out light and fluffy.
- Plain Greek Yogurt: I recommend Oikos Triple Zero. It has 15 grams of protein per serving! It’s a fantastic source of probiotics and prebiotics to improve gut health. You can use any flavor of Greek yogurt here. Feel free to use fat-free Greek yogurt or whatever percentage you prefer.
- Eggs: You will need a whole egg and egg whites. They help strengthen the batter making a firm and fluffy pancake while adding protein.
- Vanilla Extract: Infuses the pancakes with a light vanilla flavor.
- Apple: I like to use tart and sweet apples like galas for fuji. Any crisp, sweet baking apple works here.
- Cinnamon: Adds a light warming flavor to the pancakes. You can also add in some nutmeg, allspice, or clove if you enjoy lightly spiced pancakes.
You’ll also need to grease your skillet with cooking oil that can withstand high heat, like avocado oil, coconut oil, or ghee. I use Chosen Blends oil spray.
How To Make Protein Pancakes without Protein Powder
Step 1: Make batter. Add baking mix, Greek yogurt, egg, egg whites, vanilla, and water in a large bowl. Whisk well with an electric mixer or large whisk.
Step 2: Heat griddle. Preheat a griddle over medium-high heat and spray with cooking spray.
Step 3: Cook pancakes. Using a 1/4 cup of batter each, drop pancakes onto the hot griddle and cook until air bubbles rise to the surface. Flip and cook on the other side until golden brown and cooked through—transfer to serving plates.
Step 4: Cook apples and serve. In a covered microwave-safe glass bowl, microwave apples with cinnamon until soft (about 3 minutes). Serve over your pancake stack, topped with sugar-free maple syrup. Enjoy!
Recipe Tips
- You want to whisk the pancake batter well but do not overmix! It’s okay if it’s a bit lumpy.
- Be sure to grease your skillet well and let it heat up completely before dropping the batter.
- When the bubbles begin to burst at the surface of the pancake, it’s time to flip.
- Four 4″ pancakes total 256 calories and 20 grams of protein. The apples are not included in the macros.
- For smaller, “silver dollar” size pancakes, use 2 tablespoons of batter per pancake.
Variations
Greek yogurt flavors – Feel free to use flavored Greek yogurt like vanilla, mixed berry, peach, or strawberry. I love the Oikos Triple zero flavors.
Toppings – I like using plain Greek yogurt and then sweetening things up with toppings like blackberry compote or blueberry compote, Walden Farms sugar-free maple pancake syrup, Swerve or Whole Earth sweetener, and fresh fruit. You can also top your protein pancakes with:
- Honey
- Peanut Butter
- Almond Butter
- Shredded Coconut
- Pumpkin Pie Spice
- Pecans
- Walnuts
- Dark Chocolate Chips
Storing, Freezing, & Reheating
Storing: To store your protein pancakes, keep them in an airtight bag or container in the fridge for 3 to 4 days.
Freezing: I recommend freezing the pancakes on a baking sheet first and then transferring them to a freezer-safe bag or container and freezing for 2 to 3 months.
Reheating: To reheat, plop your pancakes in the microwave for 30 seconds to a minute.
Recipe FAQ
As a rule of thumb, pancake batter is best prepared right before cooking. However, you can cook them in advance and keep them in the refrigerator for up to 4 days or freeze them for 3 months.
To keep your protein pancakes warm until you’re ready to serve, you can keep them in a 200-degree oven. They’ll stay warm without drying out.
You can use regular whole milk yogurt and Greek yogurt interchangeably. Keep in mind; regular yogurt typically has half of the protein as Greek yogurt.
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Greek Yogurt Protein Pancakes
Ingredients
- 2 cups Pamela’s gluten free baking mix or another whole grain baking mix *see notes
- 32 oz plain Greek yogurt I love the Oikos Triple Zero
- 1 whole egg
- 3 tbsp egg whites
- 1 tsp vanilla extract
- 1/2 cup water
- 1 whole apple cut into small chunks (I like galas, fuji or any other crisp sweet apple)
- 1 tsp cinnamon
Instructions
- Blend all ingredients, except apple and cinnamon, in a large bowl with a mixer or large whisk.
- Stir until thoroughly combined
- Heat a griddle over med/high heat
- Spray griddle with a high heat cooking spray or coconut oil (I use the Chosen Blends oil spray)
- Drop pancakes by 1/4 cup full onto hot griddle and cook until bubbles form
- Flip and cook on the other side until lightly golden.
- Cook apples in a small, microwave-safe glass dish covered with a lid for 3 minutes or until soft
- Serve over pancakes
- Top with sugar-free syrup, if desired
Notes
- Make sure that you’re using a baking mix with leavening ingredients (not all-purpose flour) so they turn out light and fluffy.
- You want to whisk the pancake batter well but do not overmix! It’s okay if it’s a bit lumpy.
- Be sure to grease your skillet well and let it heat up completely before dropping the batter.
- When the bubbles begin to burst at the surface of the pancake, it’s time to flip.
- Four 4″ pancakes total 256 calories and 20 grams of protein. The apples are not included in the macros.
- For smaller, “silver dollar” size pancakes, use 2 tablespoons of batter per pancake.
Nutrition
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Such a good recipe! Would you happen to know the estimated ingredients/measurements if one was to make this completely from scratch without a baking mix?
Hi Gwen! You could easily do a DIY baking mix for this recipe, just type in a google search for homemade baking mix and try that for the base. It’s typically a blend of flour, fat (oil or butter), baking soda, and salt.