Berry Protein Pancakes Greek Yogurt (Printable)

Fluffy pancakes bursting with berries, paired with creamy Greek yogurt for a wholesome breakfast start.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup whole wheat flour
02 - 1 scoop vanilla protein powder
03 - 1½ teaspoons baking powder
04 - ¼ teaspoon baking soda
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1 cup low-fat milk
08 - 1 tablespoon honey or maple syrup
09 - 1 teaspoon vanilla extract

→ Mix-ins

10 - 1 cup mixed fresh berries
11 - 1 tablespoon coconut oil or unsalted butter

→ Topping

12 - 1 cup plain Greek yogurt
13 - ½ cup fresh mixed berries
14 - 1 to 2 tablespoons honey or maple syrup, optional

# Directions:

01 - In a large bowl, whisk together flour, protein powder, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, whisk eggs, milk, honey or maple syrup, and vanilla extract until fully incorporated.
03 - Pour wet mixture into dry ingredients and stir gently until just combined, leaving some small lumps in the batter.
04 - Gently fold mixed berries into the batter using a spatula to distribute evenly without crushing them.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
06 - Pour ¼ cup batter per pancake onto the skillet. Cook for 2 to 3 minutes until small bubbles form on the surface and edges appear set.
07 - Flip pancakes and cook for 1 to 2 minutes until golden brown and fully cooked through. Repeat with remaining batter.
08 - Transfer warm pancakes to serving plates and top with Greek yogurt, fresh berries, and optional honey or maple syrup drizzle.

# Expert Tips:

01 -
  • High in protein (18g per serving) to keep you satisfied until lunch
  • Whole wheat flour adds fiber and nutrients often missing in traditional pancakes
  • Ready in just 25 minutes – perfect for busy mornings
  • The combination of berries and vanilla creates a naturally sweet flavor profile
  • Versatile recipe that works with many dietary modifications
02 -
  • Don't thaw frozen berries before using—add them directly to the batter to prevent color bleeding
  • For extra fluffy pancakes, separate the eggs and whip the whites to soft peaks before folding into the batter
  • Keep cooked pancakes warm in a 200°F (95°C) oven while preparing the remaining batches
  • Make a double batch and freeze the extras for quick weekday breakfasts—just pop them in the toaster to reheat
  • For a fun presentation, use a cookie cutter to shape pancakes after they're cooked
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