Protein-Packed Pancakes – a delicious recipe with all-purpose, sugar, baking powder, salt, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Add dry ingredients (flour, sugar, baking powder and salt) to a bowl. In a separate bowl, combine the wet ingredients (eggs, vanilla extract and Greek yogurt) until well mixed.
2
Add the dry ingredients to the wet ingredients and stir together until well combined.
3
Spray your pan or griddle with cooking spray and place onto stove on medium-low heat. Use a 1/4 cup to portion out pancakes that are about 4 inches in diameter.
4
Cook pancakes until the bottom side is brown (about 3-4 minutes), then flip the pancakes. You'll notice that these pancakes won't bubble up like traditional pancakes. Leave extra room in the pan because the pancakes may splatter when you flip them.
5
After flipping the pancake, cook until the other side is brown (about 2-3 minutes). Repeat with remaining batter.
6
Top pancakes with blueberries, and enjoy.
203
kcal
Calories
8
g
Fat
19
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1 1/2 teaspoons sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, and more.
Yes, Protein-Packed Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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