High-Protein Greek Yogurt Pancakes

Start your morning with these fluffy and nutritious Greek yogurt pancakes that deliver a protein punch to fuel your day. This wholesome breakfast combines the tangy richness of Greek yogurt with hearty whole grains, creating pancakes that are simultaneously light and satisfying. Topped with a vibrant homemade blueberry compote that balances sweet and tart flavors perfectly, this dish transforms ordinary pancakes into an extraordinary culinary experience.

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These pancakes were born from the desire to create a breakfast that doesn't compromise between delicious taste and nutritional value. The Greek yogurt not only adds protein but creates an incredibly tender texture that regular pancakes can't match. Paired with the homemade blueberry compote, which comes together in minutes, you get a breakfast that feels indulgent while providing sustained energy for your day ahead.

Ingredients

• For the Pancake Batter:
• 1 cup (240g) plain Greek yogurt (nonfat or low-fat)
• 2 large eggs
• 1/2 cup (60g) whole wheat flour
• 1/2 cup (60g) oat flour (or substitute with all-purpose flour)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 2-3 tbsp milk, as needed (dairy or plant-based)
• For the Blueberry Compote:
• 1 1/2 cups (200g) fresh or frozen blueberries
• 2 tbsp water
• 1 tbsp lemon juice
• 1 1/2 tbsp maple syrup or honey
• To Serve (Optional):
• Greek yogurt
• Fresh blueberries
• Chopped nuts

Instructions

Prepare the blueberry compote

In a medium saucepan, combine blueberries, water, lemon juice, and maple syrup for the compote. Bring to a simmer over medium heat, stirring occasionally, until berries burst and sauce thickens slightly (5–7 minutes). Set aside to cool slightly.

Mix the wet ingredients

In a large bowl, whisk together Greek yogurt, eggs, honey, and vanilla extract.

Combine the dry ingredients

In a separate bowl, mix whole wheat flour, oat flour, baking powder, baking soda, and salt.

Make the batter

Fold the dry ingredients into the wet mixture until just combined. Add milk 1 tablespoon at a time to achieve a thick but pourable batter.

Cook the pancakes

Heat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray or oil. Pour 1/4 cup batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook 1–2 minutes more until golden and cooked through.

Serve and enjoy

Serve pancakes warm with blueberry compote, extra Greek yogurt, fresh blueberries, and chopped nuts if desired.

Zusatztipps für die Zubereitung

Let your batter rest for 5 minutes before cooking to allow the leavening agents to activate fully. This results in fluffier pancakes with a better texture. When making the compote, crush about half of the blueberries with a wooden spoon while cooking to release more juice and create a thicker consistency, while leaving some whole for texture and visual appeal.

Varianten und Anpassungen

For a gluten-free version, use certified gluten-free oat flour and replace the whole wheat flour with a 1:1 gluten-free baking blend. To make this recipe dairy-free, substitute the Greek yogurt with coconut yogurt or almond milk yogurt alternatives, and use your favorite plant-based milk. For added nutritional benefits, fold 1/4 cup of ground flaxseed or chia seeds into the batter before cooking.

Serviervorschläge

Create a pancake bar for weekend brunch by setting out bowls of fresh berries, sliced bananas, toasted coconut flakes, and different nut butters alongside the blueberry compote. For a special occasion, add a dollop of lightly sweetened whipped Greek yogurt (mix Greek yogurt with a touch of honey and vanilla) on top of each serving. Complete your balanced breakfast with a side of scrambled eggs for extra protein or fresh fruit salad for added vitamins.

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These protein-packed Greek yogurt pancakes with blueberry compote represent the perfect balance between nutrition and indulgence. The combination of whole grains and Greek yogurt creates a satisfying meal that powers your morning, while the homemade blueberry compote adds natural sweetness without refined sugar. Whether you're serving them for a special weekend breakfast or meal prepping for busy weekday mornings, these pancakes deliver both comfort and nourishment in every bite.

Recipe FAQ

→ What makes these pancakes high in protein?

The use of Greek yogurt and eggs contributes a significant amount of protein, while whole grains add nutritional value, resulting in a protein-rich dish.

→ Can I substitute the whole wheat flour?

Yes, oat flour can be used alone or replaced with all-purpose flour; gluten-free flours may also work with some adjustments.

→ How do I prepare the blueberry compote?

Simmer fresh or frozen blueberries with water, lemon juice, and maple syrup until the berries burst and the sauce thickens lightly.

→ Are these pancakes suitable for vegetarians?

Yes, they are vegetarian-friendly as they contain no meat products and rely on dairy and eggs.

→ Can I make these pancakes ahead of time?

Yes, pancakes freeze well and can be reheated in a toaster for a quick and convenient meal.