High-Protein Greek Yogurt Pancakes and Waffles (No Protein Powder)

One batter makes both fluffy pancakes and crispy waffles with approximately 16 grams of protein per serving. No protein powder, no specialty ingredients, just real food.

Course: Breakfast, Brunch

Cuisine: American

Keyword: easy high protein breakfast, fluffy Greek yogurt pancakes, Greek yogurt pancakes, Greek yogurt waffles, high protein pancakes, high protein waffles, homemade high protein breakfast, no protein powder, pancakes and waffles same batter, protein pancakes without protein powder

Servings: 4

Calories: 300kcal

Author: Noelle Reed

Equipment

Large mixing bowl
medium mixing bowl
Whisk
spatula
kitchen scale
Cast iron pan, skillet, or griddle
Waffle iron (for waffles)
Measuring cups and spoons

Ingredients

180 grams all purpose flour 1 and 1/2 cups
8 grams baking powder 2 teaspoons
3 grams baking soda 1/2 teaspoon
2 grams salt 1/4 teaspoon
240 grams non fat Greek yogurt 1 cup
120 grams whole milk 1/2 cup
100 grams eggs 2 large
28 grams unsalted butter melted (2 tablespoons)
30 grams maple syrup 1 and 1/2 tablespoons
4 grams pure vanilla extract 1 teaspoon
Butter or neutral oil for the pan

Instructions

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make a well in the center.
In a separate bowl, whisk together the Greek yogurt, milk, eggs, melted butter, maple syrup, and vanilla until smooth and fully combined.
Pour the wet ingredients into the well of the dry ingredients. Fold gently with a spatula until just combined. The batter will be thick and lumpy, and that is exactly right. Stop folding the moment no dry flour remains. Overmixing makes pancakes and waffles tough.
Let the batter rest for 5 minutes before cooking. This gives the leaveners time to activate and makes a real difference in the final texture.

FOR PANCAKES

Heat a cast iron pan or skillet over medium low heat.
Wipe a thin layer of neutral oil or butter onto the surface of the pan for even coverage and a consistent golden color.
Scoop about 60 grams (about 1/3 cup) of batter per pancake onto the pan. Do not press the batter down.
Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes.
Flip once and cook for another 1 to 2 minutes until the bottom is deep golden and the pancake is cooked through. Medium low heat is important here. Too high and the outside will color before the inside has time to cook.

FOR WAFFLES

Preheat your waffle iron while the batter rests and grease it well.
Scoop about 80 grams (about 1/3 cup) of batter per waffle.
Cook according to your waffle iron instructions, usually 3 to 4 minutes, until deep golden and crisp. If the iron resists when you try to open it, the waffle is not ready yet. Give it another minute.
Serve immediately with maple syrup, fresh berries, or butter. For a crowd, keep finished pancakes or waffles in a 200 degree oven on a baking sheet while you finish the batch.

Notes

Storage:

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat pancakes in a toaster or 350 degree oven for 8 to 10 minutes. Reheat waffles in a toaster or toaster oven to bring the crispness back.

Sweetener:

Maple syrup is used here for a natural sweetness. Honey works as a one to one substitution at the same weight. Granulated sugar can be used at 15 grams if preferred.

Greek Yogurt:

Non fat Greek yogurt is used in this recipe. Full fat or low fat both work as substitutes and will produce a slightly richer, more tender result.