Sometimes, you just want to drown yourself in a bed of fluffy pancakes. That’s where I found myself when my boyfriend and I recently learned that his company was relocating his job across the country. For his last day in New York City, I wanted to cook him a comforting breakfast, so I made him these pancakes, which he loved, and honestly, it’s a damn good recipe – I can say damn on here, right? I guess so since it’s my blog. 

These pancakes are so dreamy and wonderful. They can momentarily help you forget all your problems, or just make your weekend even brighter. You don’t have to go through a tremendous life event to make this dish, but it’s always here if you need a pick me up. 

About the ingredients

Whole wheat flour: I like using whole wheat flour for the fiber. My go-to-brand is King Arthur (not sponsored), which is made from 100% hard wheat. This flour has a strong flavor and is rich in nutritional benefits. If you don’t have whole wheat flour, you can use all-purpose flour.

Yogurt: This helps add richness and protein to pancakes. You can use plain, non-fat, or Greek yogurt for this recipe. I like adding Greek yogurt because it has more protein. 

Whey protein powder: If you want to amp up the protein in this dish, use whey protein powder. I like using vanilla floured whey protein because it adds a bit of flavor. Don’t over do it by adding too much protein powder or else your pancakes will get too firm and dense. I recommend using whey powder or other protein powders like pea or vegan powders because it blends better into this recipe. 

Eggs: Eggs are a crucial ingredient in this recipe. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you’re vegan, you can try using flax seed eggs, but it probably won’t rise the same way. 

Melted butter: The secret ingredient that makes these pancakes so delicious is stirring in some melted butter into the pancakes. The fat from the butter helps round out the texture of pancakes, keeping them rich and moist. 

Recipe: Fluffy yogurt protein pancakes 

• Yields: 6 to 7 large pancakes
• Prep time: 15 minutes
• Rest time: 15
• Cook time: 30 minutes 
• Total cooking time: 1 hour 

Ingredients

• 1 cup (120 g) whole wheat flour (I like the extra fiber. If you want something more traditional, use all-purpose flour)
• 2 tablespoons granulated sugar
• ¼ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 cup plain yogurt (full-fat, non-fat, or Greek is fine)
• 2 large eggs
• 1 teaspoon vanilla 
• 2 tablespoons melted unsalted butter
• ¼ whey protein powder (optional) 
• ½  cup milk (almond, soy, oat milk, or cow’s milk is fine) 
• 2 to 4 tablespoons of coconut oil for cooking  
• ½ cup of blueberries (optional)
• Garnish with salted butter, maple syrup, and slivered almonds (or use honey, jam, extra blueberries) 

Instructions

If using blueberries, wash them and set them aside so that they dry off. 

Mix your dry ingredients into a bowl: flour, baking powder, baking soda, salt, and protein powder. Set aside. 

Whisk together your room-temperature liquids in a separate bowl: Eggs, milk, yogurt, vanilla, and sugar. Everything should be well combined. 

Pour the wet mixture into the dry and mix gently, don’t over mix. 

Once the batter starts coming together, pour in your melted butter and serve everything together. The batter should be on the thicker side, sort of like a cake batter. 

Let the pancake batter rest for 15 to 30 minutes at room temperature before you start cooking. 

Heat your griddle or heavy bottom pan, like a cast iron, to medium heat. Once it is heated, add your coconut oil to the pan, I like to use this instead of butter for cooking because it has a higher smoke point and doesn’t burn. 

Ladle your batter into the pan, it should sizzle upon impact. Smooth into circles with your ladle. Let the batter set for a few seconds in the pan and then add in your blueberries. 

Let the pancakes cook until there are bubbles on the surface and the bottom of the pancake has a deep golden color. It generally takes about 3 minutes on the first side to cook, or it can be a bit longer depending on your stovetop temperature. Be careful to monitor this process. 

Flip the pancakes to cook off the other side, it can take about 2 minutes to cook the other side. It’s generally faster than cooking the first side. 

Serve warm with butter, maple syrup, and whatever else you like. Enjoy! 

Did you make this recipe? Let me know what you think by adding your comment below.