Protein-filled Pancake Stacks

Ingredients

• 250 g (2 cups)plain flour
• 12 g (3 tsp)baking powder
• 375 ml (1.5 cups)milk
• 10 ml (2 tsp)vanilla essence
• 100 g (1/2 cup)raw sugar
• 4 heaped tbspplain or Greek yoghurt
• 2eggs
• as neededcanola oil spray, for frying
• to tasteplain or Greek yoghurt, to top the pancakes
• 150 g (1 cup)fresh strawberries
• to tastemaple syrup

Instructions

1. 1

   Combine dry ingredients

   Put the flour, baking powder, milk, vanilla essence and raw sugar in a bowl.

2. 2

   Whisk the batter

   Add the yoghurt and eggs, then whisk until the batter is smooth.

3. 3

   Oil the pan

   Lightly coat a frying pan with canola oil spray.

4. 4

   Fry the pancakes

   Pour in a ladleful of batter and fry until golden brown. Repeat with the remaining batter.

5. 5

   Stack and top

   Stack the cooked pancakes and add yoghurt on top.

6. 6

   Finish with fruit

   Add the fresh strawberries and drizzle with maple syrup.

What are protein-filled pancake stacks?

Pancake stacks are a familiar breakfast dish made by cooking a pourable batter in a frying pan and layering the rounds. This version adds yoghurt and eggs to the batter, then serves the stack with more yoghurt, strawberries and maple syrup.

The recipe uses a straightforward home-style method rather than relying on special equipment. The yoghurt gives the batter extra richness, while the fruit brings a fresh contrast to the sweet topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 15g protein, 83g carbs, 9g fat.

Most of the carbohydrates come from the flour, raw sugar and maple syrup, while the eggs, milk and yoghurt contribute protein. Fat comes mainly from the eggs, dairy and any canola oil used in the pan; serve with extra strawberries and a moderate drizzle of syrup to balance the plate.

Why the ingredients work

Flour and baking powder form the base of the batter, with the raising agent helping the pancakes puff as they cook. Milk loosens the mixture, and vanilla essence and raw sugar add sweetness and flavour.

Yoghurt and eggs: these enrich the batter and help it hold together. Plain or Greek yoghurt can be used, so choose the texture you prefer.

Getting a smooth batter

Whisk after adding the yoghurt and eggs, stopping once the batter looks smooth. A few small lumps are less troublesome than prolonged whisking, which can make pancakes less tender.

Consistency: the batter should be thick enough to ladle but still spread into a round in the pan. If it seems unusually stiff, check that the milk measurement is correct before cooking.

Frying to golden brown

Use a lightly sprayed pan and give it a moment to heat before adding the batter. The recipe does not specify a heat level or cooking time, so watch the colour closely and adjust the hob if the underside browns too quickly.

Batch size: leave room for each pancake to spread and for you to turn it comfortably. Cook in batches rather than crowding the pan.

Choosing yoghurt and toppings

Greek yoghurt is thicker and makes a substantial topping, while plain yoghurt is looser and lighter on the stack. Add it to taste after stacking the pancakes.

Strawberries: slice or halve them if you want them to sit neatly between the pancake rounds. Finish with maple syrup to taste, since the batter already contains sugar.

Serving the stack

Serve the pancakes warm, with the yoghurt, strawberries and syrup added just before eating. This keeps the fruit fresh and avoids leaving the stack sitting in syrup.

For a more rounded plate, serve alongside extra fresh fruit. The recipe serves four, so divide the pancakes and toppings evenly between the plates.

Recipe notes & tips

• Measure the flour and milk carefully so the batter is easy to ladle.
• Spray the pan lightly; excess oil can leave the pancake edges greasy.
• Use a ladle to keep the pancakes a similar size and help them cook evenly.
• Keep cooked pancakes warm while you finish frying the remaining batter.
• Add the yoghurt, strawberries and syrup just before serving.

Variations

• Use Greek yoghurt: choose it in the batter and as the topping for a thicker, tangier finish.
• Change the fruit: serve with sliced banana or berries in place of some or all of the strawberries.
• Add cinnamon: whisk a little into the dry ingredients for a warm spice note.
• Make smaller pancakes: use less batter per round for a stack of mini pancakes.
• Adjust the sweetness: use less syrup at the table if you prefer a less sweet serving.

Common mistakes to avoid

• Overwhisking the batter: stop once it is smooth to help keep the pancakes tender.
• Pan too hot: lower the heat if the outsides turn dark before the pancakes cook through.
• Too much oil: use only a light spray so the pancakes do not fry in a greasy coating.
• Crowding the pan: cook in batches so the pancakes have room to spread and brown.
• Adding toppings too early: wait until serving so the stack does not become soggy.

How to store

Store leftover pancakes in a covered container in the fridge for up to 2 days, keeping toppings separate. Reheat the pancakes gently in a frying pan or microwave until warm, then add fresh yoghurt, strawberries and syrup.

Frequently asked questions