Icelandic Skyr Pancakes High Protein (Print Version)

Protein-packed fluffy pancakes with creamy skyr; quick to mix and cook, yields 8-10 pancakes for a satisfying breakfast.

# What to Use:

→ Wet Ingredients

01 - 1 cup plain Icelandic skyr (unsweetened)
02 - 2 large eggs
03 - 1/2 cup milk (dairy or unsweetened non-dairy)
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 3/4 cup all-purpose flour (or whole wheat flour)
06 - 1 tablespoon granulated sugar (optional)
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon baking soda
09 - 1/4 teaspoon salt

→ For Cooking

10 - Butter or neutral oil, for greasing the pan

→ To Serve (optional)

11 - Fresh berries
12 - Maple syrup or honey
13 - Extra skyr, for dolloping

# How to Prepare:

01 - In a large mixing bowl, whisk the skyr, eggs, milk and vanilla extract until smooth and homogenous.
02 - In a separate bowl, stir together the flour, sugar, baking powder, baking soda and salt to distribute the leavening evenly.
03 - Add the dry mixture to the wet ingredients in two additions, folding gently with a spatula until just combined; a few small lumps are acceptable—do not overmix.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil so the surface is coated but not smoking.
05 - Pour about 1/4 cup of batter per pancake onto the skillet. Cook until small bubbles form on the surface and edges appear set, about 2 to 3 minutes, then flip and cook 1 to 2 minutes more until golden and cooked through.
06 - Continue cooking the remaining batter, greasing the skillet as needed between batches and transferring finished pancakes to a warm plate.
07 - Stack pancakes and serve immediately with fresh berries, a drizzle of maple syrup or honey and a dollop of extra skyr.

# Expert Advice:

01 -
  • These pancakes are secretly packed with protein, making them as nourishing as they are indulgent.
  • The mild tang of skyr creates the kind of depth you’ll crave again—especially once you taste it with jammy berries on top.
02 -
  • If you rush and overmix the batter, the pancakes will turn out dense and a bit chewy—I learned that on my first try (never again).
  • Letting the batter rest for five minutes gives even lighter pancakes.
03 -
  • Wait to flip each pancake until you see bubbles throughout the center and the edges look dry—patience pays off with fluffy results.
  • A sprinkling of sugar on the greased pan before pouring the batter gives a beautifully caramelized finish—my hush-hush favorite trick.
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