Preheat your pan. Set a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. You want the surface hot but not smoking.

Mix dry ingredients. In a large bowl, whisk the flour, protein powder, sugar, baking powder, baking soda, and salt. Break up any protein powder clumps.

Mix wet ingredients. In a separate bowl, whisk the Greek yogurt, eggs, milk, vanilla, and melted butter until smooth.

Combine gently. Pour the wet ingredients into the dry. Stir with a spatula until just combined. A few small lumps are fine. If the batter looks too thick to pour, add 1–2 tablespoons more milk.

Rest the batter. Let it sit for 5 minutes. This helps the flour hydrate and the baking powder activate, making the pancakes fluffier.

Portion and cook. Scoop about 1/4 cup of batter per pancake onto the hot pan. If using add-ins, sprinkle them on top of the wet batter.

Flip at the right time. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes, until golden and cooked through.

Adjust heat as needed. If pancakes brown too fast, lower the heat slightly. Wipe the pan and regrease between batches for even browning.

Serve warm. Top with fresh berries, a pat of butter, maple syrup, yogurt, or a drizzle of warmed peanut butter for more protein.