This Greek Yogurt Cake Recipe Is the Sweet, High-Protein Breakfast You Need

Ever wish you could have dessert for breakfast and stick to your health goals? Well, Greek yogurt cake makes that dream a delicious and feel-good reality! Packed with protein and just the right amount of sweetness, this treat offers a satisfying start to your day. It’s also baked in a large pan, which is perfect for brunch or slicing up for grab-and-go breakfasts all week long. Keep reading for the simple Greek yogurt cake recipe to dazzle up your mornings!

What happens when you add Greek yogurt to cake batter

Stirring Greek yogurt into cake batter creates a rich, thick consistency that bakes up moist and tender. Its tangy flavor perfectly complements sweet ingredients, adding a depth of flavor to each bite. Plus, Greek yogurt is a protein powerhouse as one cup of plain, whole milk Greek yogurt contains 20 grams of this essential nutrient. A cake that’s delicious and healthy enough to eat for breakfast? Now that’s a win-win!

A high-protein Greek yogurt cake recipe

Monique Volz, cookbook author and founder of Ambitious Kitchen, shares her Blueberry Protein Pancake Breakfast ‘Cake’ recipe, developed in collaboration with Maple Hill Creamery. Not only is the recipe a cinch to make, but Volz says you can customize it with your favorite berries, flavorings or toppings. Consider it a breakfast you’ll want to wake up early for.

Blueberry Protein Pancake Breakfast ‘Cake’

Ingredients:

• Nonstick cooking spray
• 2 medium ripe bananas, mashed
• 2 large eggs, at room temperature
• ½ cup plain whole milk Greek yogurt
• ¼ cup whole milk or 2% milk
• ¼ cup pure maple syrup, plus extra for drizzling on top
• 2 tsp vanilla extract
• 2 cups protein pancake mix (such as Kodiak Power Cakes Flapjack and Waffle Mix)
• ¼ cup melted salted butter
• 1½ cups fresh blueberries

Directions:

• Yield: 10 to 12 servings

1. Preheat the oven to 350°F. Grease a 7-by-11 inch cake pan with nonstick cooking spray.
2. In a large bowl, whisk the mashed banana, eggs, plain whole milk Greek yogurt, milk, maple syrup and vanilla until well combined. Add in the protein cake mix and stir until just combined and no dry mixture remains.
3. Next, use a wooden spoon to mix the salted butter into the batter until well incorporated into the batter.
4. Gently fold the blueberries into the batter. Pour into the pan and use a rubber spatula to smooth the top.
5. Bake for 30 to 35 minutes until a tester comes out clean. Allow to cool for 10 minutes then cut into slices. Top with butter, yogurt and a drizzle of maple syrup, if desired.

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This story was originally published May 29, 2025 at 3:30 PM.