In a medium mixing bowl, whisk together the eggs, vanilla extract, stevia glycerite, and Greek yogurt until the mixture is silky and well combined.

Add the protein powder and whisk vigorously until a smooth batter forms, scraping down the sides with a spatula as needed to fully incorporate. Once blended, whisk in the baking powder until evenly distributed. Allow the batter to rest for a few minutes—it will thicken slightly as it sits.

While the batter rests, heat a nonstick griddle or a large 12-inch nonstick skillet over medium heat. If you’re working with an electric stove, reduce the heat slightly to medium-low. Lightly coat the surface with cooking spray or oil.

Using a 1.5-tablespoon cookie scoop or spoon, drop small mounds of batter onto the hot surface. A double griddle can typically fit 8 pancakes, while a large skillet will hold 3 to 4 at a time.

Cook the pancakes for about 1 minute, or until bubbles appear across the tops and the edges begin to set. Flip carefully using a wide spatula, optionally assisted by a second one on top to stabilize. Cook for an additional 10 to 20 seconds on the second side—be mindful not to overcook, as they can dry out quickly.

If needed, reduce the heat to medium-low or low for more control and to prevent over-browning. Some cooks prefer to cook these pancakes slowly over low heat until the tops are bubbly and the bottoms are set, flipping only when fully ready.

Once cooked, transfer the pancakes to a plate and cover with foil to keep warm. Repeat with the remaining batter. Serve immediately with your favorite toppings.