In a large mixing bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.

Add the Greek yogurt, eggs, milk, honey, and vanilla extract to the bowl.

Stir gently until just combined. The batter should be thick but pourable.

Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.

Scoop about one quarter cup of batter onto the skillet for each pancake.

Cook for two to three minutes, until bubbles form on the surface and the edges look set.

Flip and cook for another one to two minutes until golden brown and cooked through.

Remove from the pan and repeat with the remaining batter.