Fluffy Protein Pancakes Recipe - Healthy Recipes Blog

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Made with six simple ingredients, these protein pancakes are fluffy, satisfying, and ready in about 20 minutes. Each serving provides 32 grams of protein.

I created this recipe for my daughter, a talented powerlifter. Her challenge? Make protein pancakes without flour, while keeping them tasty, fluffy, and not dry. We made several attempts, but once we perfected this recipe, we've been making it regularly. Another great high-protein breakfast is these chaffles. They contain 36 grams of protein per serving.

Ingredients

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Vanilla extract: I use a full tablespoon - this is not a typo. Since I use plain, unflavored protein powder, it gives the pancakes much-needed flavor. I sometimes replace the vanilla extract with coconut, orange, or almond extract. If you opt for these flavors, use just one teaspoon. They are usually more potent than vanilla.
Sweetener: Optional, especially if you plan to top the pancakes with sweet toppings. I add stevia to the batter, which is especially important when using unsweetened protein powder. You can replace the stevia with a granulated or powdered sweetener.
Plain Greek yogurt: Adds much-needed moisture. I use plain, whole-milk Greek yogurt. Nonfat Greek yogurt works, too.
Protein powder: I use Biochem 100% Whey Isolate Protein - Natural Flavor. I like that it doesn't have any sweeteners.

Variations

These protein pancakes are delicious without any add-ins. The photo below shows them plain, dusted with a powdered sweetener.

Occasionally, I add blueberries or chocolate chips for variety. If adding blueberries, use about ½ cup. Rinse and dry them well, and scatter 4-5 blueberries on top of each pancake. This version is shown in the photo below.

For the chocolate chip pancakes shown below, use ¼ cup of chocolate chips and sprinkle 6-8 of them on each pancake.

A stack of chocolate chip protein pancakes.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Whisk the eggs, vanilla, stevia, and Greek yogurt, then whisk in the protein powder and baking powder. Protein powder is drying, so it's best to measure it by weight, as you see me doing in the photo below.

Cook the pancakes over medium heat until they bubble on top, for one minute or even less. Flip and cook them for just a few more seconds.

Remove the pancakes to a plate, add more fat to the skillet if needed, and cook the remaining pancakes. Serve immediately.

A fork showing the inside of the pancakes.

What a great recipe!!! As a 50-year-old female weightlifter, I am always looking for ways to add additional protein to my diet. These protein pancakes are so flavorful you don't even need butter or syrup!! I'll be making these a lot in the future.
Jada Ackerman
Read more comments

Recipe Tips

It's important to make small pancakes (I use a 1.5-tablespoon cookie scoop, not a 4-tablespoon ice cream scoop) since the batter is thin and spreads out. Making them small also helps when it's time to flip them.
You should cook these pancakes VERY minimally - they need less than a minute on the first side and just a few seconds on the second side. When overcooked, they become dry.
Keep the burner on medium to start with, then lower it to medium-low if the skillet overheats. This can happen especially with electric stoves.
To flip the pancakes, carefully slide a wide spatula under a pancake, using a second spatula to ensure it rests on top of the wide one, then quickly flip the wide spatula. See the short video clip below for a visual demonstration.

I can only guarantee the results when using the recommended protein powder. If you've tried other powders and run into issues, you're not doing anything wrong. Different protein powders behave very differently, especially when it comes to texture and structure.
I recently tested the recipe with Equip's chocolate-flavored beef protein powder. The pancakes (pictured below) tasted great, but the batter was much thinner than with whey, which made the pancakes softer, slightly mushy, and harder to flip.

Three chocolate protein pancakes on a plate.

Recipe FAQs

Why are my pancakes dry?

Whey protein has a dramatic drying effect on baked goods, and pea protein can also be drying because it's very absorbent. One way to combat this issue is to use a mix of protein powder and another flour, such as almond flour (not coconut flour, which is also drying).

Alternatively, if your first 1-2 pancakes turn out dry, adding extra Greek yogurt to the batter adds moisture and prevents the pancakes from drying out. However, in my experience, the number one reason these pancakes might become dry is overcooking.

Can I use pea protein powder instead of whey protein powder?

As mentioned above, I can only guarantee the results when using the recommended whey protein powder. You can try using pea protein powder - in fact, several readers mentioned in the comments below that they had success with it, but the texture might be different.

Pea protein is more absorbent, so the pancakes can turn out dense rather than light and spongy. They can also become too dry. To compensate, if your first few pancakes turn out dry, add 2-4 tablespoons of Greek yogurt.

How can you make protein pancakes taste better?

If you use flavored protein powder, the pancakes should be tasty. However, I use plain, unflavored powder, so I add a generous amount of vanilla extract and lightly sweeten the pancakes. They are delicious!

Are they like regular pancakes?

No. They are really good, but they are different from regular pancakes. They are small and thin. If you're looking for thick, substantial pancakes similar to regular ones, try these almond flour pancakes.

Can I keep the leftovers?

Yes. You can keep them in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave for just a few seconds. You can also freeze the cooled pancakes in freezer bags, separated with wax paper squares. Defrost them in the microwave.

Serving Suggestions

My daughter and I love eating these pancakes plain, without any toppings, holding them in our hands. You can top them with butter and/or syrup if you wish. Other great toppings for them include any of the following:

Sometimes, when I have leftover Greek yogurt frosting, I use it as a topping. It adds creaminess, sweetness, and even more protein.

Recipe Card

4.84 from 318 votes

Fluffy Protein Pancakes

These fluffy protein pancakes are the perfect high-protein breakfast. Light, tender, and ready in about 20 minutes.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 228kcal

Author: Vered DeLeeuw

Let's Start Cooking Print Recipe Save this Recipe

Video

Ingredients

▢ 2 large eggs
▢ 1 tablespoon vanilla extract
▢ 1 teaspoon stevia glycerite - or to taste; equals ⅓ cup of sugar; omit if using sweetened protein powder
▢ ½ cup plain Greek yogurt - not regular yogurt
▢ 2 scoops unsweetened whey protein powder - level, not packed; 40 grams total; see notes below
▢ 1 teaspoon baking powder - gluten-free if needed
▢ Avocado oil cooking spray - for the griddle

Instructions

In a medium bowl, whisk the eggs, vanilla, stevia, and yogurt.
2 large eggs, 1 tablespoon vanilla extract, 1 teaspoon stevia glycerite, ½ cup plain Greek yogurt
Add the protein powder and whisk until completely smooth and blended. Use a rubber spatula to scrape the sides of the bowl if needed.
2 scoops unsweetened whey protein powder
Whisk in the baking powder. Let the batter rest while you heat the griddle. It slightly thickens as it rests.
1 teaspoon baking powder
Heat a nonstick griddle or a large, 12-inch nonstick skillet over medium heat (not higher). If you use an electric stovetop, heat it on medium-low. Spray the skillet with oil.
Using a 1.5-tablespoon cookie scoop, pour small mounds of the batter onto the griddle. A double-burner griddle will accommodate 8 pancakes. A large skillet will hold 3 or 4.
Avocado oil cooking spray
Cook the pancakes until they bubble on top, for about one minute. It happens fast! Flip and cook them on the second side for just a few more (10-20) seconds. It's important not to overcook them, or they will turn out dry and rubbery. Lower the heat to medium-low or low if needed.
To flip the pancakes, carefully slide a wide spatula underneath each pancake, using a second spatula to ensure it rests on top of the wide one, then quickly flip the wide spatula.
*See the notes section below for important tips.
Transfer the cooked pancakes to a plate, cover them with foil to keep them warm, and cook the remaining pancakes. Serve immediately.

Notes

This recipe can be a hit or miss, since the texture and flavor really depend on the protein powder you use. I can only guarantee the results when using the recommended protein powder. If you've tried other powders and run into issues, you're not doing anything wrong. Different protein powders behave very differently.

If something doesn’t turn out quite right, let me know in your comment whether you used the recommended protein powder - and if not, which one you did. That’ll help me troubleshoot with you! In the meantime, here are some suggestions to (hopefully) keep you out of trouble. I did my best to address the most common issues people run into.

The Pancakes are Dry

Too much protein powder will make the pancakes dry and powdery. It's best to scoop the powder out of the container, but then weigh it on a kitchen scale to make sure you're not using too much. When measuring by volume, many of us tend to be too generous and use heaping scoops. If you're not weighing your protein powder, fluff it in the container before scooping and use a level scoop, not a packed or heaping one.
You can try using pea protein powder instead of whey, but the texture will be different. Pea protein is more absorbent, so the pancakes can turn out dense rather than light and spongy. They can also become too dry, so if your first few pancakes are dry, add Greek yogurt to loosen the batter (start with 2 tablespoons).
Cook the pancakes VERY minimally. They need less than a minute on the first side and just a few seconds on the second side. Several readers said it's best to cook them over low heat until lots of tiny bubbles appear on top and the bottom is set, then flip and cook for a few more seconds. This is especially true for electric stoves that can get hotter than gas stoves. However, in my experience, if the skillet isn't hot enough when adding the batter, the pancakes spread too much instead of puffing and keeping their shape, so I always start with medium heat and lower it if needed.

The Pancakes Fall Apart/Don't Hold Their Shape/Are Mushy

This seems to happen with some protein powders. I recently experimented with Equip's chocolate-flavored beef protein powder (omitting the vanilla and stevia) and had this issue. The pancakes ended up delicious, but cooking them was a struggle, for sure - they were soft and mushy and difficult to flip. The solution is to add flour. Try ¼ cup of almond flour (or 2 tablespoons of all-purpose flour if you're OK with gluten and carbs).
It's important to make small pancakes (I use a 1.5-tablespoon cookie scoop, not a 4-tablespoon ice cream scoop) since the batter is thin and spreads out.

They're Not Like Real Pancakes

These pancakes are flourless and gluten-free, so they’re definitely different from classic pancakes. Because protein powder is the main dry ingredient, its flavor and texture do come through, especially with certain brands and flavors. Some protein powders blend more smoothly than others, and flavored varieties can be more noticeable when heated. If you're looking for thick, substantial pancakes with a texture similar to regular pancakes, try these almond flour pancakes. A serving of those has half the protein compared to these, but they are much closer to the real thing.

Serving Size

A serving is half the recipe, which is about 9 small pancakes. In the video above, I made half a recipe. That's why I used just one egg.

Storing Leftovers

You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave for just a few seconds. You can also freeze the cooled pancakes in a single layer in freezer bags. Defrost them in the microwave.

Nutrition per Serving

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Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Protein Pancakes

Ingredients

Variations

Instructions

Recipe Tips

Recipe FAQs

Serving Suggestions

Recipe Card