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.
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.
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.
Recipe FAQs
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.
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.
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!
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.
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
Fluffy Protein Pancakes
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.
Notes
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.
Jada Ackerman says
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 pancakes are so flavorful you don’t even need butter or syrup!! I’ll be making these a lot in the future!!
Vered DeLeeuw says
Glad you liked them, Jada! Thank you for taking the time to write a review.
John doe says
Great
Slaf says
tasted great but were very thin more like crepes than like pancakes. had problems flipping them and not letting them get to browned- burned. will try again.
Renata says
Hi! These were pretty good, but when you say serving like it makes 9? Or a serving to eat is 9? Ha I’m just trying to figure out macros so to speak. But they did taste yummy.
Vered DeLeeuw says
Hey Renata,
Glad you liked these pancakes! A serving is half the recipe, which is about nine pancakes.
Ismaiil Yasin says
Good
Max says
Love it
Sarah says
I cut the recipe in half to make for myself, but I used vanilla Greek yogurt and chocolate whey powder. I did not add stevia or sugar. I also added a dash of cinnamon and a handful of blueberries. These taste like French toast! I couldn’t be happier with the result.
Vered DeLeeuw says
Wonderful, Sarah! I'm so glad you enjoyed these pancakes. Thank you for taking the time to review them.
charles says
This was a great recipe. I did not use stevia instead I used flavored chocolate donut seasoning. I also used Redcon1 MRE light fudge brownie protein powder. This turned out to be a great idea I will definitely use this again in the future.
Vered DeLeeuw says
I'm so glad you enjoyed these pancakes, Charles! Thank you for sharing your delicious tweaks.
Hinde says
This recipe is amazing !
I used :
170g Greek yogurt
3 medium eggs
Vanilla flavored 100% plant based Protein powder (40g)
1 teaspoon baking powder
The texture was rather nice and think, bubbles nicely after a minute or so, super easy to flip. This is our new favorite keto breakfast!
Vered DeLeeuw says
Wonderful, Hinde! Thank you so much for sharing your experience.
NiftySon says
I have a milk intolerance, what would you recommend as a yogurt alternative?
Vered DeLeeuw says
Hmm. I'm honestly not sure. Anything you try would be an experiment, as I only tested these with Greek yogurt.
You could try:
Greek-style plant based yogurt
Plant-based sour cream
Softened unsalted plant-based butter
I haven't tried any of these and can't vouch for their healthfulness, taste, or texture, and whether they would work in this recipe.
Sorry that I can't be more helpful!
Shawn Newton says
these are not pancakes. they are omelettes with protein powder. I measured and weighed everything. don't try this if you are new to diet cooking, it could definitely just turn you off.