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These thick and fluffy protein pancakes make a healthy and wholesome breakfast. No flour, high fiber, and ready in minutes.
Protein-packed breakfasts are a staple in my household. They keep me fuller for longer and much more energized than a standard piece of toast or cereal.
Protein oatmeal, protein overnight oats, and protein bagels can get a little repetitive, so to change things up, I treat my family to a stack of fluffy, flourless protein pancakes.
Table of Contents
Why I love this recipe
- Super easy. These pancakes are so easy to prepare. Without waiting and resting times or making buttermilk, you can make these pancakes in under 10 minutes.
- Over 10 grams of protein. Like protein waffles, oats, eggs, yogurt, and protein powder turn simple pancakes into protein-packed ones.
- Customizable. The pancake batter is a blank canvas for all your favorite fix-ins. Chocolate chips, nuts, fruit, or even chopped candy.
- Perfect texture. Protein pancakes get a bad rap for being dense and dry. But like my banana protein pancakes, these are ultra thick and fluffy.
Ingredients Needed
As mentioned earlier, oats, protein powder, and a few other high-protein staples make the base of this recipe. Here is what you’ll need:
- Oats. I prefer using old-fashioned or rolled oats for this recipe. Steel-cut oats have a slightly tough texture and won’t break down in the batter.
- Baking powder. To give the pancakes some rise and fluffiness.
- Protein powder. I prefer using whey protein powder or casein protein powder for these pancakes, but you can also use plant-based pea protein powders. In my experience, plant-based protein powder results in denser pancakes.
- Eggs. You’ll need three small room-temperature eggs. You can swap out one egg with two egg whites for an extra boost of protein. Not a fan of eggs? Try using an egg substitute instead.
- Greek yogurt. It moistens the pancakes, increases protein, and makes the batter richer. If you’d like to make these pancakes dairy-free, use any dairy-free yogurt.
- Vanilla extract. To flavor the batter.
- Maple syrup. To sweeten the pancakes and help keep the batter smooth.
- Coconut oil. A little added fat to the batter gives some stability and also prevents sticking.
How to make protein pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. Blend oats in a blender for a minute until it turns into flour, and then blend again after adding baking powder, protein powder, Greek yogurt, eggs, vanilla extract, coconut oil, and maple syrup.
Step 2- cook the pancakes. Heat a nonstick skillet at medium heat, apply oil, or coat it with cooking spray. Pour approximately 1/4th cup of the batter on the oiled pan and cook it on one side till you see bubbles on the top. Then flip the pancakes and cook them on the other side for a minute
Recipe tips and variations
- Cover the pan. My #1 trick for ultra-fluffy pancakes. Covering the pan as the pancakes cook traps the heat in which results in them puffing up considerably.
- Taste the protein powder before using it. Because we aren’t adding any specific flavorings or mix-ins, you MUST like the flavor of your protein powder. If not, you’ll be disappointed.
- Avoid overmixing the batter. Once everything is combined, stop blending the batter. Like with any kind of batter, the more you mix, the more dense it will be.
- Adjust the consistency. If the batter appears too thick, feel free to add a few spoonfuls of milk for a pourable consistency.
- Add even more protein by doubling the protein powder used. You’ll need to make some adjustments with the liquid ingredients to compensate (I suggest adding an extra 1/4 cup of milk then more as needed).
- Don’t use high heat. I always recommend medium or medium-high heat for pancakes. It’s just slightly more time-consuming, but it prevents any chance of burning the base of them.
- Add mix-ins. This pancake batter is plain and simple but you can jazz it up with some fun additions like chocolate chips, sliced strawberries, raspberries, or any fresh berries of choice.
How to store leftovers
To store. These pancakes keep well in the fridge in an airtight container for 4-5 days.
To freeze. Place the pancakes in a ziplock bag and store them in the freezer for up to two months.
Reheat. Heat the pancakes in the microwave for 10-20 seconds or toaster oven and enjoy warm.
More recipes with protein powder
- Protein pudding– Just 3 ingredients and healthy enough for breakfast!
- Protein cheesecake– I LOVE this cheesecake because it’s high protein WITHOUT protein powder.
- Protein brownies– Flourless, fudgy, and ready in 20 minutes.
- Protein coffee– Get your protein and caffeine fix in one.
- Protein muffins– Bakery style and super fluffy.
- Protein cinnamon rolls– fluffy, gooey, and SO easy.
Easiest Protein Pancakes
Video
Ingredients
- 1 cup + 1 tablespoon rolled oats
- 2 1/4 teaspoons baking powder
- 1/4 cup protein powder
- 3 small eggs
- 1/3 cup Greek yogurt
- 1/4 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil
Instructions
- Blend the oats in a blender or food processor until it reaches a flour texture. Add in the rest of the ingredients and blend until smooth.
- Add some oil to a non-stick skillet and place it over medium-high heat.
- Drop ¼ cup portions of the batter onto the skillet. Cook the pancakes until the bubbles appear on the surface. Lift and flip the pancake and cook for another minute.
- Repeat the process until all the pancakes are cooked.
My favorite protein pancakes recipe!!
What type and flavour of protein powder would be best to use please?
Unflavored or vanilla 🙂
I really like these. Today I’m making a big batch for the freezer. I ran out of eggs but flax eggs work just fine. Thank you for the recipe.
So welcome, Roberta!
Easy to make, good and healthy
Really good and so easy and quick. I think I might make a bunch of these and freeze. Thank you!
I saw many recipes for making protein pancakes but this must be the best one!
Can you use oat flour instead of blending the oats? What amount do you think you would need?
You could try! Maybe 3/4 the amount of rolled oats
You used to have a recipe for protein pancake mix. But all the Pinterest links point to these pancakes. Do you still have the recipe posted? I’ve tried to find it but haven’t succeeded.
The absolute best protien pancakes I have ever had! I doubled the recipe and added a 1/2 cup of almond milk. 2 tsp cinnamon and 1/4 tsp nutmeg. My son loves them too!
Thanks for the feedback, Dawn!
Love your protein pancakes, I make them as part of my meal prep!
Made these this morning and its the best protein pancake recipe I have found. My son loved them! I will say that the tip for covering the pan whilst cooking the pancakes is truly the key to making sure they turn out nice and fluffy.
ive made these twice now, the second time letting the finished batter rest for about 20 minutes, which in my opinion improved the texture. really customizable and easy to throw together!
I made these for breakfast and they were so tasty! I topped them with whipped cream while they were still warm.
Mmmm love those additions, Jaycee!
Easy as pie to put together and tasty with peanut butter on top!
Really delicious and they freeze-reheat so well!
Yes!! I love to freeze these up 🙂
Absolutely love! I get my pancake fix without feeling weighed down and sluggish. Hubs always says pancakes are too heavy and make him tired. Not these! I do the extra protein option and they still come out extremely light and FLOOOOFY! I like using coconut milk and vanilla protein powder with an added splash of vanilla extract – super duper delish!
Would this work as waffles as well?
Absolutely!
Loved the flavour of these pancakes. Came out as pictured. Would make them again. Made recipe exactly as printed.
These are the best protein pancakes I’ve ever tasted!
Loved
Thanks Kathy!
3/3 kids absolutely loved this recipe and I call that a win. I didn’t have coconut oil and subbed butter. They came out fantastic!
Love that!! Thanks, Brea!
Seriously, AMAZING protein pancakes that are super fluffy and kept my whole family full all morning.
Love to hear that, Sally!
I made a big batch of these and they are really delicious. They are filling but nice and fluffy at the same time. I added blueberries to some and chocolate chips to others at the request of family members and everyone loved them. They keep and reheat well also. Definitely a winner!
This is now my go to pancake recipe! Light and fluffy and so satisfying. Delicious!
This is a great recipe! Worth trying
Thanks, Laura!
Yummy! And I don’t even need the bacon.
Love this recipe! The pancakes are delicious and easy to make!
Thank you!
I don’t usually write reviews, but I’ve been cooking for better than 60 years, tried lots of recipes, and these are winners, hands down. I dropped some blueberries on top before turning. My grown sons loved them. Told 3 of my granddaughters to try them on their kiddielumpers.
Sounds delicious. Can’t wait to cook the pancakes for my husband. I know he will love them.
Very easy to make & delicious.
Thanks, Chris!
Sounds yummy, cant wait to try these this weekend
This is a great recipe. With casein protein, you have to add more liquid. I added an extra large egg and probably could have added some water. Otherwise, it’s a little too dense.
The best protein pancakes recipe I’ve found. So fluffy.
The best protein pancakes I have ever eaten.Thanks for sharing this recipe!
It worked, but I had to add 1/2 cup water to get the batter to adequate pancake consistency.
Absolutely delicious! Healthy and easy to make!
Can I use almond flour in place of rolled oats to reduce the carbs?
Suggestions for a grain free sub for the oats? Thank you!
Wonderful protein pancakes! Great macros and easy recipe.