Protein Pancakes
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My 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.
After making protein pancake recipes for years and hearing from readers who have made them at home, I’ve found that the key to thick, fluffy pancakes is getting the batter consistency right. Protein powders absorb liquid differently, so a batter that works perfectly with one brand may need a small adjustment with another.
Table of Contents
Why I love this recipe
- Super easy. No resting time, no buttermilk, and no separating eggs. Just blend and cook in under 10 minutes.
- Over 46 grams of protein. Oats, Greek yogurt, eggs, and protein powder each contribute protein- no single ingredient is doing all the work, which is why the texture stays fluffy instead of chalky.
- 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- my fix is covering the pan while they cook, which traps steam and gives them proper rise.
Ingredients Needed
As mentioned earlier, oats, protein powder, and a few other high-protein staples make up 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 or casein protein powder for these pancakes, but you can also use plant-based pea protein powder. In my experience, plant-based protein powder results in denser pancakes, so you’ll need about 2-4 tablespoons of extra liquid to make the batter pourable.
- Eggs. You’ll need three room-temperature eggs. You can swap out one egg for 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 provides some stability and helps prevent sticking.
- Water or milk (optional). You’ll only need this if your batter is thick and dense. Start with 2 tablespoons, blend, and add 1 tablespoon increments until you reach pancake batter.
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 over 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 heat, causing them to puff 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 denser 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.
- 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 bases.
- Add even more protein by doubling the protein powder used. You’ll need to adjust the liquid ingredients to compensate (I suggest adding an extra 1/4 cup of milk, then more as needed).
- Add mix-ins. This pancake batter is plain and simple, but you can jazz it up with fun additions like chocolate chips, sliced strawberries, raspberries, or any fresh berries you like.
How to store leftovers
To store. These pancakes keep well in an airtight container in the fridge for 4-5 days.
To freeze. Place the pancakes in a Ziploc bag and store them in the freezer for up to two months.
Reheat. Heat the pancakes in the microwave for 10-20 seconds or in a toaster oven and enjoy warm.
Easiest Protein Pancakes
Video
Ingredients
- 1 cup + 1 tablespoon rolled oats
- 2 1/4 teaspoons baking powder
- 1/3 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.
Notes
Nutrition
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.
These are my go-to protein pancakes that consistently turn out fluffy and taste delicious. Kids love them, too!
Thanks so much, Margo- I appreciate you taking the time to leave a lovely review and rating 🙂
These were amazing! Simply delish and protein packed.
Thanks for the feedback, Debra 🙂
Extremely please with these!! I actually added a portion of hemp seeds and cooked them with chocolate chips for the kids and strawberries for myself. Fluffy, flavorful and a hit with everyone. Thank you so much! These are officially my new go to pancakes 🙂
I love that you added hemp seeds for that added fiber boost and nothing beats chocolate chips- I’m so glad you all enjoyed them, Nicole- thank you for taking the time to leave a review and star rating 🙂
Anyone out there, do you think I could I use one duck egg for this recipe? I’m just learning to cook for myself with pre diabetes. In fact, I’m just learning to cook period. My chickens don’t lay small eggs and one duck egg supposedly equals 1 ½ chicken eggs. I want to try this and I don’t want to screw it up. What does anyone think?
Hi Bonnie- One of my kitchen hands has duck eggs and we found that for this particular recipe, it didn’t affect the texture too much. If the eggs are too large, you can add a sprinkling more of oats. 🙂
I just tried them and are delish!! I added a few thawed strawberries to blender but you could add whatever you like. They are great by themselves and I will add this to my breakfast meals. Maybe even for dinner. quick, easy and yummy. Thanks.
Quick and easy, thanks for sharing this.
This recipe doesn’t lie when it says fluffy they were so good and sweet I made some homemade whip cream and cut some strawberries probably one of the best breakfast meals I’ve made in a while! 💗🫶🏽✨
A flavorful protein pancake. Thank you.
We make these pancakes every saturday and sunday ,it is fabulous!
I didn’t have any protein powder so after powderizing the steel-cut oats. I added about a cup of Kodiak high protein pancake and waffle mix. I also added some quinoa flour, the baking powder, plus two bananas, four eggs, about a cup of 2 percent Fage Greek yogurt, a good 1/3 cup maple syrup, maybe a quarter cup of ground cinnamon, a half cup of Justin’s chocolate hazlenut almond butter and a little milk. This was the first time my pancakes turned out uniformly round rather than all crumpled up. I froze two plates full and today took the plates out. Now I can just grab a couple or three, nuke them on a plate for a minute and spread them with butter and jam, or Justin’s or chocolate chips or, like today, bacon and ice cream.
Really appreciate the recipe, which held up despite all my changes.
Thank you for sharing your changes, Donita- I’m thrilled it worked out well, especially with grinding up steel cut oats. Kodiak pancake mix works really well!
We are going to love this recipe. We thank you for it.
Delicious topped with blueberries and maple syrup. I omitted the vanilla, as I used vanilla protein powder and vanilla protein yoghurt. Will be making these in bulk and freezing them for quick breakfasts and lunches through the week!
The best protein pancakes, I make them almost every other morning. So easy!
This is a great recipe when you’re looking for a high protein, gluten free pancakes. It’s also pretty tasty. I did have to tweak the original recipe however. The first time I made it, I followed the original instructions and I found the batter to be way too thick even when I used large eggs. I omitted the extra tbsp of oats, used 1/2 cup of Greek yogurt instead, added 1/4 cup of oat milk and I don’t think “small eggs” are a thing in the US, so I am using large eggs instead. The longer the batter sits, the more it absorbs the liquid so the thicker it gets. Even when it sits as you’re cooking the pancakes. I like my batter to be the same consistency as a regular pancake batter so it cooks evenly. All in all, a solid recipe. Thank you for sharing!
Thanks for sharing your feedback, Kryssie- it does sound like it comes down to the protein powder you used, which affects how thick the batter is. I’m glad made some smart tweaks. You are correct- this is why we don’t recommend making the batter ahead of time (oats are like sponges haha!).
help me pass my cooking class at emmaus colage
My husband and I polish these off, just the two of us!
Delicious!!! For the 2nd batch I added a little water so they’d be thinner.
Love to hear that, Gwen- glad you enjoyed the pancakes!
These are SO good and fluffy!! Wont search for another protein pancake recipe again 🙂
Love to hear that, Natasha!
These are such great pancakes and so fast. They also freeze really well.
Thanks for the feedback, Andie!
This is my go-to protein pancake recipe that never fails. They turn out fluffy and pleasantly sweet. No surprises with all the raving review.
Thanks for the kind feedback, Felicia- I appreciate you making the pancakes!