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.
The recipe was delicious. However, it only made 2 thin waffles. I used Oikos 18 gm Greek Yogurt and this up the protein content to about 70 gms.
I decided to triple the recipe to have in our breakfast rotation for the week. Very good!
I added 1/4-1/2 c milk because it was very thick.
I used my vitamixer to blend the oats into flour. I found a hand mixer is better once I tripled the recipe.
This is definitely a keeper! Husband approved!
Thanks so much for sharing your tweaks with me, J. If it only made two thin waffles, I’m wondering if you used a really large waffle maker? I’ve used this to make waffles and I get at least 4 thick ones, and it’s a standard 6 ounce waffle maker.
I’m glad your husband enjoyed it- I love Oikos Greek yogurt for that very reason!:)
I’ve aced Every recipe I’ve tried, keep em comin
Rose, you are an absolute gem. I’m so grateful you’ve been enjoying my recipes and also these pancakes 🙂
Question… can you make these without the protein powder? Is there a substitute? Love the healthy whole grain, from scratch idea, but I don’t typically do powders…
Hi Jennifer! You can! I’d replace the protein powder with 1/4 cup of oats, and have some extra milk or water on hand, as the oats will soak up more liquid so the batter will be thicker 🙂 I do have a healthy oatmeal pancake recipe which you might also like?
Ops, I seem to have lost my previous comment!
Hi Arman, we just tried this and even though they were delicious they were very dry. Except the last one where I poured a little bit of water to help it come out of the blender as the oats had already absorbed a lot of moisture.
I used Optimum Nutrition’s Golden Standard, 100% isolate, chocolate flavor.
Would you recommend adding more liquid? Thanks!
Hi Lau! Thanks for sharing your feedback and I think I know the culprit! It’s the protein powder you used 🙂
I LOVE optimum nutrition, but I usually reserve the isolate for smoothies because it doesn’t bake or cook well for that very reason- it’s notorious for drying things out (especially protein muffins or protein banana bread).
To combat it, I’d suggest just that- adding more liquid. Optimum have the best range of proteins (I swear by their vanilla and peanut butter chocoalte cassein), but they all work differently 🙂 Let me know how you go.
These are delicious and much fluffier than I expected! The mixture was a little dry so I added a little water. I used rolled oats if that matters and the protein powder is plant based. I also added a little salt to taste but I think I could’ve added some more.
Hi Devin! Thanks for the lovely review. Yes, the batter can be a little bit drier because of the oats, so don’t hesitate to add a touch more water or milk to thin it out.
Regarding the salt, that’s been a common trend with plant based protein powders. Which brand are you using?
I made this pancake 🥞 and omg it was so easy, healthy ,delicious abd came out perfectly. Thanks for sharing this super receipe. Cheers!!
You are so welcome, Nandani- I’m so glad you enjoyed them. Thanks for taking the time to leave a lovely review!
These are such a hit!! I make them for my private clients daily. Made a few tweaks and serve them with a strawberry sauce on the side that I make from scratch. Delishhhh!!
Thanks for sharing that, Tamaryn! I’m so thankful this is the recipe you make, and that strawberry sauce sounds delicious! 🙂
These are amazing! Pancakes with less guilt!
Aw, thank you Teresa! I’m so glad you enjoyed the protein pancakes!
Excellent 👌🏼 tried a few different recipes but all just ‘meh’. These were so tasty……thanks 😊
I love to hear that, Louise- I’m so glad you were a fan of these ones 🙂
Hi can I use oat flour or half oats n half flour
This makes oat flour once blended down, Chacha- if you like, you can use 3/4 cup of prepared oat flour.
I had to add a little bit of milk to this as the batter was too thick to pour out of the blender.
Very tasty!
Thanks for the feedback, Cindy! Yes, that can sometimes happen depending on the protein powder or oats, but a splash of liquid does help 🙂
I made this pancake 🥞 and omg it was so easy, healthy ,delicious abd came out perfectly. Thanks for sharing this super receipe. Cheers!!
You’re very welcome! So glad you enjoyed this one.
I took down 2 of your recipes to try. The waffles and pancakes Im sure they will both be wonderful.
I’m so glad you enjoyed these protein pancakes, Roxe- the protein waffles are one of my favorite meal prep breakfasts. 🙂
The best healthy protein pancakes! Thank you for this recipe!
You are so welcome, Debbie- thanks so much for making these pancakes 🙂
Hi Arman,
Appreciate you – This looks great (and the reviews are awesome). I plan. on giving them a try. I wondered if you’ve ever tried a non-fat Greek yogurt, such as FAGE non-fat Greek yogurt? I am also wondering if you’ve ever tired halving the recipe (maybe using half the batter and refrigeragting the rest for the next day)?
Thanks so much again for sharing this!
Aw, thanks so much Kelly! I LOVE FAGE non-fat Greek yogurt! In testing this recipe, I used Chobani non-fat plain flavored yogurt, so using Fage will be identical in terms of nutrition and protein content (and texture). I recommend using all the batter at once, but the leftover pancakes keep really well (my partner and I used to meal prep them). 🙂
So dry!!! We couldn’t eat them. Didn’t change anything in the recipe except adding a splash of milk to get it more pourable.
Hi Mare- it sounds like your protein powder is the issue, especially if you had to add extra milk to make it pourable. If you let me know the brand you used I can troubleshoot for you. It’s been made by many readers successfully over and over again, so I’d love to suss out how to fix it for you 🙂
Th this is a perfect pancake recipe. Love that it’s gluten-free love the texture and consistency and the fluffiness for a protein pancake. They’re 10 out of 10.
Thank you for your feedback, Marny!
Trying the Banna pancake, Trying high protein diet.Getting rid of refined sugar out of my diet
Let me know how you go with them, Cleora- The banana protein pancakes are fantastic!
Love this more than store bought mix and healthy! This is my new favorite!❤️
Thanks Jenne! So much easier to perfect a recipe when you control all the ingredients. Glad you liked them!
tastes good.
i find them to be a bit thin.
a little more dry mix and yogurt does the trick.
Also tried with substituting 1 egg with chia seeds in water which was good.
solid and simple. thanks.
Thanks for the feedback, Ryan! Did they turn out thin using the chia egg? I did test this with egg substitutes which worked okay, but unfortunately never got as fluffy 🙂
Very good!
One of my favorite recipes!
These are great. Mine don’t come out this fluffy but still taste great. I add Greek protein yoghurt , honey and cinnamon on top .
I’ve also made them without the coconut oil ( only because I forgot it) and they were still good .