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
Recipe highlights
- 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 recommend using casein protein powder, brown rice protein powder, or pea protein powder. Whey protein powder is a little tricky because it actually dries out when cooked.
- 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. You can also make vegan protein pancakes 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.
Find the printable recipe with measurements below.
How to make protein pancakes
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.
- 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.
Storage instructions
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.
Frequently asked questions
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.
Because they are high in protein and don’t contain processed butter, sugar or milk, they are healthier than regular pancakes.
You could add two scoops instead of one, but it would result in dense and dry pancakes. I highly recommend not increasing the amount of protein drastically for desirable pancakes.
More recipes with protein powder
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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.
Serving: 1pancakeCalories: 159kcalCarbohydrates: 22gProtein: 10gFat: 4gSodium: 149mgPotassium: 156mgFiber: 3gVitamin A: 86IUCalcium: 111mgIron: 2mgNET CARBS: 19g
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