These fluffy protein pancakes are made with six simple ingredients, including protein powder and Greek yogurt. A quick and tasty breakfast, they take 20 minutes to make, and each serving contains 32 grams of protein!
I created this recipe for my daughter, a talented powerlifter. Her challenge? Make protein pancakes without flour, keeping them tasty, fluffy, and non-dry. We made several attempts, but once we perfected this recipe, we've been making it regularly. These pancakes are amazing! Another great high-protein breakfast is these chaffles. They contain 36 grams of protein per serving.
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. 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.
- Sweetener: This is 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 powder. You can replace the stevia with a granulated or powdered sweetener.
- Plain Greek yogurt: Adds much-needed moisture to the pancakes. 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
Using Different Flavor Extracts
One of the easiest ways to vary this recipe is to use different flavor extracts. I sometimes replace the vanilla extract with coconut, orange, or almond extract. If you opt for these flavors, use just one teaspoon.
Different Add-Ins
You can make these pancakes plain - they're excellent without any add-ins. I do like to vary them by adding blueberries or chocolate chips. If adding blueberries, you'll need about ½ cup. Rinse and dry them well, and scatter 4-5 blueberries on top of each pancake, as shown in the photo below.
For chocolate chip pancakes, you'll need ¼ cup of chocolate chips. Sprinkle 6-8 of them on each pancake, as shown in the photo below.
The photos below show these three versions - plain, blueberry, and chocolate chip. The plain ones are dusted with a powdered sweetener. The blueberry and chocolate chip ones are drizzled with Lakanto Maple Flavored Syrup.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these pancakes:
Whisk the eggs, vanilla, stevia, and Greek yogurt, then whisk in the protein powder. Whisk patiently and thoroughly until completely smooth and free of lumps, then add the baking powder. Protein powder is very drying, so it's best to measure it by weight, as you see me doing in the photo below, and not by volume.
Heat a nonstick double-burner griddle over medium heat (not higher). Spray it with oil. Using a 1.5-tablespoon cookie scoop, pour six to eight mounds of the batter into the griddle (or use a large 12-inch nonstick skillet and cook three or four pancakes at a time). Cook the pancakes over medium heat until they bubble on top, 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 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
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!! 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 at medium and lower it to medium-low if the skillet becomes overheated. This can happen especially with electric stoves.
- To flip the pancakes, carefully slide a wide spatula underneath 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:
Recipe FAQs
Whey protein has a dramatic drying effect on baked goods. 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, adding plain Greek yogurt to the batter adds moisture and prevents the pancakes from drying out. In my experience, the number one reason these pancakes might become dry is if they are overcooked.
I only tested this recipe with whey protein powder. However, check out the comments below - Nicole reported she made these pancakes with pea protein powder, and they turned out great. So, if you'd like to experiment with a non-dairy protein powder, go ahead!
If you use flavored protein powder, they 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 delicious, but they are different than regular pancakes. They are small and thin. If you're looking for thick, substantial pancakes similar in texture to the 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 these 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. They're lovely topped with blueberry compote or strawberry compote.
Sometimes, I drizzle them with warmed-up peanut butter, melted extra-dark chocolate, or keto hazelnut spread.
Recipe Card
Fluffy Protein Pancakes
Video
Ingredients
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon stevia glycerite - 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 - not packed; 40 grams total; please measure by weight
- 1 teaspoon baking powder - gluten-free if needed
- Cooking spray - for the griddle
Instructions
- In a medium bowl, whisk the eggs, vanilla, stevia, and 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.
- Whisk in the baking powder. Let the batter rest while you heat the griddle. It slightly thickens as it rests.
- Heat a nonstick griddle or a large, 12-inch nonstick skillet over medium heat (not higher). If you use an electric stovetop, heat it over medium-low heat. 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.
- 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.*Some readers told me that what works for them is to cook the pancakes on LOW until there are lots of bubbles on the top and the bottom appears set. Then, they flip the pancakes and cook them for just a few more seconds.
- Transfer the cooked pancakes to a plate, cover them with foil to keep them warm, and cook the remaining pancakes. Serve immediately.
Notes
- This is one of my more controversial recipes. I love these pancakes and make them frequently, but my readers seem to either enthusiastically endorse them or declare them a complete failure. Please read the comments below to get a feel for people's thoughts. If you run into trouble, I'd love the opportunity to troubleshoot before you rate the recipe. In the meantime, here are some suggestions to (hopefully) keep you out of trouble.
- A serving is half the recipe, which is about 9 small pancakes.
- Some readers told me they liked the pancakes better when they added ¼ cup of almond flour to the batter.
- 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, and to 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 commenters said it's best to cook them over low heat until they bubble, then flip and cook them for a few more seconds. This is especially true for electric stoves that can get hotter than gas stoves.
- Too much protein powder will make dry, powdery pancakes. 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.
- In the video above, I made half a recipe. That's why I used just one egg.
- 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 and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Vanessa says
Great healthy pancakes! Not dry, soft and tasty.
Vered DeLeeuw says
I'm so glad you enjoyed these pancakes, Vanessa! Thank you very much for the review.
Lilian says
So I have to eat 9 pancakes to get 31 grams of protein?
Vered DeLeeuw says
Hi Lilian,
Thanks for the question.
They're small. It's like eating 3 restaurant-style pancakes.
Corry says
Unfortunately, these did not turn out right for me. They were runny and fell apart.
Vered DeLeeuw says
Oh no! I'm so sorry about that, Corry. How frustrating.
If you're willing to try them again, they might benefit from 1/4 cup of almond flour.
Amy says
Great recipe! The low and slow method definitely works better for me. I was worried at first that they were taking twice the time to start bubbling and thought they'd be overcooked but actually they were the best ones. The others cooked more according to the recipe's timing and ended up being too dry but all together they were good. I didn't use any sweetener because I decided to serve them with honey, and I didn't have vanilla but my protein powder is vanilla flavoured so the taste was perfect. I also subbed bicarb for the baking powder because it was all I had, for half the recipe (1 egg, 1 scoop of powder) I used about ¼ teaspoon.
Vered DeLeeuw says
I'm so glad you liked these pancakes, Amy! Thank you very much for the review and feedback.
Lauren says
i made these with what i had on hand. and i absolutely loved them. i used my sugar free maple syrup and real butter as toppings as im not too bothered about the health aspect i just wanted more protein. i also dislike protein products in general and artificial sweetener taste so if i like it and my mum couldn’t tell it had protein in it then it must be good!
cooking wise my first mistake was using my regular vanilla birthday cake protein powder as it was what i had to hand so it was already super sweet and then adding sweetener on top of that as per the recipe made it worse. because it was so sweet and artificial tasting i added salt to balance it out and a good bit of flour to add more volume so it wasn’t as sweet. i didn’t have any greek yogurt to hand so i used whole milk instead in a random amount but it was quite a bit along with the 2 eggs, baking powder vanilla extract and i also added baking soda. i didn’t really measure anything just eyeballed it until the texture was right ( i did taste the raw batter as well to double make sure they didn’t taste gross whoops ) they cooked perfectly on a low heat until brown on both sides and were super fluffy and delicious! obviously at that point its basically a normal pancake recipe with 2 scoops of protein added and not really this sites recipe but i’d definitely try it how i made it if you’re feeling lazy and know how to make pancakes the regular “unhealthy” way.
when i get greek yogurt i’ll try the recipe properly without winging everything! x
Vered DeLeeuw says
Hi Lauren,
Thank you for the detailed review! I agree - you didn't actually make my recipe, but I'm glad it provided a good starting point.
I found your feedback useful, as it made me realize I should tell people to omit the sweetener if they use sweetened protein powder. I added this comment to the recipe. Thanks again!
JG says
I did this exactly per the recipe, even weighing the protien powder. These were the driest, chalkiest, worst protien pancakes I’ve ever had. I tried adding cottage cheese for the remainder and, although fluffier-looking, were still dry and bland.
Vered DeLeeuw says
Fascinating how people either adore these pancakes or hate them! Thanks for the feedback.
Ashleigh says
I had the same issue (dryness) the first time I made them. I tried again, and realized I overcooked them. I now cook them for one minute on low heat until I see bubbles, flip and cook for literally five seconds, and they are done and perfect.
Tori Rivera says
Made this for the first time today and absolutely loved it.
I traded Whey protein for a pea and quinoa protein blend. measured out 40g
I also traded stevia for 1/3C of turbinado sugar that I blended to a powder before adding to the batter.
The batter consistency turned out thick and creamy.
On a 12in non stick skillet I added a little butter and olive oil and cooked the pancakes until the bottom was set enough to flip.
The end result was a pancake with buttery crispy edges and soft fluffy center with a sweet enough taste to omit any syrups or toppings.
loved it. Will definitely be adding it to the breakfast/midday snack rotation
Vered DeLeeuw says
Wonderful, Tori! I'm so glad you enjoyed these pancakes. Thank you very much for the detailed review.
Tanya Vaughan says
I added the almond flower and used oikos zero sugar vanilla Greek yogurt and vanilla whey so cut the extract to 1 tsp for a double batch. I didn’t add any sweetener. They were fluffy and delicious!! Thank you!
Vered DeLeeuw says
You're very welcome, Tanya! Thank you very much for the review and for sharing your tweaks.
Andrea says
I changed quite a bit of this recipe out of necessity, so I don't want to be unfair to it. Hence the 5 stars.
I had stevia sweetened vanilla protein powder on hand, of which I combined 20g with 20g of unflavored pea protein powder. Next time, I may add a bit more of each, since the packages say 30g per scoop.
Because I used kefir instead of Greek yogurt, I added the 1/4 cup of almond flour mentioned in the recipe notes, plus 1/4 cup coconut flour. This gave the pancakes a nutty, savory taste which I loved, especially with the EV coconut oil I cooked the pancakes in.
That being said, the batter was still quite runny, so I added a teaspoon of ground flax seed.
The batter still spread a lot in the pan. So I'll be sure to use thick Greek yogurt next time, as the recipe clearly states.
All in all, I had an interesting time experimenting with this recipe and was happy to use it as a base to have fun with 🙂
Vered DeLeeuw says
Very interesting, Andrea! Thanks for the review and for sharing your tweaks.
Andrea says
My second time making these, I stuck more closely to the original recipe and was pleasantly surprised by the fluffiness 🙂
I used 50g unsweetened pea protein, 2 tbsp maple syrup instead of Stevia, and full-fat greek yogurt.
Vered DeLeeuw says
Thank you very much for the update, Andrea! I'm glad you enjoyed the pancakes.
Ann says
Oh man, I REALLY wanted to like this recipe and had high hopes! I have bought protein pancakes from the supermarket and my daughters and I love them. I had hoped this would be a good, economical change.
I did substitute the stevia with real, organic, maple syrup. I also used sweetened protein powder and scooped not weighed it - so I have room for improvement here. I can try unsweetened whey protein OR not add maple syrup. But, the batter was super dry before adding the maple syrup so much so that I thought maybe I missed adding a wet ingredient like milk. After adding the maple syrup, the batter turned out perfectly - like regular pancake batter - so I was pleasantly surprised. I used a serving spoon to spoon the batter into the pan and since the batter was more thick they didn't run into each other.
They did cook quickly so that's something to really follow, like stated in the recipe directions.
The texture was gritty and the pancakes crumbled, perhaps from NOT weighing the protein powder? The flavor was too sweet, probably from the maple syrup but also the protein powder - something to consider if I try this recipe again. The after taste was unpleasant - like artificial sweetener and metallic - and too overpowering to eat, so perhaps this would lessen if I use unsweetened protein powder?
I ended up throwing the cooked pancakes and uncooked batter into the trash.
I guess I have much to improve upon but I'm not in a rush to try making this again which is disappointing as I had high hopes we would have liked it.
🙁
Vered DeLeeuw says
Hey Ann,
Thanks for the detailed feedback! If you make them again, I suggest you follow the recipe exactly as written (unsweetened protein powder, stevia or a granulated sweetener, weighing the powder) and see how you like them. 🙂
Andrea says
I find sweetened protein powder to be overbearing if mixed with other sweeteners or even banana. I think either mixing in unsweetened protein powder or omitting the sweetener (maple, etc.) is key!