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 and dedicated powerlifter. Her challenge? Make protein pancakes without flour (the only dry ingredient being whey protein powder), and make them high in protein, tasty, fluffy, and non-dry.
This is one of those recipes that required several attempts until we were both happy with the result. But once we perfected this recipe, we've been making it regularly. These pancakes are excellent!
Another high-protein breakfast that I like is these chaffles. They contain 36 grams of protein per serving.
You'll only need a few simple ingredients to make these pancakes. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Eggs: I use large eggs in most of my recipes, this one included.
- Vanilla extract: I use a full tablespoon - this is not a typo. Since I use plain unflavored protein powder, this gives them 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 nonfat Greek yogurt because that's what my daughter prefers, but whole-milk Greek yogurt works too.
- Protein powder: I use Biochem 100% Whey Isolate Protein - Natural Flavor. I like that it doesn't have any sweeteners. Many of these powders are sweetened with sucralose.
- Baking powder: Make sure it's not expired. It helps the pancakes rise, although these are not tall pancakes.
The best way 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.
Another variation is to use whole-milk Greek yogurt instead of nonfat. I made both versions, and both were excellent, with the whole milk one tasting better. I stick with nonfat yogurt per my daughter's request, but you can use whole-milk yogurt in this recipe.
Protein Pancakes Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
- Whisk the eggs, vanilla, stevia, and Greek yogurt. (Photo 1).
- Whisk in the protein powder. Whisk patiently and thoroughly until completely smooth and free of lumps, then whisk in the baking powder. (Photos 2,3).
- 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 14-inch nonstick skillet and cook three or four pancakes at a time). (Photo 4).
- Cook the pancakes over medium heat until they bubble on top, 1 minute or even less. Flip and cook them for just a few more seconds. (Photo 5).
- Remove the pancakes to a plate, add more fat to the skillet if needed, and cook the remaining pancakes.
- Serve immediately. (Photo 6).
- 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.
- 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.
Whey protein has a dramatic drying effect on baked goods.
One way to combat that 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.
No. Pea protein powder or other non-dairy protein powders will not work in this recipe.
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.
No. They are very good, but they are different than regular pancakes. They are small, thin, and crepe-like. If you're looking for thick, substantial pancakes similar in texture to the regular ones, try these almond flour pancakes.
My daughter and I love eating these pancakes plain, without any toppings, holding them in our hands. You can top them with butter and syrup if you wish.
Sometimes I drizzle them with warmed-up peanut butter, melted extra-dark chocolate, or keto hazelnut spread.
You can keep the leftovers in the fridge, in an airtight container, 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.
More Pancake Recipes
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Fluffy Protein Pancakes
- In a medium bowl, whisk together the eggs, vanilla, stevia, and yogurt.
- Add the protein powder, and whisk thoroughly until completely smooth and blended. Use a rubber spatula to scrape the sides of the bowl if needed.
- Whisk in the baking powder. Then let the batter rest while you heat the griddle. It slightly thickens as it rests.
- Heat a nonstick griddle or a large 14-inch nonstick skillet over medium heat (not higher). Spray with oil.
- Using a 1.5-tablespoon cookie scoop, pour mounds of the batter into the griddle. A double-burner griddle will likely accommodate 8 pancakes, while a skillet will hold 3 or 4.
- Cook the pancakes until they bubble on top, one minute or less. It happens fast! Flip and cook them for just a few more (10-20) seconds on the second side. It's important not to overcook them, or they will turn out dry and rubbery.
- Transfer the cooked pancakes to a plate, cover them with foil to keep them warm, and cook the remaining pancakes. Serve immediately.
- Pea protein powder or other non-dairy protein powders will not work in this recipe.
- I use nonfat Greek yogurt; whole milk yogurt is fine, but it must be Greek yogurt, not regular yogurt.
- In the video above, I made half a recipe. That's why I used just one egg.
- 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.