Fluffy Protein Pancakes: Easy 20-Minute Recipe

Name: Fluffy Protein Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 large eggs; 1 tablespoon vanilla extract; 1 teaspoon stevia glycerite (equals 1/3 cup of sugar; omit if using sweetened protein powder); 1/2 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)

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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!

A stack of protein pancakes garnished with blueberries.

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.

Blueberry protein pancakes in a skillet.

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.

Chocolate chip protein muffins in a skillet.

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.

A stack of plain protein pancakes. — Plain Pancakes.

A stack of blueberry protein pancakes. — Plain Pancakes.

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.

A fork showing the inside of the pancakes.

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

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

Why are my protein pancakes dry?

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.

Can I use pea protein powder instead of whey protein powder?

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!

How can you make protein pancakes taste better?

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!

Are they like regular pancakes?

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.

Can I keep the leftovers?

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

4.87 from 281 votes

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Fluffy Protein Pancakes

These fluffy protein pancakes take 20 minutes to make, contain six ingredients, and each serving has 32 grams of protein!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 228kcal

Author: Vered DeLeeuw

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.

Protein Pancakes

Ingredients