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, making them 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 we both like is these chaffles. They contain 36 grams of protein per serving.
You'll only need a few simple ingredients to make these protein 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, 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.
- Baking powder: Make sure it's not expired. It helps the pancakes rise, although these are not tall pancakes.
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.
Protein Pancakes 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.
This is what they look like after you flip them:
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.
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.
Whisk in the protein powder. Whisk patiently and thoroughly until completely smooth and free of lumps, then whisk in 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.
- 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 video clip below for a visual demonstration.
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.
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. 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.
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.
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 (as shown in the photo below), 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
Fluffy Protein Pancakes
- 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). Spray it with oil. Using a 1.5-tablespoon cookie scoop, pour mounds of the batter into 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, one minute or less. 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 even low if needed. 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.
- Transfer the cooked pancakes to a plate, cover them with foil to keep them warm, and cook the remaining pancakes. Serve immediately.
- 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.
- 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.
Add Your Own Notes
Nutrition per Serving
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