Fluffy Protein Pancakes

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); 1/2 cup plain Greek yogurt (not regular yogurt); 2 scoops whey protein powder (unsweetened, not packed; about 40 grams total); 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.

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 we both like is these chaffles. They contain 36 grams of protein per serving.

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Ingredients
Variations
Instructions
Expert Tips
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Pancake Recipes
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Recipe Card
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Ingredients

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, including this one.
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.

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 protein 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.

Expert 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.

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.

Storing Leftovers

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.

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Recipe Card

4.93 from 232 votes

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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

Ingredients

▢ 2 large eggs
▢ 1 tablespoon vanilla extract
▢ 1 teaspoon stevia glycerite - equals ⅓ cup of sugar
▢ ½ cup plain Greek yogurt - not regular yogurt
▢ 2 scoops whey protein powder - unsweetened, not packed; about 40 grams total
▢ 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). Spray it with oil. Using a 1.5-tablespoon cookie scoop, pour 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, 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.

Tried this recipe? Please help others by .

Video

Notes

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.

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Nutrition per Serving

Protein Pancakes

Ingredients