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.
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
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.
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 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.
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
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.
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.
More Pancake Recipes
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Recipe Card
Fluffy Protein Pancakes
Ingredients
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon stevia glycerite - equals â…“ 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.
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.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Tansy
This recipe is really delicious. I was looking for a recipe that increased my intake of protein in a way that I like (I can't stand drinking protein shakes.) However, this now gives me a high protein breakfast to have everyday that I can batch cook at the beginning of the week and reheat very easily. I added 2 mashed up bananas to the batter and fried/made them how I would a drop scone (I think that might be an only British thing, I don’t know if you have drop scones in the US.) and also used vanilla flavoured whey so reduced the amount of stavia as it already had sweetener in but they turned out delicious and will be a regular from now!!! Thanks for sharing this recipe
Vered DeLeeuw
I'm so glad you liked these pancakes, Tansy! Thank you for the detailed review and for sharing your tweaks.
Sandra
This was delicious even my husband really liked them. I was wondering where the 5 grams of sugar came from also with this recipe can you make mini waffles?
Thank you
Vered DeLeeuw
Hi Sandra,
I'm glad you liked these pancakes!
I only tested them in a skillet - not sure about a waffle maker.
As for the sugar, thank you for this question. I use a nutrition calculator. I went back into the calculation and updated it with the protein powder and vanilla extract I use (both are sugar-free) and it gave different values. I updated the recipe card with these values.
Ka Z
They were not fluffy and I followed the recipe exactly. They have a protein powder aftertaste. But considering they are basically all protein, not bad at all if you want something that tastes like a sweet.
Vered DeLeeuw
Thanks for the feedback!
Claudine Peters
Hi, this is a great recipe! Tastes delicious. Can you please tell me how many pancakes per serving. Is each serving 2 pancakes?
Please let me know. Thank you!
Vered DeLeeuw
Hi Claudine,
Glad you liked them! A serving is nine pancakes, which is half the recipe.
Claudine Peters
Ok, great. Thanks!
gjeanieg
Wow. I was not expecting these to taste like the pancakes of my childhood, but the taste brought me back. These are wonderful! I was willing to take the chance based on the great reviews, but substituted blended cottage cheese for the Greek yogurt. I had all of the other ingredients. There were no leftovers! Thank you for the recipe!
Vered DeLeeuw
Yay! I'm so glad this was such a huge success! Thanks for the review and for letting us know that blended cottage cheese works in this recipe.
gjeanieg
Vered, I wanted to update you, as I have made these pancakes three times since I found the recipe several days ago. This morning, I wanted savory pancakes. I omitted the sweetener and the vanilla, and I dropped crunchy bacon pieces and chopped scallion into the batter. They were fabulous! I even made a breakfast sandwich with more bacon in between two of the pancakes. I would've put a scrambled egg, and some cheese in there also, if I had time! Super high protein. This recipe will be so versatile in the future. Thank you again!
Vered DeLeeuw
Wow! Thank you so much - how interesting! It never occurred to me to make a savory version. Sounds delicious.
Cathy
I've been searching for a high protein pancake recipe and this fits the bill! I added a some unsweetened applesauce for more moisture. This recipe is a keeper 🙂
Vered DeLeeuw
I'm so glad you enjoyed these pancakes, Cathy! Thanks for sharing your applesauce tweak.
Nicole
I used a pea, non-dairy protein and these turned out perfectly fine! Will be my go to protein pancake recipe from now on.
Vered DeLeeuw
How interesting! Thank you so much for letting us know.
Melissa M
These were delish and so easy. Hubs loved them!
Vered DeLeeuw
I'm so glad these were a success, Melissa! Thank you for leaving a comment.
Joshua Hyde
Thank you! I was looking at my jar of protein powder, no milk to mix it with and wondering, and a thought, 'make into pancakes!' came to mind. I googled it and your recipe came up. Now I need eggs though... what can i substitute for eggs..??
Vered DeLeeuw
Hi Joshua,
I'm sorry - I don't believe these would work without eggs.
Paula
Actually, I experimented with applesauce instead of eggs. Not as fluffy and requires lower heat, but not bad. 1/4 cup of applesauce per egg.
Vered DeLeeuw
Fascinating! Good to know! Thank you, Paula.
Jennifer Iserloh
Only problem with this recipe is that you need to double it!! Amazing. It's my go-to low carb, high protein pancake fix! When I double it, I use just 2 tsp cornstarch to help the edges crisp more & use grass-fed butter to cook them in a cast iron skillet. Delish!
Vered DeLeeuw
I'm so glad you like these pancakes so much, Jennifer! Interesting tip about adding a small amount of cornstarch.