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Fluffy Protein Pancakes

Fluffy protein pancakes made with vanilla protein powder, oat flour and Greek yogurt. 26 grams of protein per stack, one bowl, 15 minutes.

  • 26g protein
  • 240 calories
  • 15 minutes
  • 2 servings

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By The Protein First Kitchen Team. Published

Tall stack of fluffy protein pancakes with banana
Photo by @kelseycurtis on Unsplash

Most protein pancakes taste like a protein bar that went through a waffle iron. These protein pancakes don’t, because they are not built on protein powder alone. Greek yogurt keeps them tender, oat flour gives them real pancake structure, and one scoop of vanilla protein brings each stack of three to 26 grams of protein.

The batter should look thick

Expect a batter closer to muffin batter than to boxed pancake mix. That thickness is what makes them rise tall. If it will not spread at all in the pan, loosen it with a tablespoon of milk.

Topping ideas

  • A spoon of Greek yogurt and berries.
  • Sliced banana and a teaspoon of peanut butter.
  • Warm frozen blueberries cooked down for 3 minutes into a quick syrup.

Make ahead

Cook a double batch, cool on a rack and freeze flat. Reheat in the toaster for a 2-minute weekday breakfast. For a version with no protein powder, see our cottage cheese pancakes.

For a richer weekend breakfast, try protein French toast with 28 grams of protein.

Ingredients you’ll need

  • Vanilla protein powder: sweetness and 24 grams of protein. A whey-casein blend gives the fluffiest result.
  • Oat flour: real pancake structure with a little fiber. Make your own by blending rolled oats.
  • Greek yogurt: moisture and tang, plus more protein.
  • Egg and baking powder: lift and structure.

How to make protein pancakes

  1. Whisk the dry ingredients so the baking powder is evenly mixed.
  2. Whisk the wet ingredients separately, then combine just until no dry flour shows. Lumps are fine.
  3. Rest 3 minutes while the pan heats.
  4. Cook on medium-low. Protein powder browns faster than flour, so the inside needs time to cook through before the outside darkens.

Best protein powder for pancakes

Whey-casein blends make the softest pancakes. Pure whey isolate works but can be a little drier, so add an extra tablespoon of milk. Plant proteins absorb more liquid; add 2 to 3 tablespoons extra and expect a denser pancake.

Make them with pancake mix

Short on time? Use 1/3 cup store-bought pancake mix in place of the oat flour and baking powder. The protein stays about the same.

Freezer protein pancakes

Cook a double batch, freeze flat on a tray, then bag them. Toast from frozen for a 2-minute breakfast with 26 grams of protein.

Fluffy Protein Pancakes

Prep 5 min. Cook 10 min. Makes 2 servings of 3 pancakes.

Servings

Ingredients

Instructions

  1. Whisk the protein powder, oat flour, baking powder and salt in a bowl.
  2. In a second bowl, whisk the egg, Greek yogurt, milk and vanilla until smooth. Pour into the dry ingredients and stir just until no dry flour remains. The batter should be thick but pourable; add 1 tbsp milk if it is stiff.
  3. Rest the batter for 3 minutes while a nonstick skillet heats over medium-low heat.
  4. Spray the pan and pour about 1/4 cup batter per pancake. Cook until bubbles appear and the edges look dry, about 2 minutes. Flip and cook 1 minute more.
  5. Repeat with the remaining batter, spraying the pan between batches.

Notes

  • Protein powder scorches easily. Keep the heat at medium-low and be patient.
  • Whey-casein blends make fluffier pancakes than 100% whey.
  • Toppings are not included in the nutrition.

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    Questions people ask

    Why are my protein pancakes dry?

    Too much protein powder or too much heat. Measure the powder by weight, keep the yogurt in, and cook over medium-low.

    Can I make protein pancakes without oat flour?

    Yes. Use 1/2 cup all-purpose flour instead. The nutrition stays almost the same, with slightly less fiber.

    Can I add protein powder to pancake mix?

    Yes. Replace up to 1/3 of the dry pancake mix with protein powder and add 2 to 3 tablespoons more milk. More than that makes pancakes dry and rubbery.

    Are protein pancakes healthy?

    These are: 26 grams of protein for 240 calories per stack, with oat flour and Greek yogurt instead of refined flour and butter.

    Can I make protein pancakes without eggs?

    Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and an extra tablespoon of Greek yogurt. They will be slightly denser.

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