Fluffy Protein Pancakes are a wholesome and satisfying breakfast option that combines classic pancake flavor with a high-protein boost. Light, tender, and easy to make, these pancakes are perfect for anyone looking to fuel their morning with something nutritious yet indulgent. Whether you’re heading to the gym or just starting your day strong, this recipe is a must-try.
Why You’ll Love This Recipe
- Fluffy and tender, just like traditional pancakes
- High in protein, making them ideal for fitness enthusiasts
- Quick and easy to make with minimal ingredients
- Kid-friendly and great for the whole family
- Customizable with mix-ins and toppings
- Low in sugar, depending on your ingredients
- Freezer-friendly, perfect for meal prepping
- No refined flour, with options for gluten-free or low-carb variations
- Perfect post-workout meal or weekend brunch treat
- Delicious and filling, keeping you satisfied for hours
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Plain Greek yogurt
- Protein powder (vanilla or unflavored; whey or plant-based)
- Baking powder
- Vanilla extract
- Cooking spray or butter for the pan
- Optional: almond milk for thinning, cinnamon, blueberries, banana slices
Directions
- In a mixing bowl, whisk together the eggs, Greek yogurt, and vanilla extract until smooth.
- Add the protein powder and baking powder, stirring until a thick batter forms.
- If the batter is too thick, stir in 12 tablespoons of almond milk to loosen it.
- Heat a non-stick skillet or griddle over medium heat and grease with cooking spray or butter.
- Pour ¼ cup of batter per pancake onto the skillet.
- Cook for 23 minutes until small bubbles appear on top.
- Flip and cook for another 12 minutes, until both sides are golden and pancakes are cooked through.
- Serve warm with your favorite toppings.
Servings and timing
Servings: 23 (makes about 6 pancakes)
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
- Gluten-free: Use a gluten-free protein powder.
- Vegan: Use a plant-based protein powder and replace eggs with flax eggs or mashed banana.
- Low-carb: Use unsweetened almond milk and a low-carb protein powder.
- Chocolate: Mix in cocoa powder or use chocolate protein powder.
- Berry boost: Add blueberries or raspberries to the batter.
- Banana bread style: Stir in mashed banana and a sprinkle of cinnamon.
Storage/Reheating
- Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- To freeze, place pancakes in a single layer on a baking sheet to freeze individually, then transfer to a zip-top bag.
- Reheat in the microwave for 3060 seconds, or in a toaster or skillet for crispier edges.
FAQs
How much protein is in these pancakes?
It depends on the protein powder used, but typically you’ll get 2030g of protein per serving.
Can I make the batter ahead of time?
Yes, you can make it a few hours ahead and store it in the fridge. Stir before using.
Can I double the recipe?
Absolutely. This recipe scales well if you need more servings.
What’s the best protein powder for pancakes?
Whey protein works best for fluffiness, but plant-based protein can be used with a little extra moisture added.
Are these pancakes keto-friendly?
They can be if you use a low-carb protein powder and avoid any high-carb mix-ins or toppings.
Why are my pancakes too dense?
Overmixing or using too much protein powder can make them dense. Stir gently and use accurate measurements.
Can I use flavored Greek yogurt?
Yes, but it may affect the sweetness and flavor balance. Adjust accordingly.
Do I need baking soda too?
No, baking powder is enough to help these pancakes rise and become fluffy.
What toppings go best with these?
Fresh berries, nut butters, maple syrup, yogurt, and granola are great choices.
Can I make these in a waffle maker?
Yes, just be sure to grease the waffle iron well and cook until crisp on the outside.
Conclusion
Fluffy Protein Pancakes are a tasty, protein-packed way to fuel your day. With simple ingredients and endless variations, they fit easily into any healthy lifestyle. Whether you’re meal-prepping for the week or enjoying a lazy weekend brunch, these pancakes are sure to satisfy your cravings while keeping your nutrition on point. Give them a try—you won’t even miss the traditional stack.
Description
These Fluffy Protein Pancakes are light, airy, and packed with protein to keep you full and energized. Made with oats, eggs, and your favorite protein powder, they come together in one blender and are ready in minutes. Great for meal prep, weekend brunch, or a healthy start to your day!
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Add oats, protein powder, banana, eggs, milk, baking powder, vanilla, salt, and maple syrup (if using) to a blender.
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Blend until the mixture is smooth and thick.
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Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
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Pour about 1/4 cup of batter per pancake onto the skillet.
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Cook for 23 minutes, or until bubbles form on the surface and the edges look set.
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Flip and cook for another 12 minutes, until golden and cooked through.
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Serve warm with your favorite toppings like fresh fruit, nut butter, or syrup.
Notes
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For extra fluffiness, let the batter rest for 510 minutes before cooking.
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You can substitute the banana with 1/4 cup plain Greek yogurt or applesauce.
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To make it dairy-free, use plant-based milk and a dairy-free protein powder.
