Best Protein Pancakes {Thick, Fluffy, Flourless!}- TBMW

Enjoy the quintessential fluffy pancakes guilt-free with this easy and delicious protein pancake recipe. It is the perfect 5-minute, high-protein breakfast made with rolled oats, eggs, Greek yogurt, and protein powder.

Who doesn’t love waking up to a stack of soft, warm pancakes or waffles drenched in maple syrup on a Sunday morning? Or the aroma of freshly baked banana or zucchini bread that fills the entire house!

And while nothing is more satisfying than my blueberry, lemon ricotta, and chocolate pancakes, sometimes I prefer making healthier options like protein pancakes. 

Why you’ll love this recipe

• Super easy. These pancakes are so easy to prepare. Without waiting and resting times or making buttermilk, you can make these pancakes in under 10 minutes.
• High protein. Oats, eggs, yogurt, and protein powder turn the simple pancake recipe into a high-protein one (similar to protein waffles).
• Customizable. Like with protein bagels, you can go crazy with the toppings to make it to your liking. 
• Fluffy. Protein pancakes get a bad rap for being dense and dry. But this recipe makes the fluffiest protein pancakes.

What I love the most about this recipe is how filling these pancakes are. Because of their high protein content, they’ll keep you full for a long time.

Ingredients Needed

You can make these ultimate fluffy protein pancakes with less than ten ingredients from scratch. Here’s what you’ll need:

• Oats. I prefer using old-fashioned or rolled oats for this recipe. Steel-cut oats have a slightly tough texture and may result in dense pancakes.
• Baking powder. The must-use ingredient to make the pancakes fluffy.
• Protein powder. I have used vanilla protein powder because it boosts the vanilla flavor. If you have unflavored or chocolate flavor powder, that’ll work too.
• Eggs. You’ll need three small room-temperature eggs for a little over a cup of oats. 

• Greek yogurt. It moistens the pancakes, increases protein, and makes the batter richer.

• Vanilla extract. To flavor the batter.
• Maple syrup. To sweeten the pancakes. If your protein powder contains added sugar, you can skip adding sugar to the batter.
• Coconut oil. Use melted coconut oil to get the perfectly crisp edges.

How to make delicious protein pancakes

Like my oat flour pancakes, you’ll need to blend all the ingredients, make the batter, and cook them. 

Step 1- Make the batter

Blend oats in a blender for a minute until it turns into flour, and then blend again after adding baking powder, protein powder, Greek yogurt, eggs, vanilla extract, coconut oil, and maple syrup. 

Step 2- cook the pancakes

Heat a non-stick skillet at medium-high heat, apply oil, or coat it with cooking spray.

Pour approximately 1/4th cup of the batter on the oiled pan and cook it on one side till you see bubbles on the top. Then flip the pancakes and cook them on the other side for a minute.

Tips to make the best recipe

• Taste the protein powder before using it. The protein powder’s quality, flavor, texture, and taste affect the final product. So, ensure you use the protein powder you like to make these pancakes.
• Avoid overmixing the batter. Once combined, stop blending the batter further. Excessive mixing deflates the batter and results in dense pancakes.  
• Avoid pressing the pancakes after flipping. Don’t press down the pancakes on the skillet with the spatula after flipping them to retain the bubbles and the fluffiness. 
• Adjust the consistency. If the batter appears too thick, feel free to add a few spoonfuls of milk for a pourable consistency.
• Don’t use high heat. Using a high flame will cause the pancake to burn at the bottom. The cooking will be inconsistent, and the interiors will be raw.

Flavor variations

Like any good pancake recipe, these are a blank canvas that can be adapted to suit your preferences. Here are some ideas:

• Add spices. I love the combination of vanilla and cinnamon. Its warm and fragrant aroma complements these fluffy pancakes. Add half a teaspoon to flavor your pancakes if you like pumpkin spice.
• Make it gluten-free. Use certified gluten-free oats in the recipe to make gluten-free protein pancakes.  
• Add a pinch of salt. Add a 1/4th teaspoon of salt to the pancake batter to bring out the sweetness of the pancakes. 
• Use nut butter. Drizzle almond, hazelnut, or peanut butter on the pancakes for good fats and added richness. 

Storage instructions

The pancakes dry out when stored for a long time, so I prefer making them fresh. But you can store the leftovers in one of the following ways.

• To store. These pancakes keep well in the refrigerator for 4-5 days.
• To freeze. Freeze the pancakes separately, keeping wax paper in between. Or wrap them individually and freeze them for a month. 
• Reheat. Heat the pancakes in the microwave for 10-20 seconds and enjoy warm.

Recommended tools to make this recipe

• Blender. A good quality blender will make the perfect pancake batter.
• Non-stick skillet. The skillet is perhaps the most important tool to yielding thick and fluffy pancakes (that doesn’t stick!).
• Spatula. Non-stick so it doesn’t scorch the pan.

More high-protein recipes to try:

Frequently asked questions