Fluffy Protein Pancakes: Easy, High-Protein, and Delicious Breakfast
Samantha
Light, fluffy, and protein-packed, these pancakes are made with Greek yogurt, oats, and clean ingredients—no banana needed! Perfect for meal prep, high-protein diets, and busy mornings, this easy recipe delivers 22g of protein per serving with a texture you'll love.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Breakfast, Brunch, Snack
Cuisine American
Servings 2 servings
Calories 275 kcal
- 2 large eggs
- ½ cup plain Greek yogurt
- 1 scoop vanilla protein powder whey or plant-based
- ½ cup oat flour or rolled oats blended fine
- ¼ cup milk any kind
- 1 tsp baking powder
- ½ tsp cinnamon
- Pinch of salt
- Optional: 1 tsp maple syrup or honey for sweetness
Whisk the eggs and yogurt in a mixing bowl until smooth.
Add protein powder, oat flour, baking powder, cinnamon, and salt. Mix until just combined.
Stir in milk gradually until the batter is thick but pourable.
Preheat a nonstick skillet or griddle over medium heat. Lightly grease.
Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook another 2 minutes.
Serve warm with your favorite toppings.
Secret Tips for Fluffy Protein Pancakes
1. Blend for Better Texture: Use a high-speed blender to mix the batter if you're using oats instead of oat flour. This breaks down the oats finely and gives you a smoother, more pancake-like texture—no graininess!
2. Rest the Batter: Let the batter rest for 5–7 minutes before cooking. This allows the oat flour and protein powder to fully hydrate, which improves fluffiness and prevents dry or dense pancakes.
3. Control the Heat: Keep your skillet on medium-low heat and preheat it fully before pouring the batter. Protein pancakes can burn quickly on high heat before the insides cook through.
4. Flip with Confidence: Wait until bubbles form on the surface and the edges look set before flipping. Flipping too early can deflate the structure—especially when using whey or casein protein powder.
5. Moisture Insurance: If your batter feels too thick (some protein powders absorb more liquid than others), stir in 1–2 tablespoons of almond milk or Greek yogurt to restore the right pourable consistency.
6. Freeze Like a Pro: Lay cooked pancakes flat on a baking sheet to freeze individually before stacking them in freezer bags. This keeps them from sticking and makes weekday breakfasts a breeze.
7. Boost the Protein Without Dryness: Add 1 tablespoon of cottage cheese or ricotta cheese to the batter for added protein and moisture without making the pancakes dense.Keyword clean_eating_pancake_recipe, easy_protein_pancakes_without_banana, fluffy_protein_pancakes, greek_yogurt_pancake_recipe, healthy_gluten_free_protein_pancakes, high_protein_breakfast_pancakes, meal_prep_breakfast_ideas_high_protein, protein_pancakes_for_weight_loss
