Try this protein pancakes recipe for a simple breakfast that feels doable any day of the week. It comes together quickly and adds a boost to your morning routine.
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I've always loved pancakes, but for years I avoided them on busy mornings because they never kept me full for long. That changed when I started making these no-flour pancakes. They taste like a comforting breakfast treat, but they actually give me the energy I need to get through my morning without feeling sluggish.
The great thing about this recipe is how easy it comes together with simple ingredients. I can mix everything in one bowl, adjust the texture if needed, and have a hot, satisfying breakfast in minutes. It's the kind of recipe I rely on when I want something homemade but don't have much time to spare.
I've tried a lot of protein pancake mixes, but nothing beats making them from scratch. I can tweak the flavor, keep the ingredients clean, and customize the what I add on top depending on my mood. If you're looking for a breakfast that feels indulgent but fits your low-carb eating plan, this recipe is one you'll want to keep in your weekly rotation.
Ingredients
- Eggs - Eggs bind the batter and add richness, helping the pancakes hold their shape.
- Unflavored whey protein powder - Whey protein boosts the protein content while creating a tender, fluffy texture without flour.
- Plain Greek yogurt - Greek yogurt adds moisture and creaminess while keeping the pancakes soft and high in protein.
- Powdered sweetener - Powdered sweetener provides balanced sweetness without affecting the batter's texture.
- Baking powder - Baking powder helps the pancakes rise, giving them a light and fluffy finish.
- Vanilla extract - Vanilla adds aroma and enhances the overall flavor of the pancakes.
Scroll down to the recipe card for quantities used.
Instructions
Just follow these step-by-step directions to make the best protein pancakes that are low-carb, keto-friendly, and gluten-free.
In a large mixing bowl, combine the protein powder and eggs, stirring until well mixed.
Whisk in the powdered sweetener, baking powder, vanilla extract, and cinnamon.
Add the yogurt and whisk until smooth. If the batter is too thick, gradually add water until it reaches a traditional pancake batter consistency. If it's too thin, mix in a small amount of cornstarch or coconut flour.
Heat a skillet or griddle over medium heat and pour in some batter. Cook the pancakes about a minute on one side, then flip and cook the other side.
Repeat with the remaining batter.
Serve warm. Can be topped with butter, fruit or syrup.
Hint: Let the batter rest for 2 to 3 minutes before cooking so the protein powder can hydrate. This helps the pancakes cook more evenly and prevents them from turning dry or rubbery.
Variations
Here are some easy, helpful ways to customize the recipe:
- Add fruit mix-ins like blueberries, mashed banana, grated apple, or chopped strawberries for extra flavor and natural sweetness.
- Use different spices such as pumpkin pie spice, nutmeg, or cardamom to match seasonal or cultural flavors.
- Stir in flavored protein powder like vanilla, chocolate, or cinnamon roll for a completely different pancake profile.
- Swap the yogurt for flavored Greek yogurt, cottage cheese or a dairy-free alternative to suit dietary needs.
- Mix in add-ins like mini chocolate chips, crushed nuts, oats or shredded coconut to change texture and richness.
- Top with cultural favorites such as ube syrup, dulce de leche, peanut butter, tahini, kaya jam, or fresh tropical fruit.
- Make them savory by skipping the sweetener and adding herbs, cheese, or spices like paprika or garlic powder.
Tips
Top tip: Let the batter rest for a couple of minutes before cooking so the protein powder can fully hydrate and create softer, fluffier pancakes.
More Cooking Tips:
- Cook over medium and not high heat to prevent the pancakes from browning too fast before the centers set.
- Lightly grease the pan or rings to keep the pancakes from sticking and ensure clean edges.
- Flip only when you see bubbles forming on top. This helps the pancakes hold together.
- If the batter thickens as it sits, whisk in a splash of water or milk to loosen it.
- Keep cooked pancakes warm in a low oven so you can serve everything fresh at once.
Serving suggestions
These fluffy protein pancakes are delicious on their own, but they really shine when paired with the right toppings. Fresh berries, whipped coconut cream, a spoonful of Greek yogurt, or a drizzle of sugar-free maple syrup can turn a simple breakfast into something satisfying and memorable. I also love adding a handful of nuts for crunch or a swipe of almond butter for extra richness.
For a full breakfast spread, pair these pancakes with other dishes from the blog that complement their flavors. My strawberry muffins make a great grab-and-go option for anyone who wants something sweet on the side. And if you're feeding a crowd, the breakfast pizza adds a savory balance that rounds out the meal beautifully.
Storage
You can store these protein pancakes in an airtight container in the refrigerator for up to 3 to 4 days. Make sure they're fully cooled before storing to prevent excess moisture from making them soggy. If you want to keep them longer, freeze them in a single layer, then stack them with parchment paper between each pancake to prevent sticking.
Reheating is easy and keeps the pancakes tasting fresh. You can warm them in the microwave for about 20 to 30 seconds, or heat them in a skillet over low heat to bring back a bit of crispness on the edges. If reheating from frozen, simply microwave them a little longer or pop them in a toaster for a quick, convenient option.
FAQs
Yes, most protein powders work, but whey gives the fluffiest texture. Plant-based powders tend to make the batter thicker, so you may need to add extra liquid.
This usually happens when the batter is overmixed or cooked on heat that's too high. Letting the batter rest and cooking on medium heat helps keep them soft and fluffy.
Yes. The recipe still works without an added sweetener. You top the pancakes with things like fruit, syrup, or flavored yogurt for sweetness instead.
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Recipe
Protein Pancakes
Ingredients
- 2 large eggs beaten
- 2 scoops unflavored whey protein powder
- ⅓ cup plain Greek yogurt
- 2 tablespoons powdered sweetener
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the protein powder and eggs, stirring until well mixed.
- Whisk in the powdered sweetener, baking powder, vanilla extract, and cinnamon.
- Add the yogurt and whisk until smooth. If the batter is too thick, gradually add water until it reaches a traditional pancake batter consistency. If it's too thin, mix in a small amount of cornstarch.
- For evenly shaped pancakes, use greased pancake or egg rings. Heat a skillet over medium heat and pour in some batter. Cook for about a minute on one side, then flip and cook the other side.
- Repeat with the remaining batter.
- Serve warm.
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