Perfect fluffy protein pancakes made without bananas, refined sugar, or flour! Made with protein powder, eggs and greek yogurt, these pancakes pack 9 grams of protein and are going to fuel you through your morning!
It's no secret that we love pancakes around here. We have 7 Homemade Pancake Flavors including Fluffy Blueberry Pancakes and Sweet Potato Pancakes. But the most popular pancake recipe on the blog is definitely these perfect, fluffy high protein pancakes!
Protein powder has the tendency to make things dry or dense, but after many experiments, I got the right ratios to get perfect protein pancakes that are light and fluffy!
These are really a blank canvas for your favorite toppings. I like topping it with extra Greek yogurt, fresh blueberries, and, of course, maple syrup.
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Reasons You'll Love These Whey Pancakes
- The pancakes come out so fluffy and light
- They have no bananas (unlike 99% of the protein pancake recipes out there!)
- With 9 g of protein per pancake, they will help keep you full and fuel you throughout the day!
High Protein Pancake Recipe Video
Watch the video below to see exactly how I prepped these protein pancakes. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Protein Powder Pancakes Recipe Ingredients
- Rolled oats- for this recipe, we blend the oats into flour, so quick oats should also work fine. Do not use steel cut oats.
- Protein powder- I recommend vanilla whey protein powder; pea protein powder yielded thicker pancakes that require more milk to thin out, and the texture was not quite as enjoyable.
- Eggs- we have not tested these pancakes with flax eggs; if you give it a try, we'd love to hear how your pancakes turn out!
- Greek yogurt- essential to provide moisture and thickness to the pancakes- use plain
- Maple syrup- for a touch of sweetness; swap for an equal amount of honey or your favorite liquid sweetener.
- Coconut oil- essential to provide moisture to the pancakes; I recommend using refined coconut oil. You can swap for melted butter or olive oil
How to Make Whey Protein Pancakes
1. Blend oats- Add the oats to a blender, then blend for 30 seconds- 1 minute, until powdery (as pictured above).
TIP- I'm a big fan of this Vitamix!
2. Blend remaining ingredients- add the baking powder, protein powder, eggs, greek yogurt, vanilla extract, melted coconut oil, and maple syrup. Place the lid on the blender, and blend until the mixture is completely combined and no pockets of oat flour remain.
TIP- if you swap protein powders, you may need to add milk to thin the batter out.
3. Cook pancakes- Grease a nonstick skillet and heat over medium heat. Pour the pancake batter in ¼ cup portions. Cook for roughly 2 minutes on the first side until small bubbles appear, and 1 minute on the second.
TIP- The edges of these oatmeal pancakes can dry out, and they will move around on the pan when shaken and ready to flip.
4. Enjoy! Top your pancakes with extra yogurt, fresh fruit, and maple syrup.
How to Store Whey Protein Pancakes
Due to the protein powder in these pancakes, they dry out a touch while storing. Smother with yogurt and syrup to serve and I doubt you'll notice 😉
- fridge- store in an air tight container for up to 4 days
- freezer- separate pancakes with strips of parchment or wax paper. Wrap the bunch loosely in parchment and store in a larger meal prep container or freezer bag. Freeze for up to 1 month.
- reheating- heat in the microwave, or in a frying pan over medium heat. The air fryer may also work!
Protein Powder Pancakes Recipe Toppings
- Fruit: strawberries, raspberries, and blueberries are all great toppings.
- Nuts: crushed almonds, pecans, or peanuts are great additions.
- Nut Butter: peanut butter, sunflower seed, or cashew butter tastes great! Just melt them in the microwave for 10-15 seconds and drizzle them over the pancake stack.
High Protein Pancake FAQs
Yes! Leftovers can be kept in an airtight container in the fridge for up to 4 days. Be warned that they are best served fresh and get a little drier as they sit in the fridge. But with added toppings like melted peanut butter, a dash of cinnamon and syrup you will never notice. They can also be frozen for up to 1 month.
Check out this No Flipping Sheet Pan Pancake.
I tested this with three types of protein powder. I highly recommend using a flavored whey protein powder (like vanilla). I did test with a vegan (pea protein) plant-based powder powder, and the pancakes were very thick... you can give it a try and add some almond or dairy milk to thin them out. The texture was completely different, so I really do recommend sticking to a whey protein powder.
I tested one variation of this recipe with 1 cup white whole wheat flour and they were good! However I haven't tested the final version of this recipe with it so if you try, I'd love to hear how they went for you!
More recipes to try
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Whey Pancakes
Video
Ingredients
- 1 ½ cups rolled oats 135 g; see note 1
- 3 teaspoons baking powder
- 1 scoop vanilla whey protein powder 30 g; ½ cup roughly; see note 2
- 3 eggs
- ½ cup plain greek yogurt 120 g
- ½ teaspoon vanilla extract
- 2 tablespoons coconut oil melted; swap for butter or olive oil; see note 3
- 1 tablespoon maple syrup
Instructions
- Blend oats- Add the oats to a blender, then blend for 30 seconds- 1 minute, until powdery (as pictured above).
- Blend remaining ingredients- add the baking powder, protein powder, eggs, greek yogurt, vanilla extract, melted coconut oil and maple syrup. Place the lid on the blender, and blend until mixture is completely combined and no pockets of oat flour remain.
- Cook pancakes- Grease a nonstick pan and heat over medium heat. Cook ¼ cup portions of pancakes for roughly 2 minutes on the first side and 1 minute on the second.
- Enjoy! Top your pancakes with extra yogurt, fresh fruit and maple syrup.
Tips:
- fridge- in an air tight container in the fridge for up to 4 days
- freezer- separate pancakes with squares of wax or parchment paper; store in an air tight container or freezer bag for up to 1 month.
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
Lori Midgley says
I can’t wait to try these…I gave them 5 stars because I already know they are going to be amazing. My one question is this-can you prepare the dry ingredients and mix in advance then add the remaining ingredients at the time when you are cooking them? I am looking for a pancake mix to take in our RV and always make blended oats in advance as I’m gluten sensitive.
Karineh says
Very delicious and healthy!
Thank you.
Liz says
Made this recipe with the following variations: used all purpose flour rather than the oats, added a little milk to thin out the batter and omitted the vanilla since I used vanilla whey protein powder. The results were amazing! The pancakes were so fluffy and quite delicious. My kids loved them as well. Definitely will be making again!