Fluffy Protein Pancakes Recipe

Introduction

These fluffy protein pancakes are a delicious and nutritious way to start your day. Packed with whey protein and Greek yogurt, they’re light, satisfying, and easy to make. Perfect for a quick breakfast or post-workout meal.

Ingredients

• 2 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon stevia glycerite (equals 1/3 cup of sugar; omit if using sweetened protein powder)
• 1/2 cup plain Greek yogurt (not regular yogurt)
• 2 scoops unsweetened whey protein powder (level, not packed; 40 grams total)
• 1 teaspoon baking powder (gluten-free if needed)
• Cooking spray (for the griddle)

Instructions

1. Step 1: In a medium bowl, whisk together the eggs, vanilla extract, stevia glycerite, and Greek yogurt until smooth.
2. Step 2: Add the protein powder and whisk until completely smooth and blended, scraping the sides of the bowl as needed with a rubber spatula.
3. Step 3: Whisk in the baking powder. Let the batter rest while you heat the griddle; it will thicken slightly.
4. Step 4: Heat a nonstick griddle or a large 12-inch nonstick skillet over medium heat (medium-low for electric stovetops). Spray with cooking spray. Using a 1.5-tablespoon scoop, pour small mounds of batter onto the griddle. A large griddle fits up to 8 pancakes; a skillet fits 3 to 4.
5. Step 5: Cook pancakes until bubbles form on top, about one minute. Flip carefully and cook the other side for 10–20 seconds. Avoid overcooking to prevent dryness. Adjust heat to medium-low or low as needed.
6. Step 6: Transfer pancakes to a plate and cover with foil to keep warm while you finish cooking the rest. Serve immediately.

Tips & Variations

• If using sweetened protein powder, omit the stevia glycerite to avoid over sweetness.
• Use a wide spatula and a quick flipping technique to keep pancakes intact and fluffy.
• Try adding cinnamon or a pinch of salt to enhance the flavor.
• Serve with fresh berries, nut butter, or a drizzle of pure maple syrup for added taste.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on a low-heated skillet to avoid drying them out. For longer storage, freeze pancakes separated by parchment paper in a freezer bag for up to 1 month, then reheat from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the whey protein powder with a plant-based protein?

Yes, you can use a plant-based protein powder, but the texture may be slightly different. Make sure to choose an unsweetened, unflavored option for best results.

Why do the pancakes sometimes turn out dry or rubbery?

Overcooking is the most common cause. Cook pancakes just until bubbles appear on top, then flip quickly and cook only a few seconds on the other side. Lowering the heat if they cook too fast helps prevent dryness.

Fluffy Protein Pancakes Recipe

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★★★★★

4.5 from 90 reviews

• Author: Elara
• Total Time: 15 minutes
• Yield: 8 small pancakes 1x
• Diet: Low Calorie

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Description

These Fluffy Protein Pancakes offer a delicious and nutritious breakfast option, combining high-quality protein from whey powder and Greek yogurt with a light, airy texture. Enhanced with vanilla and a natural sweetener, they are quick to prepare and perfect for a healthy start to your day.

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Ingredients

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Main Ingredients

• 2 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon stevia glycerite (equals 1/3 cup of sugar; omit if using sweetened protein powder)
• 1/2 cup plain Greek yogurt (not regular yogurt)
• 2 scoops unsweetened whey protein powder (level, not packed; 40 grams total)
• 1 teaspoon baking powder (gluten-free if needed)
• Cooking spray (for the griddle)

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Instructions

1. Mix Wet Ingredients: In a medium bowl, whisk the eggs, vanilla extract, stevia glycerite, and plain Greek yogurt together until smooth and fully combined.
2. Add Protein Powder: Incorporate the unsweetened whey protein powder into the wet mixture, whisking until completely smooth and well blended. Use a rubber spatula to scrape the sides of the bowl to ensure all ingredients are mixed.
3. Incorporate Baking Powder: Whisk in the baking powder gently. Let the batter rest while you prepare the cooking surface; this rest allows the batter to slightly thicken, which aids in achieving fluffy pancakes.
4. Heat Griddle or Skillet: Warm a nonstick griddle or a large 12-inch nonstick skillet over medium heat (use medium-low heat if on an electric stovetop). Once hot, spray the surface lightly with cooking spray.
5. Cook Pancakes: Using a 1.5-tablespoon cookie scoop, pour small mounds of batter onto the griddle or skillet. Cook until bubbles form on the surface, about 1 minute, then carefully flip the pancakes. Cook the second side for 10 to 20 seconds, ensuring not to overcook to prevent dryness or rubberiness. Adjust heat to medium-low or low as needed during cooking.
6. Serve Warm: Transfer cooked pancakes to a plate and cover with foil to keep warm while cooking the remaining batter. Serve immediately for best texture and flavor.

Notes

• Omit stevia glycerite if using a sweetened protein powder as the sweetener is already included.
• Use unsweetened whey protein powder and level the scoops for accurate measurement and consistent texture.
• Do not overcook pancakes as they can become dry and rubbery.
• If using an electric stovetop, reduce heat to medium-low to avoid burning pancakes.
• Use a wide spatula supported by a second spatula for flipping to keep pancakes intact.
• Letting the batter rest before cooking improves fluffiness.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: protein pancakes, fluffy pancakes, healthy breakfast, high protein breakfast, whey protein, Greek yogurt pancakes