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High-Protein Pancakes Recipe

Easy High-Protein Pancakes

These fluffy protein pancakes are made with just six simple ingredients and pack an incredible 32 grams of protein per serving. Perfect for breakfast or post-workout fuel, they're naturally gluten-free and take only 20 minutes to make from start to finish.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 228
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon stevia glycerite equals 1/3 cup sugar; omit if using sweetened protein powder
  • 1/2 cup plain Greek yogurt whole milk preferred, not regular yogurt
  • 2 scoops unsweetened whey protein powder 40 grams total; measure by weight for best results
  • 1 teaspoon baking powder gluten-free if needed
For Cooking
  • cooking spray for greasing the griddle

Equipment

  • Nonstick griddle or large skillet
  • Medium mixing bowl
  • Wire whisk
  • 1.5-tablespoon cookie scoop
  • Wide spatula
  • Kitchen scale (recommended)

Method
 

  1. In a medium bowl, whisk together the eggs, vanilla extract, stevia, and Greek yogurt until well combined.
  2. Add the protein powder and whisk vigorously until the batter is completely smooth and free of lumps. Use a rubber spatula to scrape the sides of the bowl if needed.
  3. Whisk in the baking powder and let the batter rest for 5 minutes while you heat the griddle. The batter will slightly thicken as it rests.
  4. Heat a nonstick griddle or large 12-inch skillet over medium heat (not higher). For electric stovetops, use medium-low heat. Spray with cooking oil.
  5. Using a 1.5-tablespoon cookie scoop, pour small mounds of batter onto the griddle. A double-burner griddle will fit 8 pancakes; a large skillet will hold 3-4.
  6. Cook the pancakes until they bubble on top, about 1 minute. This happens quickly! Flip carefully using a wide spatula and cook for just 10-20 seconds on the second side.
  7. To flip properly, slide a wide spatula underneath each pancake, use a second spatula on top for support, then quickly flip the wide spatula.
  8. Transfer cooked pancakes to a plate and cover with foil to keep warm. Add more cooking spray to the griddle if needed and cook the remaining pancakes.
  9. Serve immediately while warm. These are delicious plain or with your favorite healthy toppings.

Notes

Important Tips for Success:
  • Don't overcook: These cook much faster than regular pancakes. Overcooking makes them dry and rubbery.
  • Use medium heat or lower: High heat will burn the protein powder and create bitter flavors.
  • Make small pancakes: The batter is thin and spreads out, so smaller portions are easier to flip.
  • Weigh your protein powder: Too much protein powder creates dry, powdery pancakes. 40 grams is the perfect amount.
  • Storage: Keep leftovers in the refrigerator for 3-4 days or freeze for longer storage. Reheat gently in the microwave.
Variations: Add 1/2 cup blueberries or 1/4 cup chocolate chips for variety. You can also substitute the vanilla with 1 teaspoon of almond, coconut, or orange extract.