Fluffy Protein Pancakes without Protein Powder 14g
Fluffy protein pancakes without protein powder! This easy recipe packs 14g of protein per serving using Greek yogurt, almond flour, and eggs—no chalky protein powders needed. Perfectly golden brown and light, they’re a great high-protein breakfast for the whole family. Meal-prep friendly and customizable with your favorite toppings like maple syrup, fruit, or chocolate chips!
There’s nothing better than waking up to a stack of fluffy protein pancakes that taste just like regular pancakes—but with 14 grams of protein per serving! This easy recipe skips the protein powder and instead packs in natural protein sources like Greek yogurt, almond flour, and eggs for a high-protein breakfast the whole family will love.
If you’ve been searching for a way to make protein pancakes without the chalky taste of different protein powders, this is the best recipe you’ll find. Unlike other recipes, it doesn’t rely on a million egg whites or vegetable protein powders to deliver the perfect amount of protein. The almond flour adds delicious flavor, extra protein, and a melt-in-your-mouth texture. With simple ingredients, a quick prep time, and a perfect pancake batter, these pancakes cook up light, golden brown, and oh-so-fluffy. They’re a great option whether you’re fueling up for the day or just satisfying a sweet tooth in a healthier way.
I love cooking waffles in my HexClad hybrid pan, which combines the best of non-stick, ceramic, and cast-iron pans.
Why You’ll Love This Easy Pancakes with Protein Recipe
- Fluffy and delicious: These fluffy protein pancakes cook up just like classic pancakes but with an extra boost of protein.
- Made with simple ingredients: No fancy flours or hard-to-find ingredients—just wholesome pantry staples.
- Versatile and customizable: Add your favorite toppings like maple syrup, fresh fruit, or chocolate chips.
- Great for meal prep: Make a batch, store them in an airtight container, and enjoy leftover pancakes all week.
Ingredients & Substitutions
Here is everything you need to make high-protein pancakes:
Plain Greek Yogurt: Adds creaminess and protein. Swap for cottage cheese or dairy-free yogurt for a plant-based version.
Eggs & Egg Whites: Help with structure and fluffiness. Swap the whole egg for a chia egg for a plant-based option.
Maple Syrup: Brings natural sweetness. Swap for honey, agave syrup, or sugar-free syrup.
Almond Flour: Adds protein and creates a soft, fluffy texture. Substitute with 2/3 cup oat flour, gluten-free flour or all-purpose flour.
All-Purpose Flour: Adds a little bit of structure to the almond flour. Swap with the same amount of gluten-free flour or whole wheat flour.
Baking Powder: The key to fluffy pancakes! No swaps needed here.
Vanilla Extract: Adds a delicious, subtle flavor. Swap for lemon juice or cinnamon for variety.
Light Olive Oil: Keeps the pancakes moist. Use coconut oil, melted butter, or avocado oil instead.
Salt: Enhances flavor. Leave it out if needed.
How to Make My Protein Pancake Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Batter
In a food processor, blender or mixing bowl, combine ½ cup Greek yogurt, 2 eggs, 2 egg whites, 2 tablespoons of maple syrup, 2 tablespoons of light olive oil, 1 teaspoon of vanilla extract and mix until smooth. Add 1 cup of almond flour, ⅓ cup of all-purpose flour (or gluten-free flour), 2 teaspoons of baking powder, and ½ teaspoon of salt. Mix until smooth and let the batter rest for about 5 minutes to achieve the perfect pancake batter consistency. You can add a little more milk or flour if needed to adjust the consistency.
Step 2: Cook the Pancakes
Heat a nonstick skillet over medium heat and lightly coat it with nonstick spray or coconut oil. Pour ¼ cup of batter onto the skillet for each pancake, spacing them apart to allow for easy flipping. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 1 to 2 minutes until they turn golden brown and are cooked through. Repeat with the remaining batter, greasing the skillet as needed.
Step 3: Serve and Enjoy!
Stack your warm fluffy protein pancakes and top them with a drizzle of maple syrup, a handful of fresh fruit, or a dollop of Greek yogurt for extra protein. For a fun twist, sprinkle on chocolate chips or chopped nuts, or spread peanut butter for a nutty, satisfying bite. Enjoy immediately or store any leftover pancakes in an airtight container for later!
Expert Recipe Tips
Don’t overmix: Stir until just combined—this keeps your pancakes light and fluffy.
Use medium heat: Cooking on medium heat prevents burning while ensuring even cooking.
Make smaller pancakes: Cooking small pancakes (about 4 inches wide) makes flipping easier.
Rest the batter: Let the batter sit for 5 minutes before cooking for the best texture.
Freeze for later: Store in a single layer on a baking sheet, then transfer to an airtight container for longer storage.
Delicious Serving Suggestions
- Classic style: Drizzle with maple syrup and top with fresh fruit.
- Extra protein boost: Add a dollop of Greek yogurt or my easy peanut butter protein syrup.
- Chocolate lover’s dream: Sprinkle in chocolate chips or cocoa powder for a treat.
- Nutty crunch: Top with chopped nuts or a swirl of almond butter.
- Savory twist: Serve with bacon, eggs, or a side of cottage cheese pancakes.
- Pancake tacos: Fold around scrambled eggs and cheese for a fun breakfast twist.
Make a batch today and let me know your favorite way to serve them! If you love this recipe, don’t forget to leave a star rating and save it for later.
Do you love sweet protein breakfast? Check out more of my easy breakfast recipes with protein:
Protein Pancakes without Protein Powder
Ingredients
- 1/2 cup greek yogurt (113g)
- 2 eggs
- 2 egg whites
- 2 tablespoon maple syrup
- 2 tablespoons light olive oil
- 1 teaspoon vanilla extract
- 1 cup almond flour (112g)
- 1/3 cup all purpose flour (57g)(or gluten-free flour)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- In a food processor, blender or mixing bowl, combine ½ cup Greek yogurt, 2 eggs, 2 egg whites, 2 tablespoons of maple syrup, 2 tablespoons of light olive oil, 1 teaspoon of vanilla extract and mix until smooth. Add 1 cup of almond flour, ⅓ cup of all-purpose flour (or gluten-free flour), 2 teaspoons of baking powder, and ½ teaspoon of salt. Mix until smooth and let the batter rest for about 5 minutes to achieve the perfect pancake batter consistency. You can add a little more milk or flour if needed to adjust the consistency.
- Heat a nonstick skillet over medium heat and lightly coat it with nonstick spray or coconut oil. Pour ¼ cup of batter onto the skillet for each pancake, spacing them apart to allow for easy flipping. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 1 to 2 minutes until they turn golden brown and are cooked through. Repeat with the remaining batter, greasing the skillet as needed.
- Enjoy immediately or store any leftover pancakes in an airtight container for later!
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
These turned out really light and fluffy. I usually don’t like almonds but the almond flour was really good and the flavor was subtle. This recipe will be on repeat!
That’s awesome, Sam!
Best protein pancake recipe I’ve found. I’m trying to use less protein powder because it can be so expensive! These are really light which I like.
These are so light! I made her peanut butter protein syrup recipe and wow!!! It’s a keeper 🙂
I loved coming up with these light and fluffy pancakes! I hope you enjoy making them 🙂