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Stack of fluffy protein pancakes topped with strawberries, blueberries and banana

Fluffy Protein Pancakes

Soft, fluffy pancakes made with flour, one scoop of vanilla protein powder, Greek yogurt and eggs. About 33 g of protein per serving and ready in 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 serving
Calories: 405
Ingredients Method Notes

Ingredients
  

  • 3/4 cup all-purpose flour 90 g; or oat flour
  • 1 scoop vanilla protein powder about 30 g; whey or whey-casein blend
  • 1 tsp baking powder
  • pinch of salt
  • 2 large eggs
  • 3/4 cup plain nonfat Greek yogurt 180 g
  • 1/4 cup milk plus more if needed
  • 1 tbsp maple syrup optional
  • 1 tsp vanilla extract
  • 1 tsp butter or cooking spray, for the pan

Method
 

  1. In a large bowl, whisk the flour, protein powder, baking powder and salt.
  2. In another bowl, whisk the eggs, Greek yogurt, milk, maple syrup and vanilla until smooth.
  3. Pour the wet ingredients into the dry ones and stir just until there are no dry spots. Let the batter rest for 5 minutes. If it’s too thick to pour, add 1–2 tbsp more milk.
  4. Heat a nonstick pan over medium-low heat and grease it lightly with butter or cooking spray.
  5. Pour ¼ cup of batter per pancake. Cook for about 2 minutes, until bubbles form on top and the edges look set, then flip and cook 1 more minute.
  6. Serve warm with Greek yogurt, berries, and a drizzle of peanut butter or maple syrup.

Notes

Don’t add more powder: 1 scoop is the sweet spot. More protein powder makes the pancakes dry and rubbery.
No protein powder? Use 1 cup (120 g) flour instead. You’ll still get about 22 g of protein per serving.
Nutrition is for the pancakes without toppings.