High-Protein Fluffy Pancakes Recipe
Introduction
These high-protein fluffy pancakes are a nutritious way to start your day without sacrificing flavor or texture. Made with oat flour and protein powder, they are both filling and light. Perfect for a weekend breakfast or post-workout boost.
Ingredients
- 1 cup oat flour (or blitz 1 cup rolled oats in a blender until fine)
- 1 scoop (about 30 g) vanilla or unflavored protein powder
- 1½ tsp baking powder
- ½ tsp cinnamon (optional)
- Pinch of salt
- 2 large eggs
- ½ cup plain Greek yogurt (full fat or low fat)
- ½ cup milk (dairy or plant-based)—plus more if needed
- 1 tsp vanilla extract
- 1–2 Tbsp sweetener of choice (honey, maple syrup, stevia, or monk fruit)
- Cooking spray or 1 Tbsp butter/coconut oil, for the pan
Instructions
- Step 1: In a large bowl, whisk together oat flour, protein powder, baking powder, cinnamon, and salt.
- Step 2: In a separate bowl, beat the eggs, then stir in Greek yogurt, milk, vanilla extract, and sweetener until smooth.
- Step 3: Pour the wet ingredients into the dry. Gently fold until just combined—be careful not to overmix. If the batter is too thick and looks like thick cake batter, add a splash more milk. If it’s too thin, add a tablespoon more oat flour.
- Step 4: Preheat a nonstick skillet or griddle over medium–low heat. Lightly grease with cooking spray or butter.
- Step 5: Using a ¼-cup measure, pour batter onto the hot griddle. Cook until bubbles form on top (about 2–3 minutes), then flip and cook another 1–2 minutes until golden and cooked through.
- Step 6: Transfer cooked pancakes to a baking sheet in a 200°F oven to keep them warm and fluffy while you finish the batch.
- Step 7: Stack high, drizzle with syrup or nut butter, and add fresh berries or chocolate chips as desired. Serve and enjoy!
Tips & Variations
- Use vanilla protein powder for added sweetness, or unflavored for a more neutral taste.
- Add a handful of blueberries or chocolate chips directly to the batter before cooking for a tasty twist.
- For a vegan version, replace eggs with flax eggs and use plant-based yogurt and milk.
- If you prefer thinner pancakes, add a bit more milk to thin the batter slightly.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or skillet over low heat until heated through. You can also freeze pancakes by layering them between parchment paper in a freezer-safe container for up to 1 month. Thaw before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of oat flour?
Yes, you can substitute all-purpose or whole wheat flour, but oat flour adds a nice texture and makes the pancakes naturally gluten-free if you use certified gluten-free oats.
What if I don’t have protein powder?
You can omit the protein powder, but the texture and protein content will change. To compensate, consider adding a bit more Greek yogurt or an extra egg to keep the pancakes fluffy.
PrintHigh-Protein Fluffy Pancakes Recipe
These High-Protein Fluffy Pancakes are a nutritious and delicious breakfast option, combining oat flour and protein powder for a healthy boost. Soft and airy with a hint of vanilla and cinnamon, they are easy to make on the stovetop and customizable with your favorite sweeteners and toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes (about 4 servings) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Dry Ingredients
- 1 cup oat flour (or blitz 1 cup rolled oats in a blender until fine)
- 1 scoop (about 30 g) vanilla or unflavored protein powder
- 1 ½ tsp baking powder
- ½ tsp cinnamon (optional)
- Pinch of salt
Wet Ingredients
- 2 large eggs
- ½ cup plain Greek yogurt (full fat or low fat)
- ½ cup milk (dairy or plant‑based)—plus more if needed
- 1 tsp vanilla extract
- 1–2 Tbsp sweetener of choice (honey, maple syrup, stevia, or monk fruit)
For Cooking
- Cooking spray or 1 Tbsp butter/coconut oil, for the pan
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together oat flour, protein powder, baking powder, cinnamon, and salt to evenly distribute all dry components.
- Mix Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then stir in Greek yogurt, milk, vanilla extract, and your choice of sweetener until the mixture is smooth and well combined.
- Fold & Adjust: Pour the wet ingredients into the dry mix and gently fold them together just until combined to avoid overmixing. If the batter is too thick and resembles dough, add a splash more milk to reach a cake-batter consistency. If too thin, add a tablespoon more oat flour.
- Heat the Griddle: Preheat a nonstick skillet or griddle over medium–low heat and lightly grease with cooking spray or butter to prevent sticking.
- Cook the Pancakes: Using a ¼-cup measure, pour batter onto the hot griddle. Cook each pancake until bubbles form on top, about 2–3 minutes, then flip and cook the other side for 1–2 minutes until golden brown and cooked through.
- Keep ‘Em Warm: Transfer cooked pancakes to a baking sheet and keep them warm in a 200°F oven while you finish cooking the rest of the batter to maintain their fluffy texture.
- Serve & Enjoy: Stack the pancakes high and top with syrup, nut butter, fresh berries, or chocolate chips to your liking before serving.
Notes
- For oat flour, you can grind rolled oats in a blender until fine if you don’t have pre-made flour.
- Choose protein powder flavor according to preference; vanilla adds sweetness, unflavored keeps it neutral.
- Adjust sweetness with honey, maple syrup, stevia, or monk fruit as preferred or omit for a less sweet option.
- If using plant-based milk, ensure it is unsweetened to control sugar content.
- Do not overmix batter to keep pancakes fluffy rather than dense.
- Keeping cooked pancakes warm in a low oven helps maintain texture and temperature while finishing the batch.
Keywords: high protein pancakes, fluffy pancakes, healthy breakfast, oat flour pancakes, protein powder pancakes, easy pancakes
