Fluffy Protein Pancakes without Protein Powder

5 from 5 votes
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These fluffy high protein pancakes without protein powder are easy to make and pack 19 grams of protein per serving. These homemade pancakes are so delicious and my favorite pancake recipe to date- your whole family is going to love them!

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Protein pancakes without protein powder stacked on a plate with maple syrup, butter and blueberries.

Why youโ€™ll love this

These high-protein pancakes are just as incredible as โ€œregular pancakesโ€ and unlike many protein pancake recipes- you donโ€™t need any protein powder for the protein boost.

Theyโ€™re fluffy, made with whole food simple ingredients like whole grain oats and Greek yogurt, and totally nutrient-packed with 19 grams of protein and 5 grams of fiber per serving.

And the best part is how easy they are to make! Everything goes into the blender and whips up in seconds, ready to pour and cook.

These perfectly fluffy pancakes also store great, making them a great option for meal prep youโ€™ll look forward to enjoying all week. They also freeze well for a quick and easy breakfast or dinner!

My favorite way to serve these is with a side of fresh fruit and scrambled eggs. Grab your blender and letโ€™s get into what you need to make it.

Ingredients for high protein pancakes without protien powder on a countertop with labels.
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Ingredients

Wet ingredients

  • Rolled oats: Old fashioned oats or quick oats blend into a nutritious oat flour adding fiber and protein with a smooth texture and slightly nutty flavor. All purpose flour or whole wheat flour can be substituted as well but wonโ€™t add as much protein. Note: For fully gluten free protein pancakes make sure to use certified gluten free oats.
  • Baking powder + baking soda: To get the best lift for these fluffy protein pancakes youโ€™ll use both baking powder and soda.
  • Salt: Just a pinch of salt is needed to balance the sweetness and bring forward the other flavors of these delicious pancakes.

Dry ingredients

  • Plain Greek yogurt: Greek yogurt is a great source of protein and works perfectly for these pancakes so that thereโ€™s no need to use whey protein powder.
  • Milk: To smooth out the batter and get the consistency just right in these fluffy protein pancakes I love to use regular milk (I recommend at least 2%). You can use a non dairy milk like almond milk or soy milk if needed.
  • Eggs: Eggs add an extra boost of protein and bind this perfect pancake batter together! If you have an egg allergy at home you can easily swap them out for flax eggs (2 tbsp ground flax seed + 6 tbsp water).
  • Maple syrup: A little sweetness enhances the flavor of these pancakes making them perfect for any of your favorite toppings.
  • Vanilla Extract: Vanilla always adds warmth and depth of flavor.
Protein pancakes without protein powder with orange juice and maple syrup served on a table.

How to make protein pancakes without protein powder

Ingredients for protein pancakes going into a blender.

Step 1: Add all dry ingredients (oats, baking powder, baking soda, and salt) to a high speed blender or food processor.

Protein pancakes dry ingredients blended up in a blender.

Step 2: Blend on high for 30-60 seconds until oats have formed a fine flour.

Wet ingredients for protein pancakes being added to a blender.

Step 3: Add wet ingredients to the blender (yogurt, milk, eggs, maple syrup, and vanilla).

Blended protein pancake batter in a blender.

Step 4: Blend until smooth, stopping to scrape down the sides as needed.

Protein pancake batter being added to a hot griddle with oil.

Step 5: Heat a griddle or nonstick skillet over medium heat. Lightly coat with oil, butter or nonstick spray. Add ยผ cup of batter per pancake to the hot pan.

Protein pancakes without protein powder being cooked on a griddle.

Step 6: Cook for 2-3 minutes on one side until pancakes begin to puff up and the underside is golden brown. Flip and cook for an additional 1-2 minutes on the other side until golden brown. Wipe excess pancake mixture from the pan in between patches.

Maple syrup being poured onto protein pancakes without protein powder.

How to store

Once cooled, store leftover pancakes in an airtight container in the fridge for up to 4 days. You can freeze these pancakes too! Once cooled to room temperature arrange in a single layer on a baking sheet and transfer to the freezer. After 3-4 hours place frozen pancakes into a freezer bag for storage.

Stacked protein pancakes with a slice taken out, topped with blueberries on a plate.

Variations

  • For easy cottage cheese pancakes swap out the Greek yogurt for blended cottage cheese for a different source of protein and slightly different flavor profile.
  • Add a handful or two of frozen or fresh blueberries for blueberry pancakes.
  • For chocolate protein pancakes โ€“ add 2 tbsp cocoa powder and dark chocolate chips to satisfy a chocolatey sweet tooth!
  • Banana protein pancakes โ€“ Before flipping your pancakes top with sliced ripe bananas.
  • Use a combination of 1 and ยฝ cups oats and ยฝ cup almond flour for a protein boost and nutty flavor.
  • Add another layer of protein and top pancakes with peanut butter or a dollop of Greek yogurt.
  • No blender? Whisk wet ingredients in a large bowl instead with 1 2/3 cups oat flour.
  • Use higher protein oats for an even bigger protein boost.

More high protein breakfast recipes youโ€™ll love

Protein pancakes without protein powder stacked on a plate with maple syrup, butter and blueberries.
5 from 5 votes

Protein Pancakes without Protein Powder

Fluffy high protein pancakes made with simple ingredients like rolled oats, Greek yogurt and milk- no protein powder needed!
Prep: 5 minutes
Cook: 10 minutes
Servings:
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Ingredients 

Dry ingredients

  • 2 cups rolled oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet ingredients

  • 1 cup plain Greek yogurt
  • 1/2 cup milk, I recommend at least 2% but any will work
  • 2 eggs
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
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Instructions 

  • Add all dry ingredients (oats, baking powder, baking soda, and salt) to a high speed blender or food processor. Blend on high for 30-60 seconds until oats have formed a fine flour.
  • Add wet ingredients (yogurt, milk, eggs, maple syrup, and vanilla) and blend until smooth, stopping to scrape down the sides as needed.
  • Heat a griddle or large frying pan over medium heat. Lightly coat with oil, butter or nonstick spray.
  • Add ยผ cup of batter per pancake to the hot pan. Cook for 2-3 minutes on one side until pancakes begin to puff up and the underside is golden brown. Fliip and cook for an additional 1-2 minutes on the other side until golden brown. Be sure to wipe out excess pancake mixture from the pan in between patches.

Notes

If you need gluten-free, be sure to buy certified gluten-free oats.

Nutrition

Serving: 4pancakes | Calories: 325kcal | Carbohydrates: 47g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 1121mg | Potassium: 416mg | Fiber: 5g | Sugar: 9g | Vitamin A: 244IU | Calcium: 337mg | Iron: 3mg

Nutrition information is automatically calculated and should only be used as an estimate.

Did you try this recipe?Leave a comment + star rating below!

Food photography by Marie-Catherine Dubรฉ

Hi, I'm Jamie

Iโ€™m a Registered Dietitian of over 10 years and I love creating simple, delicious recipes that leave you feeling good, too. Healthy eating doesnโ€™t have to be complicated! Let me show you with easy healthy recipes and realistic nutrition tips.

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5 from 5 votes

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Recipe Rating




12 Comments

  1. Terri says:

    5 stars
    Made with cottage cheese instead of yoghurt and a handful of almonds. Fluffy, light and will definitely be a go to recipe.

    1. Jamie N, Registered Dietitian says:

      Ooooooh Iโ€™m so happy to hear these pancakes work with cottage cheese too!

    2. Liz says:

      5 stars
      Oh, my goodness these are amazing! Fluffy, filling, delicious and so easy to prepare! I made extra and Iโ€™m excited to use them for an easy meal later this week.

      1. Jamie N, Registered Dietitian says:

        SO happy you loved them! Theyโ€™re so good!

  2. Jessie Rivera says:

    5 stars
    Made these this morning, me and the kids loved them! Iโ€™m gluten free due to having Hashimotoโ€™s so I just used my GF oatsโ€”these are delish & filling. Love the high protein content with the Greek yogurt, will try the cottage cheese ones next๐ŸคŽ

    1. Jamie N, Registered Dietitian says:

      So happy you loved them! They are seriously my favorite!

  3. Debra says:

    5 stars
    Very easy to make. I added a scoop of frozen blueberries. Tastes like a traditional pancake without the guilt. I didnโ€™t taste the Greek yogurt at all. Will definitely make them again. I have also made them with low fat / no fat cottage cheese. Both versions work well. Now I have two go-to healthy pancake recipes depending on what I have on hand in the fridge. Thanks!

    1. Jamie N, Registered Dietitian says:

      Happy you enjoyed them! ๐Ÿ™‚ Thank you for the review!

  4. Donna Gould says:

    5 stars
    Excellent! So happy to have a delicious high protein meal without using protein powder!

    1. Jamie N, Registered Dietitian says:

      Thanks for leaving a review! Iโ€™m so happy you enjoyed them ๐Ÿ™‚

  5. Amber Rittenbach says:

    Iโ€™m trying to get more protein into my teen athlete, on a budget, these are perfect! I used a strawberry greek yogurt and the flavor of the strawberries come through amazing, I was surprised!

    1. Jamie N, Registered Dietitian says:

      Yum!!