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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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Why you’ll love this
These high-protein pancakes are just as incredible as “regular pancakes” and unlike many protein pancake recipes- you don’t need any protein powder for the protein boost.
They’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 you’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 let’s get into what you need to make it.
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 won’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 you’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 there’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.
How to make protein pancakes without protein powder
Step 1: Add all dry ingredients (oats, baking powder, baking soda, and salt) to a high speed blender or food processor.
Step 2: Blend on high for 30-60 seconds until oats have formed a fine flour.
Step 3: Add wet ingredients to the blender (yogurt, milk, eggs, maple syrup, and vanilla).
Step 4: Blend until smooth, stopping to scrape down the sides as needed.
Step 5: Heat a griddle or nonstick skillet over medium heat. Lightly coat with oil, butter or nonstick spray. Add ¼ cup of batter per pancake to the hot pan.
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.
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.
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 – add 2 tbsp cocoa powder and dark chocolate chips to satisfy a chocolatey sweet tooth!
- Banana protein pancakes – Before flipping your pancakes top with sliced ripe bananas.
- Use a combination of 1 and ½ cups oats and ½ 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 you’ll love
- Cottage Cheese Oatmeal Pancakes
- Pumpkin Pancakes with Pancake Mix
- Pancake Tacos
- Breakfast Protein Biscuits
- Cookie Baked Oatmeal
Protein Pancakes without Protein Powder
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
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 ¼ 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
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé
