Introduction

These high-protein fluffy pancakes are a delicious and satisfying way to start your day. Packed with wholesome ingredients like oat flour and Greek yogurt, they are both nutritious and easy to make. Perfect for a weekend breakfast or a post-workout treat!

A stack of six light brown pancakes with a soft, fluffy texture is centered on a white plate with a black rim, which rests on a beige cloth over a white marbled surface. On top, there is a layer of smooth peanut butter spreading across the pancake surface, holding a mix of fresh berries: red raspberries, dark blackberries, and deep blue blueberries. Golden syrup is being poured over the berries, creating shiny, dripping streams that flow down the sides of the pancake stack. Some berries are also placed around the base of the stack on the plate. To the right of the plate, a silver fork lies on the cloth, slightly out of focus. The background is a plain, soft gray, adding contrast to the vibrant colors of the food. photo taken with an iphone --ar 4:5 --v 7

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
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 the oat flour, protein powder, baking powder, cinnamon, and salt until well combined.
Step 2: In a separate bowl, beat the eggs, then stir in Greek yogurt, milk, vanilla extract, and your chosen sweetener until smooth.
Step 3: Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined—avoid overmixing. If the batter is too thick (should be like cake batter), add a splash more milk. If too thin, add a tablespoon more oat flour.
Step 4: Preheat a nonstick skillet or griddle over medium–low heat. Lightly grease it with cooking spray or butter.
Step 5: Using a ¼-cup measure, pour batter onto the hot griddle. Cook for about 2–3 minutes until bubbles form on top, then flip and cook another 1–2 minutes until golden and cooked through.
Step 6: Transfer cooked pancakes to a baking sheet and keep warm in a 200 °F oven while finishing the rest of the batch.
Step 7: Serve stacked high with syrup, nut butter, fresh berries, or chocolate chips. Enjoy!

Tips & Variations

For extra fluffiness, separate the eggs and whisk the egg whites to soft peaks before folding them gently into the batter.
Use gluten-free oat flour for a gluten-free option.
Swap the protein powder for your favorite plant-based or whey protein to suit dietary preferences.
Add a handful of blueberries or chocolate chips directly into the batter for a tasty twist.
If you prefer a sweeter pancake, increase the sweetener slightly to taste.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster, skillet, or microwave until heated through. You can also freeze pancakes in a single layer on a baking sheet, then transfer them to a freezer bag for up to 2 months. Reheat from frozen by toasting or warming in the oven.

How to Serve

A stack of four golden-brown pancakes sits in the center of a white plate, each pancake thick and fluffy with slight browning on the edges. On top, there is a dollop of white cream, surrounded by fresh berries including a sliced red strawberry, black blackberries, and red raspberries. More berries are scattered around the base of the pancake stack on the plate. The background is a white marbled surface with a white cloth and a white bowl filled with additional mixed berries slightly out of focus behind the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes vegan?

To make these pancakes vegan, substitute eggs with flax eggs or chia eggs, use plant-based yogurt and milk, and choose a vegan protein powder.

What if I don’t have protein powder?

You can omit the protein powder, but the pancakes will have less protein and may be less fluffy. To compensate, add an extra egg or increase the Greek yogurt slightly for more moisture and protein.

High-Protein Fluffy Pancakes Recipe

Print Recipe

★★★★★

4.6 from 556 reviews

These high-protein fluffy pancakes are a nutritious and delicious way to start your day. Made with oat flour, protein powder, and Greek yogurt, they offer a perfect balance of texture and flavor while keeping you full longer. Easily customizable with your choice of sweetener and milk, these pancakes are ideal for a wholesome breakfast or post-workout meal.

Author: Maya
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 pancakes (serves 2-3) 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Dry Ingredients

1 cup oat flour (or 1 cup rolled oats blitzed 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 or coconut oil, for the pan

Instructions

Combine Dry Ingredients: In a large bowl, whisk together oat flour, protein powder, baking powder, cinnamon, and a pinch of salt to ensure they are evenly distributed.
Mix Wet Ingredients: In a separate bowl, beat the eggs lightly. Then stir in Greek yogurt, milk, vanilla extract, and sweetener until the mixture is smooth and well combined.
Fold & Adjust: Pour the wet ingredients into the dry mixture. Gently fold together until just combined, being careful not to overmix. The batter should resemble a cake-batter consistency; if too thick, add a splash more milk, or if too thin, add a tablespoon more oat flour.
Heat the Griddle: Preheat a nonstick skillet or griddle over medium-low heat. Lightly grease the surface with cooking spray or butter to prevent sticking.
Cook the Pancakes: Using a ¼-cup measuring scoop, pour batter onto the hot griddle. Cook for about 2–3 minutes until bubbles form on the surface, then flip and cook an additional 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 finishing the remaining batter.
Serve & Enjoy: Stack the pancakes high and top with your favorite syrup, nut butter, fresh berries, or chocolate chips for a delicious breakfast treat.

Notes

Adjust milk quantity as needed to get the right batter consistency.
Do not overmix the batter to keep pancakes fluffy.
Add cinnamon for a warming, aromatic touch, or omit if you prefer a simpler flavor.
Use protein powder flavor (vanilla or unflavored) matching your taste preference.
Keep cooked pancakes warm in a low oven to serve them fresh and fluffy.
Can substitute dairy milk with plant-based alternatives like almond, oat, or soy milk.
Sweetener can be honey, maple syrup, stevia, or monk fruit, adjusted to taste.

Keywords: high-protein pancakes, fluffy pancakes, oat flour pancakes, healthy breakfast, protein powder recipe