Protein Pancakes – Cooking Classy

Hearty Protein Pancakes – made with protein rich Greek yogurt, whey protein powder, eggs, oat flour and a few other panty staples. You may likely find no one notices much difference between these nutritious pancakes versus your go-to traditional pancakes. You’ll find that same comforting homestyle flavor in every bite!

Rustic morning pancakes that are tender and fluffy, filled with flavor, and even healthy?! They’ll have you saying “where have these been all my life?”.

I love when I can convert a classic familiar recipe into something better for you without cutting out flavor or sacrificing texture.

These are similar to buttermilk pancakes thanks to the tangy Greek yogurt, the texture is slightly heartier thanks to the fibrous oat flour, and the added spices of cinnamon and nutmeg offer this welcome extra something that you don’t get in your typical pancakes.

These are so good in fact that you’ll likely find yourself snacking on them plain. Then when you want to splurge with a dessert style upgrade, slather them with a little softened butter and sprinkle with a little sugar and they taste like a donut and so irresistible!

Protein Pancakes Recipe Ingredients

Oat flour: Recipe was created using Quaker oat flour. Other store-bought varieties such as Bob’s Red Mill should work well too.

Whey protein powder: I recommend unflavored plain whey protein powder. I tested with vanilla whey protein and we didn’t care for the strange aftertaste it gave. I have not tested with other types of protein, just note that they’ll rehydrate differently so other types may not give the same result.

Coconut sugar: If you don’t already have this on hand white sugar or brown sugar can be substituted.

Baking powder and baking soda: This combination of leavening agents yields fluffy pancakes.

Salt: This keeps the pancakes from tasting flat.

Ground cinnamon and nutmeg: The nutmeg is optional but I highly recommend adding the cinnamon.

Greek yogurt: Use plain fat free Greek yogurt for this recipe. I recommend a thinner Greek yogurt variety, not a very thick more dry Greek yogurt or pancakes will be more dry. Chobani and store brands tend to work well.

Eggs: These are crucial for binding the pancakes add giving lift.

Avocado oil: Since it’s a small amount olive oil may be substituted as well.

Water: Water works here instead of using milk or buttermilk since we are adding whey protein powder, it basically just helps rehydrate it.

Vanilla extract: Adds a little extra flavor and a faint sweet taste.

How to Make Protein Pancakes from Scratch

Whisk together all dry ingredients: In a large mixing bowl whisk together oat flour, protein powder, coconut sugar, baking powder, baking soda, salt, cinnamon and nutmeg for about 20 seconds. Make a well in the center.

Separately whisk together wet ingredients: In a second medium mixing bowl whisk together Greek yogurt, water, eggs, oil and vanilla until well blended.

Pour wet ingredients in with dry ingredients and whisk until combined. Let rest 5 to 10 minutes.

Heat pan: Heat a non-stick griddle or 12-inch non-stick skillet over medium heat or heat an electric griddle to 350 degrees.

Pour portions of pancake batter onto pan: Spray pan lightly with non-stick cooking spray (such as avocado oil spray). Scoop 1/3 cup pancake batter out and pour onto griddle (if its very thick you can spread it out with the bottom of the measuring cup or a spatula).

Cook pancakes on each side: Let cook until golden brown on bottom, about 1 minute. Flip pancake and cook on opposite side until golden brown. Transfer to a cooling rack and repeat process until all of the batter has been used up.

Storage and Reheating

• These pancakes are best the day the are made. They will dry out a little over the next few days because of the oat flour and protein powder.
• You can keep them in the fridge for 3 days or freezer for 3 months, reheat in the microwave and spritz with a little avocado oil spray after or slather with a little butter to help rehydrate them.
• Don’t reheat in the toaster or it will dry them out further.

Helpful Tips

• Use oat flour that it’s store-bought such as Quaker or Bob’s Red Mill Oat Flour, as it’s finely ground and is necessary for this recipe. Homemade from ground whole oats doesn’t have the right texture.
• I recommend a not so thick Greek yogurt here such as Chobani or a store brand. Those such as Fage are too thick and produced pancakes that were more dry.
• If batter is very thick when pouring into pan (this is because the baking soda has activated and fluffed up the batter), simply dollop and spread the batter outward to create a circular shape. You don’t want them overly thick or they will burn by the time they cook through.
• Strangely enough I found that they can be just slightly under-cooked in the center and the residual heat will cook them through off heat a little.
• Be careful not to over-cook them or they will start to dry out more easily than regular pancakes.

What to Sides Serve with Protein Pancakes

• Scrambled eggs or egg whites
• Chicken breakfast sausage
• Fresh fruit
• Greek yogurt
• Green smoothie

More Nutritious Breakfast Recipes to Make

Breakfast Bowls (protein rich)

Chia Pudding

Chocolate Peanut Butter Banana Breakfast Shake

Multigrain Porridge

Overnight Oats

Protein Pancakes

Servings: 3 servings (3 pancakes per serving, makes 9 total)

Prep10 minutes minutes

Cook10 minutes minutes

Ready in: 20 minutes minutes

Wet Ingredients

• 1 cup (226g) plain fat free Greek yogurt**
• 2 large eggs
• 1 Tbsp avocado oil
• 1/4 cup water
• 1 tsp vanilla extract

• In a large mixing bowl whisk together all dry ingredients including oat flour, protein powder, coconut sugar, baking powder, baking soda, salt, cinnamon and nutmeg for about 20 seconds. Make a well in the center.

• In a second medium mixing bowl whisk together Greek yogurt, eggs, water, oil and vanilla until well blended.

• Pour wet ingredients in with dry ingredients and whisk until combined. Let batter rest 5 to 10 minutes to thicken.

• Heat a non-stick griddle or 12-inch non-stick skillet over medium heat or heat an electric griddle to 350 degrees.

• Spray pan lightly with non-stick cooking spray (such as avocado oil spray). Scoop 1/3 cup pancake batter out and pour onto griddle (if it’s very thick you can spread it out with the bottom of the measuring cup or a spatula, it should be about 4.5-inches wide).

• Let cook until golden brown on bottom, about 1 minute. Flip pancake and cook on opposite side until golden brown and just barely cooked through in center (light moisture in center is fine it will set off heat. Reduce burner temp as needed if pancakes are browning too quickly).

• Transfer pancakes to a cooling rack and repeat process until all of the batter has been used up.

• *Use oat flour that it’s store-bought such as Quaker or Bob’s Red Mill Oat Flour, as it’s finely ground and is necessary for this recipe. Homemade from ground whole oats doesn’t have the right texture.
• **I recommend a not so thick Greek yogurt here such as Chobani or a store brand. Those such as Fage are too thick and produced pancakes that were more dry.
• Pancakes are best the day they are prepared. Because of the oat flour and protein powder they tend to dry out over time. They will keep in the fridge for a few days and you can spritz with a little avocado oil spray after rewarming in the microwave to add moisture.

Nutrition Facts

Protein Pancakes

Amount Per Serving

Calories 297
Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 146mg49%

Sodium 389mg17%

Potassium 434mg12%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 6g7%

Protein 23g46%

Vitamin A 213IU4%

Vitamin C 0.02mg0%

Calcium 216mg22%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.