Fluffy Protein Pancakes Recipe – No Flour, Quick & Filling!

How This Protein Pancakes Recipe Stacks Up

• Made without flour. I skip the flour and make these gluten-free protein pancakes with a combination of egg whites, peanut butter, and ricotta, held together with hearty oats instead. You won’t even miss it!
• Fluffy and tender. Just because we’re skipping a few traditional pancake ingredients to make our protein pancakes doesn’t mean they are any less fluffy and delicious. A touch of baking powder and letting the batter rest make these as tender as can be.
• Ready in 25 minutes. These protein pancakes are quick and easy to make with one bowl and a few minutes on the stovetop.

You’ll Need These Ingredients

Let’s go, champions, we’re making pancakes! Gather the ingredients below if you don’t have them in the pantry and fridge already. I’ve included notes and substitutions here, but be sure to scroll to the printable recipe card for the full details, followed by step-by-step photos.

• Peanut Butter – You’ll want to use creamy, no-stir peanut butter and not natural peanut butter, which will make the pancakes oily. 
• Egg Whites – It’s easiest to separate the egg whites from the yolks when the eggs are cold from the fridge. To make this pancake recipe with whole eggs instead, replace every 2 egg whites with 1 whole egg (in this recipe, you’ll need about 8-10 egg whites to make 1 cup, so that’s 4-5 whole eggs).
• Ricotta – This is a creamy, mild Italian whey cheese, similar to cottage cheese. Ricotta has a similar effect in these pancakes as cottage cheese does in cottage cheese pancakes. It adds protein and makes the pancakes extra moist and fluffy (I also have an awesome lemon ricotta pancakes recipe if you’re interested!).
• Protein Powder – Use your favorite whey powder, plant-based protein, or collagen powder. I recommend vanilla or chocolate flavored.
• Rolled Oats – Rolled old-fashioned oats are the best choice for protein pancakes. Quick oats work, too, though they’ll have a softer texture. I don’t recommend steel-cut oats as they’ll be way too chewy. Make sure the oats you’re using are certified gluten-free if necessary.
• Milk – Any kind, either dairy or non-dairy.
• Baking Powder – Make sure to check the expiration date so you know it’s fresh.
• Cinnamon and Vanilla Extract – My flavorings of choice in these pancakes! Feel free to swap cinnamon with nutmeg, cardamom, ginger, or a spice blend, like pumpkin pie spice.
• Maple Syrup – Or honey, to drizzle over your pancakes when serving. I like to combine maple syrup with creamy peanut butter in a custom-made nut butter drizzle! You can also top these pancakes with banana slices, fresh fruit, or any toppings you like. See below for more topping and serving ideas.

Serving Suggestions

Oat protein pancakes are super filling as-is, but they’re also perfect with a banana-mango smoothie or coffee protein smoothie for a quick post-workout breakfast during the week (especially if you make your pancakes ahead, see below for storage tips). Or, make a big batch of protein pancakes for brunch and pair them with crispy bacon, savory homemade quiche Lorraine, and mimosas for the ultimate cheat day.

How to Make Protein Pancakes

First we’ll whip up the easy pancake batter, and after that, I’ll walk you through how to cook perfect protein pancakes that are crispy and golden outside, and fluffy in the middle.

• Mix the batter. Combine your peanut butter, egg whites, ricotta, and the rest of the pancake ingredients in a bowl. Let the batter rest for 5 minutes while you preheat the skillet.

• Cook the pancakes. Next, cook the pancakes in a lightly greased skillet over medium heat. I usually use about ⅓ cup of batter per pancake (Pro tip: Use a cookie scoop, ladle, or ⅓ cup measure for perfect portions). When bubbles start to appear on the surface of the pancakes, flip and cook for another 2 minutes until they’re browned.
• Make the peanut butter sauce. While the pancakes are cooking, whisk peanut butter and maple syrup in a bowl to make the sauce. Thin out the consistency with extra syrup or a little water if needed.
• Serve. Stack up your protein pancakes and serve them with a big drizzle of peanut butter sauce and your favorite toppings!

Make-Ahead, Storage, and Reheating

• Can I meal-prep these pancakes? For sure! Allow the pancakes to cool before storing them in the fridge or freezing them.
• Refrigerate. Store these protein pancakes airtight in the fridge for 3-4 days.
• Freeze. The best way to freeze these is to stack the pancakes with parchment paper between them, then double-wrap the stack with plastic wrap and freeze. Keep the pancakes frozen for up to 2 months.
• Reheat. Zap these protein pancakes in the microwave or warm them in the toaster oven (or in a skillet) until they’re hot again.

More High-Protein Breakfast Recipes