Protein Pancakes

Make this super fluffy protein pancakes recipe with your favorite protein powder and no refined sugar. Easy to make and 18g protein per serving!

By Maya Krampf
Published May 8, 2019
Updated July 25, 2023

42 Comments

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Start the day off on a sweet note with these easy protein pancakes! Although they look decadent, this protein pancakes recipe makes a healthy breakfast choice when you want a protein boost without the same omelettes or baked eggs every morning. Plus, you can make them in different flavors!

These protein powder pancakes don’t have as much protein as my protein waffles, but they still have plenty — 18 grams per serving (more than protein ice cream)! And while protein donuts, chocolaty protein bars, or moist protein muffins make great breakfast options on the go, these are one of my favorite protein-packed sweet breakfasts when I have time to eat at home.

Why You’ll Love This Protein Pancake Recipe

Fluffy pancake texture
Neutral vanilla taste with subtle sweetness
Ready in less than 30 minutes
Over 18 grams of protein
Healthy, naturally low carb, grain-free, and gluten-free

Ingredients & Substitutions

This section explains how to choose the best ingredients for protein powder pancakes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Eggs – You’ll need both egg whites and eggs at room temperature. The egg whites get whipped to create the fluffy texture in these protein pancakes. Fresh ones are easier to whip, but carton egg whites can also work. (If you get the kind from a carton, you might need to add a pinch of cream of tartar to help with this.)
Vanilla Protein Powder – I used this whey protein powder, and I really like that it has clean ingredients and no added sugar. Whey makes the fluffiest protein pancakes, but plant-based protein powders might work as well. This one is another good clean-ingredient option that’s sweetened with natural coconut sugar.
Wholesome Yum Blanched Almond Flour – You can certainly make these high protein pancakes with white flour, but they are much healthier, gluten-free, and have more protein if you use almond flour. This is the best almond flour for this recipe, because it’s blanched and ground extra fine (many brands are too coarse).
Besti Monk Fruit Allulose Blend – Adds a touch of sweetness (all with zero calories and zero sugar), and unlike other sweetener alternatives, it dissolves effortlessly, won’t crystallize, and truly has no aftertaste. Other sugar subs may be gritty here. You can omit the sweetener if you think your protein powder is sweet enough, though.
Baking Powder – Helps pancakes rise and become fluffy. Don’t confuse this with baking soda, which is not the same thing.
Sea Salt
Unsweetened Almond Milk – You can use store-bought or make homemade almond milk. Any other milk, such as coconut milk beverage, regular dairy milk, half and half, heavy cream, or even hemp milk, would also work fine.
Coconut Oil – Adds moisture and richness. Melt it to use in the recipe. You can substitute it with melted butter if you like.
Vanilla Extract – Use high quality extract for the best flavor.

TIP: Bring your eggs, egg whites, and milk to room temperature before cooking.

Cold eggs or milk will solidify the melted coconut oil and create a batter that isn’t smooth. Besides, room temperature egg whites are easier to whip.

Protein pancake recipe ingredients measured in bowls.

How To Make Protein Pancakes

This section shows how to make pancakes with protein powder, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Mix the dry ingredients. In a large bowl, stir together the protein powder, almond flour, Besti, baking powder, and salt.
Add the wet ingredients. Whisk in the eggs, almond milk, melted coconut oil, and vanilla.

Beat the egg whites. Using a stand mixer or a hand mixer in a large bowl, beat the egg whites until soft peaks form.
Add. Fold in the egg whites using a rubber spatula.

TIP: Don’t over mix.

Gently fold in the egg whites to avoid fully breaking them down. You want the batter to stay light and fluffy.

Egg whites folded into the protein pancake batter.

Cook. Heat a large nonstick skillet over medium-low heat and grease with coconut oil. Pour circles of pancake batter into the pan. Cook on one side until light golden brown. Flip when small bubbles form and continue cooking until golden on the other side.
Serve. Enjoy your protein pancakes with your fave toppings! (See below for ideas.)

Tips For The Best Protein Pancakes

Follow these tips to create the perfect pancakes:

You can use a blender if you like. It’s easier to mix the batter in a blender if you don’t mind the cleanup. However, you’ll still want to fold in the whipped egg whites in a bowl.
Fold the egg whites gently. Don’t stir, as this will break them down. You want the batter to stay light and fluffy.
Use medium-low or even low heat. They burn very quickly with high or even medium heat, so this protein pancake recipe works best over lower heat.
Keep pancakes small. These protein pancakes are a little delicate, so keeping them at about 3 inches in diameter will make them easier to flip.
Use a very thin turner. A thin one makes it easier to get underneath and flip. This one is my absolute fave!

Protein powder pancakes with almond flour and Besti.

Other Flavors

I love simple vanilla pancakes for breakfast, but there are so many ways to make protein pancake recipes in different flavors:

Chocolate – Instead of vanilla protein powder, use chocolate protein powder (the brand I like comes in chocolate, too). You can also replace 3 tablespoons of the almond flour with cocoa powder instead, or toss in some sugar-free dark chocolate chips.
Banana – Mash 1/2 a banana and add it to the batter. A dash of cinnamon also makes a nice addition for this version.
Pumpkin – To make fall-inspired protein pancakes, replace one whole egg with 3 tablespoons of pumpkin puree and add 1/2 to 1 teaspoon of pumpkin pie spice to the batter.
Blueberry – Gently fold fresh or frozen blueberries into the batter before cooking.

Storage Instructions

Store: Cool completely, then store leftovers in an airtight container in the fridge for up to 5 days.
Reheat: Warm in the microwave for 15-30 seconds, or in a 350 degree F oven for 5-10 minutes. To prevent drying out, spread with a thin layer of butter before reheating.
Freeze: Place the protein pancakes in a single layer on a parchment paper lined baking sheet and freeze for about an hour. Once solid, transfer to a zip lock bag and store in the freezer for up to 3 months. Thaw overnight or reheat from frozen.

Protein pancakes up close with slice removed.

Toppings For Protein Pancakes

Elevate your pancake game with these topping ideas. There’s no wrong way to eat protein powder pancakes!

Syrups & Sauces – Add a pat of butter and maple syrup (I use my fave sugar-free syrup, shown above).
Fresh Berries – You can’t go wrong with adding some fresh fruit, such as strawberries, blueberries, or even blackberries. Don’t forget a dollop of sugar free whipped cream to top it off.
Yogurt – Though less traditional, I love the combo of a thick Greek yogurt and a drizzle of sugar-free honey on my protein pancakes!
Chocolate – If you have a sweet tooth, top these fluffy cakes with sugar-free dark chocolate chips or spread peanut butter on top and drizzle with chocolate syrup.

You can also make a breakfast spread by adding oven baked eggs or fluffy cloud eggs, and cook fresh bacon in the oven while you’re making the protein pancakes.

More Healthy Pancake Recipes

If you’re a fan of these healthy protein pancakes, you’ll also love these easy breakfast recipes:

Keto pancakes recipe in a stack with syrup.

Tools For This Recipe

Stand Mixer – Whips egg whites to their perfect fluffy texture. You can also use a hand mixer.
Non-Stick Skillet – I’ve had this one for years and the surface still doesn’t stick.
Thin Turner – I love this one so much that I have 3 of them! It’s technically made for cookies, but it works so well for pancakes that it’s the only thing I use.