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Get It NowStart 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.

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.


- 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!

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.

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:
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.
Protein Pancakes
Protein Pancakes (Extra Fluffy!)
Make this super fluffy protein pancakes recipe with your favorite protein powder and no refined sugar. Easy to make and 18g protein per serving!
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a large bowl, stir together protein powder, almond flour, Besti, baking powder, and salt.
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Whisk in the eggs, almond milk, melted coconut oil, and vanilla. Set aside.
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Using a stand mixer or hand mixer in a large bowl, beat 2 egg whites on medium speed for 3-5 minutes, until soft peaks form. Set aside.
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Gently fold the egg whites into the batter using a rubber spatula. (Don’t overmix – you want the batter to stay light and fluffy).
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Heat a large skillet over medium-low heat and lightly grease with coconut oil, letting it melt.
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Add about 3 tablespoons of batter per pancake to the pan and spread into circles. Cook for about 3 minutes, until light golden brown, then flip and cook for another 2-3 minutes. Pancakes should flip easily when ready. It’s important to use medium low heat (you might even need to turn it down to low), as they burn very quickly with high heat.
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Repeat with any remaining batter.
Last Step: Leave A Rating!
This helps other readers and also helps me continue to provide free recipes on my site.
Recipe Notes
Serving size: 2 protein pancakes
Nutrition info can vary depending on what protein powder you use. This one has clean ingredients and no sugar!
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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42 Comments
Ella
0This is a nice fluffy protein pancake recipe! I made this just now as my post-workout meal and it turned out really good! Thanks for this recipe!
Melisse
0As a chocolate lover, I would want to try the chocolate flavor and the chocolate topping as per your advice. I bet it will be as tasty as this!
Kara
0Great fluffy protein pancakes! This is what just I needed for a sweet protein boost. Thanks for the tips, they turned out all perfect!
Alice
0I made these protein pancakes for a brunch with friends, and they were a hit! Even my non-health-conscious friends loved them. This recipe is a keeper.
Sage Scott
0I made your Protein Pancakes this morning, and they were absolutely delicious! The whipped egg whites really made them extra fluffy. I’m a huge fan of cardamom, so I added a pinch to the batter, and it elevated the flavors beautifully.
Simone
0These pancakes were great! I made them for myself but my kid was curious and tried them and wanted to steal all my pancakes. 😂
Jane
0Can I leave out the cocoa powder if I just want regular pancakes without it making a difference in the batter?
Wholesome Yum D
0Hi Jane, I have not tried that but I am thinking the batter would be too thin if you omit the cocoa powder.
Leslie
0This chocolate pancake recipe is excellent! I doubled the recipe and added chocolate protein powder and 1 tsp mocha coffee grounds – it was thick and moist! Thank you very much!!
Donna
0I made it but was very thick had to add more milk. Where did I go wrong
Wholesome Yum D
0Hi Donna, If the batter is too thick milk should be added to thin it out.
BHPZD
0Made this exactly as written and let it sit awhile before I simply had to make it because it was time to go. Batter was extremely runny and I knew it wouldn’t work so I added 4 tablespoons of coconut flour to dehydrate it a bit which at least made it possible to make a thin pancake. They’re kind of thin and rubbery as you’d expect from a protein powder recipe but I’ve tried protein powder pancakes that weren’t like that. My kids aren’t usually picky eaters but they weren’t huge fans. I think this recipe needs some tweaking.
Wholesome Yum D
0Maybe your kids would like these low carb keto pancakes more.
Mar
0Loved it! Very yummy and filling. I added homemade cranberry sauce and whipping cream so so good!😋😋😋😋😋
Susan
0After I wrote my comment, I looked at a few others and realized I hadn’t read the part of the instructions that said to let the batter rest for 5 minutes, so that is clearly something I did wrong. I’m still not sure, though, that the pancakes would cook correctly without a lid? I’ll let that answer determine if I try them again. Thank you.
Wholesome Yum D
0Hi Susan, Letting the batter rest is a very important step in the process. Cooking on a griddle should work for you but may not produce the exact same results as mine. Also… mixing in the blender may result in too much mixing making your batter very thin.
Susan
0Maya, I don’t know what went wrong with these for me, but we were not pleased with them at all. For starters, the batter was so thin that I don’t think it would have formed pancakes (I did mix it in a blender if that makes a difference), so I ended up adding about 1 cup of almond flour, which (predictably) made them dry, though the batter worked well for cooking. Then there was the flavor. We pretty much could not taste the chocolate at all. Finally, I always cook my pancakes on a griddle becuase they are easier to turn that way, and I don’t have a lid for my griddle. I’ve never before seen a recipe for pancakes that requires a lid. In the end, what we got was dry and flavorless. Some of the flavorless may also have been my fault for adding so much almond flour. Unless there is a solution to make them turn out better, I will not be making them again. That said, I bought the thin spatula you recommended and it worked really well. Thank you for that recommendation.
Aeiman
0My pancakes turned out really tough. What did I do wrong?
Wholesome Yum M
0Hi Aeiman, Overcooking can cause your pancakes to become tough. Try not to let them sit on the stove any longer than they need to.
Amy Gabel
0Making these this morning and my batter is on the runny side, like I’m making crepes instead of pancakes. Any suggestions on how to fix the batter? My baking power is not expired. They taste great just super thin.
Wholesome Yum M
0Hi Amy, Did you let the batter rest to thicken for 5 minutes before making pancakes? If you did and they are still runny, feel free to add a little extra almond flour to get the right consistency.
Aaliy C
0These are great!! I made them for breakfast as I was looking for a way to up my protein intake. A few things… I did add an extra tablespoon of cocoa just cuz, and I actually used agave as my preferred sweeter. Finally… these guys cook so fast! I wasn’t prepared for how soon I’d need to flip them especially as I was using low heat… overall, awesome recipe! so tasty!
Ayse
0Thanks for the recipe! We tried it this morning…in the metric measurements it states 3 eggs but in the US measurements it says 4…I used metric so that I can get more accurate macros so I only used the 3 eggs. The batter was quite thick and the pancakes turned out quite dense. I used stevia (less than indicated) but i could still taste it. My husband enjoyed them though. I will try this again with 4 eggs next time and see if there is a difference. Overall not too bad 🙂
Wholesome Yum M
0Hi Ayse, Thank you for catching this! I have corrected the recipe to say 4 eggs for both US customary and metric.
Julie
0Can coconut flour be used instead?
Wholesome Yum M
0Hi Julie, Yes, coconut flour should work fine. I would cut the amount down to 1/4 cup. Enjoy!
Niloufar
0tnx. can I replace whole almond flour with blanched one?
Wholesome Yum M
0Hi Niloufar, Yes, that is fine.
Brenda C Schwalm
0How many pancakes is a serving?
Wholesome Yum M
0Hi Brenda, That depends on how small or large you make your pancakes. The recipe serves 4, so you could divide them up after they are made. Enjoy!
Raia Todd
0These look so delicious!
Megan Stevens
0This is great timing, thanks for these! We just started using and baking more with protein powder! 🙂 The pancakes look great!
Virginia
0I tried the recipe. My husband liked them. I did not. It is the protein powder that I did not care for.
Rima
0I used a chocolate flavored protein powder (all we had) and I also did not like the taste of the protein powder so if I make them again I’ll try a different kind.
Dk
0Hi Maya, Can I use something else to replace the eggs? Flaxseed egg ? Or chia seed egg?
Wholesome Yum M
0Hi DK, I have not tested this recipe with flax or chia eggs, but I think it should work fine. Please let us know if you decide to try it.
Jeryn Blossom
0These tasted wonderful! Curious what the nutrition facts per serving size are if the pancakes are 3 inches.
Wholesome Yum
0Hi Jeryn, since pancakes sizes can vary so greatly there’s no number in the recipe card. For the most accurate macros, you can divide the total number of pancakes you make by 4.
Jennifer Garcia
0Hi there, I was wondering if you could tell me how many pancakes make up one serving? I see that the recipe makes 4 servings. Thank you. Jen
Wholesome Yum
0Hi Jen, there’s no number of pancakes in a serving here because pancake sizes can vary greatly! As long as you divide the total number of pancakes by 4, you should be able to get the correct approximate serving size.
Alice Y
0Could I use this batter to make waffles?
Maya | Wholesome Yum
0Hi Alice, I haven’t tried that yet. It might work, but they might fall apart easily.