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Fluffy Protein Pancakes Recipe with 30g Protein for a Perfect Power Breakfast

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These fluffy protein pancakes deliver 30 grams of protein each, making them a perfect power breakfast that is quick, easy, and satisfying. They combine whey protein, oat flour, and Greek yogurt for a light, tender texture and sustained energy.

Ingredients

Scale
  • 1 cup (90g) oat flour
  • 1 scoop (about 30g) vanilla whey protein powder
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/3 cup (80g) plain Greek yogurt
  • 1 tablespoon maple syrup or honey (optional)
  • 1 teaspoon vanilla extract
  • Cooking spray or a small amount of butter/oil for the pan

Instructions

  1. In a mixing bowl, combine 1 cup (90g) oat flour, 1 scoop (30g) vanilla whey protein powder, 1 tablespoon baking powder, and 1/4 teaspoon salt. Whisk together until evenly distributed, about 2 minutes.
  2. In a separate smaller bowl or measuring cup, whisk 1 large egg, 1/2 cup (120ml) unsweetened almond milk, 1/3 cup (80g) plain Greek yogurt, 1 tablespoon maple syrup (optional), and 1 teaspoon vanilla extract until smooth and slightly frothy, about 1-2 minutes.
  3. Pour the wet ingredients into the dry ingredients bowl. Stir gently with a whisk or spatula until just combined. The batter should be thick but pourable; add more almond milk 1 tablespoon at a time if too thick. Avoid overmixing.
  4. Heat a non-stick skillet or griddle over medium heat. Lightly spray with cooking spray or melt a small pat of butter. The pan is ready when a drop of water sizzles on contact.
  5. Using a 1/4 cup (60ml) measuring cup, pour batter onto the pan for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
  6. Serve pancakes warm with your favorite toppings such as fresh berries, nut butter, or extra maple syrup.

Notes

Let the batter rest for 5 minutes before cooking to improve fluffiness. Use medium heat to avoid burning. Do not press down on pancakes while cooking to keep them airy. For vegan version, replace egg with flax egg and use plant-based protein and dairy-free yogurt. Oat flour can be substituted with almond flour for gluten-free or low-carb option.

Nutrition

Keywords: protein pancakes, fluffy pancakes, high protein breakfast, whey protein, oat flour pancakes, healthy breakfast, power breakfast

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