Description
These fluffy protein pancakes are light, airy, and incredibly delicious while delivering 25-30g of protein per serving. Made with whipped egg whites for bakery-style fluffiness, they’re perfect for meal prep, post-workout fuel, or weekend breakfast indulgence. Unlike typical protein pancakes that taste chalky or dense, this recipe creates genuinely fluffy, tender pancakes that the whole family will love.
Ingredients
1 cup (120g) vanilla whey protein isolate
½ cup (60g) oat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ teaspoon ground cinnamon
3 large eggs, separated
1 cup (240ml) unsweetened almond milk
¼ cup (60g) Greek yogurt
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
2 tablespoons melted coconut oil
Pinch of cream of tartar
Coconut oil or butter for cooking
Instructions
1. Separate eggs into whites and yolks. Place whites in a clean, dry bowl with cream of tartar.
2. In a large bowl, whisk together protein powder, oat flour, baking powder, baking soda, salt, and cinnamon. Sift to remove lumps.
3. In another bowl, whisk together egg yolks, almond milk, Greek yogurt, maple syrup, vanilla extract, and melted coconut oil until smooth.
4. Using a hand mixer, beat egg whites on medium-high speed for 3-4 minutes until stiff peaks form.
5. Pour wet ingredients into dry ingredients and stir gently just until combined—batter will be lumpy.
6. Add one-third of whipped egg whites to batter and fold gently. Add remaining whites in two additions, folding just until no streaks remain.
7. Preheat griddle or skillet over medium heat for 5 minutes. Lightly grease with coconut oil.
8. Pour ⅓ cup batter per pancake onto griddle. Cook 2-3 minutes until bubbles form and edges look set.
9. Flip pancakes gently and cook 1-2 minutes on the second side until golden brown.
10. Transfer to a wire rack to rest for 2-3 minutes before serving.
Notes
For best results, use high-quality whey protein isolate with minimal ingredients.
Don’t overmix the batter—lumps are perfectly fine and ensure fluffy texture.
Whipped egg whites are the secret to ultra-fluffy pancakes—don’t skip this step.
Medium heat is crucial—too high and they burn, too low and they dry out.
Store cooled pancakes in the refrigerator for up to 5 days or freeze for up to 3 months.
Reheat frozen pancakes in the toaster for best texture.
Substitute plant-based protein powder and flax eggs for vegan fluffy protein pancakes.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 320
- Sugar: 8g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 165mg
Keywords: fluffy protein pancakes, high protein breakfast, healthy pancakes, protein powder pancakes, meal prep pancakes