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–+ servings

Protein Pancakes Recipe

These protein pancakes are light, fluffy, and naturally sweetened—perfect for a quick, satisfying breakfast that doesn’t feel heavy. With just a few wholesome ingredients, they cook fast and taste like a treat straight from the griddle.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 8 small pancakes
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large eggs
  • ½ cup plain Greek yogurt avoid regular yogurt for consistency
  • 1 tablespoon vanilla extract
  • 1 teaspoon stevia glycerite equivalent to ⅓ cup sugar; omit if using sweetened protein powder
  • 2 scoops unsweetened whey protein powder 40 grams total; measure by weight, not volume
  • 1 teaspoon baking powder gluten-free if preferred
  • Cooking spray or oil for greasing the griddle or skillet

Method
 

  1. In a medium mixing bowl, whisk together the eggs, vanilla extract, stevia glycerite, and Greek yogurt until the mixture is silky and well combined.
  2. Add the protein powder and whisk vigorously until a smooth batter forms, scraping down the sides with a spatula as needed to fully incorporate. Once blended, whisk in the baking powder until evenly distributed. Allow the batter to rest for a few minutes—it will thicken slightly as it sits.
  3. While the batter rests, heat a nonstick griddle or a large 12-inch nonstick skillet over medium heat. If you’re working with an electric stove, reduce the heat slightly to medium-low. Lightly coat the surface with cooking spray or oil.
  4. Using a 1.5-tablespoon cookie scoop or spoon, drop small mounds of batter onto the hot surface. A double griddle can typically fit 8 pancakes, while a large skillet will hold 3 to 4 at a time.
  5. Cook the pancakes for about 1 minute, or until bubbles appear across the tops and the edges begin to set. Flip carefully using a wide spatula, optionally assisted by a second one on top to stabilize. Cook for an additional 10 to 20 seconds on the second side—be mindful not to overcook, as they can dry out quickly.
  6. If needed, reduce the heat to medium-low or low for more control and to prevent over-browning. Some cooks prefer to cook these pancakes slowly over low heat until the tops are bubbly and the bottoms are set, flipping only when fully ready.
  7. Once cooked, transfer the pancakes to a plate and cover with foil to keep warm. Repeat with the remaining batter. Serve immediately with your favorite toppings.

Nutrition

Calories: 300kcal

Notes

  • This recipe often splits opinion—some readers love it, while others struggle with the texture or technique.
  • A serving is half the recipe, which yields approximately 9 small pancakes.
  • Some readers found success by adding ¼ cup of almond flour to the batter for better texture.
  • Always make small pancakes using a 1.5-tablespoon cookie scoop (not a larger scoop), as the batter is thin and spreads easily.
  • Cook the pancakes very briefly—around 1 minute on the first side and only a few seconds on the second side.
  • Many suggest low heat cooking until bubbles form, especially on electric stovetops, which tend to run hotter than gas.
  • Using too much protein powder can lead to a dry, chalky texture. Weigh 40 grams on a scale for accuracy instead of relying on heaping scoops.
  • The video demonstration uses half the recipe, so only one egg appears in it.
  • Store leftover pancakes in an airtight container in the fridge for 3–4 days.
  • To reheat, microwave them gently for a few seconds.
  • Pancakes can also be frozen in a single layer in freezer bags and later defrosted in the microwave.

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