Light & Fluffy Protein Pancakes

These protein pancakes are made with only seven ingredients. A healthy 15-minute breakfast, you can cook them ahead of time and freeze for meal-prep.

I’m a big breakfast person. I love a good bacon, egg & cheese sandwich – but there’s nothing like protein pancakes.

The problem is that a mountain of butter and syrup isn’t the best way to start your day. That’s why I designed this recipe. These macro-friendly protein pancakes are nourishing and delicious.

The key is combining all-purpose flour and whey protein powder. This will keep you full all morning and provide your body with plenty of energy.


Unflavored Whey: The problem with regular pancakes is that they lack protein. This is where unflavored whey can help. It mixes in just like flour and the unflavored variety won’t come with a weird aftertaste.

Flour: Other protein pancake recipes call for Greek yogurt or oatmeal. However, the end result doesn’t actually taste like a traditional pancake. Flour mixed with whey provides plenty of protein, without sacrificing taste.

Protein Milk: 2% reduced fat milk is another way to increase the amount of protein in these pancakes. But milk can also add flavor and texture to the batter. If you’re sensitive to lactose, try using the Lactaid brand.

Cinnamon & Stevia: This is where flavor can help. Instead of using butter, try out a mixture of cinnamon and Stevia. It will add the perfect amount of sweetness, without all the calories and fat that comes along with butter.

Baking Powder & Egg: There’s nothing special about these final ingredients. Baking powder will make the pancakes light and fluffy. An egg on the other hand will help bind all of the ingredients together.


Combine all-purpose flour, egg and milk into a large bowl. Use a whisk and mix the ingredients together until the flour has fully dissolved. Then, gradually add whey protein powder.

If you pour in all of the protein powder at once, it will take longer to mix. Next, combine baking powder, cinnamon, and Stevia. Preheat a pan to medium heat and spray it with non-stick cooking spray.

Once the pan is warm you can start making the pancakes. I used about two large spoonfuls of batter for each one. Just remember that larger pancakes will take longer to cook (and be harder to flip).

It will take roughly 30-45 seconds for the pancakes to cook on each side. Again, the exact amount of time really depends on how big they are. Thicker pancakes will take longer, but you can flip them when the outside turns golden brown.

Keep in mind, this recipe will make enough for one person. If you require more pancakes try doubling, or tripling the recipe. I was able to cook 5 medium size pancakes by following these steps.

Frequently Asked Questions

  • Why are protein pancakes so dry?

If you find that protein pancakes are too dry, you will need to use more liquid. Not all whey protein is the same and some will have a greater density. If this is the case, try adding more milk. Milk will moisten the batter and make the pancakes flavorful.

  • Are protein pancakes good for you?

Yes, protein pancakes are good for you (compared to traditional pancakes). With these healthy ingredients you can create a balanced meal. Just be mindful of the amount of butter and syrup you’re using – because this is where calories can start to add up.

  • Can I use flavored protein powder?

Yes, you can use flavored protein powder in this recipe (I made protein pancakes like this for years). However, once I switched to unflavored protein powder, they tasted less artificial and more like a traditional pancake recipe.

Print Recipe
3.23 from 9 votes

Simple Protein Pancakes

These protein pancakes are made with only seven ingredients. A healthy 15-minute breakfast, you can cook them ahead of time and freeze for meal-prep.
Prep Time5 minutes
Cook Time10 minutes
Course: Breakfast
Cuisine: American
Keyword: Pancakes
Servings: 5 medium pancakes
Calories: 79kcal


  • 1 Mixing bowl
  • 1 pan
  • 1 whisk
  • 1 spatula


  • 1 scoop unflavored whey protein powder
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1/2 cup 2% reduced fat milk
  • 1 tsp Stevia
  • 1 tsp cinnamon
  • 1/2 tsp baking powder


  • In a large mixing bowl, whisk together all-purpose flour, egg and milk.
  • Gradually add protein powder and whisk thoroughly. Stir until the batter is completely smooth and blended.
  • Whisk in baking powder, cinnamon, and Stevia. Allow the batter to rest and thicken as you heat the stovetop.
  • Preheat a pan to medium heat and spray it with non-stick cooking spray.
  • Use two large spoonfuls of batter for each pancake. Cook the pancakes until they bubble before flipping (around 30-45 seconds each side).
  • Place the cooked pancakes on a plate and cover with foil. This will keep them warm as you finish cooking the rest.


Top this breakfast off with sugar free syrup. It will give the pancakes a traditional feel, without adding more calories.


Serving: 1pancake | Calories: 79kcal | Carbohydrates: 6g | Protein: 8.2g | Fat: 2.4g | Saturated Fat: 1.2g | Cholesterol: 55.2mg | Sodium: 39.4mg | Potassium: 55.8mg | Sugar: 1.4g

More Protein Recipes:

Search Terms

  • Protein pancakes
  • Healthy pancakes