Easy Protein Pancakes (without protein powder)

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Protein Pancakes without Protein Powder are fluffy, healthy and totally delicious. Made with Greek yogurt, oat flour and egg whites, they taste like traditional pancakes with an extra boost of protein to keep you fueled for your day.
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Pancakes on a plate with peanut butter sauce, sliced berries and sliced bananas on top with a side of sausage patties.

Using simple ingredients like Greek yogurt, oat flour, and egg whites, these pancakes have 9 grams of protein each and the same great taste and fluffiness as regular pancakes without adding any protein powder.

And it’s not just me. These homemade pancakes are a great way to make the whole family happy. My kids love these pancakes topped with low calorie peanut butter syrup and paired with homemade maple chicken sausage. They’re amazing in pancake tacos too loaded up with eggs and bacon.

If you’re a fan of protein-packed breakfasts like Chicken and Waffle Casserole and egg white bites, then you’ll love these easy protein pancakes with no added protein powder.

Why is a high-protein breakfast important?

I’ve learned that starting my day with a higher protein intake boosts my energy throughout the day. Everyone is different, but this works for me!

  • If you’re trying to hit your protein goal for the day and skip out on a high-protein breakfast, it becomes harder to hit that number. Making sure your first meal has enough protein will make your goals easier to obtain.
  • Protein keeps you satiated! It’ll help keep you fuller, longer.
  • Helps keep blood sugar levels from shooting up .. no crash.
  • Not sure how much protein you should have each day? We can help.

Ingredients and Substitutions:

These are the main ingredients and substitutions for protein pancakes. See the recipe card below for the full ingredients list, instructions and whole recipe.

Oat flour, cinnamon, egg whites, vanilla extract, honey, greek yogurt and peanut butter sauce for the pancakes.
  • Oat Flour: you can also use all-purpose flour but I would not recommend wheat flour for these. In my experience, it throws off the taste.
  • Greek Yogurt: use a dairy-free option as needed.
  • Egg Whites: you can do 50/50 egg whites to eggs but note this will change the taste.

Variations and Substitutions

  • To add protein powder, substitute ¼ cup oat flour for 1 scoop of protein powder. Note, this will change the taste and texture of your pancakes. 
  • Use maple syrup in place of honey in the pancakes and peanut butter syrup.

Dietary Modifications

  • These are gluten-free, confirm your oat flour doesn’t have cross-contamination with gluten.
  • Swap Greek yogurt with plant-based or dairy-free yogurt to make these dairy-free.

How to make these protein pancakes (a step-by-step visual guide):

Step 1: mix batter ingredients

Flour, greek yogurt, cinnamon, honey, egg whites and vanilla in a bowl to combine.

Add the flour, greek yogurt, egg whites, honey, vanilla and cinnamon to a large mixing bowl (image 1).

Fully combined pancake batter in a mixing bowl with a wooden spoon.

Mix together until the protein pancake batter is fully combined (image 2).

Step 2: cook the pancakes

2 scoops of pancake batter added to a hot pan.

Heat up a large nonstick skillet or griddle over low to medium heat. Once hot, spray with nonstick cooking spray. Using a 1/4 cup as a scoop per pancake, add the batter to the hot pan (image 3).

Flipped pancakes to brown the other side in a pan.

Cook for 3-4 minutes until small bubbles start to form on the outside. Flip and cook for another 1-2 minutes until golden brown (image 4). Repeat with all 12 pancakes.

Step 3: make peanut butter sauce

To make the peanut butter sauce add all ingredients in a mixing bowl and combine (image 5). If it’s too thick for your liking, add more water. It should be thick like a syrup. Top the pancakes with 1 Tbsp. peanut butter sauce, sliced fruit, whipped cream, or desired toppings. 

Fully combined PBFit powder, honey and water for peanut butter sauce topping.

Favorite Topping Ideas

  • Chocolate Chips
  • Butter
  • Almond Butter or Peanut Butter
  • Dollop of Greek Yogurt
  • Fresh Fruit 
  • Bacon or Blueberry Sausage
  • Maple syrup or Sugar-Free Maple Syrup
  • Chocolate Sauce and Powdered Sugar 
Piece taken out of the stack of pancakes with a fork to enjoy.

Expert Tip!

Make a double batch of pancakes and freeze the leftovers. Pull then out, reheat and make pancake tacos!

Recipe FAQs

How do you reheat and store these pancakes?

Reheat in a toaster or toaster oven. Additionally, you can reheat in a skillet on the stovetop or microwave. Store leftover pancakes in an airtight container in the refrigerator for 2-3 days or freeze and enjoy up to 3 months later.

Can you use oats vs oat flour?

Yes and I prefer that! Grind oats in a food processor to make your own oat flour.

Can you make these pancakes sweeter?

Add an extra tablespoon of honey, brown sugar or syrup for sweeter pancakes. 

Can you make these pancakes thinner?

For thinner pancakes, add a splash of coconut milk, almond milk or regular milk.

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!

Pancakes on a plate with peanut butter sauce, sliced berries and sliced bananas on top with a side of sausage patties.

Protein Pancakes without Protein Powder

Danielle Lima
Protein Pancakes without Protein Powder are fluffy, healthy and totally delicious. Made with Greek yogurt, oat flour and egg whites, they taste like traditional pancakes with an extra boost of protein to keep you fueled for your day.
5 from 3 votes
Prep Time 5 minutes
Cook Time 7 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 79 kcal

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Ingredients
  

  • 1 1/4 cup oat flour 150g
  • 1 cup nonfat plain greek yogurt 224g
  • 1 cup liquid egg whites 250g (8 large eggs)
  • 2 Tbsp. honey add 1-2 extra for added sweetness
  • 2 tsp. vanilla extract
  • 2 tsp. cinnamon

Peanut Butter Syrup

  • 5 Tbsp. PBFit Powdered Peanut Butter 40g
  • 1 Tbsp. honey
  • 1/3 cup water

Instructions
 

  • Mix all the ingredients in a large mixing bowl.
  • Heat a pan over medium heat and spray with nonstick cooking spray.
  • Heat up a large nonstick skillet or griddle over low to medium heat. Once hot, spray with nonstick cooking spray. Using a 1/4 cup as a scoop per pancake, add the batter to the hot pan. Cook for 3-4 minutes until small bubbles start to form on the outside. Flip and cook for another 1-2 minutes until golden brown. Repeat with all 12 pancakes.
  • To make the peanut butter sauce add all ingredients in a mixing bowl and combine. If it’s too thick for your liking just add more water.
  • Top pancakes with 1 Tbsp. peanut butter sauce, sliced fruit, whipped cream, or desired toppings.

Notes

  • Nutritional information is an estimate and will vary with substitutions. 
  • Serving size is for one pancake using 1/4 cup of batter.
  • NUTRITON FACTS  IN RECIPE CARD DO NOT INCLUDE PEANUT BUTTER SAUCE
  • Nutrition for 1 pancake with 1 Tbsp. peanut butter sauce, in tracking apps “Protein Pancakes (with peanut butter sauce)”: Calories 99, Total Fat 1g, Cholesterol 1mg, Sodium 74mg, Potassium 94mg, Total Carbohydrate 14g, Dietary Fiber 2g, Sugars 6g, Protein 8g.
  • Don’t over-mix your batter. Let the batter sit for a few minutes before adding to the hot pan.
  • Pancakes are ready to be flipped when little air bubbles start to form. 

Nutrition

Serving: 1pancakeCalories: 79kcalCarbohydrates: 11gProtein: 6gFat: 1gCholesterol: 1mgSodium: 43mgPotassium: 74mgFiber: 1gSugar: 4g
Tried this recipe?Let us know how it was!

8 Comments

  1. 5 stars
    Love these! I’d like to make them into mini muffins for myself and my daughter, any suggestions on what I would need to change to do that?

  2. Would like to make these with whole eggs instead of egg whites for my daughter, would I just measure out 1 cup of whole eggs?

  3. 5 stars
    Awesome per usual. I appreciate that these don’t have protein powder and were easy to mix up on a Friday morning. My tween daughter doesn’t love typical high protein breakfast foods (egg, yogurt) but adores pancakes and these were perfect for her (and me!). I used whole wheat flour since we often use it and I didn’t feel like making oat flour and it worked great! Stocking the freezer with these!

  4. 5 stars
    First time making this morning and the BEST I’ve tried. No longer buying Kodiak cakes in this house. Having trouble finding in MFP even with the c/p you suggested up top. Any idea on how to find?

    1. SO happy to hear that! Just got it added into tracking apps for both with and without peanut butter sauce, thanks for letting me know it wasn’t in there!

  5. Looks yummy and I’m going to try these this weekend! Curious, why oat flour over whole wheat flour? I don’t usually have oat flour in my pantry but I’ve noticed it in more and more in recipes (not just this one) and was just wondering. Also, LOVE the cookbook!! 💕

    1. Whole wheat is far too overpowering and it tastes awful in these, you have to add a lot of sweetener to counter balance it. I’ve tested it. If you have old-fashioned oats just blend them up for oat flour :). Thank you!

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