Recipe

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Make these flourless protein pancakes with just four ingredients for a high-protein breakfast (40g) you can whip up in minutes.

An easy pancake recipe made without flour or bananas, or flour that takes on the flavor of the protein powder you like. Simple, satisfying, and packed with protein.

stack of pancakes made with protein powder on a plate with blackberries and butter on top

Flourless Protein Pancakes

I love that these flourless protein pancakes provide 40g of protein at breakfast, which is significantly more than the 25g my protein pancakes (with flour) give. Although they’re not as fluffy as traditional homemade pancakes, they still taste like the real deal. Here, you’ll find notes from my tests and a video to help yours turn out great.

Best Protein Powder for Pancakes

I prefer using whey protein powder for making pancakes because it mixes smoothly with milk and gives the batter a better (non-chalky) texture. Vanilla flavored is the most universally liked because it adds sweetness. Plant-based protein works too, but it tends to yield a thicker batter, so I add 1-2 tablespoons of additional milk.

What does this pancake batter look like?

This flourless protein powder batter is slightly thinner (runnier) than traditional pancake batter. I recommend cooking one pancake first and then adjusting the batter by adding a little more liquid or protein powder if necessary. This will vary depending on the type of protein used.

stack of pancakes made with protein powder on a plate with blackberries

Can you substitute protein powder for flour in pancakes?

I can confidently say that protein powder is not a direct substitute for flour in pancakes, meaning you cannot simply swap the flour for protein powder in a recipe without adjusting the other ingredients.

Ingredients

Four ingredients are all you need to make these. Eggs bind the batter and can’t be swapped; the vanilla whey protein powder adds flavor and texture. A little baking powder ensures they’re a little fluffy, not flat discs, and milk, dairy, or non-dairy, brings the batter together.

Protein Powder Pancakes Without Oats

This recipe doesn’t have them, and it proves that they’re not needed. The key is to combine the whisked eggs with the protein powder first and then add the milk slowly.

How to Make Protein Powder Pancakes

Make the pancake batter in a large bowl by whisking the eggs well, then adding the protein powder and baking powder. Add some of the milk first, and slowly add the rest until the pancake batter is smooth. Add more if using plant-protein.
Cook the pancakes over medium heat by greasing the non-stick pan well and pouring no more than ¼ cup of batter per pancake. Each side will take about 2 minutes.
Serve them warm, topped with toppings, or go all out with my 10-minute strawberry pancake syrup or blueberry syrup. Store leftovers in the fridge for up to 3 days or freeze them for up to a month.

Protein Powder Pancakes Texture

These are nearly identical to the ones you find in the freezer aisle at the grocery store; plus, they’re made with 4 simple ingredients, not a long list. They’re on the thinner side with a soft, spongy texture that soaks up pancake syrup perfectly.

More Ways to Make High-Protein Pancakes

I love a good stack with benefits. Here are more protein-rich pancakes to try, including how much protein is in each serving.

Flourless Protein Powder Pancakes (no Banana)

Servings: 2 servings

Prep Time: 5

Cook Time: 10

Total Time: 15

Make these flourless protein pancakes with just four ingredients for a high-protein breakfast (40g) you can whip up in minutes.

4.92 from 45 votes

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Watch how it’s made:

Ingredients

2 eggs
¾ cup whey protein powder, vanilla recommended
1 ½ teaspoons baking powder
⅓ cup milk, any

Instructions

Make the batter:

In a medium bowl, whisk the eggs. Add the protein powder and baking powder and whisk until no lumps are visible. This will be thick.
Add ¼ cup of the milk and whisk until the batter is smooth, adding the rest of the milk if necessary. This will depend on the brand of protein powder. If using plant-based protein, add an extra tablespoon or two.

Cook the Pancakes:

Heat a non-stick pan over medium heat. Once hot, grease it with butter or oil. Immediately, pour or scoop ¼ cup of batter for each pancake. Cook the first side for 2 minutes, and once bubbles form and the edges are defined, flip them over and cook the other side for 2 more minutes. Remove them from the pan and cook the remaining batter.

Storage:

Uncooked pancake batter can be refrigerated overnight in a covered bowl. Bring it to room temperature on the counter before cooking, whisk it, and add a tablespoon of liquid, if necessary. Cooked pancakes can be stored in the fridge in an airtight container for up to 3 days and frozen for up to a month. To reheat, microwave for 30 seconds to 1 minute or toast them.

Notes

The recipe yields a total of 8 to 10 medium pancakes. They’re on the thin side, and each serving is for ½ the batter in the bowl, or 4-5 pancakes. Nutritional information may vary depending on the protein powder and milk used.