Fluffy Protein Pancakes: My Go-To High-Protein Breakfast

Fluffy Protein Pancakes: My Go-To High-Protein Breakfast

If you're looking for a breakfast that actually keeps you full, tastes indulgent, and sneaks in serious protein without feeling like a chore, these protein pancakes are about to become your new obsession. They're made with simple, wholesome ingredients—all thrown into a blender for minimal effort—and they come out perfectly fluffy every time.

I love these because they're oat-based (hello, fiber and sustained energy), boosted with protein powder and Greek yogurt, and naturally sweetened with applesauce. No refined flour, no guilt, just a stack that feels like a treat but fuels your day like a champ.

Why You'll Love These Protein Pancakes

  • High protein — 8g per pancake (that's 16g+ in a two-pancake serving before you even add eggs!)

  • Easy to make — Blender does all the work

  • Meal-prep friendly — They reheat beautifully

  • Customizable — Top with your favorite fruits, a light drizzle of maple syrup, nut butter, or whatever you're craving

  • Nutritious base — Oats + Greek yogurt + eggs + protein powder = balanced macros

Per pancake (makes 10): 142 calories | 5g fat | 17g carbs | 2g fiber | 5g sugar | 8g protein

Ingredients (Makes 10 pancakes)

  • 1 cup water

  • 4 oz unsweetened applesauce

  • 3 large eggs

  • 1/2 cup Greek yogurt (114g) — plain, nonfat or low-fat works great

  • 2 cups rolled oats (200g)

  • 50g protein powder (my favorite is Hard // Kill Vanilla — it blends smoothly and adds amazing flavor)

  • 1 tsp – 1 tbsp vanilla extract (adjust to taste)

  • 1 tbsp baking powder

  • 1/2 tsp sea salt

How to Make Them

  1. Add everything to a high-speed blender: water, applesauce, eggs, Greek yogurt, rolled oats, protein powder, vanilla extract, baking powder, and sea salt.

  2. Blend until completely smooth — about 30-60 seconds. The batter should be thick but pourable. If it's too thick, add a splash more water.

  3. Heat a griddle or large skillet over medium-low heat. Lightly grease if needed (I use a light spray of avocado oil or butter).

  4. Use a 1/3 cup measuring cup to scoop batter onto the griddle. Spread slightly if needed.

  5. Cook until bubbles form all over the surface and the edges look set (about 2-3 minutes).

  6. Flip carefully and cook another 1-2 minutes until golden brown.

  7. Repeat with remaining batter.

Serving Suggestions

My favorite way: 2 pancakes + a couple of farm-fresh scrambled eggs on the side for an extra protein punch. Top the stack with fresh strawberries, blueberries, raspberries, or a mix of berries. Finish with a light drizzle of pure maple syrup — just enough for that classic pancake vibe without overdoing the sugar.

Other topping ideas:

  • Greek yogurt + fresh fruit

  • A dollop of almond or peanut butter

  • Sliced banana + a sprinkle of cinnamon

Storage & Reheating

These keep amazingly well! Store leftovers in an airtight container in the fridge for up to 4-5 days. To reheat, toss them back on a hot griddle for 30-60 seconds per side. They taste almost as fresh as day one.

Give these a try — they're quick, delicious, and make breakfast feel like something to look forward to. What's your favorite topping combo? Let me know in the comments!

Happy stacking! 🥞💪