Eggless Protein Pancakes (Easy, Fluffy, + Soft)
These eggless protein pancakes are fluffy, filling, and packed with protein. If you’re looking for a high protein breakfast without eggs, this easy pancake recipe comes together in just 20 minutes using simple pantry ingredients.
These protein pancakes without eggs include about 24 grams of protein per serving! It will only vary slightly based on the brands of ingredients you use.
There are few options to add protein into pancakes that don’t include eggs. My favorite includes Greek yogurt and protein powder. Protein powder blends right into the batter without making the pancakes dry. Combined with Greek yogurt, it creates fluffy pancakes with extra protein while keeping the texture soft.
Pancakes are a true staple weekend breakfast around my house. This recipe is similar to my classic eggless pancakes, but with the added boost of protein. My entire family loves these and I think yours will too!
Quick Look: Eggless Protein Pancakes
⏱️ Total Time: 20 minutes
🥣 Ingredients: Simple pantry staples like all purpose flour, vanilla protein powder, Greek yogurt, whole milk, butter, baking powder, baking soda, apple cider vinegar, sugar, vanilla, and salt.
🥣 Equipment Needed: Large skillet or griddle, one medium mixing bowl, one large mixing bowl, whisk, measuring cups and spoons, and a spatula.
⭐ Top Tip: Mix the batter until it’s just combined. A few small lumps are perfectly fine and will help keep your pancakes light and fluffy. Overmixing can make them dense.
Note from Lexi: Why this Recipe Works
Pancakes are a classic breakfast item and making them egg-free truly is simple. I use milk and Greek yogurt to provide structure and moisture. For great rise and fluffiness you will see baking soda, baking powder, and apple cider vinegar (you can’t taste it – it just activates the baking soda). Last, the protein powder mixes in right with the flour and blends nicely into the batter. To learn more about my blog and the “why” behind eggless recipes, read more here!
– Lexi with Our Slice of Home
Ingredients and substitutions
How to make protein pancakes without eggs
Step one: Mix dry ingredients together (flour, sugar, baking powder, baking soda, salt, and protein powder). Set aside. Mix wet ingredients together (milk, Greek yogurt, melted butter, vanilla, and apple cider vinegar) Pour dry ingredients into the wet ingredients and mix together.
Step two: On a medium-low skillet or griddle, pour batter and cook about 2 minutes per side.
Step three: Add on any additional toppings and enjoy!
FAQ
I’ve used a whey based, plant-based, and collagen-based protein powder. All work well and honestly, if you like the taste of the protein powder in smoothies or mixed with water, then it will be a good fit in this recipe. I typically use Orgain vanilla or the OWYN brand.
Yes! These eggless protein pancakes use Greek yogurt, milk, and a combination of baking powder, baking soda, and apple cider vinegar to create soft, fluffy pancakes without the need for eggs.
To troubleshoot dense or chewy baked goods, first make sure your baking soda or baking powder is not expired. Second, measure your flour correctly. Third, don’t overmix the batter.
Absolutely! Allow the pancakes to cool completely, then place them in a freezer-safe bag with parchment paper between each pancake. Freeze for up to 3 months and reheat in the microwave, toaster, or skillet.
Yes. Substitute the whole milk with your favorite dairy-free milk, use a dairy-free Greek-style yogurt, and choose a dairy-free protein powder.
Top your pancakes with Greek yogurt, shelled hemp seeds, or a drizzle of sunflower butter. Serving them with turkey sausage or a protein smoothie is another easy way to make this a higher protein breakfast.
What to serve egg-free protein pancakes with
These pancakes make a great meal all on their own. You can serve them with a side of crispy bacon or breakfast sausage links. Hashbrowns or sausage potatoes are another great addition.
Toppings
Fruit: Strawberries, blueberries, bananas
Crunch: Granola or shelled hemp hearts
Sweet: Maple syrup, honey, chocolate chips, or fruit preserves
Equipment needed
- 1 large skillet or griddle to cook the pancakes
- 1 medium and 1 small mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula
How to store and reheat
Storage: Allow the pancakes to fully cool and store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave when ready to enjoy!
Freezer: Allow the pancakes to cool completely and place in a galloon freezer bag. Separate layers with parchment paper to prevent them from sticking. When ready to enjoy, set on the countertop to thaw or in the fridge overnight.
High Protein Breakfasts without Eggs
Check out these other eggless high-protein meals! Berry Chia Seed Pudding is a great meal prep option. This Strawberry Oatmeal Smoothie is like a tropical getaway in a bowl. If you enjoy seafood, this Delicious Smoked Salmon Bagel is a tasty option to the morning.
Check out the full list of high protein breakfast ideas without eggs!
More eggless pancakes
Take your pick! I have several delicious options like these Classic eggless pancakes. View all the eggless pancakes here!
Tips for Success
Don’t overmix once you add in the flour to the wet ingredients. Mix until there are no more streaks of flour. This will help avoid dense pancakes.
Cook on low heat, this will take a bit longer, but will prevent the outside of the pancake from burning prior to the inside being done.
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Eggless Protein Pancakes
Equipment
Ingredients
- 2 cups (260 g) all-purpose flour
- ½ cup (55 g) vanilla protein powder
- ½ cup plain Greek yogurt
- 1 ¾ cup whole milk
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 4 tablespoons unsalted butter melted (plus a bit more butter to grease the skillet)
- ½ teaspoon apple cider vinegar
- 3 tablespoons white granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- In a medium bowl, whisk together the flour, protein powder, baking powder, baking soda, sugar, and salt. Set aside.2 cups all-purpose flour, ½ cup vanilla protein powder, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 3 tablespoons white granulated sugar
- In a large bowl, whisk together the milk, Greek yogurt, melted butter, apple cider vinegar, and vanilla extract until smooth.½ cup plain Greek yogurt, 1 ¾ cup whole milk, 4 tablespoons unsalted butter, ½ teaspoon apple cider vinegar, 2 teaspoons vanilla extract
- Pour the dry ingredients into the wet ingredients and mix until just combined. Small lumps are perfectly fine in the batter. The batter should resemble thick cake batter. It should spread slightly when poured onto the griddle but shouldn't run across the pan. If the batter is too thick, stir in a splash of milk.
- Heat a lightly buttered skillet or griddle over medium-low heat. Using a 1/4 cup measuring cup, scoop and pour onto a preheated griddle. The recipe makes approximately 12 small pancakes.
- Cook for about 2 minutes per side. The pancakes are ready to flip when the edges start to look set, and the bottom is golden brown. They should be firm enough to hold their shape when you slide a spatula underneath and flip them.
- Top with a dollop of Greek yogurt, fresh fruit, or maple syrup!
