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A stack of eggless protein pancakes with greek yogurt and strawberries on top

Eggless Protein Pancakes

Lexi Battershell
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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4 servings (3 small pancakes is one serving)
Calories 503 kcal

Equipment

1 large skillet or griddle
1 medium bowl
1 large mixing bowl

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!

Notes

Protein powder: I've used a whey based, plant-based, and collagen-based protein powder. All of them are good options. 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.
Every protein powder absorbs liquid differently. If your batter is too thick, add a splash of milk before cooking.
If you want slightly larger pancakes, use a 1/3 measuring cup to scoop and pour the batter.
To make this recipe dairy-free use soy, almond, or oat milk as well as a dairy-free protein powder.
To make this recipe gluten-free you can use a 1:1 gluten-free flour blend. Another option is using rolled oats and blending them in a blender until they are fine powder. You may have to use a bit more milk in the recipe if you use oats as they absorb more liquid.

Nutrition

Calories: 503kcalCarbohydrates: 65gProtein: 24gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 67mgSodium: 644mgPotassium: 310mgFiber: 2gSugar: 16gVitamin A: 561IUCalcium: 334mgIron: 4mg
Keyword egg-free protein pancakes, eggless protein pancakes, high protein pancakes without eggs, protein pancakes no eggs
Tried this recipe?Let me know how it was!