Name: Protein Pancakes Recipe (Fluffy, 6 Ingredients & Gluten Free) - Easy, Quick, and Delicious
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup gluten-free rolled oats (or 3/4 cup fine almond flour for a grain-free option); 1 scoop vanilla protein powder (about 25–30g; whey or plant-based); 1 teaspoon baking powder; 2 large eggs; 1/2 cup milk of choice (dairy or unsweetened almond milk); 1 ripe banana (or 2–3 tablespoons maple syrup if you prefer not to use banana); Optional add-ins: 1 teaspoon vanilla extract, pinch of cinnamon, pinch of salt, blueberries, or chocolate chips; For cooking: Butter, coconut oil, or nonstick spray

Jump to Recipe Print Recipe

Light, fluffy, and packed with protein—these pancakes are the kind you’ll actually look forward to on a busy morning. With just six simple ingredients, they come together in minutes and cook up golden and soft. No gluten, no fuss, just a satisfying stack that tastes like breakfast should.

Whether you’re fueling a workout or feeding the family, this recipe keeps things simple and tasty.

Jump to Recipe Card

What Makes This Special

Cooking process, close-up detail: Golden protein pancakes mid-cook on a preheated nonstick skillet,

Only 6 ingredients: Everything blends quickly with no fancy steps.
Fluffy texture: No dry, rubbery pancakes here—these are soft and pillowy.
Gluten free: Made with oats or almond flour, so it’s gentle on your stomach.
High protein: Perfect for a satisfying breakfast or post-workout meal.
Freezer-friendly: Make a batch and reheat for easy mornings.

What You’ll Need

1 cup gluten-free rolled oats (or 3/4 cup fine almond flour for a grain-free option)
1 scoop vanilla protein powder (about 25–30g; whey or plant-based)
1 teaspoon baking powder
2 large eggs
1/2 cup milk of choice (dairy or unsweetened almond milk)
1 ripe banana (or 2–3 tablespoons maple syrup if you prefer not to use banana)
Optional add-ins: 1 teaspoon vanilla extract, pinch of cinnamon, pinch of salt, blueberries, or chocolate chips
For cooking: Butter, coconut oil, or nonstick spray

How to Make It

Final dish, tasty top view: Overhead shot of a tall stack of fluffy gluten-free protein pancakes on

Blend the base: Add oats, protein powder, baking powder, eggs, milk, and banana to a blender. Blend until smooth and slightly thick, about 20–30 seconds. Let it rest for 2 minutes to thicken.
Check the consistency: The batter should be pourable but not runny.
If too thick, add 1–2 tablespoons milk. If too thin, blend in a tablespoon of oats or more protein powder.
Preheat the pan: Heat a nonstick skillet over medium heat. Lightly grease with butter or oil.
Cook the pancakes: Pour 1/4 cup batter per pancake.
Cook 2–3 minutes, until bubbles form and edges look set. Flip and cook 1–2 minutes more until golden and cooked through.
Repeat: Grease the pan as needed and finish the batter. Keep cooked pancakes warm on a low oven setting if making a large batch.
Serve: Top with fresh berries, a drizzle of maple syrup, Greek yogurt, or nut butter.

Storage Instructions

Fridge: Store cooled pancakes in an airtight container for up to 4 days.
Freezer: Freeze in a single layer, then transfer to a bag for up to 2 months.
Place parchment between pancakes to prevent sticking.
Reheat: Toast, air-fry at 350°F (175°C) for 2–3 minutes, or microwave for 20–30 seconds. For crisp edges, use a skillet over medium heat.

Benefits of This Recipe

Balanced macros: Protein, fiber, and healthy carbs keep you full longer.
Customizable: Works with whey or plant protein and several milk options.
Kid-friendly flavor: Mild sweetness from banana, no chalky taste.
Gluten free and flexible: Swap oats for almond flour if needed.

Common Mistakes to Avoid

Overmixing after resting: Blend once, then let the batter sit. Don’t keep blending or you’ll lose fluffiness.
Pan too hot: Medium heat is best.
Too hot burns the outside before the center cooks.
Using too much protein powder: This can make pancakes dry. Stick to one scoop unless you add more liquid.
Flipping too early: Wait for bubbles and set edges. If it tears, give it another 30 seconds.

Variations You Can Try

Blueberry Burst: Fold in 1/2 cup fresh or frozen blueberries before cooking.
Chocolate Chip: Add 2 tablespoons mini dark chocolate chips.
Cinnamon Roll: Mix 1 teaspoon cinnamon into the batter and drizzle with Greek yogurt and honey.
Peanut Butter Banana: Swirl 1 tablespoon peanut butter into the batter and top with banana slices.
Almond Flour Version: Use 3/4 cup almond flour instead of oats; add a tablespoon of milk if needed.
No Banana: Replace with 2–3 tablespoons maple syrup or 1/4 cup unsweetened applesauce.

FAQ

Can I make these without a blender?

Yes.

Use oat flour instead of rolled oats and mash the banana very well. Whisk all ingredients in a bowl until smooth.

Which protein powder works best?

Whey isolates make the fluffiest pancakes. Plant-based powders work too—just add an extra splash of milk if the batter gets thick.

How do I keep pancakes from sticking?

Use a good nonstick pan, preheat it properly, and lightly grease between batches.

If your pan is older, a bit more oil helps.

Can I make them egg-free?

Try two flax eggs (2 tablespoons ground flax + 5 tablespoons water, rested 5 minutes). Texture will be a bit denser but still tasty.

Why are my pancakes flat?

Check that your baking powder is fresh, avoid over-thinning the batter, and keep the heat at medium so they have time to rise.

Final Thoughts

These protein pancakes are simple, fluffy, and reliable—everything you want in a weekday or weekend breakfast. With only six ingredients and a few minutes at the stove, you’ll have a stack that tastes great and keeps you full.

Keep a batch in the freezer, tweak flavors as you like, and enjoy a better breakfast without extra effort.