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Egg White Protein Pancakes - Light, Fluffy, and Packed With Protein

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 1 cup liquid egg whites (or whites from about 7 large eggs)
  • 1/2 cup oat flour (or finely blended rolled oats)
  • 1/4 cup plain Greek yogurt (2% or nonfat)
  • 1 scoop vanilla whey or plant-based protein powder (about 25–30 g)
  • 1 tsp baking powder
  • 1–2 tsp honey or maple syrup (optional, for light sweetness)
  • 1 tsp vanilla extract
  • Pinch of salt
  • Cooking spray or 1 tsp oil for the pan
  • Optional add-ins: cinnamon, blueberries, mini chocolate chips
  • Optional toppings: fresh fruit, Greek yogurt, nut butter, maple syrup

Instructions
 

  • Preheat your pan: Set a nonstick skillet or griddle over medium heat. Lightly coat with cooking spray or a small amount of oil.
  • Make the batter: In a bowl, whisk egg whites, Greek yogurt, vanilla, and honey until smooth. Add oat flour, protein powder, baking powder, and salt. Stir just until combined. If it seems too thick, add 1–2 tablespoons of water or milk.
  • Rest briefly: Let the batter sit for 2–3 minutes so the oats hydrate and the baking powder activates. This helps with fluffiness.
  • Cook the pancakes: Pour 1/4 cup batter per pancake onto the hot pan. If adding blueberries or chips, sprinkle them on now. Cook 2–3 minutes until bubbles form and the edges look set.
  • Flip gently: Turn and cook 1–2 more minutes, until golden and cooked through. Adjust heat if they brown too quickly.
  • Serve warm: Stack them up and add your favorite toppings. For extra protein, finish with a spoonful of Greek yogurt or a drizzle of nut butter.