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A close-up stack of fluffy high protein pancakes topped with fresh berries and a drizzle of maple syrup.

Fluffy High Protein Pancakes

Unlock the secret to incredibly fluffy and moist high-protein pancakes! Ricotta and xanthan gum create a tender texture, packed with protein for a healthy, satisfying breakfast without compromise. Perfect for busy mornings!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 pancakes
Course: Breakfast
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon stevia glycerite (or to taste; equals 1/3 cup of sugar; omit if using sweetened protein powder)
  • ½ cup plain Greek yogurt (not regular yogurt)
  • 2 scoops unsweetened whey protein powder (level, not packed; 40 grams total; see notes below)
  • ¼ cup smooth, full-fat ricotta cheese (or blended cottage cheese)
  • ¼ teaspoon xanthan gum
  • 1 teaspoon baking powder (gluten-free if needed)
  • Avocado oil cooking spray (for the griddle)

Equipment

  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Nonstick griddle
  • Large 12-inch nonstick skillet
  • 1.5-tablespoon cookie scoop
  • Wide spatula
  • Wire rack
  • Airtight container
  • Resealable bag
  • toaster oven
  • Kitchen scale

Method
 

Mixing the Batter
  1. In a medium mixing bowl, whisk together the large eggs, vanilla extract, stevia glycerite, and plain Greek yogurt until well combined and smooth, creating a luscious base for your pancakes.
  2. Carefully add the measured whey protein powder, ricotta cheese, and xanthan gum to the bowl. Continue to whisk until the batter is completely smooth and wonderfully blended, scraping down the sides with a rubber spatula to ensure no dry spots are left behind.
  3. Finally, whisk in the baking powder. Once everything is combined, let this beautiful batter rest while you get your cooking surface ready. You’ll notice it slightly thickens as it rests, which is exactly what we want for those perfectly fluffy pancakes.
Griddle Preparation & Cooking
  1. Heat your nonstick griddle or a large, 12-inch nonstick skillet over medium heat (medium-low for electric stovetops). Spray the skillet generously with avocado oil cooking spray.
  2. Using a 1.5-tablespoon cookie scoop, pour small mounds of the batter onto the hot griddle. A double-burner griddle can cook about 8 pancakes at once, while a large skillet will comfortably hold 3 or 4.
  3. Cook the pancakes patiently for about one minute on the first side, until delightful bubbles appear on the surface and the edges look set and golden.
  4. Carefully flip each pancake using a wide spatula (and a second spatula for support if needed). Cook on the second side for just 10-20 seconds until lightly browned. Do not overcook.
Serving Warm
  1. As your pancakes finish cooking, transfer them to a plate and cover loosely with foil to keep them warm while you cook any remaining batter. Serve immediately, as these high protein pancakes are best enjoyed fresh off the griddle!

Nutrition

Calories: 460kcalCarbohydrates: 14gProtein: 59gFat: 19gSaturated Fat: 8gCholesterol: 370mgSodium: 400mgPotassium: 400mgFiber: 1gSugar: 12gVitamin A: 150IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

For best results, measure protein powder by weight (40 grams total) using a kitchen scale. Use only plain Greek yogurt, and adjust sweeteners to taste. Ensure baking powder is fresh. For meal prep, stack cooled pancakes with parchment paper, store in an airtight container in the fridge for 3-4 days, or freeze for 2-3 months. Reheat in a toaster oven at 300°F (150°C) for 5-7 minutes, or in a lightly oiled nonstick skillet. Cook pancakes on medium to medium-low heat, less than 1 minute per side, and let the batter rest 5-10 minutes before cooking. If using pea protein, you may need to add extra yogurt or milk.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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