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These easy Egg White Pancakes are thick, fluffy and so satisfying. Made with egg whites only, they’re perfect as a protein-packed healthy breakfast without protein powder. They are also low in calories and keto-friendly!

Protein egg white pancakes in a plate, cut and topped with sliced bananas, dark chocolate chips and a drizzle of maple syrup.

My 4 ingredient protein pancakes are one of the most popular recipes on MattsfitChef. But what if you want high protein breakfasts without protein powder? You will absolutely love my cottage cheese pancakes and these extra fluffy egg white pancakes. They pack in over 28 g of complete protein from just egg whites and Greek yogurt, no powders. Plus, they taste so delicious that you’d never guess they’re also healthy.

Today I’m thrilled to share one of my all-time favorites. These egg protein pancakes have been in my repertoire since 2015. After loosing over 75 pounds (35 kg) as a young teenage, I got into high protein cooking to build some muscle back. Since I did not have protein powder at the time, I would eat egg white oatmeal and churn out stacks over stacks of egg white pancakes. My to-go recipe (the one I’m sharing below) was adapted from the everyday breakfast of my brother. He’s a professional bodybuilder and likes her pancakes with a punch of protein!

Ingredients and substitutes
How to make egg white pancakes
Recipe variations
Tips for fluffy pancakes
How to store and freeze
More high protein breakfasts
Egg White Pancakes Recipe

Ingredients and substitutes

This simple recipe requires just a bunch of staples: no need for baking powder, sugar or yolks. Here’s a list of the key ingredients along with details and replacement options. Precise quantities can be found in the recipe card at the bottom.

Ingredients For Egg White Pancakes - liquid egg whites, oat flour, Greek yogurt and maple syrup

Egg whites – For convenience and to avoid food wastes, I recommend liquid egg whites in brick or bottle. You can usually find them in the fridge sections of large grocery stores, close to dairy products. If you can’t get them in brick, simply split the whites and yolks from whole eggs (but keep the yolks aside for other recipes like my healthy deviled eggs).
Oat flour – Use store-bought oat flour or make it at home by blending old-fashioned rolled oats. As an alternative, replace with almond flour, spelt flour or all purpose flour. A combination of oat flour and protein powder works too.
Greek yogurt – I recommend 2% fat or full fat Greek yogurt, plain and unsweetened. Nonfat Greek yogurt works too, but the taste won’t be as rich. If dairy-free, swap for plant based alternatives such as coconut or Greek-style soy yogurt.
Maple syrup – It adds natural sweetness without refined sugars. If preferred, substitute with honey, agave nectar, date syrup or half mashed banana. Keto sweeteners like monk fruit and erythritol are fine too.

How to make egg white pancakes

You can find the detailed printable recipe at the end of this blog post, but for now here’s an overview with step-by-step pictures.

Step 1 – Beat egg whites. Add the liquid egg whites to a clean bowl. Make sure the bowl is large enough as the egg whites will expand significantly in volume after beating. Beat egg whites on high speed until stiff peaks form.

Liquid egg whites in a transparent bowl ready to be beaten with electric mixer.

Beating egg whites with electric mixer before adding them to pancake batter.

Step 2 – Mix batter. In a separate bowl, whisk together flour, Greek yogurt, and maple syrup until smoothly combined. Using a spatula, carefully fold the stiff egg whites into the batter in batches. Do not overmix to avoid deflating the mixture.

Oat flour and Greek yogurt in a bowl before mixing.

Folding in the batter beaten egg whites with a rubber spatula.

Step 2 – Cook pancakes. Heat a non-stick pan over medium heat, lightly grease it. Once hot, cook pancakes over medium heat until the underside turns golden and bubbles form on the surface. Flip with a spatula and cook until both sides are golden brown. Be careful not to overcook them. Place the pancakes on a plate and serve warm with your favorite toppings. I had mine with sliced banana, chocolate chips and a drizzle of maple syrup.

Cooking pancakes in a large nonstick skillet until soft and fluffy.

Holding fluffy egg white pancakes in the hands to show its extra fluffy texture.

Recipe variations

Keto – Swap oat flour for blanched almond flour and sweeten with low carb sweeteners like sugar-free maple syrup, monk fruit or erythritol. As an option, you can also use a mix of 2 tablespoons of almond flour plus 1 ½ tablespoon of coconut flour.
Dairy-free – Replace Greek yogurt with nondairy alternatives. Choose one that has a firm, thick texture similar to Greek yogurt, such as soy Skry or firm coconut yogurt.
Gluten-free – This recipe is already suitable for your diet, provided that you use certified gluten-free oat flour or swap it for almond flour.
Protein powder – For an extra boost of protein, replace ¼ cup (25 g) of the oat flour with ¼ cup (25 g) of your favorite protein powder. I like mine with vanilla whey protein powder.
Banana sweetened – Replace maple syrup with half ripe banana, mashed until smooth. You’ve probably seen this on TikTok as the viral Hailey Fernandes egg white pancakes.
Double chocolate – Stir in 1 tablespoon of unsweetened cocoa powder and fix the batter consistency with some extra yogurt if necessary. For more flavor, also mix in 1 tablespoon of dark chocolate chips.
Peanut butter – Before folding in the whipped egg whites, stir in the batter 1 tablespoon of creamy peanut butter. You can also drizzle it on top of your fluffy protein pancakes, especially if serving with sliced bananas.

Fluffy egg white pancakes served on a white plate with sliced banana, dark chocolate chips and a drizzle of maple syrup.

Tips for fluffy pancakes

Beat egg withes until stiff peaks form – The egg whites should be fully whipped, holding their shape with no liquid remaining at the bottom of the bowl. If they’re still runny, beat again or your pancakes won’t get that airy lift.
Mix batter until smooth first – Whisk together oat flour, Greek yogurt, and maple syrup in a separate bowl until smooth, before adding the whipped egg whites. A lump-free base makes it easier to fold in the whites without overmixing.
Fold in small batches – Add the beaten egg whites gradually and fold them in gently using a spatula. Overmixing or stirring too aggressively will knock out the air, making your pancakes dense instead of fluffy.
Cook on medium heat and be patient – Don’t rush flipping! Before turning, wait until bubbles form and the edges look set. Flipping too soon will cause the pancakes to deflate. But also, cooking on too high heat can burn them before they’re done.

How to store and freeze

If meal prepping, let the pancakes cool completely before transferring them to an airtight container. Store in the fridge for up to 4 days. When ready to eat, simply microwave for 30 seconds or warm them in a skillet over low heat until heated through.

Allow leftovers to cool to room temperature, then place them in a single layer on a baking sheet and freeze for about 2 hours. Once solid, transfer them to a zip-top bag, separating layers with parchment paper to prevent sticking. Freeze for up to 2 months. Reheat straight from frozen in the microwave, skillet, or toaster until soft and fluffy.

Egg White Pancakes sliced with golden cutlery to show the fluffy texture.

More high protein breakfasts

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