By With no protein powder but 22 grams of protein, these dairy free protein pancakes are a powerhouse breakfast staple! Whip up the batter (or a double batch) in a blender in just 5 minutes and enjoy breakfast that day, and have extras to enjoy all week.
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At various times in my life, I've been vegan or dairy-free. After having my son, I went dairy-free and was so for 18 months. I've since laxed a bit on it, but am still mostly dairy free because it makes me feel my best!
But, let me tell ya - eating dairy free and getting enough protein in is hard!! That's why I am SO excited to share this pancake recipe that is totally dairy free, ultra fluffy, and so simple to make, thanks to one ingredient: silken tofu! And if you're looking for more recipes like this, check out our full list of high-protein dairy-free recipes and protein pancake recipes roundup.
And just like I tell people when a recipe has cottage cheese, no, you cannot taste the tofu!! Seriously - you can't!
Jump to:
working with silken tofu
Silken tofu will come with a little bit of water in the package. There's no need to drain this before blending the tofu (you can if you want to), you can blend it all together!
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- All-purpose flour: Forms the pancake base, creating structure. Gluten-free 1:1 flour works well too.
- Silken Tofu: Adds protein and moisture, keeping pancakes dairy-free and fluffy. Silken tofu produced the best results because it has a higher moisture content than firm tofu. If you use firm tofu, you might need to add a splash of plant-based milk to get it to blend.
- Eggs: My number one tip for fluffy and high protein pancakes is eggs! The more the better!
- Baking powder: Gives rise, making the pancakes fluffy and airy.
- Vanilla extract: Pure vanilla extract or vanilla bean paste is best.
- Maple syrup: Adds sweetness without overpowering; agave syrup is a great alternative.
- Salt: Enhances all the flavors.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: silken tofu
Silken tofu is an incredibly versatile, plant-based protein powerhouse, containing about 18 grams of protein per cup. It has a mild flavor, absorbing whatever seasonings or sweeteners you pair with it. Perfect for both sweet and savory dishes, tofu is excellent in dairy-free protein smoothies, chia seed pudding, salads, and stir-fries, making it a kitchen staple for high-protein, dairy-free recipes.
here's how to make dairy-free protein pancakes
Be sure to scroll to the recipe card for the full pancake recipe!
- Heat a skillet over medium heat with a bit of butter.
- Blend the ingredients in a blender for 30 seconds.
- Pour about ⅓ cup of batter into the skillet and cook for roughly 2 minutes on each side. You'll know it's time to flip when a handful of bubbles start to appear in the batter.
- Repeat this with all the batter and enjoy it with your favorite toppings!
quick recipe video
expert tips
- Blending tip: Blend tofu until completely smooth for the fluffiest pancakes possible.
- Heat Control: Medium heat is crucial; pancakes cooked too high can burn outside before cooking inside.
- Mix it up: Feel free to add whatever mix-ins you like to these pancakes. Chocolate chips, bananas, berries, nuts, spices, etc.
troubleshooting & testing notes
The first 2 pancakes are usually ugly-looking
Pancake making always starts the same-I set the heat to low-medium and go through a couple of pancakes before I figure out the sweet spot with the butter and heat. These practice pancakes are still delicious, just not showstoppers when it comes to looks.
how to store & meal prep it
These pancakes are great to make in big batches to save and enjoy for an easy breakfast or snack. Here's how!
- Fridge: Let the pancakes completely cool before storing them. Then store in a ziplock bag or an air-tight container. They will keep in the fridge for 7 days, but start to dry out after 4 days.
- Freezer: Let them cool completely before freezing. Then layer the pancakes with parchment paper in an airtight container or flash freeze them on a baking tray. Then, transfer to a freezer bag or an airtight container.
- Meal Prep: To meal prep these, double or triple the recipe. Pop some in the freezer and the rest in the fridge. I also like to dice up fresh fruit to have a quick grab-and-go topping option, too.
- Reheating: You can reheat these from frozen (30-45 seconds) or in the fridge (15-30 seconds) in the microwave, on a stovetop, in a toaster, or in a toaster oven until heated through. The toaster makes them a bit crispy.
my favorite pairings with dairy-free pancakes
I love these pancakes for breakfast with maple syrup or butter and topped with fresh fruit or berries. But I also eat these pancakes as an on-the-go snack with my protein balls without protein powder.
Recipe
Dairy Free Protein Pancakes
Ingredients
- 1.5 cups all-purpose flour (or 1:1 gluten-free flour)
- 16 oz silken tofu
- 5 eggs
- 2.25 teaspoon baking powder
- ½ teaspoon vanilla extract (or vanilla bean paste)
- 2 tablespoon maple syrup (or agave)
- 1 pinch salt
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Heat a skillet over medium heat with a bit of butter.
- Blend 16 oz silken tofu, 5 eggs, and ½ teaspoon vanilla extract in a blender for 30 seconds.
- In a large bowl, mix together the blended tofu with the 1.5 cups all-purpose flour, 2.25 teaspoon baking powder, 2 tablespoon maple syrup, and 1 pinch salt until well combined.
- Pour about ⅓ cup of batter into the skillet and cook for roughly 2 minutes on each side. You'll know it's time to flip when a handful of bubbles start to appear in the batter.
- Repeat with all the batter and enjoy with your favorite toppings!
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
These are the fluffiest pancakes I have beer ever! We aren't tofu fans but you can't taste it at all and my three boys inhaled them. I love that they are so high in protein to help keep us all fueled. They will be on repeat in my house!
That's so great to hear!
These are fantastic, my family could not tell the difference from my regular pancake recipe to this one. So fluffy!
That's amazing to hear!!
These were so easy to make and tasted delicious! Not eggy at all and no flavor detected from the tofu. Added some flaxseed for the fiber. Reheated in toaster next day. Perfect!
Awesome!! Isn't it wild what tofu can do?!
I loved the option to add silken instead of a dairy product, since several people in our house struggle with dairy products. It was indeed fluffy but I think the high number of eggs made it too eggy. You could really taste it and my kids were not interested in them. I thought at first I did not cook them long enough so cooked the later pancakes a bit longer but they still had that prominent taste. I would like to try again with fewer eggs but not sure if any other liquid would be needed to added to compensate.
Thanks for letting me know - definitely a personal preference on the eggy-ness. They work fine with up to 2 less eggs and then swap that for plant based milk to make up for the moisture lost.