This protein pancake recipe is perfect for meal prepping your breakfasts for the week! It’s easy to make and freezes beautifully. You know how much I love my Icelandic Provisions Skyr, so I am pretty excited about these freezer friendly gluten free protein pancakes with skyr!

syrup going on pancakes

How to make Protein Pancakes

These protein pancakes couldn’t be easier to make. I like to measure out all the ingredients in my bowls first, that way it’s quick and easy to assemble. Add your gluten free oats, skyr, and all other ingredients in a blender and blend together to create the batter. Then, you just get right to cooking! Of course, make sure you are watching closely while the pancakes cook. They only take about two minutes per side, and you want to be careful not to burn them.

protein pancakes prep

After they are golden brown on each side, add a teaspoon of syrup to the pancake. Then flip the pancake over and let it cook for five more seconds. This is my hack to get the syrup flavor into the pancake without it being messy. It’s perfect if you are freezing the pancakes and taking them on the go! You never have to worry about having sticky syrup everywhere while you are getting out the door.

Of course, if you are enjoying at home, these pancakes are delicious with syrup and skyr on top. You can create a fun pancake bar with all kinds of toppings for a fun Sunday brunch.

Where the protein comes from

Now, you might be wondering where the protein comes in for these protein pancakes. We aren’t adding in any protein powder, but we are adding Skyr, which is packed with protein! Each cup of Skyr has up to 17 grams of protein. Plus, it’s free of all those artificial flavors and sweeteners. In fact, Skyr has about 30% less sugar than regular yogurt. It’s full of real ingredients, and I love that it keeps me satiated so much longer.

stack of protein pancakes

What’s so fun about this recipe is you can choose your own Skyr flavors! We tried it with both the Traditional Vanilla and the Wild Blueberry and Billberry, but you could experiment with other flavors too. Because Skyr is made with real fruit, the flavor really comes through the pancakes!

Other ways to enjoy Skyr

What I love about Skyr is how versatile it is. We’ve incorporated it into desserts, breakfasts, dressings, dips and so much more. If you want to explore all the ways we enjoy it, click here for some ideas!

If you make these protein pancakes, be sure to rate and review it below! If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest and Instagram to join in all the fun!

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stack of protein pancakes

Quick and Easy Protein Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Teri Turner
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 pancakes
  • Category: Breakfast
  • Method: Stovetop
  • Diet: Gluten Free


These protein pancakes are perfect for meal prep and easy breakfasts all week long!


1 ½ cups gluten-free oats

1 (5.3 oz.) Icelandic Provisions Traditional Skyr Vanilla or Blueberry and Bilberry flavor

2 large eggs

3 tablespoons milk of choice

3 tablespoons coconut sugar

2 teaspoons baking powder

1 teaspoon vanilla extract

½ teaspoon baking soda

½ teaspoon ground cinnamon

Pinch of kosher salt

Coconut oil

Maple syrup


To a blender, add the oats, Icelandic Provisions Traditional Skyr, eggs, milk, coconut sugar, baking powder, vanilla extract, baking soda, cinnamon, and salt. Blend until smooth.


In a nonstick large pan, over medium heat, add 1 tablespoon of coconut oil, or adjust according to your pan size and type, for example,  if using a small nonstick pan add ½ tablespoon of coconut oil.


Using a ¼ cup measure for each pancake, scoop the batter onto the hot pan. Cook until golden brown or until the you see bubbles forming over the batter, for about 2 minutes. Flip and continue to cook until browned,  1 to 2 more minutes more. After flipping, while the pancakes are cooking on the second side, carefully drizzle ½ to 1 teaspoon of maple syrup over each of the pancakes until it absorbs. Flip the pancakes once again, to allow the syrup to caramelize, just about 5 seconds. Remove and set aside.


Using a cloth, wipe out the pan and repeat with the remaining batter. If the pancakes are browning too quickly, lower the heat.


Once the pancakes are completely cooled, stack them using a piece of parchment paper in between each pancake and store them in a sealed glass container in the freezer.


When ready for a delicious and easy breakfast on the go, remove the desired amount from the container. Heat them in the toaster until completely defrosted, crispy, and warm, watching carefully so that they do not burn. Or preheat the oven or toaster oven to 200°F and heat them until warmed through,  about 10 minutes. Or, if you prefer, warm them in the microwave for 20 to 30 seconds.


Enjoy them plain or with more maple syrup, almond butter, jam, banana, or your favorite topping!