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These Fluffy Protein Pancakes are easy to make and packed with 26 grams of protein per serving! This recipe is made with simple ingredients and no banana and is perfect for when you want to get some extra protein in the morning! Looking for protein pancakes without protein powder? Try my High Protein Cottage Cheese Pancakes!
Protein powder pancakes
Protein powder is not just something to add to your morning Green Health Smoothie. It’s an amazing and versatile ingredient that can be used in cooking and baking to make recipes like protein overnight oats, chocolate protein bars and protein energy balls.
Protein powder also makes a great addition to pancakes! It’s perfect to use in your pancakes when you want a high-protein breakfast.
It’s important to use a protein powder that you like the taste of in these pancakes. If you don’t like the taste and texture of the protein powder you have, you probably won’t enjoy it in your pancakes.
Why you’ll love these high-protein pancakes
- High in protein. Each serving of these pancakes has 26 grams of protein in them! (Compared this to regular pancakes that have about 3 grams of protein in them) Also try this Protein Pancake Bowl for another protein-packed breakfast!
- No Banana. Many protein powder pancake recipes are made with a banana. Which means you need to have a ripe banana on hand and also want banana in your pancakes. But not this recipe!
- Customizable. You can use unflavored protein powder, vanilla protein powder or even chocolate or peanut butter protein powder if that’s what you’re into!
Protein pancake ingredients
- Flour: I use all-purpose flour in these pancakes but if you want to make them extra healthy you can use oat flour. (Made by blending up oats into flour)
- Protein powder: Use a protein powder that you love. I recommend using whey protein powder in pancakes for a lighter and fluffier texture.
- Baking powder: this is used to make the pancakes rise and become light and fluffy.
- Milk: I use almond milk but you can use any type of milk you like.
- Egg: the egg will help bind everything together and add a little more protein to the pancakes!
- Oil: I use avocado oil but you can also use vegetable oil, coconut oil or butter.
- Vanilla extract (optional): to flavour the pancakes. If you use vanilla protein powder you can leave this out.
How to make protein pancakes (without banana!)
Step 1
Mix the flour, protein powder and baking powder together in a bowl. In a separate bowl mix the milk, egg, oil and vanilla extract together.
Step 2
Pour the wet ingredients into the dry ingredients and mix together to combine the batter. Don’t overmix.
Step 3
Heat a large pan on medium heat and lightly coat with oil. Spoon the pancake batter into the pan and cook for 2-3 minutes on each side.
What to serve with protein pancakes
These protein pancakes are delicious just on their own, but of course who doesn’t love adding toppings to their pancakes! Here are some great topping options you can enjoy with these protein powder pancakes.
- Maple syrup
- Butter
- Cinnamon
- Drizzle of peanut butter
- Berries
- Bananas
- Chocolate chips
- Coconut flakes
- Yogurt (I like Greek yogurt)
How to store, freeze and reheat.
Fridge: store leftover pancakes in an airtight container in the fridge for up to 3 days.
Freezer: let the pancakes cool completely, then place them on a baking sheet and place in the fridge for 1 hour to lightly freeze. Once they’re slightly frozen, place the pancakes into a freezer-safe bag and freeze for up to 2 months. To defrost thaw on the counter.
Reheat: reheat the pancakes in a lightly greased pan on medium-high heat, in the oven at 350 degrees F for 3-4 minutes, in the toaster or in the microwave.
Expert tips for making protein pancakes
- Use whey protein powder for best results. Whey protein is best for baking and will result in lighter and fluffier pancakes that don’t have a gummy texture. Plant-based protein powder will have a more dense texture.
- Make sure you like the protein powder you use. This is VERY important. If you don’t like the taste and texture of the protein powder to begin with, you won’t like it in the pancakes.
- Don’t overmix the batter. Overmixing will cause the air bubbles in the batter to pop and will create more dense pancakes. Mix just until combined.
- Add your favourite mix-ins. Try adding in some blueberries, chocolate chips, a drizzle of peanut butter or whatever you like!
Protein pancakes FAQ
Yes! These protein pancakes are good for you and are packed with 26 grams of protein per serving for a healthy breakfast.
No. Protein pancakes do not have any extra calories in them compared to regular pancakes.
I don’t recommend replacing flour in this recipe with more protein powder. This will change the texture of the pancakes
Protein pancakes taste similar to regular pancakes but will have a slight taste from the protein powder you use in them.
Yes, you can use your blender to make this recipe. Just keep in mind that blender pancakes won’t be as fluffy as mixing them in a bowl since blending will pop most of the air bubbles on the batter.
Yes! Just substitute the flour in the recipe is a 1-1 gluten-free flour blend or use oat flour. (make by blending up oats into a flour)
Recipe Video
Try these pancake recipes next!
- Almond Flour Pancakes
- Oat Flour Pancakes
- Coconut Flour Pancakes
- Matcha Pancakes
- Vegan Blueberry Pancakes
If you tried these Fluffy Protein Pancakes or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Protein Pancakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6-8 pancakes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
- Diet: Vegetarian
Description
Easy protein powder pancakes that are packed with 26 grams of protein per serving!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup protein powder (whey protein works best)
- 3 tsp baking powder
- 1 1/4 cup milk (I use almond milk)
- 1 egg
- 2 tbsp oil (I use avocado oil)
- 1 tsp vanilla extract (optional)
Instructions
- Mix the flour, protein powder and baking powder together in a bowl.
- In a separate bowl, whisk together the milk, eggs, oil and vanilla extract.
- Mix the wet and dry ingredients together to combine. Don’t overmix.
- Heat a lightly oiled pan on medium heat and spoon some pancake batter (about 1/4 cup per pancake) into the pan.
- Cook for 2-3 minutes on each side.
Notes
Use whey protein for best results. (it will create lighter pancakes than plant-based protein powder)
Make sure to use protein powder that you like the taste and texture of!
*Amount of protein in the recipe will vary depending on what protein powder you use.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 510
- Sugar: 7.5g
- Fat: 20g
- Carbohydrates: 55g
- Fiber: 2.5g
- Protein: 26g
I made these for my youngest two sons for breakfast as they’re at the age they just want to skip breakfast or just have a cuppa… they loved them! Used 2tsp of baking powder, otherwise just as written and they had the texture of normal pancakes with a vanilla taste (used vanilla protein powder). Love this I’ve pinned it so I can make them again and again… thank you ☺️
So happy you and your sons enjoyed the recipe 🙂
Very good! It’s hard to find high protein items for breakfast. TY!
So happy you enjoyed them!
This is the best pancake recipe I’ve ever come across!! So fluffy and thick! My kids are obsessed!! Thank you!!
Glad you enjoyed the recipe 🙂
Make this recipe every Saturday! Thank you! Any idea what I would need to do to this recipe to turn it into muffins? More milk? More baking powder? Thanks!
So happy you like it! I haven’t tested it as muffins…would need to play around with the baking time but i believe the ingredients would stay the same!
This recipe turned out very nicely! The pancakes were moist, fluffy, and flavorful! They had a nice flavor and texture. I used canola oil in my pancakes because I didn’t use a whey based protein powder and I didn’t have any avocado oil.
I will definitely save this recipe and make these again!
Thanks
Hi Abigail, so happy you enjoyed the recipe! 🙂
Best protein pancake recipe I’ve tried so far! Unfortunately I didn’t see much rise, our pancakes were flat. I welcome feedback on how to fix that!
Happy you enjoyed them Ashley! Have you checked that your baking powder is fresh? These have 3 tsp of baking powder in them so I’m surprised they didn’t rise! It’s also important not to overmix the batter. Otherewise it may be the brand of protein powder you used.
Honestly I never leave reviews on recipes but this one is just too good. Never had a protein pancake actually taste like pancakes ?:)
So glad you enjoyed them Max!!
I have been documenting my weight loss journey since October 2021 and have lost almost 120lbs. Since then I have tried probably 10 different protein pancake recipes and all of them were either dry, rubbery, or just tasted like sawdust. This is the FIRST recipe I’ve tried that tastes and feels like an actual pancake. I stirred the batter together yesterday and let it rest overnight. It got VERY thick while it sat but I think that helped contribute to not only the flavor but also the fluffiness and structure. I did 1.5x the recipe (with 2 eggs) and it made 15 perfect little pancakes for me to last for breakfasts for the week.
THANK YOU for making a pancake recipe that works for my diet!!!
So happy you enjoyed them Mindy! 🙂
I struggle to make pancakes normally – I’m not sure how! But I absolutely nailed these! And they states fantastic!! Over the moon 🙂 thank you! Could I ask, it says 26g of protein per serving – what is classed as a serving? How many pancakes? Thank you! xo
So happy you liked them samantha! A serving is half the recipe (so half the batter.) depending on how big you make the pancakes!
This recipe is amazing! I loved my pancakes. I used oat flour, almond milk, and plant-based chocolate protein. I thought they were going to be a bit dense or dry, but they turned out to be fluffy and delicious! Thanks, Jess 🙂
You’re welcome! So happy you enjoyed them!