This post may contain affiliate links. See our disclosure policy.
This protein pancake recipe is not only fluffy and delicious, but also packed with high protein ingredients and complex carbs so you can start your day off right!
Featured with this recipe
If you are looking for a breakfast recipe that is nutritious, easy to make, and delicious, you have found it! These healthy protein pancakes come together in minutes and they are also high in protein with no flour or added sugars. Plus, they have an amazing fluffy texture and they taste so good! The combination of complex carbohydrates and protein will give you energy and keep you full. An added bonus – these protein pancakes are both gluten-free and dairy-free!
Ingredients
This is a well-balanced breakfast with simple ingredients you likely already have in your pantry.
- Oats – For this recipe, rolled oats or old-fashioned oats work best. Rolled oats are oats that have been separated from the husk, steamed, and flattened. Rolled oats work well for pancakes because they soften more quickly than other types of oats. For example, steel-cut oats are not steamed or rolled, they are just cut into thin slices. They don’t work well in baking or making pancakes because they won’t soften. Rolled oats will give you the smooth texture you want.
- Banana – Adding a banana to your protein pancake batter will give it sweetness and some thickness. Make sure your banana is ripe or a little overripe. If the bananas are green, then they won’t blend as smoothly.
- Eggs and Egg Whites – Eggs and egg whites not only add protein to this recipe, but they also help achieve a fluffy texture.
- Protein Powder – As mentioned above, I used the Pure Protein brand 100% Whey Protein in the flavor Vanilla Cream. I think the vanilla flavor works best in pancakes, but you can use whatever flavor you like. You can also use a plant-based protein powder. Some protein powders can absorb more liquid than others. If your pancakes are coming out dry, then add a few tablespoons of almond milk or cow’s milk.
- Cinnamon – Cinnamon adds a little sweetness and flavor to these pancakes. However, you can leave it out if you aren’t a big cinnamon fan.
- Baking Powder – Baking powder, along with the eggs, helps create all the little air bubbles that give these protein pancakes that fluffy texture. Make sure your baking powder is fresh! If it is expired, then it will not react with the batter.
- Salt – A little salt will add a depth of flavor to your pancakes.
Steps to Make Protein Pancakes
These homemade protein pancakes are made a little differently compared to your traditional pancake recipe. Rather than using a whisk or a spatula to mix the protein pancakes together, you will use a blender. Combine and blend the wet ingredients and dry ingredients for a spectacular protein pancake that kids and adults will love!
- Blend – Place all ingredients into a blender. Blend until everything is combined and no large oat pieces remain. It doesn’t need to be completely smooth. Let the batter rest in the blender while you heat the skillet.
- Cook – Heat a skillet to medium heat. Spray with cooking spray or grease with butter or coconut oil. Pour about ¼ cup of batter onto the pan. When the top is bubbly and the sides appear dry, flip the pancake. Cook until the middle of the pancake is cooked through.
- Toppings – Serve with your favorite pancake toppings.
Add-In Ideas for the Best Protein Pancakes
Make your protein pancakes POP with fun and nutritious toppings and add-ins! Try some of our favorites, or let us know your own in the comments below! Add these to the batter before cooking for a little extra flavor or a nutrient boost! Finish off your pancakes with some of your favorite toppings. Customize with all your favorite toppings.
- Fruit – Fresh berries like blueberries, strawberries, raspberries, or sliced bananas are the best ways to add to a protein pancake or enjoy it on top of it.
- Chocolate – Chocolate chips are perfect for adding in the batter but also sprinkling on top of the warm pancakes. They will slightly melt giving it that ooey gooey texture and delicious chocolaty flavor.
- Protein – Greek yogurt, cottage cheese, and nut butter, are great ways to add flavor to the batter as well as thicken the batter. The protein pancakes will puff up and have a more fluffy appearance.
- Powder – Use your favorite vanilla protein powder or vegan protein powder for more options when adding to the batter.
- Nuts – Flax meal or chia seeds have more nutrition and texture to add to the protein pancakes.
- Seasoning – During the fall season measure out a teaspoon of pumpkin pie spice or nutmeg for a more pumpkin and fall flavor.
- Extracts – Vanilla extract or almond extract add a hint of extra flavor!
- Butter – Peanut butter or butter spreads nicely overtop.
- Sweetness – Whipped cream or pure maple syrup gives a classic taste that everyone loves!
Recipe Tips
You will know the protein pancakes are ready to flip when the top is bubbly and the sides appear dry. The protein pancakes are done once the bottom is golden brown and the middle of the pancake is no longer gooey.
“These pancakes are great when I am wanting something sweet, but still trying to get my protein in. Thank you so much for sharing this recipe!”
-Jess
Frequently Asked Questions
Yes! You can freeze these pancakes and reheat them in the toaster or on a skillet. If you freeze them, then make sure they are packed securely in an airtight container.
The average person needs approximately 40 to 90 grams of protein a day, depending on weight, calorie intake, and activity level. A good rule of thumb is 0.4 grams of protein per pound of weight.
The amount of protein depends on what protein powder you use. I used the Pure Protein brand 100% Whey Protein in the flavor Vanilla Cream. It has 25 grams of protein per scoop. So, using that powder, this recipe comes out to 9 grams of protein per pancake! Most regular pancakes have between 2 to 4 grams of protein per pancake, so this recipe is more than double that!
As a result, protein pancakes tend to be lower in calories and fat, and higher in protein and fiber. Furthermore, protein pancakes are typically cooked without oil or butter, further reducing their calorie and fat content.
These protein pancakes can easily be made gluten-free. Make sure the oats and protein powder used are gluten-free, the rest of the ingredients do not contain gluten.
READ NEXT: How to Make Sourdough Pancakes
Storing Protein Pancakes
Store leftovers in an airtight container in the fridge. These pancakes will last in the fridge for a few days. My favorite way to reheat them is in the toaster!
More Healthy Breakfast Recipes
Start your day off right with these healthy breakfast ideas! They are quick and simple to make on a busy morning but will give you the protein and nutrients you need to keep you going throughout the day!
How to Make Protein Pancakes
Protein Pancake Reicpe
Ingredients
- 1 cup rolled oats also called old-fashioned oats
- 1 banana
- 2 eggs
- ½ cup egg whites
- 2 scoops protein powder I used vanilla whey protein powder
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- pinch of salt
- pancake toppings syrup, fruit, peanut butter, etc
Instructions
- Place all ingredients into a blender.
- Blend until everything is combined and no large oat pieces remain. It doesn't need to be completely smooth. Let the batter rest in the blender while you heat the skillet.
- Heat a skillet to medium heat. Spray with cooking spray or grease with butter or coconut oil. Pour about ¼ cup of batter onto the pan. When the top is bubbly and the sides appear dry, flip the pancake. Cook until the middle of the pancake is cooked through.
- Serve with your favorite pancake toppings.
My family loves protein pancakes!! We make them all the time! They are a great way to start the day for sure!
these pancakes are great when I am wanting something sweet, but still trying to get my protein in. Thank you so much for sharing this recipe