These High Protein Pancakes are made with 6 simple ingredients, pack an impressive 19 grams of protein per serving, and are moist and flavorful!
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High protein pancakes are great for healthy breakfast to help keep you stay full until lunch. Of course, it helps when that protein comes in the form of delicious pancakes.
Naturally gluten-free, with no added sugar these healthy protein pancakes require just a handful of inexpensive pantry staples, including banana and whey protein. It’s a perfect recipe for busy mornings!
Why These Are The Best Protein Pancakes
- Easy to make: Just add everything to a blender and blend.
- Packed with protein: 19 grams of protein per serving which is at least double or triple the amount of protein found in a regular pancake.
- Lighter: These tasty pancakes are low carb with 3 grams of carbs and low calorie with just 42 calories per pancake.
- Wholesome ingredients: Made with banana, eggs, and all-natural whey protein powder, there are no empty calories or added sugar.
Ingredients You Will Need
To make these easy protein pancakes, you will need only 6 simple ingredients. Many of which you probably have on hand right now.
- Eggs: Eggs will help to bind these fluffy pancakes and are a crucial ingredient you can’t omit. You can use whole eggs or egg whites only. Please do not use flax eggs.
- Whey protein powder: I recommend using an unflavored protein powder or vanilla protein powder. I used unflavored 17 Whey protein powder. If you use flavored protein powder, it will just add extra sugar and calories, which is OK too.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Cinnamon: Just a pinch helps to delicately flavor the protein powder pancakes.
- Baking powder: Will provide a fluffier, slightly lighter texture.
- Bananas: Use ripe bananas with plenty of brown and black spots on the peel. Or overripe bananas work too.
How to Make Protein Pancakes
Here is how to make protein pancakes recipe with just two simple steps. Blend and cook. Couldn’t be easier!
- Mix the pancake batter: Combine the eggs, protein powder, baking powder, vanilla extract, cinnamon, and bananas and blend until smooth. The consistency will be slightly more runnier than regular pancakes. Unlike regular pancakes, these won’t become overworked when mixed in a blender.
- Cook the pancakes: Preheat a non-stick skillet or griddle over medium-low heat with a bit of cooking spray or oil. Once hot, pour slightly less than 1/4 cup of batter onto the pan and allow it to cook until bubbles appear on the top of the pancake and the bottom is golden brown. Don’t make pancakes too large
- Flip pancakes: Then flip protein pancake over and cook for another 10 seconds, or until lightly brown. Repeat this step with the remaining batter and reduce the heat if needed.
- Serve: These fluffy protein pancakes are their fluffiest and taste best when served fresh.
Tips for Best Results
Over the years, I have made this protein pancake recipe numerous times. Here are the tips and tricks from my kitchen to yours:
- Don’t make the pancakes too big: They do not contain flour, so are more fragile than traditional pancakes. Make small pancakes and use good spatula to flip them.
- Adjust the temperature: Monitor protein pancakes while they cook and adjust the heat under the skillet. They truly cook fast and the pan gets hotter during cooking.
- Which blender works best: You can mix the batter in a regular high-speed blender or in a cup with an immersion blender. I am not sure how well food processor might work.
Serving Suggestions and Toppings
I like to enjoy homemade protein pancakes right after cooking them and holding in my hands. Like a snack, basically, and without toppings. They literally melt in the mouth then and taste the most delicious and are fluffy.
However, what are pancakes without toppings? Here are just a few suggestions and our favorites if you would like to serve them for high-protein breakfast:
- Greek yogurt
- Maple syrup or sugar-free syrup
- Peanut butter or any other nut butter
- Fresh fruit – sliced strawberries, bananas and berries
- Chocolate chips
- Flavored protein powder: Perhaps one of the easiest ways to make flavored protein powder pancakes. Use chocolate, peanut butter, mixed berry or coffee protein powder. I prefer to use protein powders that are flavored with natural ingredients and unrefined sugars.
- For egg white pancakes: Replace the 4 whole eggs for 1/2 cup of egg whites.
- Chocolate chips: Use regular or sugar-free chocolate chips.
- Orange zest: Provides a subtle but delicious flavor. Lemon zest would also work.
How to Store, Freeze and Reheat
Store: Transfer the cooked and cooled pancakes to an airtight container and store them in the refrigerator for up to 5 days.
Freeze: Freeze protein pancakes with layers of parchment paper between to avoid sticking in a resealable freezer bag or airtight container. They will last for up to 3 months.
Reheat: To reheat the pancakes, I recommend to use a microwave or toaster, whether they are from the fridge or freezer. Just a minute or two is needed and time depends on your appliance. Just keep an eye on them.
No. Vegan protein powder is far more absorbent than whey protein and will not work in this recipe.
No. These delicious protein pancakes are thinner and smaller, more like a thicker crepe. But they are very tasty and great for a high protein breakfast or snack. They serve their purpose.
Try my almond flour pancakes which are thicker or whole wheat buttermilk pancakes when you are not watching carbs.
Making these pancakes with bananas means they’re already naturally sweetened. However, you could use flavored sweetened whey protein. I like to make protein pancakes with protein powder that is unflavored and add a lot of vanilla extract. You can also add other extracts like orange, almond or lemon extract.
Do not overcook them and enjoy immediately. Also store covered so they don’t dry out.
More Recipes with Protein Powder
Best Protein Pancakes Recipe
- In a blender, add eggs, protein powder, baking powder, vanilla extract, cinnamon and bananas. Process until smooth. Batter will be on a runny side.
- Preheat skillet on low-medium heat and spray with cooking spray or add oil. Pour a bit less than 1/4 cup batter, cook until bubbles just start to appear on top, flip and cook for another 10 seconds.
- Serve with yogurt, berries, maple syrup and any of your favorite toppings.
- Store: In an airtight container for up to 5 days in the fridge.
- Freeze: Freeze pancakes with layers of parchment paper between to avoid sticking in Ziplock bag or freezer-safe container. They will last for up to 3 months.
- Egg whites: You can replace 4 eggs with 1/2 cup egg whites.
- Protein powder: This recipe was developed using whey protein powder. I do not recommend using plant-based protein powder as recipe won’t work. I use unflavored 17 Whey, but you can also use vanilla.
- Don’t make the pancakes too big: They do not contain flour, so are more fragile than traditional pancakes. Use good spatula to flip them.