These Healthy Protein Pancakes are made with 6 simple ingredients, pack an impressive 5 grams of protein, and are moist and flavorful!

We also love these peanut butter protein pancakes and cottage cheese protein pancakes.

A stack of protein pancakes topped with berries and drizzled with honey.

Eating a high protein breakfast can help keep you satiated for longer, curb snacking, increase energy, and support organ, tissue, and muscle health!

Of course, it helps when that protein comes in the form of these simple and delicious healthy protein pancakes.

Naturally gluten-free, with no added sugar these pancakes require just a handful of inexpensive pantry staples, including banana and whey protein.

A stack of pancakes cut in and showing texture.

What Makes These Pancakes Healthy?

  • Wholesome ingredients: Made with banana, eggs, and all-natural whey protein powder, there are no empty calories or added sugars.
  • Packed with protein: 5g protein per pancake which is at least double or triple the amount of protein found in a regular pancake!
  • Low calorie pancakes: Just 42 calories per pancake.

Ingredients You Will Need

Protein powder, eggs, bananas, vanilla, cinnamon, baking powder.

You will need just 6 simple ingredients, many of which you probably have on hand right now!

  • Eggs: Eggs will help to bind these pancakes and are a crucial ingredient you can’t omit. You can use whole eggs or egg whites only.
  • Whey protein powder: I recommend using an unflavored or vanilla protein powder (I use unflavored 17 Whey protein). If you use flavored protein powder, it will just add extra sugar and calories, which is OK too.
  • Vanilla extract: Use pure vanilla for the best flavor.
  • Cinnamon: Just a pinch helps to delicately flavor the pancakes.
  • Baking powder: Will provide a fluffier, slightly lighter texture.
  • Bananas: Use ripe or overripe bananas with plenty of brown and black spots on the peel.

How to Make Protein Pancakes

This easy blender protein pancakes recipe requires just two simple steps to prepare!

Bananas, eggs, protein powder, baking powder, cinnamon and vanilla blended in a cup of a blender.

Mix the batter: You can do this in a regular high-speed blender or in a cup with an immersion blender. I also think food processor might work.

Combine the eggs, protein powder, baking powder, vanilla, 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.

Pancake batter being poured on a griddle with oil.

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 burst on the top of the pancake and the bottom is golden brown.

Cooked pancake on griddle.

Then flip over and cook for another 10 seconds, or until lightly brown. Repeat this step with the remaining batter and reduce the heat if needed.

Don’t make pancakes too large and they taste best when served fresh!

Expert Tips and FAQs

  • 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.
  • Adjust the temperature: Monitor the pancakes while they cook and adjust the heat under the skillet. They truly cook fast and the pan gets hotter during cooking.
Can I use a plant-based protein powder?

No. Plant-based protein powder is far more absorbent than whey protein and will not work in this recipe.

Are these as good as classic pancakes?

No. 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. Healthy pumpkin pancakes are full of healthy fiber. Healthy blueberry pancakes are the perfect summertime treat!

How can I make them taste better?

Making these pancakes with bananas means they’re already naturally sweetened. However, you could use flavored sweetened whey. I like to use unflavored whey and add a lot of vanilla extract. You can also add other extracts like orange, almond or lemon extract.


  • Flavored protein powder: Perhaps one of the easiest ways to make flavored protein powder pancakes. Use chocolate, peanut butter, mixed berry, coffee, coconut, etc. 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.
Stacked pancakes on a plate with fresh raspberries.

Serving Suggestions

I like to enjoy 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.

You can also serve these topped with Greek yogurt for extra protein and drizzled with maple syrup, any sugar-free syrup, peanut butter or melted chocolate.

Storing Pancakes

Store: Transfer the cooked and cooled pancakes to an airtight container and store them in the refrigerator for up to 5 days.

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.

Reheat: To reheat, 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.

More Healthy Protein Packed Recipes

A stack of protein pancakes topped with walnuts, raspberries and honey drizzle.
protein pancakes being drizzled with honey

Protein Pancakes

These Healthy Protein Pancakes are made with 6 simple ingredients, pack an impressive 5 grams of protein, and are moist and flavorful!
5 from 32 votes
Servings 20 pancakes
Calories 42
Diet Gluten Free
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes



  • 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.


Serving: 1pancake | Calories: 42kcal | Carbohydrates: 3g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 63mg | Fiber: 1g | Sugar: 2g
Course: Breakfast
Cuisine: American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    Amazingly delicious 😋
    I used the 1/2 cup egg whites, 2 tsp of Stevia and 2 capfuls vanilla almond skinny syrup. 2 scoops of protein powder and 1 tbsp of flour.
    I plan on having these every morning with some sugar free strawberry jam and low cal Cool Whip.
    Thank you for posting a great protein powder recipe. Some of the recipes out there just boggles my brain how they got 5 stars..

  2. 5 stars
    So impressed… After the grossest 5 star protein mug cakes to finally find something healthy and delicious. Ate one with sugar free jam and low cal cool whip. So yummy!!

  3. 5 stars
    Perfect recipe. Pancakes are so moist, fluffy and after so long I found a great protein pancake recipe!
    I used 1 large egg, 12 g mocha whey protein ( I didn’t have vanilla), 15g oat flour, 1-ounce honey instead of maple syrup and 1-ounce full-fat yoghurt. Oh so delicious and filling!! Thank you so much 🙂

  4. 5 stars
    I really want to try a protein waffle with this recipe. I haven’t tried it as pancakes but has anyone made waffles with this recipe and has suggestions?

  5. 5 stars
    I’d run out of bananas and found this recipe. Quick and easy. I had them with nectarines and berries, delicious!

  6. 5 stars
    Amazing! I am just the typical stoopid gym going male who wanted a high protein pancake and this exceeded my expectations by far. Truly delicious! I substituted the maple syrup with 3 sweetener tablets (stevia) mixed in 3 tablespoons of water. Also added a pinch of salt. They came out perfect. I enjoyed them with cinnamon and sugar-free caramel syrup. The trick to have them fluffy and moist is the short cooking time. Many thanks for your crystal clear instructions!

  7. 5 stars
    Delicious, fluffy I like them better than regular pancakes and I think they do make you feel Fuller. Saying thanks to you in for all your hard work

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