Working out is always easier when you know you’ve got Healthy Peanut Butter Protein Pancakes waiting for you. Moist and fluffy pancakes made in a blender in 20 minutes!

Other high protein recipes you might like are these protein cookies, homemade protein bars, and banana protein muffins.

A stack of peanut butter protein pancakes drizzled with peanut butter and fresh blackberry garnish.

These hearty, wholesome peanut butter pancakes with protein powder are a must-try for those of you who are looking for a quick post-workout breakfast or a healthy snack.

They’re moist and fluffy and filling without being heavy.

Make a double batch and have them ready for you to grab and run. Or sit down with your family and enjoy a stack with your favorite toppings!

For this recipe, we’re avoiding refined sugars by using ripe bananas for sweetness and moisture. Complete with healthy ingredients talk about a satisfying way to start your day!

You may also love these protein waffles!

Ingredients You Will Need

Oats, protein powder, peanut butter, banana, milk, egg, baking powder, oil.

This recipe is made with the following fridge and pantry staples. Feel free to make changes to suit your needs.

  • Large egg: There is no gluten or flour in this recipe, we need an egg for binding and a great source of protein.
  • Peanut butter: Use smooth or crunchy, and preferably unsalted, organic or all natural peanut butter. “Regular” peanut butter contains sugar and other additives.
  • Bananas: Overripe bananas will add a ton of sweetness, moisture, and potassium. Use up frozen bananas if you want, no need to thaw.
  • Milk: Any milk will do. I use unsweetened almond milk to keep it dairy free.
  • Quick rolled oats: Adds texture and body for structure, while delivering fiber, iron, and blood balancing nutrients. Use certified gluten free if preferred.
  • Plant based protein powder: I usually go for vanilla flavored, but you can use whatever flavor you like.

How to Make Peanut Butter Protein Pancakes

All you need is a blender and a handful of ingredients to make about 6 pancakes. Double or triple this recipe for more!

Blender jug with peanut butter pancake batter.

Blend ingredients: Add egg, peanut butter, banana, milk, oats, protein powder, baking powder to a high speed blender and process until combined and smooth.

That’s why it doesn’t matter if you use crunchy peanut butter or frozen banana. Everything is getting blended anyways.

Preheat a large cast iron skillet: Do this over low-medium heat and swirl in some oil to coat the surface.

Three pancakes in cast iron skillet.

Cook pancakes: Pour batter directly from the blender and make 3 large pancakes. Cook for 3-5 minutes per side. Repeat with any remaining batter and make more if necessary.

Serve hot with your favorite yummy toppings!

Topping Ideas

This is really where the fun begins! Eat them plain or top them with some of the following:

Tips and Variations

  • Protein powder. I used a plant based vanilla protein powder but you can use any flavor you want. Just as long as it is plant-based protein powder. Whey protein powder will not work!
  • Egg substitute. To keep things plant-based, try using a flax egg or chia egg instead. Or, for a lighter option, use just the egg whites.
  • Peanut butter. Swap for almond butter, sunflower seed butter, or pumpkin seed butter if you prefer.
  • Sweeter pancakes? Add just a bit of maple syrup or honey to the batter. Both options deliver sweetness, nutrients, and are non-refined sugars.
Pancakes in a ziplock bag.

Storing Leftover Pancakes

Easily double or triple the batch and keep some for a quick and easy way to enjoy these babies later on!

Storing: Keep any leftovers in a glass airtight container in the fridge for up to 5 days.

Freezing: Once completely cooled, transfer pancakes to an airtight container or freezer bag for up to 3 months.

Reheating: For a softer pancake zap them in the microwave for 20 seconds at a time. The toaster will give you a slightly crispier result.

More Healthy Pancake Recipes to Try

Peanut butter protein pancakes on plate topped with blackberries.
A stack of healthy peanut butter protein pancakes with blackberries.

Healthy Peanut Butter Protein Pancakes

Healthy Peanut Butter Protein Pancakes are moist and fluffy pancakes made in a blender in 20 minutes!
4.86 from 7 votes
Servings 6 pancakes
Calories 147
Diet Low Calorie
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients 
 

Instructions 

  • In a blender or food processor, add egg, peanut butter, banana, milk, oats, protein powder, baking powder and process until smooth.
  • Preheat large cast iron skillet on low-medium heat and swirl oil to coat. Pour batter into 3 large pancakes and cook for about 3-5 minutes or until batter on top won’t be as jiggly, flip and cook for another 3-5 minutes. Make another batch. Double or triple the recipe to freeze.
  • Serve hot with desired toppings.

Notes

  • Store: Refrigerate in a glass airtight container for up to 5 days.
  • Freeze: In airtight container for up to 3 months.
  • Protein powder. You can use any flavor you want as long as it is plant-based protein powder. Whey protein powder will not work!
  • Egg substitute. Try using a flax egg or chia egg instead. Or, for a lighter option, use just the egg whites.
  • Peanut butter. Swap for almond butter, sunflower seed butter, or pumpkin seed butter if you prefer.
  • Sweeter pancakes? Add just a bit of maple syrup or honey to the batter.

Nutrition

Serving: 1pancake | Calories: 147kcal | Carbohydrates: 10g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 265mg | Fiber: 2g | Sugar: 4g
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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Comments

    1. This recipe was designed for plant based protein powders which are more absorbent than whey protein powders.

  1. 5 stars
    These are phenomenal. I used almond milk, vanilla protein powder, and PBfit for the peanut butter. I then mixed up some more of the PBFfit to slather on the top with some fresh fruit and YUMMY! Thanks for such a great recipe that is SO easy to make.

  2. 5 stars
    Made these this afternoon as a midday brunch to try to convince myself I am 23 and fully capable of eating like a healthy adult instead of my regular clownfoolery and it is now 2:52pm and I am convinced this blog was a godsend.

    These are delicious and if someone like me can get past my adhd brain and make these then anyone can.

    If you hate banana: there is no banana taste I promise

    If you hate protein powder: there is no protein powder aftertaste I promise

    Can you use crunchy peanut butter? I did and I am so happy I did

    Can you use these in a waffle maker? I did and I got 2 belgium waffles, please grease your waffle maker accordingly because they stuck a little bit

    Overall 10/10 would recommend

  3. 4 stars
    The recipe was good, but i needed to put a leadt a cup and a half of soy milk to blend everything as it was way to thick. And in my opinion it need more peanut butter, didn’t really taste it.

  4. 5 stars
    These were absolutely delicious, thank you for the recipe. Perfect texture and just the right, light hint of peanut butter flavor. I used Costco Kirkland organic.

    Healthy Food is love… 🙂

    1. Glad to hear, Nina! Your Costco carries organic PB?! Lucky you! A dream for me.
      Healthy food is not only love but it is a happy future, and happiness, and enjoying everything life should be! Xxx

  5. 5 stars
    Thank you and that is why I love your site it helps me eat healthier. Now all I have to do is stop my emotional eating and exercise more.

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