Fluffy Protein Pancakes
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!
Protein powder pancakes
Protein powder is not just something to add to your morning green 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)
- 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!)
Mix the flour, protein powder and baking soda together in a bowl. In a separate bowl mix the milk, egg, oil and vanilla extract together.
Pour the wet ingredients into the dry ingredients and mix together to combine the batter. Don’t overmix.
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
- Drizzle of peanut butter
- 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)
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!Print
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6–8 pancakes 1x
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
- Diet: Vegetarian
Easy protein powder pancakes that are packed with 26 grams of protein per serving!
- 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)
- 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.
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.
- Serving Size: 1/2 recipe
- Calories: 510
- Sugar: 7.5g
- Fat: 20g
- Carbohydrates: 55g
- Fiber: 2.5g
- Protein: 26g
Keywords: protein pancakes, protein powder pancakes, protein pancakes no banana
Substituted flour for oat flour and these turned out great! If you leave the mix in the fridge overnight, they actually are much fluffier the next morning since the oat flour has more time to absorb the liquid? Used optimum nutrition whey protein vanilla flavor. Great recipe!
So happy you enjoyed them 🙂
I doubled the recipe so I reduced the amount of baking powder a bit. I also reduced the protein powder a little because I did use plant based powder. They were a bit dense because of this but they were still very good.
Glad you enjoyed them Al!