If you're looking for a delicious breakfast that will keep you fueled all morning long, these Protein Powder Pancakes are exactly what you need! This healthier pancake recipe is naturally sweetened with banana and packed with protein thanks to a combination of eggs, Greek yogurt, and vanilla protein powder.
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Why You’ll Love This Recipe
- Easy to Make: The batter for these protein pancakes requires just a few simple ingredients you may already have in your kitchen. And, it's so easy to whip up right in your blender!
- Great for Meal Prep: Make extra and store them in the fridge or freezer for a quick and easy breakfast for busy mornings.
- Protein-Packed: Just one serving of these protein pancakes with protein powder contains 22 grams of protein. They're sure to fill you up until lunchtime!
If you love using protein powder in pancakes, you’ll love this chocolate protein smoothie, this snickerdoodle protein shake, and these peanut butter oatmeal balls.
Protein Pancake Ingredients
- Eggs: Work as a binder and boost the overall protein content.
- Banana: Adds moisture and naturally sweetens the pancakes, eliminating the need for added sugar.
- Greek Yogurt: Adds creaminess as well as protein. I recommend using plain, unsweetened Greek yogurt.
- Milk: Helps thin the batter for the right consistency. Feel free to use any milk you’ve got on hand (whole, 2%, non-dairy, etc.).
- Vanilla Protein Powder: Adds a boost of protein and a hint of sweetness and vanilla flavor. You can use any brand of protein powder you’d like.
- Baking Soda: Helps the pancakes rise during cooking to achieve a fluffy texture.
- All-Purpose Flour: Provides structure to the pancakes so that they are sturdy enough to flip.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chocolate: Use chocolate protein powder instead of vanilla for chocolate-flavored pancakes. You can also mix some chocolate chips into the batter after blending if you'd like.
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend with xanthan gum. You'll also need to ensure your protein powder is gluten-free.
- Dairy-Free: Use a protein powder that’s free from whey, swap the Greek yogurt for a plant-based version, and use a non-dairy milk like soy or almond.
How to Make Protein Powder Pancakes
Below are the steps demonstrating how to make pancakes with protein powder. Get started by heating an electric griddle or non-stick skillet to 350°F.
- Step 1: Combine ingredients. Add all of the ingredients to a blender.
- Step 2: Blend up the batter. Secure the lid and blend until well incorporated.
- Step 3: Make the pancakes. Pour the batter onto the prepared griddle or skillet using ⅓ cup of batter per pancake. Cook the pancakes until bubbles form and pop on the surface. Carefully flip them over and cook for an additional 1-2 minutes.
- Step 4: Serve and enjoy. Serve the pancakes warm with your favorite toppings.
Serving Suggestions
- Drizzle these protein powder pancakes with some honey or maple syrup, or try this buttermilk syrup to change things up!
- Top with fresh fruit or try these cinnamon apples with bacon for a sweet and salty combination.
- Spread on some butter, nut butter, or give this delightfully sweet apple butter a try.
- Make this protein powder pancake recipe part of a weekend breakfast served along with these scrambled eggs or this bacon and kale potato hash.
Expert Tips
- Use a ripe banana: The riper the banana, the sweeter and softer it will be, which will help to naturally sweeten the pancake batter and make it easier to blend up.
- Blend until the ingredients are just combined: Overmixing can lead to tough and chewy pancakes rather than fluffy, tender ones, so be sure not to blend too much.
- Store in the fridge or freezer: Place leftover pancakes in an airtight container or zip top bag with a layer of parchment between each one. Refrigerate for 3-4 days or freeze for up to 3 months. Reheat individual pancakes in the microwave in 30-second intervals until thoroughly warmed.
Recipe FAQs
While adult protein powders are not safe for children to consume, you can use a kid-friendly protein powder or a powdered nut butter like PB2 instead.
Yes! First, mash the banana in a large mixing bowl until smooth. Then, add the eggs, Greek yogurt, and milk, and whisk until well combined. Stir in the protein powder, baking soda, and salt, followed by the flour, mixing just until combined. Then, cook the pancakes as directed in the recipe.
Absolutely! They are perfect for meal prep. After cooking, lay them out on a parchment-lined baking pan in a single layer. Freeze for an hour and then transfer to a storage bag or container. This makes it easy to pull out exactly how many you need. Reheat in the microwave in 1-minute intervals or in a toaster oven until heated through.
More Delicious Pancake Recipes
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The Best Protein Pancakes
Ingredients
- 2 eggs
- 1 banana
- 1 cup plain Greek yogurt
- ¼ cup milk
- 2 scoops vanilla protein powder
- 1 tablespoon baking soda
- ½ teaspoon salt
- 1 cup all purpose flour
Instructions
- Combine all ingredients in a blender jar.
- Blend until well combined.
- Cook on a skillet heated to about 350 degrees. Add ⅓ cup of batter per pancake. Cook until bubbles start to pop, and then flip. Cook opposite side 1-2 minutes until golden brown.
- Serve with desired garnishes.
Video
Notes
- Choose a ripe banana for the best and sweetest flavor.
- Avoid overmixing the batter to keep the pancakes tender and fluffy. Blend just until everything is combined.
- Store leftover pancakes in an airtight container or zip top bag with parchment paper squares in between each one. Refrigerate for up to 3-4 days or freeze for up to 3 months.
Nutrition
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