There’s nothing like a golden brown, fluffy stack of protein pancakes to start your morning off right. With this protein pancakes recipe, you get 40 grams of protein that will give you enough fuel to get you through your morning.
One of the downsides to most protein pancake recipes is that the result usually bears little resemblance to real pancakes. If you don’t know me by now, I like my pancakes fluffy and savory. That’s why I came up with a protein pancakes recipe that offers the perfect protein boost without ruining the best part which is a stack of protein pancakes.
So, if you’re looking to level up your pancake for both a hearty and healthy breakfast, this protein powder pancake recipe is for you. Now, toss aside the other protein pancake recipes that try to reinvent the wheel, and let’s get started!
Why You’ll Love This Protein Powder Pancakes Recipe
There are so many different types of protein pancake recipes out there. If you don’t already have basic knowledge of how to make pancakes from scratch, your options can get pretty overwhelming. This is especially true when you consider the various ingredients most protein pancake recipes call for.
For example, some require you to mash bananas with eggs and oat flour🤔
Don’t get me wrong, protein pancakes with bananas come full circle with the essential vitamins and minerals. However, mashed bananas just don’t equate to real pancakes for me. Besides, who has time for a drawn-out cooking method? After all, we’re talking about breakfast here! Who has that kind of time?
This recipe is quick, healthy, and best of all — simple.
- There’s less sugar. In fact, this recipe requires zero sugar. I prefer to use First Phorm vanilla extract protein powder for this recipe, which only contains 1 gram of sugar per serving. It also contains vanilla, which means you’ll have all the sweetness you crave without going overboard.
- Quick and simple. All you have to do is add your wet ingredients to your dry ingredients and whisk. There’s no mashing, grinding, or any other unnecessary elements involved. These are straightforward pancakes that come together in minutes.
- Wallet-friendly. This protein powder pancakes recipe only calls for a total of 7 ingredients, including the protein powder itself. If you cook and bake regularly, you likely have these ingredients on hand already. If not, most of these ingredients are inexpensive, and they’ll last you for several recipes and then some.
- Protein-rich. In total, this recipe contains 40 grams of protein. That’s enough to keep you feeling full and energized until lunch. The protein powder itself is also low in carbohydrates and contains plenty of calcium and potassium for more nutritional value.
- Savory and flavorful. These protein pancakes are the real deal, and I’m not even joking! They come out perfectly fluffy, and the vanilla from the protein powder gives them an even more decadent flavor. Of course, using high-quality ingredients and a good protein powder will make all the difference.
Another thing I love about these protein pancakes is that you can eat them plain or add a variety of toppings — just like regular pancakes. You can also substitute most ingredients to accommodate your preferences or dietary restrictions.
What You’ll Need to Make Your Protein Pancakes
Aside from the protein powder, you likely already have most of the ingredients for this recipe on hand. Everything comes together easily and quickly, and it’s arguably easier than making regular pancakes from scratch!
The simple ingredients you’ll need to make these protein pancakes include:
- 55 grams of all-purpose flour
- 32 grams of protein powder. (You can use your favorite protein powder you like best, but I prefer First Phorm Vanilla Protein Powder!)
- 3 grams of baking powder (aluminum-free, if you can find it)
- 3 grams of baking soda (also aluminum-free, if possible)
- 80 mL milk (any kind is fine, but I find that whole milk provides the pancakes with a richer flavor)
- 1 large egg, lightly beaten
- Butter, oil or cooking spray (optional if using a non-stick pan)
You’ll also want to gather any preferred topping to serve with your protein pancakes, such as:
- Sugar-free maple syrup
- Nut butter or Peanut butter
- Chocolate chips
- Nutella (for those of you who have a serious sweet tooth!)
You can also cook some of these ingredients into your pancakes, such as fresh berries, greek yogurt, cinnamon, bananas, nuts, and chocolate chips. Just be sure not to overdo it; otherwise, your pancakes may fall apart or take longer to cook in certain areas.
Fortunately, you won’t need any fancy equipment to make this protein pancake recipe. You also won’t have to worry about getting your blender dirty for no reason, as you can use a whisk to bring the ingredients together in just a few seconds.
Here’s what you’ll need:
- A large bowl
- A medium-sized bowl
- Set of measuring cups (wet and dry)
- A non-stick pan or a cast iron skillet
How to Make Protein Pancakes
This protein powder pancake recipe is incredibly easy to make. You can also double the recipe to make extra and store them in the freezer for future meals or snacks.
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Servings: 2-3 servings
In a large bowl, combine and mix all of your ingredients. (All-purpose flour, baking powder, baking soda, vanilla protein powder, eggs and milk)
Whisk together until the batter is thick and consistent. (It should look just like traditional pancake batter, which means that a few small lumps are ideal).
Pro tip: You can also use a blender and blend all the ingredients at once if you're in a hurry
Set the mixture aside and heat a non-stick pan or iron skillet over medium-high heat. (If you use a cast iron skillet, make sure to use a little cooking oil or butter when heating)
Using a ¼ dry measuring cup, scoop up the protein pancakes batter and pour it onto the pan.
Cook each protein pancake for about one minute on each side. Use your spatula to flip them. (Pancakes are ready for flipping when small bubbles form over the surface)
Stack the protein pancakes on a plate and cover to keep them warm until they’re ready to serve.
Add your favorite toppings and enjoy
*I always recommend adding a light layer of butter or coconut oil to cast iron and other types of cooking pans. This will help protect the surface of the pan as well as add a little extra flavor to your protein pancakes. While this is, of course, optional with non-stick cookware, it is a MUST when using cast iron and other types of cooking pans!
Common Questions of Our Protein Pancakes Recipe
One of the best things about our protein pancakes recipe is that you can swap certain ingredients with ease.
For example, you can change things up by experimenting with different whey protein powder flavors and topping combinations. You can even swap out the all-purpose flour for a gluten-free option or even a nut flour for an extra protein boost. (I suggest staying away from coconut flour, however, as it tends to absorb wet ingredients at a higher rate. This can throw off the entire recipe!)
Ingredient swaps are more difficult with extensive protein powder pancakes recipes. The process becomes more complicated as well, especially when you have to mash bananas.
Of course, ingredient swaps aren’t the only things people ask about when it comes to protein powder pancakes recipes. Below, we’ll answer some of the most common questions regarding protein pancakes to save you time and confusion.
Can I make protein pancakes without protein powder?
Yes, you can absolutely make protein pancakes without protein powder! However, this will require you to change up your ingredients and ratios by using whole food proteins such as oatmeal, nut or seed butter, yogurt, and extra eggs or adding only the egg white.
It’s also important to keep in mind that by forgoing the whey protein powder, you’ll also be cutting out a substantial amount of protein. For reference, most protein pancakes recipes that don’t include whey protein powder only yield around 22 grams of protein per serving. Our protein pancakes recipe yields 40 grams of protein per serving.
What can I swap for whole milk?
Milk is arguably the easiest ingredient to swap out for a protein pancake recipe. If you don’t have whole milk on hand or prefer not to use it, you can essentially use any milk in its place.
Here are a few things to keep in mind when using different milks:
- Skim milk will produce a lighter and slightly fluffier pancake
- Buttermilk will add a significant amount of height as well as fluffiness
- When using dairy-free alternatives like almond milk or oat milk, it’s always best to use the unsweetened versions
You can also choose to swap out milk for sour cream or yogurt in a pinch without having to adjust the ingredient ratios. Keep in mind that sour cream will add more of a tangy flavor.
Sour cream carbs are also less compared to yogurt carbs — unless you use a brand such as Light and Fit yogurt as your swap!
What Is Recommended Protein Powder For This Recipe?
You can use your favorite protein powder you like best with vanilla flavor so that the pancakes are golden brown when cooked. I've tried using chocolate flavor but the result was that the pancakes are too dark.
I personally use First Phorm protein powder but these are also fine:
Do I have to use baking soda and baking powder?
Most people don’t realize that making pancakes is a science. Both baking powder and baking soda have important jobs during the cooking process.
Both baking powder and baking soda help release gasses in the batter, which contributes to the fluffiness and height of your pancakes.
If you don't want to use baking soda and baking powder you can substitute the flour with self-raising flour. But in my experience, the pancakes will become dry and not fluffy.
Therefore, you do have to use both baking powder and baking soda as they can make the overall texture of your protein pancakes.
Are protein pancakes healthy?
Absolutely! This protein pancakes recipe is made with healthy ingredients such as plant-based protein powder (Whey), milk and eggs.
These ingredients have high protein, low fat, low carb and lower calories while regular pancake recipes are made with processed flour, sugar, and butter which have higher calories, higher sugar and more fat.
Why do my protein pancakes burn?
You should heat the pan on the MEDIUM heat. Please don't put the pan too high because it will burn the pancakes.
Look at the pancake carefully and when the edges start to look "dry" and bubbles start to form on the top and around the edges, it's time to gently flip it to the other side.
You can lift the edges and make sure the pancake looks golden brown. Cook for a few more minutes until the other side is also golden brown.
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If you’ve tried this recipe I’d love to hear how you enjoyed it! Pop a comment and a star rating below!
- 55gr all-purpose flour
- 32gr Vanilla Whey Protein Powder
- 3gr baking powder
- 3gr baking soda
- 80 mL milk
- 1 egg
- In a large bowl, combine and mix all of your ingredients. (All-purpose flour, baking powder, baking soda, vanilla protein powder, eggs and milk)
- Whisk together until the batter is thick and consistent. (It should look just like traditional pancake batter, which means that a few small lumps are ideal).
- Set the mixture aside and heat a non-stick pan or iron skillet over medium-high heat. (If you use a cast iron skillet, make sure to use a little cooking oil or butter when heating)
- Using a ¼ dry measuring cup, scoop up the protein pancake batter and pour it onto the pan.
- Cook each protein pancake for about one minute on each side. Use your spatula to flip them. (Pancakes are ready for flipping when small bubbles form over the surface)
- Stack the protein pancakes on a plate and cover to keep them warm until they’re ready to serve.
- Add your favorite toppings and enjoy
I always recommend adding a light layer of butter or coconut oil to cast iron and other types of cooking pans. This will help protect the surface of the pan as well as add a little extra flavor to your protein pancakes. While this is, of course, optional with non-stick cookware, it is a MUST when using cast iron and other types of cooking pans!
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 427Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 198mgSodium: 1300mgCarbohydrates: 49gFiber: 2gSugar: 5gProtein: 40g
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.