Protein Pancakes

Start your day or end your workout with these Protein Pancakes. With 10 grams of protein per pancake, they keep you full for hours and are easy to make with pantry staple ingredients.

There’s no better way to kickstart the day than with protein-packed, grab-and-go breakfasts, like smoothies, overnight oats, and nut butter balls. But for those mornings when you have a little time to spare, Protein Pancakes are where it’s at. They’re comforting, yet healthy, and keep you full for hours!

This protein pancake recipe adds protein-rich ingredients to an otherwise straightforward batter, like Greek yogurt and protein powder. After cooking, you’re still left with a stack of golden, tender pancakes that you’d never guess were good for you. They’re a perfect post-workout meal and weekday breakfast, and are also excellent for meal prep!

Recipe features

• They look and taste just like regular fluffy pancakes but are secretly wholesome!
• Forget about the mid-morning stomach rumbles. The whopping 10 grams of protein in each pancake keeps you feeling full and satisfied for hours. 
• Rely on this recipe for all of your meal prep needs. Whip up a batch on the weekend so you have a stash of healthy pancakes to quickly reheat and enjoy throughout the week. 

Ingredients 

Greek yogurt - Its natural creaminess adds richness to the batter while the acidity helps the pancakes rise and fluff up. It’s also another source of protein, in addition to the protein powder. If you don’t have Greek yogurt, use regular yogurt instead. Cottage cheese is a protein and moisture powerhouse in pancake recipes as well!

Maple syrup - It’s not just for topping on the pancakes! Here, it sweetens the batter and helps the pancakes taste like their most delectable selves.

White whole wheat flour - I opted to make the pancakes with this fiber and vitamin-rich and nuttier-tasting flour rather than all purpose flour.

Protein powder - This is the main source of protein in the pancakes. Use any flavor you like! Unflavored, vanilla, chocolate, or strawberry protein powder all work well.

Cinnamon - Just a pinch enhances the flavor and makes the pancakes taste slightly sweet and comforting. Feel free to add nutmeg or substitute pumpkin pie spice here. 

Step-by-step instructions

Step 1: Mix the wet ingredients. Whisk the eggs, milk, yogurt, and maple syrup together in a large bowl.

Step 2: Add the dry ingredients. Gently stir the flour, protein powder, cinnamon, baking powder, and salt into the wet mixture. 

Step 3: Cook. Cook dollops of the batter on a preheated griddle until the tops of the pancakes become bubbly. Flip and cook on the other side. Serve and enjoy! 

Tips and FAQs

• You’ll know the pancakes are ready to flip when you see bubbles bursting on the surface. This is a tell-tale sign that the bottom is cooked and golden.
• To keep the cooked pancakes warm, place them on a baking sheet in a preheated 200ºF oven while you finish cooking the remaining batter. 

Variations

Upgrade your stack of pancakes by folding all kinds of delicious add-ins into the batter, like: 

• Blueberries
• Strawberries
• Chocolate chips
• Chopped pecans or walnuts
• Shredded coconut

Bananas are one of my favorite add-ins, too (as you can see from my banana yogurt pancakes and flourless banana pancakes). To make banana protein pancakes, add some mashed banana to the batter or drop banana slices onto the dollops of batter as they cook.

Are you a chocolate lover? Try using chocolate-flavored protein powder or folding cocoa powder and chocolate chips into the batter for chocolate protein pancakes.

Can this recipe be made gluten free? Vegan?

Yes, you can substitute whole wheat flour with gluten free all purpose flour to make gluten free protein pancakes. Remember to use a certified gluten free protein powder as well.

As for vegan pancakes, I haven’t tested it but you should be able to use flax eggs, non-dairy milk, vegan Greek yogurt, and plant-based protein powder as substitutes for the eggs and dairy. Or, try boosting these vegan oatmeal pancakes with 1 to 2 scoops of vegan protein powder instead.

How much protein is in these pancakes?

The protein content may vary based on the brand and type of protein powder you use, but 1 pancake typically has around 10 grams of protein. 

Can you make the batter ahead of time?

Yes! Once it’s ready, store the batter in a covered bowl or airtight container in the fridge for 1 to 2 days. When it’s time to eat, gently stir the batter and cook it as normal. 

Keep in mind that the batter may thicken in the fridge. In this case, you can add a splash of milk to thin the consistency. 

What goes well with protein pancakes?

The sky’s the limit when it comes to toppings and side dishes. Here are some ideas to help get you started:

• Maple syrup
• Fresh fruit
• Whipped cream
• Nut butter (like Nutella or almond butter)
• Fruit compotes and sauces
• Scrambled eggs (or tofu scramble)
• Bacon (or tempeh bacon)
• Breakfast sausages
• Roasted red potatoes
• Brown butter sweet potatoes

Storage

Refrigerator: Store the leftover pancakes in an airtight container in the fridge for 3 to 4 days. 

Freezer: Arrange the pancakes in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag, then freeze for up to 3 months. 

Reheating: You can thaw frozen pancakes before reheating or reheat them directly from frozen in the toaster, toaster oven, microwave, or in a non-stick skillet over medium heat.

More healthy pancake recipes

• Oat Flour Pancakes
• Flourless Chickpea Pancakes
• Blueberry Chia Seed Pancakes 

If you made this recipe, be sure to leave a comment and star rating below. Thanks!