Protein Pancakes
Looking for high-protein breakfast options to help you crush your day? I made these Protein Pancakes just for you! They’re made with Greek yogurt, egg whites, and protein powder, all while being tender and DELISH. Take a break from the protein bars and try these instead!
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Why You’ll Love This Easy Protein Pancake Recipe
- Protein Pancakes Are For Everyone. You don’t need to be a body builder to need protein at breakfast—we could ALL use a little extra protein in our lives, especially first thing in the morning. Protein pancakes are an easy way to start the day with a boost—21 grams of protein per serving!
- Something Other Than a Bar or Ball. I love my Peanut Butter Protein Bars and Protein Balls Recipe, but sometimes you want a breakfast that feels more weekend-fun. These protein pancakes are just that!
- They (Actually) Taste Great. So many protein bars and snacks taste like disappointment, but these protein pancakes are objectively delicious, with that perfect fluffy texture you want in a pancake.
- Meal Prep Friendly. These pancakes take just a few minutes to whip up and they can be made ahead of time and stored in the refrigerator or freezer for quick protein-packed breakfasts during the week.
- EASY! The batter is made entirely in your blender, so they’re a breeze to whip up.
How to Make Protein Pancakes
The Ingredients
- Oats. Use old-fashioned rolled oats or quick oats. These are the “flour” for our protein pancakes.
- Bananas. For pancakes that taste like banana, use a banana with lots of brown speckles or one that’s completely brown. An under-ripe banana will give you pancakes without much banana flavor.
- Plain Greek Yogurt. I love the tender crumb Greek yogurt produces in pancakes, but in this recipe, I also love it for its high protein content.
- Eggs. You’ll need one whole egg, then I also use 3/4 cup of liquid egg whites for extra protein. If you don’t want to buy liquid egg, substitute 6 egg whites. (You can freeze the yolks for another recipe—they’re good for egg wash!)
- Protein Powder. You can use vanilla or chocolate.
- Spices. Ground cinnamon and nutmeg for cozy flavor.
- Toppings. You know the drill! Maple syrup, Greek yogurt, fruit, nut butters, etc.
The Directions
- Make the Oat Flour. Add the oats to a blender and pulse until they form a powder.
- Add Everything Else. Blend on high speed until the batter is smooth.
- Rest. Let the batter sit in the blender for 10 minutes; the oat flour will absorb some of the liquid, which is how you get fabulously fluffy pancakes.
- Cook. Grease a hot griddle with oil or butter, then pour 1/4 cup of batter onto the pan for each pancake. Cook for about 3 minutes, then flip and cook a minute or two more. Repeat with the remaining batter, adding more oil or butter as needed. Stack, top, and ENJOY!
Recipe Variations
- Add Berries. Drop blueberries or chopped strawberries onto the pancakes after pouring the batter onto the griddle.
- Make Them Chocolatey. Scatter chocolate chips over the pancakes as they cook, or stir them into the batter (this works well if you’re using mini chocolate chips, because they won’t sink to the bottom of the bowl).
- Give Them Some Crunch. Stir toasted chopped nuts like walnuts or pecans into the batter for texture and a little extra protein.
What to Serve with Protein Pancakes
- Bacon. I hear you like even more protein with your protein! In that case, try this Oven Bacon or Air Fryer Bacon.
- Eggs. Air Fryer Hard Boiled Eggs also add some extra protein and a savory contrast to your protein pancakes.
- Potatoes. Or round out your brekkie with carbs! Try these Home Fries.
- Fruit. You can’t go wrong with fresh fruit or Fruit Salad.
Recipe Tips and Tricks
- Know When to Flip ‘Em. The key to perfectly cooked pancakes is knowing when to flip them. You’ll know they’re ready when you see bubbles forming on the surface and the edges look dry.
- Grease Your Pan Well. Make sure your griddle or pan is well-greased before adding the batter. Nothing’s sadder than pancakes stuck to the pan!
- Adjust the Heat as Needed. Usually by the end of cooking a batch of pancakes, the griddle is pretty hot and the pancakes start to burn on the outside before they’re fully cooked on the inside. This is a sign that it’s time to turn down the heat.
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Protein Pancakes
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These easy protein pancakes are light, fluffy and packed with 21 grams of protein. Made with oats, Greek yogurt, eggs, and banana in the blender!
Servings 14 pancakes (serves 4)
Calories 78kcal
Ingredients
- 1 ½ cups old-fashioned rolled oats or quick oats; do not use steel-cut oats or instant oats
- 2 very large bananas about 1 ½ cups once mashed
- ⅓ cup plain Greek yogurt
- 1 large egg
- ¾ cup liquid egg whites
- ½ cup vanilla or chocolate protein powder about two scoops
- 1 ½ teaspoons baking powder I recommend aluminum-free
- ¾ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- Butter or oil for cooking the pancakes
Toppings:
- Maple syrup
- Vanilla Greek yogurt
- Fresh fruit
- Peanut butter
Instructions
-
If you’d like to keep the pancakes warm between batches, preheat the oven to 200°F. Place the oats in the bottom of a blender. Pulse a few times to grind.
-
Add the bananas in a few chunks, Greek yogurt, whole egg, liquid egg whites, protein powder, baking powder, cinnamon, salt, and nutmeg.
-
Blend on high speed, stopping to scrape down the blender a few times as needed, until the batter is super smooth and well combined, about 2 minutes depending upon your blender. Let the batter rest for at least 10 minutes.
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Heat a griddle or non-stick skillet over medium-high (400°F). Brush lightly with olive oil or melt a little butter in the pan. Pour the batter by 1/4 cupfuls (use a measuring cup and leave some room for them to spread) onto the heated griddle and cook for 3 minutes on the first side, until the edges look dry and some bubbles form on top. Flip and continue to cook for 1 to 2 additional minutes.
-
Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. Transfer the pancakes to the oven to keep warm between batches until ready to serve, if desired. Serve warm with desired toppings.
Notes
- TO STORE: Refrigerate protein pancakes in an airtight container in the refrigerator for up to 5 days.
- TO REHEAT: Warm leftover protein pancakes in a toaster (on a medium setting) or the microwave.
- TO FREEZE: Lay the pancakes in a single layer on a parchment-lined baking sheet, then place them in the freezer. Once the pancakes are frozen, transfer them to a ziptop bag and store them for up to 2 months. Reheat directly from frozen.
Nutrition
Serving: 1pancake | Calories: 78kcal | Carbohydrates: 11g | Protein: 6g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 21mg | Sodium: -4mg | Potassium: 163mg | Fiber: 1g | Sugar: 3g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
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