Made with only 6 ingredients, these fluffy protein pancakes gluten-free, dairy-free, and pack a whopping 18 grams of protein per serving. I'll show you how to make the best protein pancakes using your blender. They're perfect for meal prep and easy, high-protein breakfasts!
And don't forget to top them with this blueberry compote for an easy breakfast upgrade.
I've been on a protein kick recently, with recipes like my banana protein muffins and baked protein oatmeal on repeat. These protein pancakes are light and fluffy, and with 18 grams of protein per serving, they always keep me feeling fuller for longer than a stack of traditional pancakes. The batter comes together in seconds in the blender, and it's packed with wholesome ingredients like bananas, gluten-free oats, eggs, and protein powder. I use vanilla plant protein powder, but you could easily use whey if preferred.
Why I'm Pumped to Share These Protein Pancakes With You
Protein pancakes always sounded good in theory, but every recipe I tried until this one would end up gummy and flat. Whomp-whomp. So, what makes these the BEST, fluffiest protein pancakes?
- Blending makes them airy. Blending isn't just a shortcut to perfectly smooth pancake batter. It also incorporates air into the batter, making the resulting pancakes extra soft and fluffy. It's a win-win.
- Sweetened with bananas. Overripe bananas add sweetness without refined sugars.
- They're great for meal prep. Make a big batch to store or freeze. I love pairing these protein pancakes with different toppings for a satisfying breakfast during the week.
- Endless mix-ins. Make blueberry protein pancakes or try stirring in fresh strawberries, chocolate chips, or chopped nuts to make these protein pancakes your own.
What You’ll Need
One of the best things about these banana protein pancakes is that you only need 6 ingredients to make them. Here's what you'll need and why, with the full amounts available in the recipe card below the post.
- Bananas – Although it’s not 100% necessary, I recommend using bananas with brown spots. Overripe, older bananas are sweeter and blend more smoothly, and it's a great way to use them up.
- Eggs – Let the eggs sit at room temperature to warm up a bit. Room temperature eggs will hold more air when you blend them, and this means a fluffier pancake. You can also make this recipe with flax eggs if you're making vegan protein pancakes.
- Protein powder – Use your preferred protein powder, or see below for my recommendations.
- Oats – Oats take the place of flour in these gluten-free protein pancakes. They add structure and make the pancakes chewy.
- Baking powder and salt – Make sure to use fresh baking powder (not baking soda).
What Is the Best Protein Powder for Pancakes?
Just about any protein powder will work in this recipe. You can use whatever brand you like or have on hand, but these are my suggestions:
- Plant-based: Use a vegan protein powder.
- Whey-based: A whey protein will totally work too!
- Gluten-free: Choose certified gluten-free protein or try almond protein powder.
- Flavored protein powder: Use chocolate, salted caramel, peanut butter, berry, etc.
- Extra greens: Lots of protein powders have greens in their blend!
How to Make Protein Pancakes
You're going to love how quick these are to make! Here's what you'll need to do:
- Make the batter. First, combine all of the ingredients in your blender. Blend on high until the mixture is smooth, creamy, and a little bit frothy.
- Prepare. Set a griddle or large skillet over medium-low heat and grease it with oil, butter, or ghee.
- Cook the pancakes. Pour the pancake batter directly from the blender container onto the pan. Cook the pancakes until bubbles start to form on the top. Flip and cook for another minute or two. Transfer the cooked pancakes to a plate and repeat with the rest of the batter, adding more oil or butter to the griddle as needed.
Tips for the Best Protein Pancakes
- No blender? You can mix these protein pancakes by hand if you use oat flour instead of whole oats. Substitute 3 tablespoons of oat flour for the oats.
- Know when to flip. When the bubbles start to form on the pancakes, you’ll notice that they pop. If, when they pop, the holes fill up with more batter, the pancakes aren’t ready to flip. When the bubbles pop and leave holes, that’s when you can flip them over.
- Make them your own. You can add hemp seeds or chia seeds for more protein, chopped dark chocolate, sprinkles, or anything else you like to customize your protein pancakes.
Pancake Toppings
I often do it old-school and drizzle my protein pancakes with maple syrup. Here are more of my favorite ways to enjoy these pancakes:
- Top your protein pancakes with homemade applesauce and a sprinkle of chai spices.
- Pile the pancakes with fresh fruit and a dollop of vanilla yogurt or coconut whipped cream.
- Spread almond butter over the tops of the pancakes and garnish them with fresh banana slices.
- Drizzle them with warmed vegan hazelnut spread, then top with sliced strawberries or raspberries.
Storage and Reheating
- Refrigerate leftovers. Allow the pancakes to cool completely, then place them in an airtight container and refrigerate for 3 to 4 days.
- Reheat. Reheat the pancakes in the microwave or place them on a sheet pan, cover it with foil, and warm them up in a 325ºF oven for about 10 minutes.
- Freeze. Once the pancakes are cool, they can be stored in a freezer bag or airtight storage container for up to 3 months. Use parchment or wax paper to keep them from sticking together. Frozen pancakes can be heated in the toaster, or in the microwave or oven according to the instructions above.
More High Protein Breakfast Recipes
Easy Protein Pancakes
Ingredients
- 2 bananas
- 3 eggs
- 1/2 cup protein powder
- 1/4 cup oats
- 2 teaspoons baking powder
- Pinch of sea salt
Instructions
- Add all the ingredients to the blender and blend on high until smooth and creamy.
- Heat and grease a pan over medium-low heat. Pour pancake batter directly from the blender container onto the pan. Cook pancakes until bubbles start to form on the top, 2 – 3 minutes. Flip and cook for another 1 – 2 minutes. Repeat until no batter remains.
- Serve pancakes and drizzle maple syrup if desired.
Notes
- How to store and reheat: Allow the pancakes to cool completely, then place them in an airtight container and refrigerate for 3 to 4 days. Reheat the pancakes in the microwave or place them on a sheet pan, cover it with foil, and warm them up in a 325ºF oven for about 10 minutes.
- How to freeze: Once the pancakes are cool, then can be stored in a freezer bag or airtight storage container for up to 3 months; use parchment or wax paper to keep them from sticking together. Frozen pancakes can be heated in the toaster, or in the microwave or oven according to the instructions above.
Nutrition
