A tall stack of fluffy protein pancakes topped with fresh berries and a drizzle of maple syrup on a white plate, fork nearby, cozy kitchen background.
Protein Pancakes are the kind of breakfast that makes you feel like you’re treating yourself while still hitting your goals. They’re soft and fluffy, lightly sweet, and packed with protein so you stay full longer. This recipe comes together fast in one bowl, so it’s perfect for busy mornings. Make a batch now, and you’ll have an easy weeknight-style breakfast for the whole week.
If you’ve been craving a cozy, filling breakfast that doesn’t feel heavy, these protein pancakes are for you. They’re tender in the middle, golden on the outside, and they taste like classic pancakes—just with a protein boost.
What makes this recipe special is the simple batter: oats + eggs + protein powder, blended until smooth. That combo gives you fluffy pancakes that don’t fall apart and don’t taste “chalky.”
These protein pancakes are a reader-favorite kind of meal prep breakfast. Once you make them, you’ll want them on repeat—because they’re better than store-bought mixes and totally weeknight-friendly.
Why You’ll Love This Protein Pancakes
- Ultimate breakfast win: You get that pancake comfort with a high-protein breakfast that keeps you satisfied.
- One-bowl simple: Blend, pour, flip—no complicated steps, great for beginners.
- Meal prep friendly: Make a batch and reheat for an easy morning routine.
- Customizable flavors: Go chocolate, cinnamon, or blueberry with simple add-ins.
- Kid-approved: They’re soft, lightly sweet, and perfect with fruit and syrup.
Ingredients for Protein Pancakes
- Old-fashioned oats (1 cup): Builds a hearty base and keeps the pancakes tender; swap with quick oats if needed.
- Vanilla protein powder (1 scoop): Adds the protein boost and flavor; use whey or a whey/casein blend for best fluff. If using plant-based, add a splash more milk.
- Baking powder (2 teaspoons): Helps the pancakes rise and stay fluffy.
- Ground cinnamon (1/2 teaspoon, optional): Adds cozy flavor; swap for pumpkin pie spice.
- Fine salt (1 pinch): Wakes up the sweetness.
- Eggs (2): Bind the batter so the pancakes don’t crumble; swap with 1/2 cup liquid egg whites plus 1 tablespoon oil if preferred.
- Milk (1/2 cup, plus more as needed): Thins the batter; use dairy milk, almond milk, or oat milk.
- Ripe banana (1 medium): Natural sweetness and moisture; swap with 1/3 cup applesauce.
- Vanilla extract (1 teaspoon): Makes them taste like classic pancakes.
- Butter or oil (for the pan): Prevents sticking and gives golden edges.
Protein Pancakes Recipe
- 1. Blend the batter. Add oats, protein powder, baking powder, salt, cinnamon, eggs, milk, banana, and vanilla to a blender. Blend 20–30 seconds until smooth. Let it sit 2 minutes so the oats thicken the batter.
- 2. Heat the pan. Warm a nonstick skillet or griddle over medium heat for 3 minutes. Lightly grease with butter or oil.
- 3. Cook the pancakes. Pour about 1/4 cup batter per pancake. Cook 2–3 minutes, until bubbles form and the edges look set. If the batter seems too thick to spread, blend in 1–2 tablespoons milk.
- 4. Flip and finish. Flip and cook 1–2 minutes more, until golden and cooked through. Lower the heat if they brown too fast.
- 5. Serve. Stack and top with berries, Greek yogurt, nut butter, or a drizzle of maple syrup.
Tips for Perfect Protein Pancakes
- Let the batter rest for 2 minutes so the oats hydrate and the pancakes cook evenly.
- Keep the heat at medium; high heat can burn the outside before the center sets.
- Use a thin spatula and flip only once when bubbles appear and edges look dry.
- If your protein powder is very absorbent, add an extra splash of milk until the batter pours slowly.
- Don’t overcrowd the pan; give each pancake space to spread.
Variations & Substitutions
- Chocolate version: Use chocolate protein powder and add 1 tablespoon cocoa powder.
- Blueberry pancakes: Fold in 1/2 cup blueberries after blending.
- Extra protein: Top with Greek yogurt and a spoonful of nut butter.
- Gluten-free: Use certified gluten-free oats.
- Dairy-free: Use almond or oat milk and a neutral oil for the pan.
- Leftovers: Make a pancake sandwich with peanut butter and sliced banana.
Storing & Reheating
Store protein pancakes in an airtight container in the fridge for 4 days. Reheat in the microwave for 20–40 seconds or warm in a toaster oven at 325°F until heated through.
To freeze, stack pancakes with parchment between them and freeze up to 2 months. Thaw overnight in the fridge or reheat straight from frozen with a little extra time.
Serving Suggestions & Pairings
- Fresh berries or sliced banana for a sweet, simple topping.
- Greek yogurt for extra protein and a creamy contrast.
- Peanut butter or almond butter for a satisfying, high-protein breakfast.
- Scrambled eggs on the side for a bigger weekend breakfast.
- A smoothie or iced coffee for a quick grab-and-go meal.
Reader Review: “Made these protein pancakes for meal prep and they stayed fluffy all week. Even my kids asked for them again!”
If you make these protein pancakes, leave a rating and a comment—I love hearing how you top yours. Do you go fruity, chocolatey, or extra nut-buttery? Share your twist!