Protein Pancakes (original) (raw)
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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!
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.
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!
- Protein pancakes are an easy way to start the day with a boost—21 grams of protein per serving!
- So many store-bought protein bars and snacks taste like disappointment, but these pancakes are objectively delicious, with that perfect fluffy texture you want in a pancake.
This recipe takes just a few minutes to whip up in your blender and they can be made ahead of time and stored in the refrigerator or freezer for quick protein-packed breakfasts during the week!
5 Star Review
“I made these pancakes this morning. Oh my gosh, delicious! I could have eaten the whole batch myself.”
— Beatrice —
Tips for Making Perfect Protein Pancakes
Don’t Skip the Rest. Let the batter sit in the blender for 10 minutes; the oat flour will absorb some of the liquid during this time, which is how you get fabulously fluffy pancakes.
Know When to Flip Them. Cook the pancakes for about 3 minutes on the first side, then flip and cook a minute or two more. You’ll know they’re ready to flip when you see bubbles forming and popping on the surface and the edges look dry.
Adjust the Heat. 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 you should turn down the heat.
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
These pancakes are satisfying on their own, but if you want to add something extra, here are some ideas:
- Bacon. I hear you like even more protein with your protein! In that case, try this Oven Bacon.
- Eggs. Cottage Cheese 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.
These fluffy protein pancakes are packed with 21 grams of protein per serving! Make the batter in the blender, then griddle them up. Easy!
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- 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
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.
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.
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.
Serving: 1pancakeCalories: 78kcalCarbohydrates: 11gProtein: 6gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.001gCholesterol: 21mgPotassium: 163mgFiber: 1gSugar: 3gVitamin A: 136IUVitamin C: 1mgCalcium: 52mgIron: 1mg
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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!