Protein Pancakes

Breakfast is the most important meal of the day! These protein packed pancakes are your new favorite recipe. Fluffy, healthy, and incredibly delicious!

You gotta start the day off right with a healthy breakfast, and these pancakes are a great way to do it! Some more healthy pancake options are our Oatmeal Pancakes, or Yogurt Pancakes. Give ’em a try!

A stack of protein pancakes with a strawberry on top

Easy Protein Powder Pancakes

It’s so important to get enough protein in your diet each day. Sometimes it’s hard to find ways to eat your protein. These protein pancakes are the perfect recipe to start out your day. They take mere minutes to cook, which makes them even better. They are really healthy and will keep you full and satisfied until lunchtime!

Not only are these pancakes high in protein, but they are also low in calories. They only have a few ingredients which makes them so simple to whip up in the morning. There is nothing bad about this recipe, which means you have no excuse NOT to make them!

Even my kids go crazy over these pancakes. We love making them for a hearty before-school breakfast. Add a little fruit, turkey bacon, and orange juice for a complete meal!

protein pancake batter in a mixing bowl

How to Make Protein Pancakes

Prep. Grab a skillet and heat it over the stove on medium. Coat the bottom of the pan with a little butter or coconut oil.

Mix. While the skillet is heating up, mix together the eggs, protein powder, baking powder and water in a large bowl.

Cook. Pour the pancake batter onto the skillet using a ¼ measuring cup. When you can see bubbles form on the top of the pancake, it’s ready to flip! Repeat with the rest of the pancake batter.

Serve with fresh fruit, sugar free syrup or butter. You could even add some raspberries, blueberries, strawberries, or bananas to the pancake batter to give it some variation.

TROUBLESHOOTING: If your pancakes are coming out too dry, try adding a little more liquid. You can also add a bit of smashed bananas, Greek yogurt, cottage cheese, pumpkin puree, or applesauce.

close up of protein powder pancakes cooking on a skillet

How to store + Freeze protein pancakes

One of the best things about this recipe is how well these protein pancakes freeze!

Sometimes I will make a big batch of these pancakes, eat a couple for breakfast, and freeze the rest for busy mornings. I let my pancakes cool completely on a wire rack, place them on a baking tray in the freezer for about an hour and then transfer them to a freezer safe plastic bag.

They will last about 2 months in the freezer. Just take a couple out, thaw, reheat them in the microwave or toaster, and enjoy!!

stack of protein powder pancakes with a strawberry and syrup

For more pancake recipes, check out:

Protein Pancakes Recipe

4.26 from 27 votes
Breakfast is the most important meal of the day! These protein packed pancakes are your new favorite recipe. Fluffy, healthy, and incredibly delicious!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 58 kcal
Author Lil' Luna


  • 2 eggs
  • 2 scoop whey protein powder
  • 1 tsp baking powder
  • 6 tbsp water or almond milk
  • cooking spray, butter, or coconut oil to grease pan


  • Heat skillet to medium heat and spray with butter or coconut oil and let melt.
  • While skillet is heating up, mix eggs, protein powder, baking powder and water in a large bowl.
  • Pour batter onto skillet using a ¼ measuring cup.
  • When you can see bubbles form on the top it’s ready to flip.
  • Serve with fruit, sugar free syrup or butter.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    These are excellent… very satisfying… with sugar free syrup, really satisfied by sweet tooth.. Almond milk is excellent additive.. I tried coconut oil and margarine… both were equally as good

  2. 5 stars
    Very easy and tasty recipe! I used chocolate whey powder and added in equal parts oats out of personal preference. It’s a nice way to have a filling sweet breakfast that isn’t pushing 3-400 calories 😌

    1. It acts as a leavening agent. Makes them light & fluffy. You would need to find a substitute. I haven’t tried leaving it out.

  3. 3 stars
    How much is a ‘scoop’ of protein powder? ‘Scoop’ surely depends on which why protein brand you use? Thanks.

    1. All whey protein powder containers contain a scoop and most all of them have about the same measurement for the scoop. Most of the scoops measure 29 grams of powder per scoop. Hope this helps!

    1. Yes this batter tends to be more thin than your regular pancake mixes. If you would like to thicken them up you can add a bit of smashed bananas, Greek yogurt, cottage cheese, pumpkin puree, or applesauce. Hope this helps! Thanks for trying it!

  4. 1 star
    Unfortunately this recipe did not work for me at all 🙁 it was extremely runny and pancakes were opposite of light and fluffy. Definitely woul suggest less water/almond milk and maybe even almond flour.

  5. 5 stars
    totally love these.. topped them off with some peanut butter, bananas and strawberries

    1. Each pancake has about 5 grams, not the whole recipe. There would be more protein in the full batter, depending on which brand/type of protein powder you use.

    1. There a lot of options for protein powder out there (including different flavors). I like the Orgain Protein, Premier Protein, or Integrated Supplements protein powder. Or to support a smaller business, I really enjoy Clean Simple Eats protein. They have lots of yummy flavors too!

  6. 1 star
    Very (too?) Simple recipe for the driest pancakes you’ll ever face.

    I don’t mean to dog this recipe too harshly but I need to warn future be in case I ever look at this recipe as a viable recipe again. These are the driest/worst pancakes I’ve ever had/made, I feel guilty having made this to break someone’s fast.

    1. Thanks for sharing your opinion and feedback. Sorry to hear they weren’t a hit for you. Thanks for giving the recipe a try!

  7. 1 star
    I hate to be negative in any way but these are the worst pancakes I’ve ever had. They were extremely runny and spongey. I’d suggest using less almond milk and adding some flour. Also let the batter rest for 15 minutes. This helps reduce the spongey texture. I also would suggest adding some cinnamon into the batter. The only thing that made these slightly edible was me putting honey on the top.

  8. 1 star
    Made them with my daughter…it felt like it was missing something 😕 would like to play around with the recipe to taste more like pancakes than an omelette.

  9. 5 stars

  10. I don’t know If I did Something wrong with this recipe I mean I followed it exactly as it said and these are by far the worst protein pancakes I’ve ever eaten

  11. You think it would be possible to bake them into muffins? If it is possible, what temp and time would work? 🤔

    1. I don’t think this recipe would turn out very well in muffin form. I’d recommend doing them as pancakes for the best result.

  12. I am not a pancake expert by any means since I only eat them maybe once or twice a year, but these were very good. However, I’m curious as how you came about the nutritional values. Sodium is what I am watching for my husband and it seems like these are extremely low in sodium for the values of each ingredient. I may be misjudging the serving size, but I added up the values of all the ingredients individually and divided by 6 (servings) and get different values than what is listed for this recipe. All and all, I’m sure these are healthier than a lot of pancake recipes out there, and I will make them again. Also, I use Hain no sodium baking powder which has no sodium per serving. I see the link you listed for the baking powder is for Rumford Baking Powder which shows 50 mg of sodium per 1/8 tsp. A full tsp would be 400 mg. I divided by the 6 servings and get 66.6 mg per serving. What am I missing here ?

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