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Breakfast is the most important meal of the day! Fluffy, healthy, and incredibly delicious Protein Pancakes are your new favorite recipe.
Start the day off right with a healthy breakfast with these Protein Pancakes! Some more healthy pancake options are our Oatmeal Pancakes or Yogurt Pancakes.
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 High Protein Pancakes are the perfect breakfast recipe to start your day. They take mere minutes to cook, which makes them even better. They are very healthy and will keep you full and satisfied until lunchtime!
Not only are these Protein Pancakes high in protein, but they are also low in calories.
Protein Pancake Mix only has 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 with Protein Powder. We love making them for a hearty before-school breakfast.
Serve with a little fruit, scrambled egg whites, turkey bacon, and an Orange Juice Smoothie for a complete high-protein breakfast!
How to Make Protein Pancakes
Protein Powder Pancakes are quick, easy, and so delicious!
PREP. Heat skillet to medium heat and spray with butter or coconut oil and let melt.
BATTER. While the skillet is heating up, mix eggs, protein powder, baking powder, and water in a large bowl. Let sit (or rest) for 5 minutes.
BAKE. Pour batter onto the skillet using a ¼ measuring cup. When you can see bubbles forming on the top it’s ready to flip.
You can see by the photos that these pancakes are not fluffy like regular pancakes, however, they should be puffier than Swedish pancakes and Crepes.
Serve with fruit, sugar-free syrup, or butter.
Recipe Tips
Variations. Top with fresh fruit, sugar-free maple syrup, or butter. Try adding raspberries, blueberries, strawberries, or bananas to the pancake batter.
Pancake texture. Different protein powders absorb liquid differently which means even though you follow the recipe to a “T” the pancakes may come out runny or dry due to the protein powder that was used.
Whip up the Protein Pancake batter and cook a test pancake.
- Dry pancake: try adding a little more liquid, mashed bananas, Greek yogurt, cottage cheese, pumpkin puree, or applesauce.
- Runny pancake: add a bit more protein powder or instant oats.
Protein powder. I like to use 2 scoops (about ¼ cup) of whey protein powder for this recipe (Premiere or Quest brands have worked well for me).
- Gluten-free, dairy-free, or plant-based protein powder. Note that using a different type can affect the texture of the pancakes.
- Different flavors. Remember that if the powder doesn’t taste good to you then neither will the pancakes.
Variations
- Add extra flavor to the batter with some cinnamon, nutmeg, or vanilla extract.
- Top with pancakes with Buttermilk Syrup, Cinnamon Buttermilk Syrup, Nutella, peanut butter or another nut butter.
- Sprinkle on a few sugar free chocolate chips
Storing Info
STORE leftovers in an airtight container in the fridge for 2-3 days.
FREEZE. One of the best things about this recipe is how well these protein pancakes freeze! Make a big batch of this Protein Pancakes Recipe, eat a couple for breakfast, and freeze the rest for busy mornings.
- Cool cooked pancakes on a wire rack and place them on a baking tray in the freezer for about an hour.
- Transfer them to a freezer-safe plastic bag.
- They will last about 2 months in the freezer.
Reheat. Just take a couple out, thaw, reheat them in the microwave or toaster, and enjoy!!
For more pancake recipes:
- Chocolate Chip Pancakes
- Strawberry Pancakes
- Oatmeal Pancakes
- Pumpkin Pancakes
- Buttermilk Pancakes
- Lemon Ricotta Pancakes
- Whole Wheat Pancakes
Protein Pancakes Recipe
Ingredients
- 2 eggs
- 2 scoops whey protein powder
- 1 teaspoon baking powder
- 2-4 tablespoon water or almond milk
- cooking spray, butter, or coconut oil to grease pan
Instructions
- Heat skillet to medium heat and spray with butter or coconut oil and let melt.
- While the skillet is heating up, mix eggs, protein powder, baking powder, and water in a large bowl. Let sit for 5 minutes.
- Pour batter onto the 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have to hand it to you, these are amazing pancakes. I used gold standard vanilla protein whey and it really pops in these pancakes. Plus they are nice and fluffy. Thank you! I have a bunch of flavored protein so I am interested to try them all with this.
These pancakes are so good! I tried them exactly as the recipe states and damn! I was shocked. I used Premier Protein Cafe Latte flavor and ugh it’s so good. The texture is obviously a little weird but that’s just what it is. But besides that, you cannot taste that it’s not a normal everyday pancake. I’m not even a big pancake person, I prefer savory breakfast, but I’m so thankful I can add this to my “arsenal” of high protein recipes.
So glad to hear you loved the pancakes. It would be fun to try different protein flavors and switch things up!
Would this recipe work to make them into mini muffins?
You know, I have never made these into muffins. So I don’t know. I don’t imagine they would turn out too great as muffins, but I’m not sure. If you try them as muffins, you’ll have to let us know.
Would this recipe work with my waffle maker?
You could try, but I think it would do better as pancakes than waffles.
Hi quick question. Is it 10 g protein per pancake or per 6 pancakes (as that’s the serving)? Thank you!
Yes, it would be per serving size.
Best and easiest recipe!
Can you use baking soda instead of baking powder?
I think you would have to add some sort of vinegar to get the same rising reaction. Baking powder and baking soda aren’t usual interchangeable. The baking powder is used to give the pancakes the rise. Hope that helps some!
Yes, baking powder will yield a much better rise in the pancakes. That’s what makes them fluffy. You technically could use baking soda, but they wouldn’t rise nearly as much. And you ideally would combine it with some kind of acid… like sour milk (buttermilk) or a vinegar. So I would not recommend it.
It seems like protein scoops could have different sizes. Can you give an approximate tablespoon measurement?
It is about 29 grams or 5 tablespoons. Each brand might be slightly different, but that gives a general idea.
Is 5 tablespoons one “scoop” of protein? So you would need 10 to make two “scoops” as the recipe says? Or is 5 TBSP all that’s needed for this recipe?
So one “scoop” is about 1.5 tablespoons on average. Every protein is a little different. So 5 Tbsp would be the amount for 2 “scoops”.
Half of 5 is 2.5
If I was to make half of this recipe. I would use 2.5 TBSP of protein powder, correct?
Unless the 5 TBSP is incorrect, then I’d use 1.5 TBSP?
Just trying to clarify
Worked great with chocolate Muscle Milk protein powder (pure whey, no casien). Only used 1 T of water and added 1 T of FF greek yogurt for extra liquid and they came out moist! Looking forward to experimenting with other flavors
That’s great to hear! Thanks for sharing what you did!
Great post! I found the blog to be both informative and well-presented. Bravo.
Excellent! Perfect with not a load of calories! Will be my go to now!