Make your mornings shine with this Protein Pancakes Recipe that’s made high in protein with a mix of whole eggs and egg whites, and protein powder. This recipe can be made dairy-free by using a non-dairy milk such as almond milk and can be made gluten-free by using a gluten-free baking flour. Most protein pancake recipes call for banana, but if you’re looking for one without banana, this is it!
Protein Pancakes made with simple Ingredients
We’re all for keeping it simple and creating breakfast recipes that are easy to make and customizable to suit your preferences. But, if you want to take this protein pancake recipe to the next level, you have options. Try mixing blueberries or chocolate chips into the pancake batter for an added delicious touch. As far as topping, the possibilities are endless: Greek yogurt, maple syrup, peanut butter, fresh fruit, to name a few. You are going to love this healthy breakfast option!
Ingredients to make healthy protein pancakes Recipe
With these simple ingredients, you’ll have a fresh batch of healthy pancakes that provide 12 grams of protein per serving. This protein pancake batter can help you get a healthy breakfast on the table quickly. This recipe is also unique since it doesn’t include bananas like most protein pancake recipes do. You can save those for adding on top, if you wish!
- Protein powder – feel free to use your favorite protein powder whether that be a plant-based protein or whey protein. The Real Food Dietitians team has tested this high protein pancake recipe with a few of our favorites, including KOS plant-based vanilla protein powder and Puori whey vanilla protein powder
- Gluten-free flour blend – we recommend Bob’s Red Mill Gluten Free 1:1 Flour Blend but you can also use regular all-purpose flour if you don’t need pancakes that are gluten free. Oat flour (or rolled oats ground into a flour consistency) is another good option for the flour
- Milk of choice – both cow’s milk and almond milk work great in this recipe
- Large eggs and egg whites – to sneak in some extra protein, this recipe calls for both egg whites and whole eggs
- Pure maple syrup – you could also use honey as another sweetener option
- Vanilla extract
- Baking soda and Baking powder – the combination of baking powder and soda makes these pancakes perfectly fluffy.
- Fine salt
- Optional toppings – yogurt, blueberries, sliced bananas, nut butter, maple syrup, honey, and more
Find the ingredient list with exact measurements in the recipe card below.
Save Big on Pantry Essentials
Our team at The Real Food Dietitians uses Thrive Market to easily and quickly stock up on pantry essentials like spices, flours, baking soda, oils, and more. We save 10% to 30% each time we stock up on quality products.
Sign up for Thrive Market today and get $60 in free groceries!
How to make these easy protein pancakes
This recipe has a prep time of about 10 minutes, and the total time it takes to make these pancakes is about 25 minutes (of course that depends on how large your cooking surface is and how many pancakes you’re making per batch).
- Combine the batter ingredients: In a mixing bowl add all ingredients. Stir well.*
- Prepare the cooking surface: Heat a griddle or nonstick skillet over medium heat. Add a teaspoon of butter, or coconut oil (may also use cooking spray), once melted and/or hot swirl in the bottom of the pan.
- Make the pancakes: Spoon batter (using a scant ¼ cup per pancake) into the skillet. Let cook for 2-3 minutes or until small bubbles appear on top of the pancake. Flip over and cook for an additional 2-3 minutes, until the pancakes are golden brown. Remove the cooked pancakes from the skillet and repeat until all the pancake batter is used up.
* Alternatively you can make the pancake batter in a blender. Simply add all of the ingredients to a blender and give it a whirl.
For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories, protein, carbohydrates, fiber, sugar, sodium, and more per serving.
What is the best protein powder to use for pancakes?
When it comes to protein powder, we have a handful of ones that we reach for often. In fact, we wrote very in-depth articles on our favorite protein powders which we have linked to directly below. However, for this recipe, we tested it with two different protein powder (one whey protein powder and one plant-based protein pwoder) and both achieved great results. Here’s what we used:
- Puori Whey Protein Powder – Vanilla (use PUORIxRFD for 15% off)
- KOS Vanilla Plant-Based Protein Powder (use REALFOOD15 for 15% off)
Using your favorite protein powder
Because different protein powders will result in a different consistency of the pancake batter, you may need to add additional milk or flour. If the batter is too thin, add an additional tablespoon or two of flour. If the batter is too thick, add an additional tablespoon of milk.
How to meal prep this protein pancakes recipe
What’s better than a recipe you can make ahead and then reheat throughout the week for a healthy breakfast!? Not much. Spending 1-2 hours on the weekend prepping food for the week ahead is our ‘hack’ to feeding our families and ourselves well throughout the week. This Protein Pancake recipe is perfect for adding to a weekend meal prep. Here how:
- Make the batter and cook the pancakes
- Allow the pancakes to cool at room temperature
- Store the protein pancakes in an airtight container for up to 3 days in the fridge or in the freezer for up to 3 months
- Reheat pancakes in the microwave for 30 seconds or until warm. You can also reheat the pancakes in a toaster or toaster oven. Of course, if you reheat from frozen, you’ll have to increase the heating time
Now you also may be wondering if you can make the batter ahead of time?
You can! This is a great way if you want to serve fresh pancakes in the days to come. If you choose to make the batter ahead, store it in an airtight container or jar in the refrigerator for up to 4 days. When ready to make pancakes, simply remove from the fridge, stir the batter again, and get cooking! Note: you may need to add a little water to thin the batter before cooking.
Frequently Asked Questions
Yes, pancakes can certainly be made with health in mind. Don’t get us wrong, we love a stack of fluffy, regular pancakes but we also love to sneak in a little protein when we can (not just for ourselves but for our children, too). Serve these protein pancakes with toppings like Greek yogurt, nut butter, and fresh fruit for a balanced and healthful breakfast.
Absolutely! Read above for our protein powder recommendations. This protein pancake recipe is one you’ll want to try.
The answer to this question depends on the ingredients and the size of the pancakes. In this recipe, one serving provides 12 grams of protein (that’s 2 pancakes, each made from 1/4 cup batter) .
This recipe contains 25 grams of carbs per serving without toppings, so this pancake recipe is not particularly low carb keto. For a low carb pancake recipe, try this one!
Make it Dairy-Free
To make this recipe dairy-free, use a non-dairy milk such as almond milk, plant-based protein powder such as KOS, and use coconut oil instead of butter for the cooking.
Make it Gluten-Free
To make this recipe gluten-free, use a gluten-free baking flour such as Bob’s Red Mill Gluten Free 1:1 Flour Blend or King Arthur’s Measure for Measure Gluten-Free Baking Flour.
The Best Protein Pancakes Recipe
Start your morning right with these delicious protein pancakes! A serving provides 12 grams of protein, which will have you feeling ready to tackle your morning (and your morning workout). Serve them with Greek yogurt, fresh berries, and a drizzle of nut butter for a balanced and delicious meal that satisfies.
- 2 servings protein powder*
- 1 cup gluten-free flour blend** or all-purpose flour
- 1 cup milk of choice (non-dairy milk for for dairy-free)
- ½ cup egg whites (2 egg whites)
- 1 large egg
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- Butter, coconut oil, or nonstick cooking spray
- In a large mixing bowl, combine all ingredients; stir well.
- Heat a griddle or nonstick skillet over medium heat. Add a teaspoon of butter or coconut oil (may also use cooking spray) to the surface. Once melted and/or hot, swirl around to coat the bottom of the pan.
- Spoon batter (using a scant ¼ cup per pancake) into the skillet. Cook for 2-3 minutes or until small bubbles appear on top surface of the batter. Flip over and cook for an additional 2-3 minutes, until the pancake is golden brown. Remove the cooked pancakes from the skillet and keep warm. Repeat until all of the pancake batter is used up.
- Store leftovers in the fridge for up to 3 days. To reheat: microwave for 30 seconds or use a toaster or toaster oven to warm them.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
*We recommend Puori Whey Protein Powder – Vanilla (use PUORIxRFD for 15% off) or KOS Vanilla Plant-Based Protein Powder (use REALFOOD15 for 15% off). Because different protein powders will result in a different consistency of the pancake batter, you may need to add additional milk or flour. If the batter is too thin, add an additional tablespoon or two of flour. If the batter is too thick add an additional tablespoon of milk.
**We recommend Bob’s Red Mill Gluten Free 1:1 Flour Blend or King Arthur’s Measure for Measure Gluten-free Baking Flour.
- Serving Size: 2 pancakes (made with Puori whey protein powder)
- Calories: 174
- Fat: 3 g
- (Sat Fat: 1 g)
- Sodium: 350 mg
- Carbohydrate: 25 g
- (Fiber: 1 g
- Sugar: 2 g)
- Protein: 12 g
- Cholesterol: 53 mg
Pin Now to make Later!
Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!
Leave a Comment