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!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Oats. Use old-fashioned rolled oats or quick oats. These are the “flour” for our protein pancakes.
- Bananas. For pancakes that taste like banana, use a banana with lots of brown speckles or one that’s completely brown. An under-ripe banana will give you pancakes without much banana flavor.
- Plain Greek Yogurt. I love the tender crumb Greek yogurt produces in pancakes, but in this recipe, I also love it for its high protein content.
- Eggs. You’ll need one whole egg, then I also use 3/4 cup of liquid egg whites for extra protein. If you don’t want to buy liquid egg, substitute 6 egg whites. (You can freeze the yolks for another recipe—they’re good for egg wash!)
- Protein Powder. You can use vanilla or chocolate.
- Spices. Ground cinnamon and nutmeg for cozy flavor.
- Toppings. You know the drill! Maple syrup, Greek yogurt, fruit, nut butters, etc.
How to Make Protein Pancakes
Make the Oat Flour. Add the oats to a blender and pulse until they form a powder.
Add Everything Else. Blend on high speed until the batter is smooth.
Rest. Let the batter sit in the blender for 10 minutes; the oat flour will absorb some of the liquid, which is how you get fabulously fluffy pancakes.
Cook. Grease a hot griddle with oil or butter (nothing’s sadder than pancakes stuck to the pan!), then pour 1/4 cup of batter onto the pan for each pancake. Cook for about 3 minutes, then flip and cook a minute or two more. You’ll know they’re ready to flip when you see bubbles forming on the surface and the edges look dry.
Finish. Repeat with the remaining batter, adding more oil or butter as needed. Stack, top, and ENJOY!
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.
