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These delicious Protein Pancakes are an easy, healthy breakfast recipe. Made with only a few simple ingredients, they have a delicious banana flavor and a delicate texture.
If you’re looking for a delicious, healthy breakfast recipe – then these Protein Pancakes are just the thing. They’re easy enough to make on weekday mornings but delicious enough for a special weekend breakfast. They’re sweetened with banana and can offer a good source of protein because they’re made with eggs, Greek yogurt, and protein powder. Pair them with a Strawberry Banana Smoothie or Cherry Smoothie for a complete breakfast.
You’ll notice that these pancakes aren’t quite as thick as a traditional buttermilk pancake recipe. But I think you’ll find them delicious in their own way.
Ingredients for Protein Pancakes
This recipe can be easily scaled up depending on how many people you’re serving and how hungry you are. For a single serving, you’ll need:
- 1 ripe banana
- 1 large egg
- 3 tablespoons Greek yogurt – only if you have it on hand
- 1 teaspoon baking powder – to help them rise.
- ½ teaspoon vanilla extract for flavor.
- 1 scoop of vanilla protein powder
How to Make Protein Pancakes
All the ingredients will go in the blender or food processor until everything is blended and smooth. You’ll notice that the batter is quite thin, which is expected. Make sure the pan is hot, and then you’ll pour the batter onto your greased frying pan (or griddle). I typically use an ice cream scoop or cookie scoop to pour the batter because it makes equal-sized pancakes that are a good size. A little less than ¼ cup of batter per pancake is a good amount.
Once you see multiple air bubbles appear, it’s time to flip your pancake. The batter is quite thin, so you do need to be careful when flipping the pancakes, otherwise, they can tear.
Pro Tip: Always fry one protein pancake first as a test to ensure your pan isn’t too hot or too cold. Whenever making pancakes, be sure that they aren’t too crowded on the frying pan/griddle. Otherwise, it makes it much harder to flip them.
Substitutions & Adaptations
- I often like to add in 1 or 2 tablespoons of peanut butter or another nut butter for some extra flavor and protein
- If you don’t have Greek yogurt, I don’t recommend using plain yogurt (it isn’t as thick). Instead, just leave it out.
- No protein powder? No problem. Simply add ⅓ cup oats to the blender with all the other ingredients. They’ll blend down into a fine powder-like flour and help to hold your pancakes together.
- Peanut butter protein powder works too.
- This recipe makes one serving (about 4 pancakes), but can be easily scaled to make more.
How to Serve Protein Pancakes
I love to serve these with maple syrup, or for a healthier alternative, they’re also delicious with a scoop of Greek yogurt and fresh berries on top.
A smear of peanut butter and a few chocolate chips will make them a little more decadent.
Storage and Freezing
Storage – Let protein pancakes cool completely, then store in a resealable plastic bag in the refrigerator for 1-2 days. Pancakes can also be made a day ahead of time and stored.
Freezer – Cool completely and place in a freezer bag or freezer safe container. Freeze for up to 3 months.
Reheating – Thaw in the fridge overnight and reheat in the microwave or in a skillet on the stove over medium-low heat.
More Healthy Breakfast Recipes
- 1 large banana
- 1 large egg
- 3 tablespoons Greek yogurt do not substitute
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 scoop vanilla protein powder
- Break the banana into a few pieces and place all the ingredients in a blender or food processor. Pulse until smooth. The batter will be thin.
- Heat a frying pan or griddle over medium heat. Once the griddle is hot, lightly grease with non-stick cooking spray or oil
- Pour a little less than ¼ cup of batter onto the frying pan/griddle per pancakes. I like to use a cookie scoop or ice cream scoop for this. Cook the pancake until you see multiple air bubbles on the top (uncooked side). This will take about 2-3 minutes. Then carefully flip the pancake over and cook for 2-3 minutes on the other side, or until golden.
- Repeat the process with the rest of the batter. You'll get about 4-5 small pancakes with this recipe.
- This recipe can be easily doubled if you're more hungry, or to serve 2 people.
- Feel free to omit the Greek yogurt if you only have regular yogurt on hand or for a dairy free option.
- Store leftovers in a freezer-safe bag in the fridge for 1-2 days. Pancakes can also be frozen.
- Nutrition information is an estimate only and based on 1 person having the entire batch.