Protein Powder Pancakes
Protein powder pancakes contain 21 grams of protein and are made with just six simple ingredients. Easy to make, they’re soft, fluffy, sweet, and great to prep ahead of time for a breakfast you’ll look forward to eating!
Love pancake recipes? Try our creamsicle pancake muffins, coconut pancakes, and chocolate chip zucchini pancakes, too!
Who doesn’t love pancakes for breakfast? They’re a classic for a reason, right up there with a slice of easy banana bread or cowboy bread.
However, we do our best to infuse protein into all our meals in order to keep us full and satisfied throughout the day. So, we took the classic recipe and elevated it with just a few simple swaps, infusing it with lots of protein. The best part? One batch of four is ready to eat in 30 minutes or less!
Recipe Ingredients
Below is an overview of the ingredients and instructions to make pancakes with protein powder. Please be sure to scroll down to the recipe card below for the complete details!
- Vanilla Protein Powder – We use vanilla vegan/plant-based protein powder (usually pea protein powder) to keep this recipe dairy-free. However, if that’s not a concern, whey protein powder will also work.
- Baking Powder – Make sure it’s fresh, or you won’t get the soft, fluffy pancakes we want!
- Chickpea Flour – This forms the base of the batter, keeping the pancakes gluten-free and adding a boost of fiber and plant-based protein.
- Eggs – These add structure to the pancakes. We haven’t tested this recipe with egg substitutes and can’t guarantee your results if you do.
- Milk – Again, we use dairy-free milk. Unsweetened almond milk is our go-to, but any plant-based or regular milk will work.
How to Make This Easy Protein Pancakes Recipe
Step 1: Whisk the ingredients.
Step 2: Keep whisking until smooth!
Step 3: Scoop onto a hot griddle.
Step 4: Flip, and cook until golden and brown.
Tips for Success
- Whisk Well. Unlike normal pancakes, which are a little finicky, it’s important to remove all the lumps. You won’t make your pancakes tough. So, go to town, whisking away!
- Have Patience! We know it can be difficult to wait, but DON’T turn the temperature up past medium heat. This will only cause the outside of the pancakes to burn while the center remains pretty raw.
- Keep Warm. Transfer cooked pancakes to a baking sheet in the oven at 250 degrees Fahrenheit while you finish cooking all the batter. This keeps them warm without burning so no one is left with cold protein pancakes.
Common Questions
Feel free to include blueberries, strawberries, sliced bananas, chopped nuts, coconut flakes, or any mix-ins you like in the batter.
Yes, leftover pancakes will keep fresh in the fridge for up to 3 days or in the freezer for up to 3 months. To freeze, place a sheet of parchment paper between each pancake to prevent them from clumping together.
We love to serve this recipe topped with dairy-free yogurt or Greek yogurt, maple syrup, and fresh berries. However, you can never go wrong with a protein powder drizzle, whipped cream, chocolate chips, or peanut butter. Don’t forget to add a glass of cold brew or a mug of bone broth hot chocolate, too!
More Easy Breakfast Recipes
Protein Powder Pancakes (Gluten and Dairy-Free) Recipe
Equipment
Ingredients
Pancake Batter
- 1 1/4 cups unsweetened plain almond milk
- 3 large eggs
- 3 Tablespoons light olive oil or melted coconut oil
- 1 cup chickpea (garbanzo bean) flour
- 2/3 cup vanilla vegan protein powder
- 1 Tablespoon baking powder
Optional Toppings
- plain Greek yogurt
- maple syrup
- berries
Instructions
- Heat the griddle pan over low-medium heat and spray with non-stick cooking oil.
- Whisk all the pancake ingredients together in a medium-sized mixing bowl. Unlike typical pancake batter, whisk until all lumps are gone.2/3 cup vanilla vegan protein powder, 1 Tablespoon baking powder, 1 cup chickpea (garbanzo bean) flour, 3 large eggs, 1 1/4 cups unsweetened plain almond milk, 3 Tablespoons light olive oil or melted coconut oil
- Pour 1/4 cup of batter for each pancake (makes 16 pancakes). Cook until the top of the pancakes have some bubbles and the edges are beginning to set. Flip pancakes and make sure each side is a golden brown.
- Eat immediately topped with plain Greek yogurt, maple syrup, and/or berries.plain Greek yogurt, maple syrup, berries
- Store in the fridge in an airtight container for up to 3 days (see notes).
Notes
Nutrition
Did you enjoy this Protein Powder Pancakes Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
These pancakes are so perfect for my high protein goals each day! I like to put plain Greek yogurt between them and top with sugar free Lakanto maple syrup. You can also freeze these pancakes for a quick breakfast during the week.
Hi, do you have the macros for the dairy free protein pancakes? Thanks
Hi Bev! Protein 21g, 18g fat, 18g carbs. I hope you like this yummy and balanced recipe!