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! 

A stack of six pancakes topped with cherries and maple syrup drizzled on top.

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! 

Labeled ingredients for protein powder pancakes on a white marble countertop.
  • 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 

Vanilla protein powder, garbanzo bean flour and almond milk in a glass mixing bowl.

Step 1: Whisk the ingredients. 

Pancake batter in a glass mixing bowl.

Step 2: Keep whisking until smooth! 

Batter poured into four pancake shapes on a black stovetop skillet.

Step 3: Scoop onto a hot griddle. 

Four golden pancakes cooked on a black stovetop pan.

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. 
Greek yogurt on top of golden brown pancakes sprinkled with powdered sugar.

Common Questions 

What mix-ins can I add to my protein powder pancakes? 

Feel free to include blueberries, strawberries, sliced bananas, chopped nuts, coconut flakes, or any mix-ins you like in the batter. 

Can I store protein powder pancakes for later? 

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. 

How should I serve dairy-free protein pancakes? 

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! 

Maple syrup, powdered sugar and Greek yogurt on four protein powder pancakes on a plate.
Fresh berries on protein pancakes with a drizzle of maple syrup.

Protein Powder Pancakes (Gluten and Dairy-Free) Recipe

Sammi Ricke
Upgrade your favorite breakfast with this quick and easy protein powder pancakes recipe using just six simple ingredients!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine All American
Servings 4 servings (4 pancakes each)
Calories 318 kcal

Equipment

Ingredients
  

Pancake Batter

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 Tips – The calorie count and nutrition is calculated for 4 pancakes and no toppings. 
Prep Tips – The batter makes 16 pancakes or enough to feed 4 adults.
Meal Prep Tips – The pancakes taste best the first 24 hours then start to dry out a pinch. However, you can fix this by adding more moist toppings like yogurt and maple syrup!
Storage Tips – The pancakes store beautifully in the freezer for up to 3 months in an airtight storage bag. Place the pancakes on a parchment paper lined baking sheet in the freezer until frozen. Then place the frozen pancakes in a plastic storage bag or container.

Nutrition

Serving: 1serving (4 pancakes)Calories: 318kcalCarbohydrates: 18.1gProtein: 21gFat: 18.3gSaturated Fat: 11.4gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 139.5mgSodium: 252.3mgPotassium: 0mgFiber: 5.8gSugar: 4.1gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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5 from 1 vote

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Recipe Rating




3 Comments

  1. 5 stars
    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.