12 High-Protein Pancake Recipes That Actually Taste Amazing

Did you know that adding just 10 grams of protein to your breakfast can help keep you full and energized throughout the morning? If you’re a fan of pancakes but want to boost your nutrition, you’re in for a treat! In this blog, we’ll explore 12 delicious high-protein pancake recipes that not only taste amazing but also pack a nutritional punch, featuring everything from Greek yogurt to pumpkin spice. Get ready to elevate your breakfast game and indulge in guilt-free flavors!

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Protein Power Pancakes with Greek Yogurt

These Protein Power Pancakes with Greek Yogurt are not only fluffy and delicious but also packed with protein to keep you energized throughout the day.

Ingredients:

• 1 cup rolled oats
• 1 cup Greek yogurt
• 2 large eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup milk (dairy or non-dairy)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a blender, combine the rolled oats, Greek yogurt, eggs, baking powder, vanilla extract, honey or maple syrup, cinnamon, salt, and milk. Blend until smooth.

2. Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a little oil.

3. Pour a ladleful of the pancake batter onto the skillet, making pancakes of your desired size.

4. Cook for about 2-3 minutes on one side until bubbles form, then flip and cook for another 2-3 minutes until golden brown.

5. Repeat the process with the remaining batter, adjusting the heat as necessary to prevent burning.

6. Serve warm with your favorite toppings such as fresh fruit, additional Greek yogurt, or a drizzle of maple syrup.

Tips:

• For added flavor, mix in blueberries or chocolate chips into the batter before cooking.
• These pancakes freeze well; store them in a zip-top bag for a quick breakfast option.
• Adjust the thickness of the batter by adding more milk if you prefer thinner pancakes.

Chocolate Chip Protein Pancakes

These Chocolate Chip Protein Pancakes are a delicious and healthy way to start your day, packed with rich chocolate flavor and high-quality protein.

Ingredients:

• 1 cup rolled oats
• 1 scoop protein powder
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup almond milk
• 1 large egg
• 1 tablespoon honey or maple syrup
• 1/2 cup chocolate chips

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes

Instructions:

1. In a blender, combine rolled oats, protein powder, baking powder, and salt until finely ground.

2. Add almond milk, egg, and honey or maple syrup to the blender and blend until smooth.

3. Stir in chocolate chips until evenly distributed.

4. Heat a non-stick skillet over medium heat and lightly grease it.

5. Pour about 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form, then flip and cook until golden brown.

6. Repeat with the remaining batter, adjusting the heat as necessary.

7. Serve warm with additional chocolate chips, syrup, or toppings of your choice.

Tips:

• For extra fluffiness, let the batter rest for a few minutes before cooking.
• Substitute chocolate chips with nuts or berries for variety.
• Store leftovers in the refrigerator for up to 3 days or freeze for later use.

Almond Flour Protein Pancakes

These Almond Flour Protein Pancakes are a hearty, gluten-free breakfast option packed with nutty flavors and a satisfying protein boost.

Ingredients:

• 1 cup almond flour
• 1 scoop protein powder
• 2 large eggs
• 1/4 cup milk of choice
• 2 tablespoons maple syrup
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes

Instructions:

1. In a mixing bowl, combine almond flour, protein powder, baking powder, and salt.

2. In a separate bowl, whisk together eggs, milk, maple syrup, and vanilla extract.

3. Pour the wet ingredients into the dry ingredients and stir until well combined.

4. Heat a non-stick skillet over medium heat and lightly grease it if necessary.

5. Pour about 1/4 cup of the batter onto the skillet for each pancake.

6. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

7. Repeat with the remaining batter, adjusting the heat as needed.

8. Serve warm with your favorite toppings like fruit, yogurt, or more maple syrup.

Tips:

• For added flavor, you can mix in cinnamon or cocoa powder.
• If the batter is too thick, add a bit more milk until you reach your desired consistency.
• Store any leftovers in an airtight container in the fridge for up to 3 days.

Banana Oat Protein Pancakes

These Banana Oat Protein Pancakes combine the natural sweetness of bananas with hearty oats and protein for a deliciously nutritious breakfast option.

Ingredients:

• 1 cup rolled oats
• 1 ripe banana
• 1/2 cup Greek yogurt
• 1/2 cup milk (or plant-based milk)
• 2 eggs
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon honey (optional)
• Cooking spray or oil for greasing the pan

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a blender, combine the rolled oats, banana, Greek yogurt, milk, eggs, baking powder, vanilla extract, and salt until smooth.

2. Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or oil.

3. Pour about 1/4 cup of the batter onto the skillet for each pancake.

4. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 2-3 minutes until golden brown.

5. Repeat with remaining batter, adjusting heat as necessary to prevent burning.

Tips:

• For fluffier pancakes, let the batter sit for a few minutes before cooking.
• Top with fresh fruit, nuts, or a drizzle of maple syrup for extra flavor.
• You can make a larger batch and freeze leftover pancakes for a quick breakfast option later.

Peanut Butter Banana Protein Cakes

This Peanut Butter Banana Protein Cake recipe combines the rich flavors of peanut butter and ripe bananas, offering a healthy and delicious option for any time of the day.

Ingredients:

• 1 cup mashed ripe bananas
• 1/2 cup natural peanut butter
• 1/2 cup rolled oats
• 1/4 cup honey or maple syrup
• 1/2 cup protein powder (vanilla or chocolate)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup milk (dairy or non-dairy)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tray with cupcake liners.

2. In a large bowl, combine the mashed bananas and peanut butter until smooth.

3. Add in the honey (or maple syrup), milk, and vanilla extract, and mix well.

4. In a separate bowl, combine the rolled oats, protein powder, baking powder, and salt.

5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

6. Spoon the batter into the prepared muffin tray, filling each cup about 3/4 full.

7. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.

8. Allow the cakes to cool for a few minutes in the tray, then transfer to a wire rack to cool completely.

Tips:

• For a sweeter option, add chocolate chips to the batter.
• These protein cakes freeze well, so make a batch and store them for later.
• Feel free to substitute the peanut butter with almond butter for a different flavor.

Blueberry Protein Powercakes

These Blueberry Protein Powercakes are a delicious and nutritious way to kickstart your day, packed with the bright flavors of fresh blueberries and the satisfying boost of protein.

Ingredients:

• 1 cup rolled oats
• 1 scoop vanilla protein powder
• 1/2 cup cottage cheese
• 1/2 cup almond milk
• 2 eggs
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 cup fresh blueberries
• 1 tbsp maple syrup (optional)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a blender, combine the rolled oats, protein powder, cottage cheese, almond milk, eggs, baking powder, and cinnamon until smooth.

2. Gently fold in the fresh blueberries into the batter.

3. Preheat a non-stick skillet over medium heat and lightly grease it with cooking spray.

4. Pour about 1/4 cup of the batter onto the skillet for each pancake and cook until bubbles form on the surface, about 3-4 minutes.

5. Flip the pancakes and cook for an additional 2-3 minutes until golden brown.

6. Repeat with the remaining batter, adjusting the heat as necessary.

7. Serve warm with a drizzle of maple syrup if desired.

Tips:

• For extra flavor, add a pinch of salt or a splash of vanilla extract to the batter.
• Store leftovers in the refrigerator for up to 3 days, and reheat in the toaster or microwave.
• Feel free to substitute other berries or mix-ins like nuts or chocolate chips.

Cinnamon Roll Protein Pancakes

These Cinnamon Roll Protein Pancakes combine the comforting, sweet flavors of cinnamon rolls with the nutritious boost of protein, making breakfast both indulgent and healthful.

Ingredients:

• 1 cup rolled oats
• 1 scoop vanilla protein powder
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup almond milk (or any milk of choice)
• 1 large egg
• 1 tablespoon maple syrup (optional)
• 2 tablespoons cream cheese (for topping)
• 1 tablespoon powdered sugar (for topping)
• 1 tablespoon additional cinnamon (for topping)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a blender, combine the rolled oats, protein powder, baking powder, cinnamon, and salt until finely ground.

2. Add almond milk, egg, and maple syrup to the dry ingredients and blend until smooth.

3. Preheat a non-stick skillet over medium heat and lightly grease it with cooking spray or oil.

4. Pour about 1/4 cup of batter onto the skillet for each pancake and cook for 2-3 minutes until bubbles form on the surface.

5. Flip the pancakes and cook for another 2-3 minutes until golden brown.

6. In a small bowl, mix cream cheese, powdered sugar, and a sprinkle of cinnamon until smooth for topping.

7. Serve pancakes warm, drizzled with the cream cheese mixture and additional cinnamon.

Tips:

• For extra flavor, add chopped nuts or raisins to the batter before cooking.
• These pancakes freeze well, so consider making a double batch for quick breakfasts later.
• If you prefer thicker pancakes, reduce the amount of almond milk slightly.

Vanilla Protein Pancakes with Flaxseed

These Vanilla Protein Pancakes with Flaxseed are not only deliciously wholesome but also packed with nutrients, making them the perfect breakfast to kickstart your day.

Ingredients:

• 1 cup rolled oats
• 1 scoop vanilla protein powder
• 2 tablespoons ground flaxseed
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1 cup almond milk (or preferred milk)
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a blender, combine the rolled oats, protein powder, flaxseed, baking powder, and cinnamon. Blend until finely ground.

2. Add the almond milk, egg, vanilla extract, and maple syrup to the blender. Blend until smooth and well combined.

3. Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or oil.

4. Pour roughly 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

5. Repeat with the remaining batter, adjusting the heat as needed to avoid burning.

6. Serve warm with your favorite toppings, such as fresh fruit, yogurt, or additional maple syrup.

Tips:

• For extra fluffiness, let the batter rest for a few minutes before cooking.
• Store leftover pancakes in the fridge for up to 3 days or freeze them for later use.
• Experiment with adding chocolate chips or nuts for added texture and flavor.

Cottage Cheese Protein Pancakes

Cottage Cheese Protein Pancakes are a deliciously unique twist on traditional pancakes, packed with protein and a hint of vanilla flavor that make them incredibly satisfying.

Ingredients:

• 1 cup cottage cheese
• 4 large eggs
• 1/2 cup rolled oats
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon coconut oil or butter (for cooking)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a blender, combine the cottage cheese, eggs, oats, vanilla extract, baking powder, and salt until smooth.

2. Preheat a skillet over medium heat and add coconut oil or butter.

3. Pour about 1/4 cup of the batter onto the skillet for each pancake.

4. Cook until bubbles form on the surface, then flip and cook until golden brown, about 3-4 minutes per side.

5. Repeat with the remaining batter, adding more oil or butter as needed.

6. Serve warm with your favorite toppings, such as fresh fruit or a drizzle of maple syrup.

Tips:

• For added sweetness, consider mixing in a tablespoon of honey or maple syrup to the batter.
• These pancakes freeze well, so you can make a bigger batch and enjoy them later!
• Feel free to add your favorite mix-ins like blueberries or chocolate chips for an extra treat.

Matcha Green Tea Protein Pancakes

These Matcha Green Tea Protein Pancakes are a delightful fusion of earthy matcha and fluffy pancakes, offering a nutritious twist that energizes your morning!

Ingredients:

• 1 cup whole wheat flour
• 2 scoops vanilla protein powder
• 2 tablespoons matcha green tea powder
• 2 tablespoons coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup almond milk (or any milk of choice)
• 2 large eggs
• 1 tablespoon melted coconut oil
• 1 teaspoon vanilla extract

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a mixing bowl, whisk together the whole wheat flour, protein powder, matcha powder, coconut sugar, baking powder, baking soda, and salt.

2. In a separate bowl, combine the almond milk, eggs, melted coconut oil, and vanilla extract.

3. Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.

4. Preheat a non-stick skillet or griddle over medium heat and lightly grease it if necessary.

5. Use a 1/4 cup measuring cup to pour the batter onto the skillet for each pancake.

6. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.

7. Serve warm with your favorite toppings such as maple syrup, fruit, or yogurt.

Tips:

• For a more intense matcha flavor, increase the matcha powder by a teaspoon.
• Add chocolate chips or nuts to the batter for extra texture and taste.
• Keep pancakes warm in a low oven while cooking the remaining batter.
• Store leftover pancakes in an airtight container in the fridge for a quick breakfast option.

Pumpkin Spice Protein Hotcakes

These Pumpkin Spice Protein Hotcakes bring together the warm, inviting flavors of pumpkin spice with a nutritious twist, making breakfast both delicious and wholesome.

Ingredients:

• 1 cup rolled oats
• 1 scoop vanilla protein powder
• 1 teaspoon baking powder
• 1 teaspoon pumpkin spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup pumpkin puree
• 2 large eggs
• 1/2 cup almond milk (or milk of choice)
• 1 tablespoon maple syrup (optional)
• 1 teaspoon vanilla extract

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a blender, combine the rolled oats, protein powder, baking powder, pumpkin spice, cinnamon, and salt; blend until the oats are finely ground.

2. Add the pumpkin puree, eggs, almond milk, maple syrup (if using), and vanilla extract to the blender; blend until smooth and well combined.

3. Preheat a non-stick skillet or griddle over medium heat; lightly grease with oil or cooking spray.

4. Pour about 1/4 cup of the batter onto the skillet for each hotcake; cook until bubbles form on the surface, about 2-3 minutes.

5. Flip the hotcakes and cook for an additional 2-3 minutes until golden brown and cooked through.

6. Repeat with the remaining batter, adjusting the heat as necessary to avoid burning.

7. Serve the hotcakes warm, topped with your favorite toppings such as maple syrup, yogurt, or nuts.

Tips:

• Make sure to measure the pumpkin puree properly to avoid overly wet batter.
• For extra flavor, add chopped nuts or chocolate chips to the batter before cooking.
• Store leftover hotcakes in the fridge and reheat for a quick breakfast option.

S’mores High-Protein Pancakes

These S’mores High-Protein Pancakes combine the nostalgic flavors of chocolate, graham crackers, and marshmallows with a nutritious twist, making them the perfect treat to start your day.

Ingredients:

• 1 cup rolled oats
• 1 scoop chocolate protein powder
• 1/2 cup cottage cheese
• 1/2 cup unsweetened almond milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 cup mini marshmallows
• 1/4 cup chocolate chips
• 2 tablespoons crushed graham crackers
• Maple syrup for serving

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a blender, combine rolled oats, chocolate protein powder, cottage cheese, almond milk, egg, vanilla extract, and baking powder until smooth.

2. Preheat a non-stick skillet over medium heat and lightly grease it with cooking spray.

3. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake.

4. Sprinkle mini marshmallows, chocolate chips, and crushed graham crackers on top of each pancake while the batter is still wet.

5. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

6. Repeat with the remaining batter, adding more cooking spray as needed.

7. Serve warm with a drizzle of maple syrup and additional toppings if desired.

Tips:

• For a richer chocolate flavor, use dark chocolate chips.
• Make the batter ahead of time and store it in the fridge for a quick breakfast option.
• Feel free to add your favorite protein sources, like Greek yogurt, to the batter for extra protein.
• Experiment with toppings like nut butter or fresh fruits for variety.