Protein Pancakes – Best Ever Easy Fluffy Protein Pancakes for Beginners

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stack of protein pancakes with banana and maple syrup

A tall stack of fluffy protein pancakes topped with banana slices and maple syrup.
These protein pancakes are fluffy, tender, and filling. The big trick is mixing gently and cooking on medium-low so the centers cook without burning.

Introduction

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Protein powder can make pancakes tough if you overmix. Stir just until combined, rest the batter, then cook low and slow. You’ll love how cozy and satisfying these are—perfect for busy mornings or weekend brunch.

Why You’ll Love These Protein Pancakes

  • Fluffy & tender: Not rubbery.
  • High-protein breakfast: Keeps you full longer.
  • Meal prep friendly: Freeze and reheat fast.
  • Customizable: Add berries, chips, or spices.

Ingredients for Protein Pancakes

flour protein powder eggs milk banana and baking powder for protein pancakes
Pantry ingredients plus protein powder make easy fluffy pancakes

Dry

  • All-purpose flour (1 cup): Classic structure; whole wheat is denser.
  • Vanilla protein powder (1/2 cup): Adds protein; sweetness varies by brand.
  • Baking powder (2 teaspoons): Lift.
  • Salt (1/4 teaspoon): Balances flavor.
  • Cinnamon (1/2 teaspoon, optional): Cozy flavor.

Wet

  • Eggs (2): Structure and fluff.
  • Milk (1 cup): Any kind works.
  • Mashed banana (1 medium): Sweetness and moisture; swap with 2 tablespoons maple syrup if preferred.
  • Vanilla extract (1 teaspoon): Flavor.
  • Oil or melted butter (1 tablespoon): Tender texture.

For cooking

  • Butter or oil for the skillet.

Protein Pancakes Recipe Step-by-Step

step collage showing how to make protein pancakes
Mix gently, rest batter, and cook on medium-low for fluffy pancakes
  • 1. Whisk dry: Whisk flour, protein powder, baking powder, salt, and cinnamon.
  • 2. Whisk wet: Whisk eggs, milk, banana, vanilla, and oil.
  • 3. Combine: Stir wet into dry just until combined. Rest 3–5 minutes.
  • 4. Cook: Heat skillet on medium-low. Cook 2–3 minutes until bubbles form, flip, cook 1–2 minutes.
  • 5. Serve: Top and enjoy. If batter thickens, stir in a splash of milk.

Tips for Perfect Protein Pancakes

  • Mix gently and stop early.
  • Rest batter for fluffier pancakes.
  • Cook on medium-low to avoid burnt outsides.

Variations & Substitutions

  • Blueberry: Fold in 1/2 cup blueberries.
  • Chocolate chip: Add 1/3 cup chocolate chips.
  • Gluten-free: Use a 1:1 gluten-free flour blend.
  • Extra protein: Serve with Greek yogurt on top.

Storing & Reheating

Fridge: 3–4 days.
Freezer: Up to 2 months.
Reheat: Toaster or microwave 20–30 seconds per pancake.

Recipe Card

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: About 10 pancakes
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Reader Review: Finally protein pancakes that are actually fluffy.

Rate and comment—are you adding blueberries or chocolate chips?

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