These high protein pancakes are made with 5 simple ingredients and packed with over 40 grams of protein per serving. They’re fluffy, delicious and will keep you feeling full all morning long.

I absolutely love pancakes, but what I don’t love? Eating pancakes and feeling hungry an hour later. Luckily, I’ve found the solution to this problem… protein pancakes!

One serving of this protein pancake recipe makes 4-5 pancakes and has over 40 grams of protein! This means you get to eat a whole stack of pancakes without feeling weighed down and they’ll keep you full all morning long.

Plus, they taste so darn delicious. They’re perfectly sweet, light and fluffy! I honestly can’t get over how good they are.

Why You’ll Love These High-Protein Pancakes

• High protein – With a whopping 40 grams of protein per serving, these pancakes are a fantastic way to front-load your day with protein. They’re also amazing as a post-workout breakfast.
• Easy to make – You can whip these up in no time with just 5 ingredients.
• Feel full longer – Thanks to the protein and high fiber content, these pancakes will keep you satisfied much longer than traditional pancakes, helping to curb any mid-morning snack cravings.

Ingredients Needed for Protein Pancakes

• egg whites – a high protein, low calorie option in place of a traditional egg! Instead of breaking apart full eggs and wasting the yolks, I recommend using a carton of egg whites.
• vanilla protein powder – any type of protein powder works! I recommend Nuzest because it’s plant-based protein powder and has a short, clean ingredient list. Use code eatingbirdfood for 15% off.
• banana – the banana replaces the oil in these pancakes, helps bind the pancakes together and adds a little natural sweetness.
• oat flour – you can use my oat flour recipe or buy store-bought oat flour.
• milk – just in case your batter is too thick and needs a little thinning. Any milk will work, but I usually use unsweetened almond milk for a dairy-free option.
• chocolate chips – these are optional, but who doesn’t like chocolate chip pancakes?! I use Lily’s chocolate chips because they are gluten-free, vegan and have zero sugar added.

How to Make Protein Pancakes

Step 1: In a small bowl whisk together the egg whites and protein powder with a fork or whisk until all the protein powder is dissolved. Stir in the mashed banana, oat flour and add the chocolate chips, if using. If the pancake mixture seems too thick you can add almond milk to thin it out a bit (start with 1 tablespoon at a time).

Step 2: Spray a large nonstick skillet pan with cooking spray and set heat to low-medium (I use the number 3 on my stove). Pour in pancake batter (I used ¼ cup for each) and cook until little bubbles form (about 3-5 minutes). Carefully flip the pancakes over to the other side. Cook until pancakes are done in the middle (typically takes another 2-3 minutes).

Recipe Substitutions

• Egg whites – If you don’t have egg whites on hand and don’t want to waste the yolks you can use whole eggs instead. 3-4 eggs should be equivalent to 1/2 cup egg whites.
• Banana – If you’re not a banana fan or don’t have any on hand you can use 1/2 cup applesauce instead of the mashed banana.
• Protein powder – I used a vanilla protein powder for this recipe, but feel free to use chocolate protein powder or your favorite flavor. As I mentioned, I used a plant-based protein, but you can also use whey or another type of protein powder, you may need to adjust the amount of milk. If you want to make protein pancakes without protein powder try making these cottage cheese pancakes instead.
• Flour – I haven’t tried a substitute for the oat flour, so I wouldn’t recommend it as I’m not sure how the pancakes would turn out.
• Baking powder – this makes the pancakes nice and fluffy.

Topping Ideas for Protein Pancakes

Toppings are the best part about eating pancakes and there are so many yummy things you can use. Here are some ideas:

• Maple syrup – I love a drizzle of maple syrup on my protein pancakes. Highly recommend. My husband is a big fan of bourbon barrel-aged maple syrup.
• Fresh berries – You can’t go wrong with fresh berries. They add a pop of color and such good flavor!
• Nut butter – I love adding a drizzle of nut butter to my pancakes along with maple syrup!
• Nuts – for some crunch, top your pancakes with chopped nuts like pecans, walnuts or almonds.

What to Serve With Protein Pancakes

Since these pancakes are loaded with 40 grams of protein per serving we often eat them on their own for breakfast. But if you’re hosting a brunch or want a more filling meal, here’s what I recommend serving with these pancakes:

• Quiche – get your savory fix with this dairy-free spinach quiche or this kale and feta crustless quiche.
• Meat – some sort of breakfast sausage and/or bacon would be delish paired with these pancakes. For a vegan option try this tempeh bacon.
• Fruit salad – I love this fruit salad with mint or this simple fruit salad.
• Coffee – make my cold brew or this pumpkin spice latte for the ultimate fall experience.
• Fun drink – make these mimosas or bellinis for a fun adult beverage.

Storing & Reheating

Refrigerator – Store any leftovers in an airtight container in the fridge for up to one week.

Freezer – If you want to store for longer than a week, I recommend storing in the freezer! Store in an airtight container or freezer bag and store for up to three months.

To reheat – No matter how you store them, the reheating process is important! I like to heat them in my toaster oven, but you could also use a traditional oven or the microwave if you’re short on time. For the oven or toaster oven, heat on 300-350°F until pancakes are warm. 

More Pancake Recipes to Try

• Healthy Pumpkin Pancakes
• Banana Pancakes for Babies
• Greek Yogurt Pancakes
• Overnight Oatmeal Pancakes
• Cottage Cheese Pancakes

Popular Protein Recipes

• Protein Cake
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Check out my roundup of high protein snack recipes and high protein vegetarian recipes.