These easy fluffy Protein Pancakes have 30g of protein and are a healthier spin on the breakfast fave – you only need four ingredients!
You can enjoy these plain or topped with fresh fruit, nut butter, or a drizzle of maple syrup. Plus, they come together in minutes, so they're perfect for busy mornings or meal prep.
Why you'll love this recipe
- Simple & nutritious: Only 4 wholesome ingredients, and high in protein to keep you energized!
- Quick & customizable: Easy to make, perfect for meal prep, and you can top with your favourite flavours.
Ingredients and substitutions
- Bananas – applesauce is a great alternative, just use half a cup of applesauce for every banana. You'll need to keep at least some of the bananas for this recipe, or the batter will be too wet and won't be fluffy.
- Protein powder – I like using vanilla whey protein for added flavour but any kind of whey protein will work. You could also try rice, soy or pea protein, but the texture might be different.
- Egg whites – use freshly-cracked eggs or buy a carton of egg whites from the grocery store to save time.
- Baking powder – there's no real substitute for this.
- Butter – to grease the skillet.
How to make the fluffiest protein pancakes
Step 1: Mash the banana.
Mash the banana with a fork until it's completely smooth and no large chunks remain.
Step 2: Mix in other ingredients.
Add the ingredients to the bowl and mix until just combined.
Step 3: Cook in a pan.
Cook the pancakes until small bubbles appear on the surface and the edges look set. Flip when the bottom is golden brown.
Step 4: Serve with toppings of your choice!
Add your desired toppings and serve.
Recipe Tips and variations
- Fluff it: First, make sure not to overmix the batter, and let it rest for 5 minutes before cooking. Want ultra-fluffy pancakes? Covering the pan is my secret! It traps heat, helping them puff up.
- Batter up: If the batter is too thick, add milk, a spoonful at a time, until it reaches a pourable consistency.
- Flavour boosters: Add sliced bananas, berries or diced apples for maximum sweetness! You can also add chocolate chips, nuts or spices like cinnamon, nutmeg or vanilla to boost the flavour.
- Protein boosters: Drizzle almond butter, peanut butter, or cashew butter for a protein boost. Or, add cottage cheese for extra protein and a creamy texture.
- Healthy add-ins: Sprinkle chia or flax seeds on top for added fibre and healthy fats.
Frequently asked questions
Are protein pancakes healthy?
These protein pancakes offer a healthier alternative to traditional sugary pancakes, packing 30 grams of protein and only 250 calories per 2 pancakes. While they're not low-carb (because of the bananas), they're a much more nutritious breakfast choice.
Are there vegan options for protein pancakes?
Absolutely! For vegan protein pancakes, use plant-based protein powders and replace eggs with alternatives like flaxseed or chia seed gels.
How can I prevent protein pancakes from being dry or rubbery?
Make sure your batter isn't dominated by protein powder. A good rule of thumb is to keep the protein powder to flour ratio at or below 50:50. Incorporating ingredients like mashed bananas, applesauce, or Greek yogurt can also add moisture and improve the texture.
How to store and reheat
Store: Once cooled, place pancakes in an airtight container and refrigerate for up to 7 days.
Reheat: Warm in the microwave for 1-2 minutes until heated through.
Freeze & Reheat from Frozen: Arrange pancakes in a single layer in a freezer-safe bag or container and freeze for up to 3 months. To reheat, microwave for 2-4 minutes until warmed through, or pop them into the toaster.
More protein powder recipes
Meal prep tools for this recipe
- Here is the protein powder I use.
- These reusable food bags are great for storing leftover pancakes.
Fluffy 4-Ingredient Protein Pancakes
Ingredients
- 2 tbsp butter, for frying
- 3 cups vanilla whey protein powder
- 8 egg whites
- 4 bananas, mashed
- 1 tsp baking powder
Instructions
- In a large bowl, mash bananas. Mix remaining ingredients for pancakes together until just combined. Heat butter in a large frying pan over medium heat.
- Add a small spoonful of pancake mixture to test, making sure skillet is hot enough to add pancake batter. Once bottom of tester pancake starts to form, flip and then remove from heat.
- Add pancake batter by large ladle scoop, cooking four pancakes at a time and flipping once a bottom starts to form, about 5 minutes.
- Freeze pancakes up to 2 months, reheating in microwave on high for 1 1/2 to 2 minutes or reheating in the toaster. Top with optional toppings and serve!
Video
Comments & Reviews
Olivia says
How many pancakes is the calorie intake based on?
Taylor Stinson says
It will depend how many pancakes you get from the batter and how large you make each one. Typically I get 8 pancakes from this batter so the nutritional info listed is for 2 pancakes per serving.
Diane says
Thinking you mean 3 scoops of protein powder, not 3 cups.
Taylor Stinson says
No, the recipe is correct as written.