Protein Pancakes Recipe - 24g Protein

Transform your breakfast with these Protein Pancakes featuring 24 grams of protein per serving. Light, fluffy, and genuinely delicious - not dense or rubbery like most protein pancakes. With 12,100 monthly searches, this is THE protein pancake recipe.

Why This Recipe Dominates

Score: 86.5/100 | 12,100+ monthly searches

These protein pancakes win because:

• Highest search volume - most wanted protein breakfast recipe
• Perfect texture - fluffy, not dense or gummy
• Simple ingredients - no protein pancake mix required
• Naturally gluten-free - uses oats instead of flour
• Budget-friendly - cheaper than protein pancake mixes
• Genuinely delicious - even picky eaters love them

The Secret to Fluffy Protein Pancakes

Most protein pancakes fail because: ❌ Too much protein powder = rubbery texture ❌ Not enough fat = dry pancakes ❌ No leavening agent = dense, heavy ❌ Overmixing = tough and chewy

✅ This recipe fixes all of that!

Ingredients (Makes 6 medium pancakes, 2 servings)

Dry Ingredients:

• 1 cup old-fashioned rolled oats - ground into flour
• 1 scoop (30g) vanilla protein powder - whey or plant-based
• 1 teaspoon baking powder - creates fluffiness
• 1/2 teaspoon cinnamon - warm flavor
• Pinch of salt

Wet Ingredients:

• 2 large eggs - protein + binding
• 1 ripe banana - natural sweetness + moisture
• 1/2 cup milk (dairy or non-dairy) - consistency
• 1 teaspoon vanilla extract
• Optional: 1 tablespoon honey or maple syrup - extra sweetness

For Cooking:

• Coconut oil or butter for griddle

Instructions

Step 1: Make Oat Flour

1. Blend oats in food processor or blender until fine flour consistency
   • Takes about 30 seconds
   • Should look like whole wheat flour
   • Pro tip: Make a big batch and store in airtight container

Step 2: Mix Dry Ingredients

2. Combine in bowl: oat flour, protein powder, baking powder, cinnamon, salt
3. Whisk well to eliminate lumps from protein powder

Step 3: Blend Wet Ingredients

4. In blender, combine: eggs, banana, milk, vanilla, honey
5. Blend until completely smooth
   • Banana should be fully incorporated
   • Should be pourable consistency

Step 4: Combine Wet & Dry

6. Pour wet into dry
7. Gently fold with spatula
8. Mix JUST until combined - lumps are okay!
   • Overmixing = tough pancakes
9. Let batter rest 5 minutes
   • Oats absorb liquid
   • Baking powder activates

Step 5: Cook Pancakes

10. Heat griddle to medium (350°F)
11. Lightly grease with coconut oil or butter
12. Pour 1/4 cup batter per pancake
13. Cook until bubbles form on surface (2-3 minutes)
14. Flip when edges look set and bubbles pop
15. Cook second side 1-2 minutes until golden

Batch cooking tip: Keep finished pancakes warm in 200°F oven

Step 6: Serve & Enjoy!

16. Stack pancakes
17. Top with your favorites (see topping ideas below)
18. Serve immediately for best texture

Topping Ideas (Add These to Boost Flavor)

Classic Toppings:

• Pure maple syrup - traditional favorite
• Fresh berries - blueberries, strawberries, raspberries
• Sliced banana - extra potassium
• Pat of butter - richness

Protein-Boosting Toppings:

• Greek yogurt (1/2 cup) - adds 10g protein
• Nut butter (2 tbsp) - adds 7g protein + healthy fats
• Cottage cheese - savory-sweet combo
• Protein cream cheese frosting

Indulgent (But Still Healthy):

• Dark chocolate chips - melts on warm pancakes
• Whipped cream + berries
• Cacao nibs + almond butter
• Cookie butter (in moderation)

Superfood Toppings:

• Chia jam (berry chia seed mixture)
• Hemp hearts
• Sliced almonds + honey
• Coconut flakes + mango

Game-Changing Flavor Variations

1. Blueberry Protein Pancakes

• Add 1/2 cup fresh or frozen blueberries to batter
• Don’t overmix - gently fold in
• Top with more berries + maple syrup
• Protein: 24g

2. Chocolate Chip Pancakes

• Use chocolate protein powder
• Add 1/3 cup mini chocolate chips
• Top with peanut butter + banana
• Protein: 25g

3. Apple Cinnamon Pancakes

• Replace banana with 1/2 cup applesauce
• Add 1 tsp cinnamon + 1/4 tsp nutmeg
• Fold in 1/2 cup diced apple
• Top with Greek yogurt + walnuts
• Protein: 23g

4. Pumpkin Spice Pancakes (Fall Favorite)

• Add 1/3 cup pumpkin puree
• Add 1 tsp pumpkin pie spice
• Reduce milk slightly
• Top with pecans + maple syrup
• Protein: 24g

5. Banana Bread Pancakes

• Use 2 ripe bananas instead of 1
• Add 1/2 tsp banana extract
• Fold in chopped walnuts
• Top with cream cheese + honey
• Protein: 24g

6. Lemon Ricotta Protein Pancakes

• Add 1/4 cup ricotta cheese to wet ingredients
• Add zest of 1 lemon + 1 tbsp lemon juice
• Top with lemon curd + blueberries
• Protein: 26g

7. Chocolate Peanut Butter Pancakes

• Use chocolate protein powder
• Add 2 tbsp PB2 powder to dry mix
• Top with peanut butter + chocolate chips
• Protein: 27g

8. Coconut Protein Pancakes

• Add 1/4 cup shredded coconut to batter
• Use coconut milk instead of regular milk
• Top with coconut flakes + mango
• Protein: 23g

Nutrition Breakdown (Per Serving = 3 pancakes)

Classic Recipe:

• Protein: 24g
  • From eggs: 12g
  • From protein powder: 20-25g
  • From oats: 5g
  • Total per serving: ~24g
• Calories: 340
• Carbs: 42g
  • Fiber: 5g
  • Sugar: 12g (mostly from banana)
• Fat: 8g (healthy fats from eggs)

Perfect for:

• Muscle building and recovery
• Weight management (high satiety)
• Sustained energy throughout morning
• Post-workout meal

Dietary Adaptations

Vegan Protein Pancakes:

✅ Replace eggs with:

• 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 min)
• OR 1/2 cup applesauce ✅ Use plant-based protein powder (pea, hemp, or rice blend) ✅ Use non-dairy milk (almond, oat, soy) ✅ Replace honey with maple syrup

Vegan Macros: 20g protein, 350 calories

Keto Protein Pancakes:

✅ Replace oats with:

• 1 cup almond flour + 2 tbsp coconut flour ✅ Replace banana with:
• 1/4 cup cream cheese or sour cream ✅ Add sweetener: stevia or monk fruit to taste ✅ Use full-fat milk or heavy cream

Keto Macros: 22g protein, 8g net carbs, 18g fat

Paleo Protein Pancakes:

✅ Replace oats with:

• 1 cup almond flour ✅ Replace protein powder with:
• 2 tbsp collagen peptides + 1 extra egg ✅ Use coconut milk ✅ Use raw honey

Paleo Macros: 18g protein, 320 calories

Dairy-Free:

✅ Use almond, oat, or coconut milk ✅ Use plant-based protein or egg white protein ✅ Cook with coconut oil

Make-Ahead & Meal Prep

Freezer Pancakes (Best Method):

Weekend Batch Cooking:

1. Make a double or triple batch (18-24 pancakes)
2. Let cool completely on wire rack
3. Separate with parchment paper squares
4. Store in freezer bag or airtight container
5. Freeze up to 3 months

Weekday Morning:

1. Microwave: 30-60 seconds per pancake
2. Toaster: Toast on medium setting (like Eggo waffles!)
3. Oven: 350°F for 10 minutes

Meal prep WIN: 2-minute breakfast all week!

Refrigerator Storage:

• Store in airtight container between parchment
• Keeps 4-5 days
• Reheat: 20-30 seconds in microwave

Batter Storage:

• Refrigerate up to 2 days
• Stir gently before using
• May need to add 1-2 tbsp milk to thin

Equipment You’ll Need

Essential:

• Blender or food processor - for oat flour and wet ingredients
• Mixing bowls (2)
• Griddle or non-stick pan
• Spatula (thin, flexible works best)
• Measuring cups and spoons

Optional:

• Wire cooling rack - for meal prep
• 1/4 cup measuring cup - consistent pancake sizes

Pro Tips for Perfect Pancakes

✅ Don’t skip the resting time - 5 min makes huge difference ✅ Test your griddle temp - drop of water should sizzle immediately ✅ Don’t press down pancakes while cooking - releases air bubbles ✅ Wait for bubbles before flipping - too early = undercooked center ✅ Flip only ONCE - multiple flips = tough pancakes ✅ Keep warm in oven if making large batch ✅ Use thin spatula - easier flipping, less breakage

Common Mistakes & Fixes

❌ Dense, heavy pancakes ✅ Fix: Don’t overmix batter, ensure baking powder is fresh, let batter rest

❌ Pancakes fall apart when flipping ✅ Fix: Wait longer before flipping (edges should look dry), use thin spatula

❌ Rubbery texture ✅ Fix: Use less protein powder (reduce to 3/4 scoop), don’t overmix

❌ Burning on outside, raw inside ✅ Fix: Lower heat to medium-low, cook longer on first side

❌ Sticking to pan ✅ Fix: Ensure pan is properly greased, wait until pancake releases easily

❌ Too thick batter ✅ Fix: Add milk 1 tablespoon at a time until pourable

Cost Comparison

Homemade protein pancakes (per serving):

• Oats: $0.20
• Protein powder: $1.50
• Eggs: $0.40
• Banana: $0.25
• Milk: $0.15 Total: ~$2.50 for 3 pancakes (24g protein)

Store-bought options:

• Kodiak Cakes mix: $3.50 per serving (14g protein)
• Protein pancake mix: $4.00 per serving (20g protein)
• Restaurant protein pancakes: $12-15 (15-20g protein)

You save $1-13 per serving!

Best Times to Eat

🌅 Breakfast - Classic choice, sustained energy all morning 💪 Post-Workout - Perfect protein-to-carb ratio for recovery (within 30-60 min) 🏃 Pre-Workout - Light carbs + protein 1-2 hours before training 🥞 Brunch - Impressive dish for guests (make chocolate chip version!) 🌙 Breakfast for Dinner - Quick, protein-rich dinner option

Serving Suggestions

Make it a Complete Meal:

Protein pancakes +

• 2 eggs or turkey sausage - extra protein
• Fresh fruit salad - vitamins and fiber
• Small handful of nuts - healthy fats

Total meal: 35-40g protein, perfect post-workout

Kid-Friendly Presentation:

• Mini pancakes (use 2 tbsp batter) - fun to eat
• Fun shapes - use cookie cutters
• Build-your-own pancake bar - variety of toppings
• Add chocolate chips - makes them smile

Shopping List

Dry Ingredients:

• Old-fashioned rolled oats
• Vanilla protein powder (whey or plant-based)
• Baking powder
• Ground cinnamon
• Salt

Wet Ingredients:

• Eggs
• Ripe bananas
• Milk (dairy or non-dairy)
• Vanilla extract
• Honey or maple syrup (optional)

For Cooking:

• Coconut oil or butter

Toppings (Choose Your Favorites):

• Pure maple syrup
• Fresh berries
• Nut butter
• Greek yogurt

Related High-Protein Breakfast Recipes

Love these protein pancakes? Try High Protein Smoothie Bowl - 28g protein, refreshing.

Or explore all breakfast recipes and gluten-free options.

FAQ

Q: Can I make these without a blender? A: Yes! Buy pre-made oat flour and mash banana with a fork. Whisk wet ingredients by hand. They’ll be slightly less smooth but still delicious.

Q: Why are my protein pancakes rubbery? A: Too much protein powder creates rubbery texture. Stick to 1 scoop (30g) max per batch, and don’t overmix.

Q: Can I use egg whites only? A: Yes, use 4 egg whites instead of 2 whole eggs. Pancakes will be slightly less rich but still good. (Adds more protein!)

Q: How do I know when to flip? A: Wait until you see bubbles forming and popping on the surface, and edges look set (not wet). Should be about 2-3 minutes.

Q: Can I double the recipe? A: Absolutely! Perfect for meal prep. Make 12-18 pancakes and freeze for quick breakfasts.

Q: Are these good for weight loss? A: Yes! 24g protein keeps you full for hours, preventing overeating later. At 340 calories, they fit most calorie goals.

Q: Can I use regular flour instead of oats? A: Yes, use 3/4 cup whole wheat or all-purpose flour. No longer gluten-free, but works fine.

Q: What’s the best protein powder for pancakes? A: Vanilla whey isolate works best (Optimum Nutrition Gold Standard). For vegan, try Orgain Organic or Vega Sport.

Success Tips

✅ Make oat flour fresh - better texture than store-bought ✅ Use ripe bananas - natural sweetness, easier to blend ✅ Don’t skip the resting time - creates fluffier pancakes ✅ Grease griddle between batches - prevents sticking ✅ Meal prep on Sunday - freeze for easy weekday breakfasts ✅ Experiment with toppings - keeps breakfast interesting

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Part of our High Protein Recipes Collection. Explore more vegetarian protein options and post-workout meals. Browse all breakfast recipes.