High-Protein Pancake Recipes for a Healthy and Delicious Breakfast

Starting your day with a high-protein breakfast is one of the easiest ways to fuel your body and stay satisfied longer. These protein-packed pancakes are designed to be a healthy breakfast alternative — lighter than traditional stacks but big on flavor and staying power.

Here are seven easy, high-protein pancake recipes — from fruity blueberry to indulgent chocolate chip — each balanced for taste and nutrition.

1. Protein Pancakes with Hazelnut Butter (Makes 4 Servings)

Prep time: 5–10 minutes | Cook time: 10–15 minutes

Ingredients:

• 60 g rolled oats (or oat flour)
• 1 whole egg
• 2 egg whites (≈ 60 ml)
• 15 g hazelnut butter (or substitute peanut butter)
• 115 g fat-free Greek yogurt
• 60 g vanilla whey protein powder
• 10 g unsweetened cocoa powder
• 2 g baking powder
• 1½ digestive biscuits (≈ 25 g), crushed
• 15 g chocolate chips
• 5 ml vanilla extract
• 10 g zero-calorie sweetener (optional)

How to Make It:

1. Combine the oats (or oat flour), whey protein powder, cocoa powder, and baking powder in a blender or mixing bowl. Pulse briefly to blend.
2. Add the egg, egg whites, Greek yogurt, hazelnut butter, vanilla extract, and sweetener (if using). Blend until a smooth, slightly thick batter forms. Adjust thickness with a splash of milk or water if too thick.
3. Heat a nonstick skillet or griddle over medium. Lightly coat with cooking spray or oil.
4. Pour 2–3 small pancakes worth of batter onto the pan. Cook 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more until golden.
5. Serve topped with crushed biscuits, a drizzle of hazelnut butter, and chocolate chips.

Nutrition (per serving):
Calories: 200 | Fat: 4 g | Carbs: 22 g | Protein: 18 g

Health tip: These protein pancakes provide a solid protein boost to help muscle recovery and keep you full through the morning. Swap hazelnut butter for peanut butter if you prefer; both add heart-healthy fats. For fluffier pancakes, don't overmix the batter and let it rest 2–3 minutes before cooking.

2. Protein Pancakes with Milk (Makes 3 Servings)

Prep time: 5–10 minutes | Cook time: 10–15 minutes

Ingredients:

• 120 g all-purpose flour (or use half whole-wheat for extra fiber)
• 1 egg
• 120 ml low-fat milk (or almond milk)
• 15 g melted butter (or 15 ml oil)
• 55 g fat-free Greek yogurt
• 2 g baking soda
• 60 g whey protein powder (vanilla or unflavored)
• 2 g baking powder
• 5 ml vanilla extract
• 1 g salt (about 1/4 tsp)

How to Make It:

1. Whisk together the flour, whey protein powder, baking powder, baking soda, and salt in a bowl until evenly combined.
2. In a separate bowl, whisk the egg, milk, melted butter, Greek yogurt, and vanilla until smooth. Pour wet into dry and stir gently—mix until just combined to avoid tough pancakes.
3. Let the batter rest 3–5 minutes to hydrate the flour and protein powder; if it thickens too much, thin with a splash of milk.
4. Heat a nonstick skillet or griddle over medium heat and lightly oil. Pour batter in 2–3 small circles per batch. Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until set.
5. Keep cooked pancakes warm on a plate in a low oven while you finish the rest. Serve with fresh fruit or a light drizzle of maple syrup.

Nutrition (per serving):
Calories: 260 | Fat: 3 g | Carbs: 33 g | Protein: 23 g

Health tip: These protein pancakes are a reliable healthy breakfast — the whey protein helps with satiety and muscle recovery. Use low-fat milk to keep calories down or whole milk for a richer flavor; Greek yogurt adds extra protein and creaminess. To make them fluffier, rest the batter briefly and avoid overmixing.

3. Cookie-Flavored Protein Pancakes (Makes 4 Servings)

Prep time: 5–10 minutes | Cook time: 10–15 minutes

Ingredients:

• 120 g pancake mix (or 120 g flour + 10 g sugar)
• 60 g whey protein powder
• 180 ml water (or milk for a richer batter)
• 30 g melted butter (or 30 ml neutral oil)
• 10 g zero-calorie sweetener (optional)
• 20 g cream-filled cookies (crushed) — note: contains allergens

How to Make It:

1. Crush the cream-filled cookies finely. In a bowl, whisk the pancake mix and protein powder until combined.
2. Add water (or milk), melted butter, and sweetener; whisk into a smooth batter. If batter is thick from the protein powder, add an extra 10–30 ml liquid and let rest 2–3 minutes.
3. Heat a nonstick skillet or griddle over medium heat and lightly oil. Pour batter into rounds and cook 2–3 minutes until bubbles appear, then flip and cook 1–2 minutes until golden.
4. Top with the crushed cookies for extra crunch and, if desired, a few chocolate chips or a light drizzle of maple syrup.

Nutrition (per serving):
Calories: 220 | Fat: 6 g | Carbs: 27 g | Protein: 12 g

Health tip: This cookie-flavored pancake recipe is a fun high-protein twist on a treat—balance it with fresh fruit or a side of Greek yogurt for added fiber and protein. If you want less sugar, use plain crackers or rolled oats in place of cream-filled cookies and add a touch of cinnamon for extra flavor.

4. Blueberry Protein Pancakes (Makes 2 Servings)

Prep time: 5–10 minutes | Cook time: 10–15 minutes

Ingredients:

• 240 ml egg whites (about 8 large egg whites or carton measure)
• 40 g oat flour (or blend 40 g rolled oats into flour)
• 40 g fresh or frozen blueberries (plus extra for topping)
• 1 g salt (about 1/4 tsp)
• 30 g whey protein powder
• 2 g baking powder
• 5 g zero-calorie sweetener (optional)

How to Make It:

1. Combine the oat flour, whey protein powder, baking powder, and salt in a bowl.
2. Whisk the egg whites lightly (if using carton, shake first), then fold them into the dry mix with the sweetener. Gently fold in the blueberries; if batter is thick, add 10–30 ml water or milk and let rest 2–3 minutes.
3. Heat a nonstick skillet or griddle over medium. Lightly oil. Spoon batter into small circles — egg-white batters cook quickly. Cook 2–3 minutes until edges set and bubbles form, flip, and cook 1–2 minutes more.
4. Serve stacked with extra fresh fruit and a drizzle of maple syrup or a spoonful of Greek yogurt.

Nutrition (per serving):
Calories: 210 | Fat: 2 g | Carbs: 18 g | Protein: 28 g

Health tip: Blueberries add antioxidants and fiber, while the high protein supports muscle recovery and keeps you full. If using egg whites by volume, note that 240 ml is roughly eight large egg whites; using a carton simplifies measurement. For more fiber, use rolled oats (blended) as your oat flour base.

5. Vanilla Protein Pancakes (Makes 4 Servings)

Prep time: 5–10 minutes | Cook time: 10–15 minutes

Ingredients:

• 80 g oat flour (or blend 80 g rolled oats)
• 1 g salt (about 1/4 tsp)
• 2 g cinnamon (optional, for warm vanilla flavor)
• 240 ml egg whites (carton or about 8 large egg whites)
• 2 g baking powder
• 5 g zero-calorie sweetener (optional)
• 230 g fat-free Greek yogurt (adds creaminess and protein)

How to Make It:

1. Place oat flour, baking powder, cinnamon (if using), and salt in a bowl and whisk to combine.
2. In a blender or separate bowl, combine egg whites and Greek yogurt; add sweetener. Pour wet into dry and pulse or fold until a smooth batter forms. If using a blender, pulse to maintain lightness.
3. Let the batter rest 2–5 minutes to thicken and hydrate the oat flour. If it becomes very thick, thin with a splash of water or milk.
4. Heat a nonstick skillet or griddle over medium heat and lightly coat with oil. Spoon batter into rounds; cook 2–3 minutes until bubbles appear, flip, and cook 1–2 minutes more until golden.
5. Serve warm with fresh berries, a drizzle of maple, or a dollop of Greek yogurt.

Nutrition (per serving):
Calories: 140 | Fat: 2 g | Carbs: 16 g | Protein: 15 g

Health tip: Greek yogurt adds calcium and beneficial probiotics while boosting protein — great for recovery and fullness. If you prefer a stronger vanilla flavor, add 5 ml vanilla extract to the batter. Using blended rolled oats increases fiber for better digestion.

6. Chocolate Chip Protein Pancakes (Makes 3 Servings)

Prep time: 5–10 minutes | Cook time: 10–15 minutes

Ingredients:

• 80 g oat flour (or blend 80 g rolled oats)
• 60 ml almond milk (or low-fat milk)
• 3 egg whites (or 90–100 ml carton)
• 2 g baking powder
• 1 g salt (about 1/4 tsp)
• 30 g chocolate chips (use dark chocolate for less sugar)
• 5 g zero-calorie sweetener (optional)
• 30 g whey protein powder

How to Make It:

1. Whisk oat flour, whey protein powder, baking powder, and salt in a bowl until combined.
2. In a separate bowl, whisk egg whites with almond milk and sweetener. Gently fold wet into dry just until combined; do not overmix to keep pancakes tender.
3. Stir in chocolate chips. Let the batter rest 2–3 minutes; if it thickens too much, add a splash of milk.
4. Heat a nonstick skillet or griddle over medium and lightly oil. Pour batter into rounds and cook 2–3 minutes until bubbles form; flip and cook 1–2 minutes more.
5. Serve with fresh fruit or a small drizzle of maple syrup. Use dark chocolate chips to reduce added sugar.

Nutrition (per serving):
Calories: 210 | Fat: 5 g | Carbs: 25 g | Protein: 15 g

Health tip: Chocolate chip protein pancakes are a tasty high-protein option—choose dark chips and pair with fresh fruit to add fiber and vitamins. Letting the batter rest briefly and using a nonstick skillet or griddle helps you get evenly browned, fluffy pancakes.

7. Banana Peanut Butter Protein Pancakes (Makes 3 Servings)

Prep time: 5–10 minutes | Cook time: 10–15 minutes

Ingredients:

• 60 ml almond milk (or low-fat milk)
• 3 egg whites (or 90–100 ml from carton)
• 1 g salt (about 1/4 tsp)
• 2 g baking powder
• 30 g whey protein powder
• 60 g oat flour
• 50 g banana, sliced (about 1 small banana)
• 15 g peanut butter (natural, stirred)

How to Make It:

1. Combine the almond milk, egg whites, banana, peanut butter, oat flour, whey protein powder, baking powder, and salt in a blender. Blend until smooth — the banana and peanut butter should make a pourable batter.
2. If batter is too thick, add 10–30 ml more milk. Let batter rest 1–2 minutes for best texture.
3. Heat a nonstick skillet or griddle over medium heat and lightly oil. Pour batter into rounds and cook 2–3 minutes until edges set; flip and cook 1–2 minutes more.
4. Top with banana slices and a small drizzle of maple syrup or extra peanut butter if desired.

Nutrition (per serving):
Calories: 190 | Fat: 5 g | Carbs: 20 g | Protein: 15 g

Health tip: Bananas provide potassium and natural sweetness while peanut butter adds healthy fats and extra staying power. This combo makes a satisfying protein pancake — use powdered peanut butter for a lower-fat option if desired. Blending the batter yields smooth, consistent protein pancakes every time.

Final Thoughts

These seven protein pancake recipes show how easy it is to make a healthy breakfast that tastes like a treat. From protein pancakes made with oat flour and whey protein powder to egg-white stacks loaded with fruit, each recipe balances protein, carbs, and healthy fats so you stay energized through the morning.

Quick Tips & Nutrition Note

Quick tips before you go: use a high-quality whey or plant protein powder for best texture, blend rolled oats into oat flour when needed, let batter rest 2–5 minutes for fluffier pancakes, and choose toppings like fresh fruit or a light drizzle of maple syrup to add flavor without excess sugar.

Nutrition note: per serving values are estimates — if you need precise per serving nutrition, recalculate based on the exact brands and portion sizes you use (protein powder types and flour choices affect totals).

Ready for More Breakfast Ideas? 

hese seven protein pancake recipes are perfect for a relaxing morning treat. However, when you need to be out the door fast, you require quick-fix solutions. For more grab-and-go options that don't compromise on health, check out these Healthy and Easy Breakfast Ideas for Busy Mornings. (If you are specifically looking for simple, nutritious options for the little ones, try these 5 Healthy Smoothies for Kids: Nutritious and Delicious Ideas.)