If you’re looking for an easy, protein-packed breakfast, these protein powder pancakes are the perfect option! Fluffy, subtly sweet, and super moist, this 15-minute protein pancakes recipe features all the things you love about pancakes, plus 10 grams of protein per serving! Make ahead and freeze for easy meal prep. 

protein pancakes stacked on a plate with berries and maple syrup being poured on top

What Makes This Recipe Great

Eating a protein-packed breakfast is a great way to fill up and stay full throughout the morning. Rather than drab egg whites with spinach (which is totally good, but gets old right?!), this protein pancakes recipe is an easy protein-filled recipe that has the same fluffy texture and delicious taste as the original. 

Not only are these the best protein pancakes, but they’re super simple to make, freezer-friendly, and an easy meal prep option for busy mornings. 

Just mix your batter, pour onto the griddle, flip, and serve! Top with banana, maple syrup, peanut butter, or one of your favorite toppings, and enjoy every last bite.

Recipe Highlights

  • Easy 15-minute recipe!
  • Simple ingredients.
  • 10 grams of protein per pancake!
  • Endless topping options.
  • Make ahead & freezer friendly
  • Kid-friendly!

Ingredient Notes

ingredients for protein pancakes measured out in bowls

Wet Ingredients

Eggs: You’ll need 4 eggs for this protein pancakes recipe. 

Plain Greek Yogurt: Some people substitute cottage cheese for yogurt, however, I prefer the taste and texture of Greek yogurt best. Fat free or full fat works!

Maple Syrup: This is a great natural sweetener keeping this recipe refined-sugar free. If you don’t have maple syrup on hand, feel free to use honey or agave nectar. 

Vanilla Extract: Don’t skip this step! Vanilla adds the perfect touch of flavor. 

Dry Ingredients

Almond Flour: I like to use super fine almond flour so there is no need to sift. 

Tapioca Flour: Also called Tapioca starch. It’s easy to find in the flour section at local grocery stores. 

Protein Powder: I used Be Well By Kelly’s brand – 1 scoop = about 3 tbsp. You can use Whey protein powder if you’re okay with dairy, or a plant-based protein powder like Orgain. 

Gluten-Free Baking Powder: Not all baking powders are gluten-free. Check your labels. 

Cinnamon: You can omit this if you don’t have it, though I love the hint of flavor it gives in this recipe.

Recipe Step by Step

steps to make protein pancakes
  1. Combine the dry ingredients in a bowl. Whisk well.
  2. In a separate bowl, combine the wet ingredients and stir until combined. 
  3. Add the dry ingredients to the wet ingredients and whisk until smooth.
  4. Set aside to thicken for 5-10 minutes.
  5. Heat a griddle over medium heat and spray with avocado oil. Use a 1/4 cup measuring cup to scoop out the pancakes onto the griddle. Cook the pancakes for 2-3 minutes until bubbles start to form on top, then they are ready to flip. Flip and cook for an additional 2-3 minutes on the other side. 
  6. Repeat these steps for the 2nd batch. Top with butter & maple syrup or fruit of choice and enjoy!
pancakes being flipped on a griddle

Mary’s Tips & Tricks

Storage: Store leftover protein powder pancakes in an airtight container in the fridge for up to 5 days. Reheat for 20-30 seconds in the microwave and serve warm with desired toppings.

Toppings: You can top these protein powder pancakes with banana, peanut butter, maple syrup, butter, or dark chocolate chips. Share your favorite way to top them in the comments below!

Meal Prep: If you want to make these ahead of time and freeze them for easy breakfasts, simply follow all cooking instructions then freeze them in an airtight container separating layers with wax paper or parchment paper. Heat in the microwave for 30-45 seconds when ready to serve. 

Too Thick vs. Too Thin: It’s important to let your batter sit for 10 minutes before cooking so it thickens up. All almond flour is a bit different, so if your batter is too thick simply add a tablespoon of water until desired consistency is reached. If your batter is too thin, add a tablespoon of almond flour until the desired consistency is reached. 

Griddle: Make sure it’s HOT before you pour the batter on for best results!

protein pancakes stacked on a plate with berries

Recipe FAQs

Are protein pancakes good for you?

Yes! Protein powder pancakes are a great way to get protein in. These pancakes are 167 calories, 12 net carbs, and 10 grams of protein per serving. 

Are protein pancakes healthier than regular pancakes?

Absolutely. Regular pancakes made with regular flour have tons of carbs and very little protein. This means you won’t stay full as long and are eating carb-dense calories that don’t do much for you.  

Are protein pancakes keto?

These pancakes are 12 net carbs per serving, which makes them low-carb, but not strictly keto.

Can I meal prep and freeze protein powder pancakes?

Yes! Simply follow all cooking instructions, then freeze them in an airtight container or Ziploc bag, separating layers with wax paper or parchment paper. Heat in the microwave for 30-45 seconds when ready to serve. 

protein pancakes stacked on a plate with a bite taken out

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Perfect Protein Pancakes

These protein powder pancakes are fluffy, moist, and subtly sweet. An easy, 15-minute protein pancakes recipe featuring all the things you love about pancakes, plus 10 grams of protein per serving!
5 from 4 votes
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Ingredients

Wet Ingredients

Dry Ingredients

  • ¾ cup almond flour
  • ½ cup tapioca flour
  • 1.5 tsp gluten free baking powder
  • 1 scoop protein powder, I used Be Well By Kelly's brand – 1 scoop = about 3 tbsp.
  • ½ tsp cinnamon

Equipment

Instructions
 

  • Combine the wet ingredients in a bowl and whisk well. In a separate bowl, combine the dry ingredients and stir until combined.
  • Add the dry ingredients into the wet ingredients and whisk until smooth. Set aside to thicken for 5-10 minutes.
  • Heat a griddle over medium heat and spray with avocado oil. Use a 1/4 cup measuring cup to scoop out the pancakes onto the griddle. Cook for 2-3 minutes until bubbles form on top, then flip and cook for an additional 2-3 minutes.
  • Repeat for the 2nd batch. Recipe makes 7-8 four-inch pancakes. Top with butter & maple syrup or fruit of choice and enjoy!

Notes

Storage: Store leftover pancakes in an airtight container in the fridge for up to 5 days. Reheat for 20-30 seconds in the microwave and serve warm with desired toppings.
Toppings: You can top these protein powder pancakes with banana, peanut butter, maple syrup, butter, or dark chocolate chips. Share your favorite way to top them in the comments below!
Meal Prep: If you want to make these ahead of time and freeze them for easy breakfasts, simply follow all cooking instructions then freeze them in an airtight container separating layers with wax paper or parchment paper. Heat in the microwave for 30-45 seconds when ready to serve. 
Too Thick vs. Too Thin: All almond flour is a bit different, so if your batter is too thick simply add a tablespoon of water until desired consistency is reached. If your batter is too thin, add a tablespoon of almond flour until the desired consistency is reached. 
Griddle: Make sure it’s HOT before you pour the batter on for best results!

Nutrition

Serving: 1pancake, Calories: 167kcal, Carbohydrates: 13g, Protein: 10g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 94mg, Sodium: 175mg, Potassium: 65mg, Fiber: 1g, Sugar: 3g, Vitamin A: 137IU, Vitamin C: 0.01mg, Calcium: 113mg, Iron: 2mg