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These are hands down the Best High Protein Pancakes you will ever have. Warm, fluffy, and moist pancakes that are so quick and easy to make. Gluten-free, rich in protein and the best breakfast treat!
Best High Protein Pancakes
There is nothing we love more as a family than pancakes for breakfast. Seriously, is there anything better than a stack of pancakes for breakfast on a Saturday or Sunday morning? We love having my Best Gluten-Free Pancakes for breakfast every time I make them. However, I like to switch them up every now and then with these High Protein Pancakes.
These Protein Pancakes are so warm, fluffy and moist. They are so quick and easy to make (hello meal prep!), and they’re a must for any weekend morning breakfast! Gluten-free, rich in protein and such a brunch treat. They’re also so filling and you will have yourself a fun and delicious breakfast!
Ingredients needed to make Blueberry Protein Pancakes:
- Gluten-Free Rolled Oats (also known as old fashion oats)- Make sure they are Gluten-Free oats. You can also substitute for blanched almond flour if needed to.
- Plain Greek Yogurt- Use flavored greek yogurt if you want to add other flavors to your pancakes. Just watch the sugar content in flavored greek yogurts. You want to make sure that the protein content is higher than its sugar content.
- Eggs- Binding agent to hold the pancakes together.
- Collagen Peptides or Protein Powder- To add even more protein to your pancakes.
- Baking Powder- Will help your pancakes rise while also adding some fluffiness.
- Baking Soda- Will give more rise to your pancakes too.
- Spices- Vanilla extract and pink sea salt. Will elevate the flavor in your protein pancakes.
- Maple Syrup– To sweeten the pancakes a bit and balance off the bitterness from the Greek yogurt.
- Refined Coconut Oil- For cooking.
Equipment needed to make the Best High Protein Pancakes:
- High Speed Blender- This is how you will mix all your ingredients together and make your batter.
- 12 inch Cast Iron Skillet or Griddle- Best surfaces to cook pancakes on.
- Spatula- I like using silicone spatulas, especially on cast iron surfaces.
How to make the Best High Protein Pancakes:
- Step 1– Layer oats, yogurt, maple syrup and eggs in a high speed blender. Sprinkle in collagen peptides, baking soda, baking powder, vanilla extract, and pink sea salt. Cover blender with lid and blend all ingredients together for 1-2 minutes or until creamy and smooth texture is reached. Make sure there aren’t any pieces of oats left.
- Step 2– Drizzle a bit of coconut oil on a 12 inch cast iron skillet or griddle. Turn heat on stovetop or griddle to medium and bring oil to a heat. Once surface has been heated, pour increments of about 1/4 cup of batter on heated surface. You can probably make about 2 pancakes on skillet at a time and 3 pancakes on a griddle. I like to leave some space in between pancakes to have enough room to easily flip them.
- Step 3– Pan fry each pancake for 2-3 minutes. You will see small bubbles starting to build up on pancakes. This is normal and it means the side getting cooked is about ready to be flipped. Gently stick a spatula under the pancake and if it easily slides right through without getting stuck, it means the pancake is done on that side and ready to flip. If the spatula gets stuck and won’t easily slide under the pancake, don’t force it. Remove spatula and allow pancake to continue cooking for another few seconds.
- Step 4– Flip pancakes and allow them cook for another 2-3 minutes on the opposite side. Continue process until batter is done and all pancakes have been cooked through. Keep cooked pancakes on a cooling rack if possible and keep them warm.
- Step 5– Serve protein pancakes immediately while still warm. Top with some butter, fresh berries and drizzle maple syrup if desired. Or top with any other preferred toppings like nut butter and other fresh fruit.
Tips for making the Best High Protein Pancakes:
- Use a griddle to make pancakes- if you don’t have a griddle and make pancakes on a regular basis, I highly recommend to invest in one. They are pretty cheap and great for making pancakes. Your pancakes won’t stick to the bottom and you can make more at a time.
- Look for the small bubbles that pop-up on pancakes while cooking them- This is a good sign that they are ready to be flipped.
- Gently stick a spatula under the pancake when ready to flip- if it easily slides right through without getting stuck, this means the pancake is done on that side and ready to be flipped. If the spatula gets stuck and won’t easily slide under the pancake, don’t force it. Remove spatula and allow pancake to continue cooking for another few seconds.
- Keep cooked pancakes on a cooling rack if possible- This will help pancakes to evenly start to cool-down preventing them from getting mushy and will remain fluffy and soft.
- Like sweeter pancakes?- Add about another 1-2 tablespoon maple syrup to your batter.
Substitutes for making Protein Pancakes:
- Substitute for oats– Blanched almond flour.
- No coconut oil?- You can use any other oil you have to grease your griddle or skillet.
- No Greek Yogurt?- The Greek yogurt in this recipe serves as an ingredient to add more fluffiness and moisture to the pancakes. It also adds more protein. If you don’t have any Greek yogurt or you don’t like it, you can substitute for unsweetened applesauce or a large ripe banana.
- Substitute for eggs- You can use a large ripe banana or make a flax egg by stirring 2 tablespoons flax meal with 6 tablespoons water and letting it sit for about 15 minutes.
Toppings for Protein Pancakes:
- Nut butter– for even more protein. Such as peanut butter or almond butter
- Cacao or cocoa powder– to make them chocolate protein pancakes
- Blueberries
- Banana slices
- Dark Chocolate Chips or Chocolate Chunks
- Apple slices plus cinnamon
When should I add toppings to my protein pancakes?
If you are adding toppings to change the flavor of your protein pancakes (such as cacao/cocoa powder or a nut butter); just add it to the blender along with the rest of ingredients to be blended together along with everything else.
If you are adding toppings to the pancakes (such as blueberries or chocolate chips), rather than folding them into the batter, then pouring on hot surface; there’s a better method for adding toppings to your pancakes.
Instead, pour your batches of batter on your heated griddle or cast iron skillet. Once batter starts bubbling, add your toppings to each individual pancake.
This method works best as it ensures each pancake has a good amount of fruit or chocolate chips. When toppings get mixed into the batter, they tend to sink to the bottom. Then some pancakes end up with more toppings than others.
The Best High Protein Pancakes FAQ’s
Are protein pancakes healthy?
Yes. This specific recipe for protein pancakes is rich in healthy ingredients and protein. It makes for high protein, nutrient-dense pancakes.
Do protein pancakes taste the same as regular pancakes?
No. Protein pancakes are delicious, nutritious and super healthy. However, they are different from regular pancakes. If you are looking for a recipe that is more like conventional pancakes, try our gluten-free pancakes.
Can I prepare the batter ahead of time?
I honestly never have prepared the batter ahead of time, but I wouldn’t recommend. The batter will dry-up and thicken-up way too much as it sits. Especially if you leave it in the fridge. It would then make the pancakes way too dense.
Which protein powders work in this recipe?
You can use any preferred protein powder you wish to use or have on hand. Whey protein powder as well as pea or vegan protein powder will both work. You can also use collagen peptides if you prefer to use that instead. I do however find that using vegan or pea protein powders can result in slightly denser pancakes.
Can I add more protein powder to the pancake batter?
Yes. You can add about another 1 tablespoon of protein powder. However, this will make your pancakes dryer and more dense than usual.
What kind of pan do you recommend?
I highly recommend a cast iron pan or griddle to make these protein pancakes and any other pancakes for that matter. I especially recommend using a griddle as the pancakes won’t stick, the surface heat up evenly, and you can cook a few pancakes at a time.
Why are my protein pancakes dry?
If your pancakes are too dry you may have used to much protein powder or oats, you may have over mixed them in the blender, or you may have overcooked them.
How can I make these pancakes taste better?
Add blueberries, bananas, or chocolate chips!
Meal Prepping it:
These Blueberry Protein Pancakes are incredible for meal prep. They are so easy and so quick to make, which is great for meal prepping. Every time I make these pancakes, I double the recipe so that I can have enough pancakes for a few days in the fridge. It makes it so easy to get breakfast on the table.
Storing and Reheating Protein Pancakes:
Store your protein pancakes in an airtight container or zipper bag. Keep pancakes refrigerated for up to 3-5 days. The best way to reheat these pancakes is by placing them back on a heated surface such as a pan on the stovetop or griddle. Heat your protein pancakes for 1-2 minutes per side. You can also place them in the oven for about 5 minutes at 350 degrees fahrenheit.
I wouldn’t recommend reheating these in the microwave. The microwave tends to overheat protein pancakes resulting in dry and rubbery pancakes.
Can you freeze Protein Pancakes?
Yes, you can certainly freeze protein pancakes. To freeze these protein pancakes, allow them to completely cool-off. Place in a freezer friendly bag by layering them on one side of the bag. A big tip, is to place a piece of parchment paper in-between each pancake. This will prevent the pancakes from sticking together as they freeze. Making it a lot easier to remove from the freezer as you use the pancakes. Keep frozen for up to 4-6 months.
Thaw-out in the fridge overnight, then reheat protein pancakes using one of the suggested methods above.
Did you like this recipe for the Best Protein Pancakes? You may also like these other pancake recipes:
- Best Gluten-Free Pancakes
- Banana Oat Pancakes
- Butternut Squash Chia Pancakes
- Mint Chocolate Chip Pancakes
- Banana-Berry Sheet Pan Pancakes
Best High Protein Pancakes
These are hands down the Best High Protein Pancakes you will ever have. Warm, fluffy, and moist pancakes that are so quick and easy to make in the blender. Made with oats, Greek yogurt, eggs, and protein powder. Gluten-free, rich in protein and the best breakfast treat!
Ingredients
- 1.5 cups gluten-free rolled oats
- 1/2 cup plain Greek yogurt
- 2 tbsp maple syrup
- 3 eggs
- 2 scoops collagen peptides or protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp pink sea salt
- refined coconut oil for greasing
Instructions
-
Layer oats, yogurt, maple syrup and eggs in a high speed blender. Sprinkle in collagen peptides, baking soda, baking powder, vanilla extract, and pink sea salt. Cover blender with lid and blend all ingredients together for 1-2 minutes or until creamy and smooth texture is reached. Make sure there aren't any pieces of oats left.
-
Drizzle a bit of coconut oil on a 12 inch cast iron skillet or griddle. Turn heat on stovetop or griddle to medium and bring oil to a heat. Once surface has been heated, pour increments of about 1/4 cup of batter on heated surface. You can probably make about 2 pancakes on skillet at a time and 3 pancakes on a griddle. I like to leave some space in between pancakes to have enough room to easily flip them.
-
Pan fry each pancake for 2-3 minutes. You will see small bubbles starting to build up on pancakes. This is normal and it means the side getting cooked is about ready to be flipped. Gently stick a spatula under the pancake and if it easily slides right through without getting stuck, it means the pancake is done on that side and ready to flip. If the spatula gets stuck and won't easily slide under the pancake, don't force it. Remove spatula and allow pancake to continue cooking for another few seconds.
-
Flip pancakes and allow them cook for another 2-3 minutes on the opposite side. Continue process until batter is done and all pancakes have been cooked through. Keep cooked pancakes on a cooling rack if possible and keep them warm.
-
Serve protein pancakes immediately while still warm. Top with some butter, fresh berries and a drizzle maple syrup if desired. Or top with any other preferred toppings like nut butter and other fresh fruit.
Recipe Notes
Tips for making the Best High Protein Pancakes:
-
- Use a griddle to make pancakes- if you don’t have a griddle and make pancakes on a regular basis, I highly recommend to invest in one. They are pretty cheap and great for making pancakes. Your pancakes won’t stick to the bottom and you can make more at a time.
- Look for the small bubbles that pop-up on pancakes while cooking them- This is a good sign that they are ready to be flipped.
- Gently stick a spatula under the pancake when ready to flip- if it easily slides right through without getting stuck, this means the pancake is done on that side and ready to be flipped. If the spatula gets stuck and won’t easily slide under the pancake, don’t force it. Remove spatula and allow pancake to continue cooking for another few seconds.
- Keep cooked pancakes on a cooling rack if possible- This will help pancakes to evenly start to cool-down preventing them from getting mushy and will remain fluffy and soft.
- Like sweeter pancakes?- Add about another 1-2 tablespoon maple syrup to your batter.
Substitutes for making Protein Pancakes:
-
- Substitute for oats- Blanched almond flour.
- No coconut oil?- You can use any other oil you have to grease your griddle or skillet.
- No Greek Yogurt?- The Greek yogurt in this recipe serves as an ingredient to add more fluffiness and moisture to the pancakes. It also adds more protein. If you don’t have any Greek yogurt or you don’t like it, you can substitute for unsweetened applesauce or a large ripe banana.
- Substitute for eggs- You can use a large ripe banana or make a flax egg by stirring 2 tablespoons flax meal with 6 tablespoons water and letting it sit for about 15 minutes.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
***Post originally published on June 07, 2023.
