Recipe

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Follow this easy recipe for the ultimate stack of banana protein pancakes!

These banana protein pancakes have that sweet flavor and fluffy texture you love, and with 25g of protein, they’re a guilt-free, healthy breakfast.

side view of a fluffy stack of banana protein pancakes. A few pieces are pierced through a fork showing how fluffy they are with dripping syrup

High-Protein Banana Pancakes

For mornings when I can’t decide between making our favorite fluffy banana pancakes with sweet banana tidbits or the irresistible, cake-like taste and fluffy texture of my protein powder pancakes, these banana protein pancakes have the best of both worlds. Plus, the recipe is easy, no need to whip up egg whites here!

Why These Ingredients Work

These are made with all-purpose flour, whey protein powder (I prefer unflavored or vanilla), baking powder for a fluffy texture, and a pinch of salt. The mashed ripe bananas will naturally sweeten, the eggs will bind the batter ingredients, a little melted butter makes these moist, and milk (any) is the liquid.

overhead view of ingredients to make banana protein powder pancakes (all ingredients labeled)

Whey protein not your thing? Read this section about using different types of protein powder in pancakes.

Batter Consistency

For the best batter consistency, I recommend using two bowls vs. mixing everything in one. Dry ingredients in one, wet in the other.

4 image collage showing making the batter for banana protein powder pancakes. top left: dry ingredients mixed in a bowl. top right, mashed bananas in a bowl, bottom left, mixing the liquid ingredients with the bananas, bottom right: batter after mixing the dry ingredients

Making Banana Protein Pancakes

Mix the dry ingredients in one bowl, breaking up any clumps of protein and flour.
Mash the bananas first in another bowl, until they’re almost a thick paste, then mix them with the other wet ingredients. I often mash the bananas in a zip bag for a creamy texture.
Mix the batter by adding the dry ingredients to the wet ingredients bowl, stirring gently until no visible powder remains (a few lumps are ok).
Cook them over medium heat for about 2 minutes per side until all the batter is gone. Have extras? I tell you how to store them in the recipe card below.

Other High-Protein Breakfast Recipes

Love breakfasts that pack a nutritional punch? Try my cottage cheese pancakes, cottage cheese toasts, and protein oatmeal.

Banana Protein Powder Pancakes (25g)

stack of banana protein powder pancakes on a plate topped with bananas and lightly drizzled with syrup

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

Follow this easy recipe for the ultimate stack of banana protein pancakes!

5 from 11 votes

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Ingredients

2 ripe bananas
1 ½ cups all-purpose flour
½ cup vanilla whey protein powder
2 ½ teaspoons baking powder, aluminum free
Pinch of salt
1 ½ cups milk, any
2 large eggs
2 tablespoons melted butter, optional

Instructions

Make the pancake batter:

In a medium bowl, combine the flour, protein powder, baking powder, and salt. Set aside.
In a large bowl, mash the banana until it resembles a thick paste. You can also do this in a zip bag. Then, add the eggs, milk, and melted butter (if using). Combien really well, ensuring the eggs are fully whisked.
Slowly add the dry ingredients to the wet ingredients bowl, mixing from the outside of the bowl in, until there's little to no visible flour left. A few lumps are ok, it's probably the mashed banana.

Cook the pancakes:

Heat a large non-stick pan (or griddle) over medium heat. Once hot, grease the surface with butter, oil, or spray. Immediately, pour ¼ cup of pancake batter onto the greased pan. This batter is thick and doesn't spread, so use the back of the scoop or spoon to spread it out.
Cook the first side for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another 1 to 2 minutes. Avoid pressing down with a spatula; you'll end up with dense pancakes. Remove the pancakes from the pan onto a plate. Repeat the process with the remaining pancake batter.

Serve:

Serve them immediately or keep them warm. Then, stack them up, and top them with your favorite toppings and syrup.

Store:

Store leftover cooked pancakes in the fridge in an airtight container for up to 3 days, or freeze for up to 3 months. You can also refrigerate unused batter, covered, for up to 2 days. You must let it come to room temperature on the counter before cooking. Cold batter is thick and yields dense pancakes.

Notes

To ripen your bananas in a pinch, peel them and microwave them in 15-second intervals, mashing them with a fork as they soften. This will quick-ripen the banana and bring out its sweetness. Then, allow it to cool down completely before making the batter.
Plant-based proteins will work with this recipe, but you'll often need to add about 2 to 3 tablespoons of additional liquid to thin out the batter.
If you omit the butter from the recipe, you might need to add a little extra liquid (milk or water) for the best texture. This varies by protein powder type.