These banana protein pancakes are soft, fluffy, and naturally sweet from the ripe bananas. And with 25g of protein, they’re a filling, healthy breakfast you’ll make again and again.
High-Protein Banana Pancakes
On mornings when I want the iconic sweet banana tidbits in every bite from my favorite banana pancakes but need a more filling recipe, like my protein pancakes, these banana protein pancakes give me the best of both. They’re fluffy, soft, and taste so good; everyone in my family loves them.
And unlike other protein pancake recipes, you don’t need to whip egg whites or do anything special to make these fluffy. I’ve found that mashing the banana well and getting the batter consistency right makes a much bigger difference, and I’m sharing my tips so your pancakes turn out great too!
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.
Whey protein not your thing? Read this section about using different types of protein powder in pancakes.
Batter Consistency
The batter should be thick but still pourable, with small banana tidbits throughout. It won’t spread much on its own once it hits the pan, so use the back of your scoop or spoon to spread it slightly. If your batter is so thick that it won’t pour or spread, add a splash of milk.
Making Banana Protein Pancakes
- Mash the bananas first.
Mash the ripe bananas until they resemble a thick paste, leaving just a few small pieces. Then, mix the wet ingredients with the bananas. - Make the batter.
Mix the dry ingredients in another bowl. Then, combine the dry and wet ingredients, and gently mix until no visible flour or protein powder remains. A few lumps are fine.
- Cook the pancakes.
Grease a non-stick pan, pour some batter, and use the back of the scoop to shape and spread it out. Cook over medium heat for about 2 minutes per side. Don’t press down with the spatula after flipping, or they’ll turn dense. - Serve warm.
Stack them up with sliced bananas and your favorite pancake syrup, a dollop of Greek yogurt or peanut butter, or your favorite toppings.
More High-Protein Breakfast Recipes
Love breakfasts that pack a nutritional punch? Try my cottage cheese pancakes, blueberry protein pancakes, cottage cheese toasts, and protein oatmeal.
Banana Protein Powder Pancakes (25g)
Ingredients
- 2 ripe bananas
- 1 ½ cups all-purpose flour
- ½ cup 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.
- Add the eggs, milk, and melted butter (if using). Combine 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
- I use vanilla whey protein because I find it adds a delicious flavor to the batter. Other flavors that work well are cinnamon (or similar), peanut butter, and unflavored. Chocolate protein works ok, but don’t expect the chocolate flavor to shine through (it will be mild).
- 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.
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Richard Lowe says
These pancakes are delicious. I love the blend of tasty flavor and health benefits. They’re so much more fluffy than I would have thought, as well.
Paige says
These banana protein pancakes came out perfect!!
Lindsey says
Loved these!
Emily says
This recipe was phenomenal! I used King Arthur’s all-purpose flour and Orgain vanilla protein powder, using the same amounts as in the recipe for each. I also added vanilla extract and cinnamon to dress them up a bit more. They were fluffy and not grainy at all. Saving this recipe for next time!
Lauren says
So so delicious! Couldn’t taste the protein powder at all, even when I ran out of milk and substituted water