Recipe

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Use this recipe to make chocolate protein pancakes with protein powder and regular flour.

Each serving of these chocolate protein pancakes has 22g of protein to fuel the start of your day.

a stack of chocolate pancakes with chocolate chips with cream and fruits on top

High-Protein Chocolate Pancakes

When testing my protein pancakes recipe, I found that chocolate protein powder alone didn't deliver enough chocolate flavor to truly feel like chocolate pancakes, so adding cocoa powder made all the difference, the same trick I use for chocolate protein overnight oats.

These high-protein pancakes rely on your favorite protein powder for 22g per serving, unlike my Greek yogurt pancakes, which rely on the yogurt for protein and have 11g.

Best Protein Powder to Use for Pancakes

After consistent testing, whey protein powder works best because it dissolves easily into the batter and is less dense than plant-based protein.

Using something else? There's a simple adjustment in the recipe card, and I break down different protein powders here.

Making Chocolate Protein Powder Pancakes

Mix the dry ingredients in a large bowl, breaking up any clumps (I’m looking at you, cocoa powder).
Add the liquid ingredients to the bowl and mix until there’s no visible powder left. I like to whisk the eggs with a fork first, in that same bowl or separately, to make sure the batter binds well.
Cook them over medium heat for about 2 minutes per side until all the batter is gone.
Serve them warm. Refrigerate extras for up to 4 days or freeze for up to 3 months.

overhead view of chocolate pancakes with chocolate chips with blueberries, raspberries and cream on the side

Healthy Pancakes

With more than 20g of protein per serving, these pancakes are filling and satisfying. They're low-fat and have a 2:1 carb-to-protein ratio to keep you full longer. While they have slightly less fiber than using oats, the texture is much better.

More Protein Pancakes

Try these today, and come back for these banana protein pancakes, which also use protein powder and have 25g of protein. These cottage cheese pancakes (12g) have a great texture.

Chocolate Protein Powder Pancakes (22g)

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

Use this recipe to make chocolate protein pancakes with protein powder and regular flour.

5 from 7 votes

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Ingredients

1 ¼ cup all-purpose flour
½ cup chocolate whey protein powder
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
Pinch of salt
1 ½ cups milk, any
2 large eggs
2 tablespoons melted butter, optional

Instructions

Make the pancake batter:

In a large bowl, combine the flour, protein powder, cocoa powder, baking powder, and salt.
Make a well in the middle and pour the milk, egg, and melted butter (if using). Break up the eggs with a fork first, then incorporate them into the other liquid ingredients (you could do this in a separate bowl, but why dirty another thing). Mix the batter, working the dry ingredients from the outside-of-the-bowl-in, until there are no visible lumps.

Cook the pancakes:

Heat a large non-stick pan (or griddle) over medium-high heat. Once hot, grease the surface with butter, oil, or spray. Immediately, pour ¼ cup of pancake batter onto the greased pan.
Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for an additional two minutes. Avoid pressing down with a spatula. 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:

Leftover cooked pancakes keep in the fridge for up to 3 days in an airtight container, or freeze for up to 3 months.

Notes

Plant-based proteins will work with this recipe, but you’ll often need to add about 2 tablespoons of additional liquid to thin out the batter.
Look for aluminum-free baking powder next time you shop. This ingredient often leaves a salty or metallic aftertaste in pancakes.