Recipe

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Follow this simple recipe for the ultimate stack of pancakes with protein powder.

With 25g of protein per serving and a soft, fluffy texture, these protein powder pancakes are totally satisfying without that chalky texture.

stack of protein pancakes on a plate, topped with sliced strawberries and a drizzle of syrup

Whey Protein Powder Pancakes

With a kid who doesn’t like eggs for breakfast and a husband who buys a huge tub of vanilla whey protein powder but forgets to use it, adding it to my famous fluffy pancakes is something I’ve been doing for years. These protein pancakes are devoured by the picky kid, dad, and the rest of us because they’re so good!

Protein Powder for Pancakes

After lots of testing, whey protein powder works best for making pancake batter. Its light texture mixes easily into the batter, unlike plant-based options. Collagen works but is more expensive. If your go-to protein powder mixes well with water and you like the flavor, it’ll likely work here too. I personally like this one and this one.

Homemade Protein Pancakes vs. Store-Bought

Each 3-pancake serving of these protein pancakes has 25g of protein, which is significantly higher than the frozen popular brand, which has 13g for 3 much smaller pancakes. These homemade ones taste better and are more filling.

Ingredients

These protein pancakes are made with all-purpose flour as the base, baking powder for fluffiness, and a pinch of salt to enhance the flavor. Vanilla whey protein powder boosts the protein and gives the pancakes a lightly sweet, cake-like flavor my family loves. Eggs to bind the batter, milk as the liquid, a little butter for moisture, and a splash of vanilla extract if you've got it.

How to Make Protein Powder Pancakes

Mix the protein powder with the dry ingredients in a large bowl.
Add the wet ingredients and mix until no visible powder remains and the batter is smooth.
Cook these pancakes on a greased, hot surface, over medium heat for about 2 minutes per side. Flip them once, and avoid pressing them down with the spatula; you’ll only make them dense.
Serve them warm, topped with your favorite toppings and a little syrup. Store leftovers in the fridge for up to 3 days or freeze.

What do Protein Pancakes Taste Like

These will take on the flavor of the protein you use. Vanilla is the most universally liked flavor, while banana, chai, and cinnamon also work well. Chocolate often isn’t rich enough, and some artificial flavors can taste fake.

Variations with Protein Powder

Changing the protein powder can affect both flavor and texture. Here are my notes on tests with other types:

Plant-based protein makes a thicker batter. You’ll need to add 2 tablespoons of more water or milk at a time (up to ¼ cup) to thin out the batter.
Egg protein has a similar texture to whey, so no changes needed.
Unflavored whey protein works great, just don’t skip the vanilla extract for taste.
Chocolate whey protein use this chocolate protein pancakes recipe with cocoa powder.
Oat flour can work but you’ll need about 2 tablespoons more liquid. Follow this oatmeal protein pancake recipe.
Pancake mix is a great shortcut. Use this recipe with a mix.
Flourless protein pancakes is a good recipe, not as fluffy.
Add bananas to the batter using this banana protein pancakes recipe.
Protein Waffles if you loved this recipe, try the waffle version.

More Ways to Make Protein Pancakes

If high protein breakfasts are your thing and pancakes are your love language, try these cottage cheese pancakes, Greek yogurt pancakes, sour cream pancakes, or these cottage cheese banana pancakes. All have of protein without using protein powder.

Fluffy Protein Powder Pancakes (25g)

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

Follow this simple recipe for the ultimate stack of pancakes with protein powder.

4.97 from 63 votes

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Watch how it’s made:

Ingredients

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

Instructions

Make the pancake batter:

In a large bowl, combine the flour, protein powder, baking powder, and salt.
Make a well in the middle and pour the milk, eggs, butter, and vanilla (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. Use the back of the spoon to spread it out, it’s a thick batter.
Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another 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:

Refrigerate unused batter, covered, for up to 2 days. Let it come to room temperature on the counter before cooking. Cold batter is thick and difficult to pour. Store leftover cooked pancakes for up to 3 days in the fridge in an airtight container, or freeze for up to 3 months.

Notes

Any flavor of protein powder will work with this recipe. The pancake batter will take on its flavor, but chocolate tends to be weak. Read the post for more info.
Plant-based proteins work, but you’ll often need to add about 2 tablespoons of additional liquid to thin out the batter, but no more than ¼ cup.