Protein Powder Pancakes

Easy protein powder pancakes with 20 grams of protein made from just five ingredients and perfect for meal prep or a quick, delicious breakfast!

Hello friends!  I don’t know what inspired me to make this recipe look red, white, and blue, but we are rolling with it because these pancakes are easy and delicious! 

When I was pregnant, I was not too fond of the taste of protein powder, so I often used egg whites for extra protein in pancakes.  But, no babies on board right now, so I’m all about making these easy pancakes for an easy meal prep-friendly protein dose in the morning. (And PS, you can also turn them into protein powder waffles, see how here!)

I tried this recipe with vanilla whey and vanilla vegan protein powders I had on hand at home.  The only protein powder I have is the jars that come with my smoothiebox subscription, so that’s what I used. It’s similar to your basic protein powder found in stores, so it should be comparable to most other brands. However, there was a significant difference in the amount of liquid required with each (vegan vs. whey), so be prepared to adjust your liquid level according to your brand and type of protein!   

I love them with peanut butter and a little maple syrup, but I couldn’t resist the maple syrup pour shot.    

How to Make Protein Powder Pancakes

Friends, this recipe couldn’t be any easier.  

But, really.  

You don’t need a how-to section. Combine your ingredients and make pancakes.  That’s it.  The only thing I would say is that you want to add milk slowly until you get a smooth drippy batter.  Then, flip your pancakes as soon as you can slide your spatula under to flip them. They don’t “bubble” like other pancakes.  

PS – I used 1/4 cup per pancake.  

Swaps and Substitutions

Vanilla Protein Powder – Feel free to use whey protein or vegan protein, really any flavor you want.  I tested this with vanilla vegan and vanilla whey protein powder.  They require different amounts of liquid, so you will need to adjust.  They also differed slightly on final texture. Both were delicious, but when comparing them to each other they were slightly different.  The whey protein pancakes were lighter, but a little drier than the dairy-free version.  The dairy-free pancakes were moister and a bit heavier. Since every protein powder has different fillers and thickeners, you will get different textures using different protein powders. Unless you make a recipe from the protein powder company’s website, this is to be expected.  So, if your pancakes don’t turn out the way you had hoped, don’t blame me. Blame the protein powder.  

Oat Flour – oat flour is so easy to make, you blend oats for 30 seconds in a blender, and you have oat flour. I keep some ready to go at all times.  You could probably sub chickpea flour and maybe whole wheat flour, but you’d likely have to change the quantity of flour. I’d say stick with oat flour if you can!

Egg – This recipe will likely work with a flax egg, but I haven’t tried it! (

Baking Powder – do not omit.  

Vanilla Unsweetened Almond Milk – you can use any non-dairy milk (except canned coconut milk) or water.  Real milk and canned coconut milk would likely be too heavy.  Start with 1/4 cup and add to the mix until it looks like pancake batter. It should be thick enough to create resistance when stirring but runny enough that it easily pours on the skillet and holds form on the skillet. 

More Healthy Pancake Recipes:

• 2 Ingredient Egg White Pancakes
• Easy Protein Pancakes
• Blueberry Vegan Protein Pancakes 
• Blueberry Cottage Cheese Oatmeal Pancakes
• Oat Flour Pancakes
• Healthy Sweet Potato Pancakes

Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!

You can also turn these pancakes into protein powder waffles! Get the recipe here!