These Healthy Protein Powder Pancakes are a great way to start the day and will definitely keep you going until lunchtime. With 44 grams of protein they are filling and satisfying with a light and fluffy texture.

protein pancake stack no bananas with yoghurt and blueberries

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Recipe Highlights

High protein and high fibre, making them very filling and satisfying
Buttermilk protein pancakes create a light and fluffy texture
They're make using oats so perfect for breakfast
There is no banana, although you can add it on top if that is what you like
They're best eaten warm as soon as they're cooked, like these low calorie corn fritters
So many ways to top your protein pancakes adding extra sweetness, texture and flavor

Ingredients

They're made with oat flour which makes them higher in fibre, and there's no banana and no sugar, making them perfect for those looking for a nutritious high energy breakfast.

Cook them one at a time on medium heat in a flat based pan to get them golden brown on each side. Each one takes about one minute on each side to cook.

I love making high protein breakfasts and snacks with protein powder like these Chocolate Date Protein Balls, my Healthy Chocolate Weetbix Slice and this No Bake Protein Bar with Oats.

Best Protein Powder for Pancakes

I use a vanilla flavoured Whey Protein Isolate Protein Powder which gives a subtle vanilla flavouring to the pancakes without being too overpowering.

You could try also using a plain unflavoured Whey Protein Isolate Protein Powder.

Using other flavoured protein powders will affect the final taste and flavor of the protein pancakes, so I recommend only using either vanilla flavored or unflavored for this recipe.

Note that different Whey protein powders all contain different fillers and thickening agents and some will absorb liquid more easily than others. Therefore depending on your brand of Whey protein powder you may need to add additional liquid if you find the batter is too thick.

I would not try this recipe using a plant based protein powder as the quantities of ingredients, particularly the liquids will be different.

Ingredient Notes

Buttermilk: Buttermilk brings a slightly tangy flavor and helps create a tender, fluffy texture in pancakes that's hard to resist. No Buttermilk? Take half a cup of regular milk, add 1 ½ teaspoons of lemon juice or white vinegar and let it stand of 1 minute, then add to bowl.
Eggs: eggs are best at room temperature and 2 large fresh eggs are ideal.
Oat Flour: Oat flour can be purchased from the baking aisle of the supermarket. Alternatively you can make your own by blitzing 2 ½ cups rolled oats in a high speed food processor for a minute.
Butter: Butter is used to cook the pancakes and prevent them from sticking to the pan, making them easier to flip. I prefer it to using oil, as the butter adds a buttery flavor to the pancakes. It also creates a better golden brown appearance than the oil.

How To Make

Whisk Wet Ingredients: Whisk the eggs with buttermilk and vanilla extract.

eggs and buttermilk in a bowl with a whisk

Whisk dry ingredients in a separate bowl: In another bowl, mix the dry ingredients: whey protein, baking powder, baking soda, and oat flour.

oat flour and protein powder in a mixing bowl

Add Wet and Dry Ingredients together: Then incorporate the dry ingredients mixture into the wet one. Stir until combined. A few lumps are ok, so don't overmix the batter to get fluffy pancakes.

eggs, buttermilk, protein powder and oat flour mixing in a bowl

Grease Pan and Cook Pancakes 1 at a time: Add butter into a pancake pan, and heat it over medium heat. Then, reduce heat to a minimum, and pour ¼ cup of pancake batter. Cook the pancakes over low heat. Once you see the first bubbles on top, about a minute or so, flip them over and cook them for another minute. These pancakes burn fast if you have the heat up too high, so keep an eye on them the whole time.

Serve: Top and Serve them warm with your favorite toppings on top.

Protein Pancake Toppings

Butter: extra butter on top with a little ground cinnamon
Sweetener: A drizzle or two of sugar free maple syrup (I use Lakanto maple syrup)
Nut butters: Spread some almond, peanut, or cashew butter on your pancakes for an extra protein boost and a creamy, satisfying texture.
Greek yogurt: A dollop of Greek yogurt adds a tangy twist and extra protein
Fresh fruit: Pile on fresh or frozen blueberries or strawberries, sliced banana, or diced apple for a natural sweetness
Nuts and seeds: Sprinkle some chopped nuts like almonds, walnuts, or pecans, or seeds like chia, flax, or pumpkin seeds for added crunch
Unsweetened shredded coconut: Sprinkle some coconut flakes for a tropical twist and a little extra fiber.

pancakes with protein powder and blueberries stacked on a plate

Recipe Tips

Cooking: When using Whey Protein Powder in cooking, it speeds up the cooking process. So the time it takes to cook protein pancakes with whey protein powder is less than the time it takes to cook regular pancakes, therefore I recommend keeping a close eye on the cooking process.

Smooth Batter: I recommend using a whisk over a spoon to mix the batter as it will be easier to achieve a smoother consistency, however avoid overmixing the batter. I recommend mixing with a whisk until just combined into a runny batter and a few lumps here and there are OK, but try to get the majority of them out by quickly whisking.

pouring syrup over healthy protein pancakes no banana

Storing: Whilst these buttermilk protein pancakes are at their best when they have just been made, if you have leftovers, cover them and let them cool to room temperature.

Then store in zip lock bags and eat within one day. I don't tend to make them ahead of time because I prefer to eat them fresh and warm and they can have a tendency to get a bit too soft after a couple of hours if left out in the open.

Additional protein powder: I would only use two scoops of protein powder and not any more. Using more will affect the overall taste and take away from the light and fluffy texture of the pancake.

If you're used to eating regular pancakes, you'll find that the taste and texture of buttermilk protein pancakes made with oat flour is pretty similar, just a whole lot healthier and much more filling thanks to the protein powder.

healthy high protein pancake stack with a wedge taken out

A generous serving for 2 people with 44 grams of protein each, this is a great high energy breakfast or Sunday brunch. Perfect for those wanting to get a healthier start to the day and to keep cravings at bay.