Your Ultimate Protein Pancake Recipe

by | Feb 21, 2024 | Recipes

Pancakes are awesome, but the sugar and refined carbs are like a one-two gut punch; a stack for breakfast can leave you feeling hungry and lethargic not too long afterward. These protein pancakes, on the other hand, have enough replenishing fuel to keep you full for hours and crush those 11 a.m. cravings. Made with oat flour and protein powder (instead of the usual white flour and granulated sugar), these better-for-you pancakes get sweetness from a banana and even more hunger-curbing protein from cottage cheese.

They cook up light and fluffy and taste so good, you’d never know they house 17 grams of protein per serving (which is about 3 pancakes)—basically the equivalent of what you’d find in three eggs.

Why is it so important to load up on protein?

Experts say you probably need more protein than you think. This macronutrient provides energy and is key for building muscles and bones. A high-protein breakfast, in particular, is clutch for keeping blood sugar and energy levels stable to avoid crashing later.

This super easy recipe for protein pancakes is great plain or topped with a handful of berries, to boost the vitamins and fibre even more. It’s the rare indulgent breakfast (or anytime meal) that’s actually good for you so break out that big ole tub of whey protein powder and get ready to scoop and level up!

Protein pancakes stacked with syrup and fresh fruit

Protein Pancake

Joy Cho
Clocking in at 17 grams of protein per serving, these pancakes are absolutely stacked.
Total Time 25 minutes
Course Breakfast
Servings 2 servings
Calories 229 kcal


  • cup oat flour
  • ¼ cup unflavoured whey protein powder
  • 1 tsp baking powder
  • ¼ tsp ground cinnamon
  • Kosher salt
  • 1 small ripe banana
  • ½ cup low-fat cottage cheese
  • 1 large egg
  • ½ tsp pure vanilla extract
  • Syrup and fresh berries, for serving


  • In medium bowl, whisk oat flour, protein powder, baking powder, cinnamon, and a pinch of salt. 
  • In another medium bowl, mash banana with fork. Whisk in cottage cheese, egg, and vanilla to combine. Gradually add wet ingredients to dry ingredients, whisking just until combined. Let batter rest 5 minutes.
  • Heat large nonstick skillet on medium. Add four scant 1/4-cupfuls of batter and flatten into 8-10cm rounds using side or bottom of measuring cup. Cook until edges are set and bottom is golden brown, 2 to 3 minutes. Flip and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer to plate. 
  • Reduce heat to medium-low. Repeat with remaining batter adjusting heat as necessary. Serve pancakes with maple syrup and berries if desired. 
Keyword flapjacks, Pancakes

Per serving (3 pancakes): About 229 cals, 6.5 g fat (2.5 g sat fat), 114 mg chol, 583 mg sodium, 28 g carbs, 3 g fibre, 9 g sugar (.5 g added sugar), 17 g protein

More Pancake Recipes:

This article by Susan Choung & Joy Cho first appeared on Women’s Health US.

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