The Only Protein Pancake Recipe You Will Ever Need!
Jump to RecipeI eat these delicious, fluffy, healthy, low-carb protein pancakes every morning for breakfast. They are perfect start to your busy day or to make as a healthy snack or dessert. My favorite version is with pumpkin, but there are variations if you don’t like pumpkin, including zucchini, chocolate peanut butter zucchini, or even ricotta strawberry cheesecake.
Why these Perfect Protein Pancakes really are Perfect
- Guilt-free: These pancakes are like dessert for breakfast but without the guilt.
- High-protein and Low-Carb: If you’re trying to hit your macros, these pancakes a great way to hit those high protein and low-carb targets.
- Filling: Because they are high in protein, the keep you filled until your next meal
- So many variations: Swap you base ingredient and protein powder flavor depending on what you’re craving that week.
- Easy: These pancakes are so easy and quick to throw together, making them a perfect start to your busy day.
- Delicious: Adding a base to these pancakes elevates the dish from the traditional, cardboard-tasting healthy pancake to a delicious dessert-like breakfast that tastes too amazing to be healthy.
Perfect Protein Pancake Variations to Satisfy Any Sweet Tooth
You can get creative with the basic protein pancake recipe by changing your protein powder flavor and base. Just use the same recommended quantities as listed in the recipe card. You can also top the pancakes with anything your little heart desires. I like to top mine with peanut butter for extra protein and fat…almost everything is better with peanut butter. Here are some variations you can try:
- Pumpkin: Use pureed pumpkin and Birthday cake protein powder. You can even add pumpkin spice (instead of recommended cinnamon) if you need a PSL fix. Top with peanut butter or whipped cream.
- Zucchini: Use grated zucchini and Snickerdoodle flavored protein powder. These taste like fresh baked zucchini bread!
- Chocolate Peanut Butter Banana: Use over-ripe, mashed banana as the base and chocolate peanut butter protein powder. Top with peanut butter. These are not low carb.
- Apple cinnamon: Use grated apple and Snickerdoodle flavored protein powder. These are not low carb)
- Strawberry Cheesecake: Use ricotta and strawberry cheesecake flavored protein powder. Top with fresh strawberries and whipped cream.
Step-by-Step Photos
These perfect protein pancakes are so easy to make. Literally, Mix, Pour, Cook, and Eat!
All Ingredients 
Mixed Ingredients Protein Pancake Cooking in the Skillet
Perfect Pumpkin Protein Pancakes
Course: Breakfast, SnacksCuisine: AmericanDifficulty: Easy7
servings5
minutes5
minutesI eat these delicious, fluffy, healthy, low-carb protein pancakes every morning for breakfast. My favorite version is with pumpkin, but there are variations if you don’t like pumpkin, including zucchini, chocolate peanut butter zucchini, or even ricotta strawberry cheesecake. Below is the recipe for the pumpkin version, and notes detail the variations.
Ingredients
16 oz Canned Pureed Pumpkin (Note 2)
16 oz Egg Beaters (note 3)
7 scoops PES Science Birthday Cake Protein Powder (Note 4)
1/2 tsp Salt
1 tsp Baking Soda
1 1/2 tsp Vanilla
1 1/2 cup Unsweetened Vanilla Almond Milk (or your preferred milk)
1/2 Tbs coconut oil (or your preferred fat)
- Optional
1 tsp cinnamon (depending on variation)
1/2 Tbs peanut butter (or your preferred topping)
Directions
- Add pumpkin puré, vanilla, and egg beaters to a large bowl, and mix until combined.
- Add protein powder, cinnamon, baking soda, and salt to pumpkin mix. Stir until there are no or few clumps remaining. The mixture should be pretty thick.
- Add milk to mixture and stir until combined.
- Heat 1 tbs of coconut oil to skillet on high to medium heat. Once the oil starts to bubble, add your desired amount of pumpkin mix to skillet. Once the edges start to crisp, flip. Cook until center is no longer runny.
- Top with your choice of topping. I like peanut butter with my pumpkin protein pancakes.
Notes
- This recipe makes about 7 big protein pancakes. I like to make the batter in advance and then make the pancake fresh each morning because it saves time and the pancakes taste better when they are cooked fresh.
- You can swap out the pumpkin base with another ingredient. Just use about 2 cups of your base of choice, including grated zucchini, grated, apple, ricotta, grated sweet potato, etc.
- If you do not want to use egg beaters, you can use 7 whole eggs. It will add more fat to the pancake, but it will not affect the final product taste. I have tried using egg whites in place of the egg beaters, but they do not produce as fluffy a pancake.
- My favorite flavor protein powder to use in my protein pancakes is Birthday Cake flavor because it really does taste like birthday cake, and who doesn’t love birthday cake for breakfast? You can use any flavor protein powder you like. I typically use the PES Science blend, but you can use other brands. I don’t recommend using egg white-based protein powder because it makes the pancakes dry.
Did you make this dish?
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