2 Easy Protein Pancake Recipes That’ll Get You Pumped For Breakfast

Try these high-protein pancakes next time you’re in the mood for a healthy stack!

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There’s nothing more enticing than a tall stack of pancakes topped with maple syrup and fresh fruit (or whatever your preferred pancake toppings happen to be). The one thing often missing from this ideal breakfast? Protein! Here’s how to up the protein content of your favorite breakfast item while still keeping pancakes in the picture (and why these high-protein pancake recipes will keep you feeling full for hours).

Why You Need Protein Pancake Recipes on Hand

Cristel Moubarak, registered dietitian, food coach, and founder of nutriFoodie, stresses the importance of including protein at breakfast. “Usually we don’t get enough at breakfast,” she tells HealthyWay, “but have plenty for lunch and dinner. Many breakfasts, including cereal and pancakes, tend to be much higher in sugars or simple carbohydrates, so we digest and absorb it quite fast.” The consequence? Not feeling satiated or comfortable throughout the morning, which can result in reaching for snacks or diving into a less-than-ideal lunch because breakfast was lacking in protein, good fats, and fiber. The good news? Whether your pancake craving hits in the morning, around noon, or at night, our go-to protein pancake recipes ensure you’re going to enjoy a nutritionally dense, sweet, and delicious meal.

Gluten-Free Cottage Cheese Protein Pancake Recipe

These pancakes get their slightly-sweet, nutty flavor from gluten-free oat flour. The combination of oat flour and cottage cheese results in a lightly textured yet high-protein pancake that pairs well with fresh berries and a drizzle of maple syrup.

Yield: 4 servings—2 Pancakes Each

Time: 30 minutes (Including Resting Time)


  • 1 cup cottage cheese
  • ⅔ cup gluten-free oat flour (such as this certified gluten-free oat flour from Bob’s Red Mill)
  • 2 Tbsp. unsalted butter, melted
  • 2 eggs
  • 2 egg whites* OR ¼ cup liquid egg whites
  • 1 tsp. vanilla extract
  • Butter-flavored cooking spray (if using a cast iron skillet)

Special Equipment:

  • Measuring cups and spoons
  • Blender
  • Large non-stick skillet OR electric griddle OR large cast iron skillet
  • Silicone or wooden flat spatula (we like this 2-pack from UpGood)
  • Baking sheet
  • Silpat or parchment paper


  1. Preheat the oven to 300°F and place a Silpat- or parchment paper–lined baking sheet in the warm oven.
  2. Add the cottage cheese, oat flour, melted butter, eggs, egg whites, and vanilla extract to the blender and blitz briefly—just until combined. Let rest 15 minutes before using.
  3. Warm your non-stick skillet, electric griddle, or cast iron skillet over medium heat, coating with butter-flavored cooking spray if using cast iron.
  4. Check the temperature of the skillet or griddle by making a small test pancake. The temperature is right when the pancake turns golden brown and develops a slightly crispy crust.
  5. Using about ⅓ cup of batter per pancake, cook the pancakes in batches (being careful not to overcrowd the pan). As the pancakes cook, transfer them to the baking sheet in the oven to keep them warm until serving.

Low Carb Almond Butter and Chocolate Protein Pancake Recipe

Use your favorite chocolate-flavored protein powder confidently, knowing the almond butter in this recipe will add healthy fats while covering up any protein powder aftertaste. These high-protein pancakes have a denser texture than traditional pancakes and are especially delicious when drizzled with melted butter and a light dusting of extra cinnamon (roll them up for a perfect meal on the go!).

Yield: 2 Large Pancakes

Time: 30 minutes (Including Resting Time)


  • 1 egg
  • 2 egg whites* OR ¼ cup liquid egg whites
  • 2 scoops chocolate protein powder (such as Vega’s Protein & Greens)
  • ¼ cup water
  • 2 Tbsp. unsalted almond butter
  • ½ tsp. cinnamon
  • Butter-flavored cooking spray (if using a cast iron skillet)
  • Small pat of butter (optional)
  • Toasted almond slices (optional)

*Freeze the remaining egg yolks in a resealable freezer bag or container for future baking projects (or extra-rich and golden scrambled eggs!).

Special Equipment:

  • Measuring cups and spoons
  • Blender
  • Large non-stick skillet OR electric griddle OR large cast iron skillet
  • Silicone or wooden flat spatula


  1. Add the egg, egg whites, chocolate protein powder, water, almond butter, and cinnamon to the blender and blitz briefly—just until combined. If necessary, thin the batter with a teaspoon or two of water. Let rest 15 minutes.
  2. Warm your non-stick skillet, electric griddle, or cast iron skillet over medium heat, coating with butter-flavored cooking spray if using cast iron.
  3. Make a very small test pancake if desired, checking to make sure the pancake crisps evenly on both sides.
  4. Use the remaining pancake batter to make two large pancakes.
  5. Enjoy while still hot with butter, toasted almonds, and extra cinnamon.

High-Protein Toppings (That Will Go With Any High-Protein Pancake Recipe)

Try these protein-packed toppings on for size:

More On the Importance of Protein at Breakfast

Incorporating high-protein foods into your breakfast routine is an easy way to stay satiated throughout the day, and clinical studies have even shown that a high-protein and high-carbohydrate breakfast could contribute to weight loss over the long term. Moubarak recommends incorporating the following to maximize your breakfast’s potential:

  • Quinoa or oat flour for fiber and protein
  • Chia for soluble fiber, omega 3, and protein
  • Hemp seeds for protein and omega 3
  • Flax for omega 3, fiber, and protein
  • Protein powder (one scoop is enough to include with a meal)
  • Natural nut or seed butter or avocado for healthy fat

High-protein pancake recipes are a particularly good option for breakfast—and not just on leisurely weekend mornings. They can be made in batches and frozen between pieces of wax or parchment paper for super-simple weekday morning breakfasts, too (just defrost them in the microwave for 45 seconds or in the toaster for a crispier texture). High-protein pancakes can be eaten on their own or rolled up wrap-style and stuffed with fresh fruit and other high-protein toppings for a filling breakfast, a snack at work, or a pick-me-up after hitting the gym.

Not a fan of pancakes? Here are some other high-protein breakfast options to get excited about!

High-Protein Oatmeal: Turn regular oatmeal into something extraordinary by stirring in a dollop of Greek yogurt (or kefir), 1 tablespoon of chia seeds, and 1 tablespoon of almond butter. Scrambled Eggs (even higher-protein style!): Sauté 2 cups of kale in a teaspoon of olive oil and add to two scrambled eggs. Top with your favorite salsa, ½ cup of cooked black beans, and ½ cup of cottage cheese. Protein-Rich Green Smoothie: Add 1 banana, ½ cup frozen blackberries, 2 cups baby kale, ½ cup Greek yogurt, ¼ cup pasteurized egg whites, and 1 tablespoon of chia seeds to a blender, and blitz until smooth.

Ashley Linkletterhttps://ashleylinkletter.com/
Ashley Linkletter is a food writer and photographer based in Vancouver, British Columbia. Her work has appeared in Culture Cheese Magazine, SAD Magazine, EAT Magazine, and she is a regular contributor to Weight Watchers Canada. Ashley’s area of expertise is cheese and wine, and she’s authored a biweekly cheese column for Scout Magazine called Beyond Cheddar as well as writing about Canadian cheeses for Food Bloggers of Canada. Ashley’s personal blog musicwithdinner explores the emotional connection between food and music while providing original recipes and photographs. She strongly believes in cooking and eating as powerful mindfulness exercises and encourages her readers to find pleasure and a sense of calm while preparing food.