These perfect protein pancakes have 30g of protein per serving and are the perfect blank slate to top however you want for a healthy start to your day.
*This post for Perfect Protein Pancakes was originally published on 4/15/2012. The photographs have been updated, the recipe tweaked a little bit to make it even better and more protein-packed! All the content below is original. I vividly remember writing this post on my 30th birthday as we celebrated with a trip to Niagara Falls. A lot has changed in the 6 years since but these protein pancakes are still perfect and pack an awesome nutritional punch to start the day. Enjoy!
Before these last two days, before the fries, burgers, ice cream, wine, 5 course chef’s tasting meal and $7.50 bottled water at Jamie Kennedy’s restaurant, all of which are very necessary to distract yourself from the fact that you just entered your fourth decade, I was a bit obsessed with making sure my protein intake was at least 15g or so with every small meal I was eating. I’ve been trying my best to listen to Jamie Eason’s advice as I make my way towards the end of phase 1, which, by the way, my arms are loving but the rest of my body seems to be taking as a sign to stockpile every single calorie I eat.
I refuse to weigh myself as many have warned of this in the beginning but let’s just say my skinny jeans are starting to look more like stuffed sausages. Jamie better know what she’s talking about…
The protein thing hasn’t been too hard to accomplish, except for breakfast.
After eggs, there’s only so much cottage cheese and protein powder you can swirl in oatmeal before wishing for waffles, pancakes and other delicious carb-tastic options like an apple butter bacon scone.
Different Ways to Make Protein Pancakes
There’s quite a few options when it comes to adding protein to pancakes, you’ve got:
- protein powder
- egg whites
- cottage cheese (which is what I used in these pineapple buckwheat pancakes for the protein component)
- ricotta (like in these coconut ricotta pancakes and these orange basil ricotta pancakes)
- higher protein flours
- Greek yogurt
These were something like my 4th or 5th attempt playing around with different ingredients and ratios until I was finally satisfied with the flavor, texture and protein content.
I decided to go with the trifecta for a higher protein pancake in this recipe and use cottage cheese, protein powder and egg whites.
Combined with buckwheat and almond flours which both have a slightly higher protein content per serving than traditional flours, you can see how we get to a substantial 30g of protein per serving in these pancakes!
The result is a high protein pancake fluffy enough to be “pancake-y” but dense enough to be filling and the perfect blank slate to top however you want.
I’m not usually one to enjoy protein in my carb sources (I’d rather eat two separate things – more volume!) but I know a lot of people like the convenience of that approach and these perfect protein pancakes give you just that.
With 24g of carbs and 6g of fat – each serving really is a well-rounded meal in itself.
Of course, there’s a little room for some fruit toppings and maple syrup because what pancake stack is complete without that?!
How To Top Your Protein Pancakes
I have 24 pancake recipes on this site (you think I might like them a little bit?) including these pumpkin protein pancakes for your protein pancake fix in the fall (or all year round if you’re like me and stock it in your pantry all the time) and almost every single one of them has some sort of fun topping shown with it.
The fun of pancake eating is half pancake and half topping as far as I’m concerned. Some of my favorite ways to top any stack, not just these protein pancakes are:
- nut butter – you can thin it out into a sauce-like consistency like in these peanut butter chocolate chip pancakes so it drips down the sides if you like.
- fruit spreads/jams/jellies – apple butter is a favorite for any fall/winter inspired pancakes like the pumpkin protein pancakes or check out the persimmon puree on top of these almond persimmon pancakes. A simple strawberry ginger sauce is a great all year round option too.
- butter – of course you can go classic with some good ‘ol butter like on these pumpkin paleo pancakes or these Meyer lemon quinoa pancakes and have it melt into the warm stack.
- maple syrup – I love a quality maple syrup drizzle like on these coconut flour pancakes.
This is a pretty basic base protein pancake recipe.
If you want a chocolate variation, check out this recipe for chocolate protein pancakes. Who doesn’t want to start their day with chocolate?
Of course, you can add different flavors with extracts or even using a flavored protein powder (I love SFH Churro 100% Grass Fed Whey – it’s SO delicious) to jazz things up if you like. Just keep the base the same and you’ll have a protein filled stack guaranteed to get your day started on the right (nutritious) foot!
Perfect Protein Pancakes
- Combine all ingredients in a medium bowl and whisk until smooth and fully incorporated.
- Heat pancake griddle to medium and grease with butter or baking spray.
- Pour batter and cook on each side for 1-2 minutes.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.