Pancakes are a favorite in our house, and these easy protein pancakes have been on repeat for years. They’re packed with protein but still taste like actual pancakes—not the dry, rubbery kind that make you question your life choices. One batch makes enough to feed the whole family, plus extras for quick breakfasts throughout the week.
We’ve tried a lot of protein pancake recipes over the years, and some of them were just NOT IT. It’s a delicate balance between adding protein and still ending up with something your family actually wants to eat. During my weight-loss journey, these pancakes became a weekly staple because they helped me prioritize protein without feeling like I was eating “diet food.”
If you’re looking for a protein pancake recipe that the whole family will actually enjoy, this is it. These have been thoroughly tested by my girls—and they approve.
This post may contain affiliate links. If you purchase through them, I may earn a small commission at no extra cost to you.
Why We Love These Protein Pancakes
- They are packed with protein but still taste like actual pancakes.
- Kid-approved in our house, which is always the ultimate test.
- Perfect for breakfast, meal prep, snacks, or breakfast-for-dinner nights.
- Extras freeze well and reheat easily throughout the week.
- The chocolate banana bread mix makes them taste like a treat instead of “healthy food.”
Ingredients
- 2 packages Miss Jones Chocolate Banana Bread Mix
- 3 scoops Dymatize Cocoa Pebbles Protein Powder
- 10 eggs
- 2 tablespoons vanilla bean paste
- approximately ¼ cup coffee creamer
- butter for griddle
- optional chocolate chips
The secret ingredient is the Miss Jones Baking Co. bread mix. We usually use the Chocolate Banana Bread mix because it makes these pancakes taste like a treat, but we’ve also made them with the Pumpkin Bread mix and loved them. I suspect most of their bread mixes would work here, so don’t be afraid to experiment with your favorite flavor.
Note: The amount of coffee creamer can vary slightly depending on the bread mix flavor and protein powder you use. Add it gradually until the batter reaches a traditional pancake consistency.
How To Make Protein Pancakes
Step 1
Whisk bread mix and protein powder together.
Step 2
Add eggs and vanilla bean paste.
Step 3
Add coffee creamer until batter reaches pancake consistency.
Step 4
Heat the griddle and melt the butter.
Step 5
Pour batter onto griddle.
Step 6
Add chocolate chips if desired.
Step 7
Cook until bubbles form and edges begin to set.
Step 8
Flip and cook until golden brown.
Tips For The Best Protein Pancakes
- Don’t overmix the batter.
- Add the coffee creamer gradually until you reach the perfect pancake consistency.
- Cook on medium heat for the best texture.
- Freeze extras for quick breakfasts throughout the week.
Breakfast For Dinner Favorite
We love breakfast for dinner, and it makes a regular appearance in our weekly meal rotation. In our house, Friday is usually theme night, and breakfast-for-dinner is always a crowd-pleaser.
These protein pancakes, along with our Croissant French Toast, are some of our favorite breakfast-for-dinner options when we need an easy meal everyone will eat.
The girls love helping mix the batter and add chocolate chips, and we always make enough for leftovers. They’re great for breakfast the next morning, packed in lunches, or as an easy snack throughout the week.
If you’re looking for more simple family meal ideas, check out my Weekly Dinner Rotation and Dinner System (coming soon).
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze pancakes in a freezer-safe bag for up to 3 months.
To reheat, microwave for 20–30 seconds or pop them in the toaster until warmed through.
Frequently Asked Questions
Can I freeze protein pancakes?
Yes! Let them cool completely and freeze in a freezer-safe bag for up to 3 months.
Can I make these without chocolate chips?
Absolutely. We often make them plain and let everyone add their favorite toppings.
Can I use a different bread mix?
Yes. We’ve made these with both the Chocolate Banana Bread Mix and Pumpkin Bread Mix from Miss Jones Baking Co. and loved both versions.
Are these good for meal prep?
Definitely. One batch makes enough for several breakfasts throughout the week.
Can kids help make this recipe?
Yes! My girls love helping crack eggs, mix the batter, and sprinkle on the chocolate chips.
More High-Protein Recipes
Easy Protein Pancakes
Equipment
- large mixing bowl
- flat top griddle or large skillet
- spatula
- whisk
- Measuring Cups
Ingredients
- 2 packages Miss Jones Chocolate Banana Bread Mix
- 3 scoops Dymatize Cocoa Pebbles Protein Powder
- 10 large eggs
- 2 tbsp vanilla bean paste
- 1/4 cup coffee creamer (more or less, depends on consistency)
- butter for greasing griddle
- chocolate chips optional
Instructions
- In a large bowl, whisk together the bread mix and protein powder.
- Add the eggs and vanilla bean paste.
- Slowly add coffee creamer, stirring until the batter reaches a thick pancake consistency.
- Heat a griddle over medium heat and melt butter on the cooking surface.
- Pour batter onto the hot griddle.
- Sprinkle chocolate chips onto the pancakes, if desired.
- Cook until bubbles form on the surface and the edges begin to set.
- Flip and cook until golden brown and cooked through.
- Serve immediately or store leftovers for meal prep.
Notes
- Add coffee creamer gradually. Different protein powders absorb liquid differently.
- Do not overmix the batter.
- These pancakes freeze well and can be reheated in the toaster, microwave, or air fryer.
- We usually use Miss Jones Chocolate Banana Bread Mix, but the Pumpkin Bread Mix works great too.
Full Batch
- Calories: ~4,020
- Protein: ~255g
- Carbs: ~591g
- Fat: ~83g
Per Serving
Serving size: 2 pancakes- Calories: ~335
- Protein: ~21g
- Carbs: ~49g
- Fat: ~7g