I perfected a 3-ingredient High Protein Pancake Recipe using eggs, banana and protein powder that yields a stack with more than 30g of protein and includes a surprising trick for effortless batter consistency.

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I never thought something this simple could feel like a small kitchen miracle. Made with just eggs, a ripe banana and protein powder, these pancakes flip up with a tender, slightly chewy center that somehow tastes better than it has any right to.

I started making them on rushed mornings, then kept making them because they actually stick to you and keep you going. No fuss, no weird stuff, just honest texture and flavor that surprises people.

If you want something fast that still feels worth eating, give it a go. High Protein Pancake Recipe

Ingredients

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Eggs give complete protein, help build muscle and keep you full
They add healthy fats, vitamin D and a tender pancake texture
Banana adds natural sweetness, fiber and potassium for energy
Ripe banana keeps batter moist so pancakes stay soft
Protein powder bumps protein content, good for post workout recovery
Vanilla or chocolate flavors hide banana and add sweetness
Simple, lower carb than regular pancakes if you use low carb powder
High protein and fiber help you stay full longer, cut snacking
Great quick breakfast, mix and cook in minutes with minimal fuss

Ingredient Quantities

2 large eggs

1 ripe medium banana, mashed (about 120 g)

1 scoop protein powder (approx 30 g), vanilla or chocolate works good

How to Make this

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1. Mash the ripe banana in a medium bowl with a fork until mostly smooth, a few little lumps are fine.

2. Crack the 2 eggs into the bowl and whisk them into the mashed banana until the mixture is uniform and a bit frothy.

3. Add 1 scoop protein powder (vanilla or chocolate) to the bowl and stir until there are no dry streaks, the batter should be thick but spoonable.

4. Let the batter sit 1 to 2 minutes so the protein powder hydrates, this helps the pancakes hold together better.

5. Heat a good nonstick skillet or well seasoned griddle over medium low heat for a couple minutes, you want it warm not smoking.

6. Drop about 2 to 3 tablespoons of batter per pancake onto the pan, spacing them so they dont touch, they wont spread much.

7. Cook until the edges look set and small bubbles form on top, about 2 to 3 minutes, then flip gently and cook another 30 to 60 seconds until just cooked through.

8. Transfer to a plate and eat right away, they cool fast and can get dry if left too long, enjoy.

Equipment Needed

1. Medium mixing bowl, big enough to mash the banana and whisk the eggs
2. Fork for mashing the banana and breaking up lumps
3. Small whisk or fork, if you want the batter a bit frothier
4. Measuring scoop or kitchen scale for the ~30 g protein powder
5. Tablespoon or small spoon to drop 2–3 tbsp batter per pancake
6. Good nonstick skillet or well seasoned griddle, heated medium low
7. Heatproof spatula for gentle flipping
8. Plate and a kitchen towel or paper towel for serving and quick clean up

FAQ

How do I cook these so they arent rubbery? Cook on medium low heat, not high. Scoop batter into a warm nonstick pan, wait until edges look set and bubbles form on top, then flip gently. About 2 to 3 minutes per side usually does it. High heat makes them tough.

My batter is too runny or too thick what can I do? Protein powders vary. If too runny add a little more protein powder or a spoon of oats, if too thick add a splash of milk or water. Mix in small amounts till you get pourable but not watery batter.

Can I make these vegan or egg free? You can try 2 flax eggs (2 tbsp ground flax mixed with 6 tbsp water) but texture and protein will change, theyll be more fragile. Another tip is to add a bit of mashed tofu or extra banana for structure, but expect different results.

What protein powder should I use, vanilla or chocolate? Either works. Vanilla is more neutral and pairs with fruit or syrup, chocolate gives a richer treat. Unflavored works too but might need extra sweetener depending on your powder.

How many pancakes does this make and whats the protein like? The recipe makes about 2 large or 3 small pancakes. With 2 eggs, 1 banana and a 30 g scoop of protein powder you ll get roughly 30 to 40 g protein total and ~350 to 420 calories for the whole batch, depending on the exact powder you use.

How do I store and reheat leftovers? Keep cooled pancakes in an airtight container in the fridge for up to 2 to 3 days, or freeze them separated by parchment for up to 2 months. Reheat in a toaster oven or skillet for best texture, microwave if you must.

3-Ingredient Protein Powder Pancakes Recipe Substitutions and Variations

Eggs replacement, flax egg: mix 2 tbsp ground flaxseed with 5 tbsp water, let sit 5 minutes and use in place of 2 eggs, pancakes will be a bit denser and nutty, but still tasty.
Eggs replacement, silken tofu: blend 1/2 cup silken tofu smooth and swap for the 2 eggs, makes a tender, slightly cake-like pancake, less eggy tasting.
Banana replacement, applesauce: 1/2 cup unsweetened applesauce instead of the mashed banana, keeps moisture and sweetness but you won’t get the banana flavor.
Protein powder replacement, flours/nuts: about 1/3 cup oat flour (or 1/4 cup almond flour) if you don’t have protein powder, add 1 tbsp milk powder for extra protein and a splash of milk if batter’s too thick, texture and flavor will change so tweak as needed.

Pro Tips

1) Cook low and slow, dont rush it. Give the pan time to warm and keep the heat under medium low so the edges set without the outside burning, flip once and gentle cause theyre fragile.

2) Protein powders soak up moisture different ways, plant based ones usually grab more liquid. If your batter is dry add 1 to 2 teaspoons milk or water at a time till its spoonable, dont dump a bunch or they’ll get soggy.

3) Oil the pan lightly then wipe most of it off with a paper towel so you just have a slick surface, that way you get a little browning without greasy spots or burned oil.

4) For better texture and to keep them from drying out add a teaspoon of oil or a spoonful of yogurt to the batter or serve right away with a moist topping like yogurt, maple syrup or mashed fruit. If you gotta keep them a bit warm put them in a low oven wrapped in foil, they reheat quick in the microwave too.

3-Ingredient Protein Powder Pancakes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

369

kcal

Equipment: 1. Medium mixing bowl, big enough to mash the banana and whisk the eggs
2. Fork for mashing the banana and breaking up lumps
3. Small whisk or fork, if you want the batter a bit frothier
4. Measuring scoop or kitchen scale for the ~30 g protein powder
5. Tablespoon or small spoon to drop 2–3 tbsp batter per pancake
6. Good nonstick skillet or well seasoned griddle, heated medium low
7. Heatproof spatula for gentle flipping
8. Plate and a kitchen towel or paper towel for serving and quick clean up

Ingredients

2 large eggs
1 ripe medium banana, mashed (about 120 g)
1 scoop protein powder (approx 30 g), vanilla or chocolate works good

Directions

Mash the ripe banana in a medium bowl with a fork until mostly smooth, a few little lumps are fine.
Crack the 2 eggs into the bowl and whisk them into the mashed banana until the mixture is uniform and a bit frothy.
Add 1 scoop protein powder (vanilla or chocolate) to the bowl and stir until there are no dry streaks, the batter should be thick but spoonable.
Let the batter sit 1 to 2 minutes so the protein powder hydrates, this helps the pancakes hold together better.
Heat a good nonstick skillet or well seasoned griddle over medium low heat for a couple minutes, you want it warm not smoking.
Drop about 2 to 3 tablespoons of batter per pancake onto the pan, spacing them so they dont touch, they wont spread much.
Cook until the edges look set and small bubbles form on top, about 2 to 3 minutes, then flip gently and cook another 30 to 60 seconds until just cooked through.
Transfer to a plate and eat right away, they cool fast and can get dry if left too long, enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.