Fluffy, naturally sweet, and packed with nourishing protein—these high-protein banana pancakes are the perfect energizing breakfast for busy mornings, lazy weekends, or post-workout refuels!
Pancakes You Can Feel Good About
There’s something undeniably comforting about a stack of warm pancakes, but they often come with a sugar crash and little staying power. Not these!
These High-Protein Banana Pancakes deliver all the flavor and fluff you crave, with the added bonus of muscle-loving protein and wholesome ingredients.
These pancakes are a family favorite in our house. I started making them during a busy season of life when I needed something quick, kid-friendly, and full of fuel.
My little ones love them with almond butter and blueberries, and I love that they’re naturally sweetened with ripe banana and have enough protein to keep us full all morning.
Made with simple pantry staples like oats, eggs, protein powder, and banana, these pancakes are quick to whip up in a blender and cook in minutes.
They’re also freezer-friendly, so you can meal-prep a big batch and reheat for a healthy breakfast anytime.
What You’ll Need
- 1 ripe banana
- 2 large eggs
- ⅓ cup rolled oats
- 1 scoop vanilla protein powder (about 25g)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons almond milk (as needed for texture)
- Coconut oil or nonstick spray (for cooking)
Optional Toppings:
- Sliced banana
- Almond or peanut butter
- Fresh berries
- Greek yogurt or whipped coconut cream
- Maple syrup or honey (for non-strict low sugar)
Pro Tips
- Use a very ripe banana – It adds natural sweetness and moisture without needing extra sugar.
- Blend until smooth – A high-speed blender makes a batter that’s fluffy and uniform—no banana chunks!
- Adjust the liquid – Add almond milk a little at a time if your batter is too thick.
- Cook low and slow – Keep the heat at medium-low for evenly cooked, golden pancakes.
- Make a double batch – These freeze and reheat beautifully for busy mornings.
Tools You’ll Need
- Blender or food processor
- Nonstick skillet or griddle
- Spatula
- Measuring cups and spoons
- Small mixing bowl (if mixing by hand)
Substitutions and Variations
- No protein powder? Replace with an extra ¼ cup oats and 1 tablespoon nut butter.
- Gluten-free? Use certified gluten-free oats.
- Dairy-free? Use plant-based protein powder and almond milk.
- Add-ins – Fold in blueberries, chocolate chips, or chopped nuts after blending.
- More banana flavor? Add ½ teaspoon banana extract for an extra boost.
Make-Ahead Tips
You can make the batter ahead and store it in the fridge for up to 24 hours. It may thicken slightly, so stir in a splash of milk before cooking.
Cooked pancakes can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months. Reheat in the toaster, oven, or microwave.
How to Make High-Protein Banana Pancakes
1. Blend the Batter
In a blender, combine the banana, eggs, oats, protein powder, baking powder, cinnamon, vanilla, salt, and 1 tablespoon almond milk. Blend until smooth and pourable. Add more milk if needed.
2. Preheat and Grease the Skillet
Heat a nonstick skillet over medium-low heat. Lightly grease with coconut oil or spray.
3. Cook the Pancakes
Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form and edges firm. Flip and cook another 1–2 minutes.
4. Serve with Toppings
Transfer pancakes to a plate. Serve warm with your favorite toppings: banana slices, almond butter, berries, or a drizzle of syrup.
Leftovers and Storage
Store leftover pancakes in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. To reheat, pop them in the toaster or microwave for a quick warm-up.
Stack them between pieces of parchment paper before freezing to prevent sticking.
Nourishing, Simple, and Totally Craveable
These High-Protein Banana Pancakes are everything breakfast should be—easy, tasty, and made with ingredients that keep you full and energized. Whether you’re feeding your family or fueling your morning solo, this recipe is a guaranteed hit.
If you try them out, let me know in the comments! Did you top yours with nut butter? Add chocolate chips? Use a different protein powder? I’d love to hear how you made them your own!
