High-Protein Banana Pancakes – Fluffy, Fast, and Satisfying

These pancakes taste like a weekend treat but work just as well on a busy weekday morning. They’re fluffy, naturally sweet, and packed with protein to keep you full for hours. You only need a few simple ingredients and one bowl or blender.

Whether you’re fueling a workout, feeding kids, or just craving a better breakfast, this recipe checks all the boxes.

What Makes This Recipe So Good

• High protein without chalky flavor: The protein comes from eggs, Greek yogurt, and a scoop of protein powder, so the pancakes stay moist and tender.
• No refined sugar needed: Ripe bananas bring natural sweetness, so you can skip the syrup if you want.
• Easy to customize: Swap the protein powder, add spices, or stir in berries or chocolate chips.
• Meal-prep friendly: These reheat well, freeze beautifully, and keep their texture.
• Quick and simple: The batter blends in minutes, and the pancakes cook fast on a nonstick pan or griddle.

What You’ll Need

• 2 medium ripe bananas (spotty is best for sweetness)
• 2 large eggs
• 1/2 cup plain Greek yogurt (2% or whole for best texture)
• 1 cup rolled oats (or oat flour)
• 1 scoop vanilla whey or plant-based protein powder (about 25–30g; adjust sweetness as needed)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda (helps with lift)
• 1/2 teaspoon ground cinnamon (optional but great)
• Pinch of salt
• 1–3 tablespoons milk (dairy or non-dairy, as needed to thin)
• 1 teaspoon vanilla extract (optional)
• Butter, coconut oil, or nonstick spray for the pan
• Optional toppings: sliced banana, berries, chopped nuts, peanut butter, maple syrup, or yogurt

Instructions

1. Blend or whisk the batter: Add bananas, eggs, Greek yogurt, oats, protein powder, baking powder, baking soda, cinnamon, salt, milk, and vanilla to a blender. Blend until smooth and pourable. If mixing by hand, mash the bananas well, whisk in wet ingredients, then stir in dry until combined.
2. Check the consistency: The batter should be thick but spoonable.

   Add a splash of milk if it’s too thick, or a tablespoon of oats if it’s too thin. Aim for a slow ribbon off the spoon.

3. Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.

   Let the pan get hot so the pancakes set quickly and rise well.

4. Cook the pancakes: Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set. Flip gently and cook another 1–2 minutes until cooked through.

   Reduce the heat slightly if they brown too fast.

5. Keep warm: Transfer cooked pancakes to a low oven (200°F/95°C) while you finish the batch. This helps them stay fluffy.
6. Serve: Top with fresh fruit, a spoonful of peanut butter, a dollop of yogurt, or a drizzle of real maple syrup. Add a sprinkle of cinnamon or chopped nuts for crunch.

How to Store

• Fridge: Store in an airtight container for up to 4 days.

  Separate layers with parchment to prevent sticking.

• Freezer: Freeze in a single layer, then transfer to a bag or container. Keep for up to 2 months.
• Reheat: Toast in a toaster or warm in a skillet for crisp edges. Microwave works in a pinch—about 20–30 seconds per pancake.
• Make-ahead batter: Blend the batter and refrigerate up to 24 hours.

  Stir before cooking; you may need a splash of milk to loosen it.

Why This is Good for You

• Balanced macros: Protein from eggs, yogurt, and powder supports muscle recovery and steady energy. Oats bring fiber for fullness and gut health.
• Lower added sugar: Ripe bananas provide natural sweetness and potassium without relying on refined sugar.
• Satisfying and nutrient-dense: Healthy fats from yogurt and optional nut toppings help with satiety and flavor.
• Gluten-friendly option: Use certified gluten-free oats and a gluten-free protein powder if needed.

What Not to Do

• Don’t overmix with wheat flour: If you swap in wheat flour, mix gently to avoid tough pancakes. With oats, you’re safe to blend smooth.
• Don’t cook on high heat: Too hot and the outsides burn before the centers set, especially with protein powder.
• Don’t add too much protein powder: Extra powder makes pancakes dry and rubbery.

  Stick to one scoop.

• Don’t use unripe bananas: Green or barely yellow bananas won’t sweeten the batter or mash smoothly.
• Don’t skip leavening: Baking powder and soda are key to lift, especially if your protein powder is dense.

Variations You Can Try

• Chocolate chip: Stir in mini dark chocolate chips and a pinch of extra cinnamon.
• Blueberry bliss: Fold in fresh or frozen blueberries. Cook a bit longer if using frozen.
• Peanut butter swirl: Add 1–2 tablespoons peanut butter or powdered peanut butter to the batter.
• Spiced banana bread: Add nutmeg and a touch of clove, plus chopped walnuts for crunch.
• Dairy-free: Use coconut yogurt and a plant-based protein powder; cook in coconut oil.
• Extra fiber: Stir in 1 tablespoon ground flax or chia seeds and a splash more milk.
• Espresso kick: Mix in 1 teaspoon instant espresso powder for a mocha vibe (great with chocolate chips).

FAQ

Can I make these without protein powder?

Yes. Replace the scoop of protein powder with 1/4 cup oat flour and a teaspoon of honey or maple syrup if you want a touch more sweetness.

The pancakes will still be high in protein thanks to the eggs and Greek yogurt.

Which protein powder works best?

Whey isolate blends smoothly and keeps pancakes tender. Plant-based powders work too, but they can thicken the batter more. If using pea or brown rice protein, add an extra splash of milk to reach a pourable consistency.

Why are my pancakes gummy in the middle?

The heat is likely too high, or the batter is too thick.

Lower the heat and thin the batter slightly. Make smaller pancakes so they cook through evenly.

Can I use quick oats instead of rolled oats?

Absolutely. Quick oats blend even smoother and cook the same.

Steel-cut oats won’t work here.

How do I make them sweeter without syrup?

Use very ripe bananas, add a teaspoon of vanilla, and sprinkle the cooked pancakes with cinnamon. You can also mash in a few mini chocolate chips or top with berries.

What’s a good topping for extra protein?

A scoop of Greek yogurt, a drizzle of peanut or almond butter, or a sprinkle of hemp seeds adds more protein and healthy fats.

Can I bake the batter as sheet pan pancakes?

Yes. Pour the batter onto a greased, parchment-lined quarter sheet pan and bake at 400°F (205°C) for 10–12 minutes, until set and lightly golden.

Slice and serve.

Final Thoughts

These High-Protein Banana Pancakes bring the comfort of a classic breakfast with the staying power you need to get through your morning. They’re simple, adaptable, and easy to make ahead. Keep ripe bananas on hand, and you’ve got a wholesome meal that feels like a treat every time.

Whip up a batch, stack them high, and enjoy a breakfast that actually works for your day.