These protein banana pancakes are soft, fluffy, and naturally sweet, with extra protein from Greek yogurt and protein powder to help keep breakfast satisfying without giving up your favorite pancakes.
For more pancake recipes, try our Greek yogurt banana pancakes, banana oatmeal pancakes, and Greek yogurt blueberry pancakes.
Why You’ll Love Protein Banana Pancakes!
These protein banana pancakes are one of our favorite ways to add a little extra protein to breakfast without giving up soft, fluffy pancakes 🥞💛
I started making them after getting more consistent with workouts — especially leg workouts, which I honestly don’t love doing 😅 But strong legs matter more and more as we get older, so I’ve been trying to stick with it and add a bit more protein to everyday meals without overthinking it.
The combination of Greek yogurt and protein powder adds extra staying power, while ripe banana keeps the pancakes naturally sweet and tender 🍌 They’re cozy, filling, and made with simple pantry ingredients.
I usually eat 3 pancakes after a workout, while Louise loves 1 or 2 topped with lots of fresh fruit and a drizzle of maple syrup 🍓 They’re a comforting, balanced breakfast that still tastes like a real treat.
P.S. For more high-protein Greek yogurt breakfasts, try our our protein chia pudding, blueberry baked oatmeal, and peanut butter banana smoothie.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Banana: ripe bananas make these pancakes naturally sweet and soft. Very ripe bananas work best here.
- Greek yogurt: use plain Greek yogurt for creamy, fluffy pancakes. Low-fat Greek yogurt or a thick non-dairy yogurt work well too. For even more protein, use Skyr.
- Egg: helps hold the pancakes together and keeps them fluffy. I have not tested this recipe with egg substitutes yet.
- Milk: any milk works, including almond, soy, or oat milk. Add a little extra if the batter feels thick.
- Vanilla extract: adds warm flavor. You can also use cinnamon or almond extract.
- Flour: all-purpose flour gives the softest texture. Whole wheat flour works too, but you may need a little extra milk (1 to 2 tablespoons) because it absorbs more liquid. Gluten-free flour blends can also work.
- Protein powder: vanilla whey protein makes the best texture for these protein powder pancakes. Plant-based protein works too, but you may need extra milk.
- Baking powder: helps create fluffy protein pancakes with a nice rise.
How to Make Protein Banana Pancakes
Step 1: Mix the wet ingredients
In a large bowl, mash the banana with a fork until mostly smooth.
Add the Greek yogurt, egg, milk, and vanilla extract. Whisk until smooth and creamy.
Step 2: Add the dry ingredients
Add the flour, protein powder, baking powder, and salt.
Stir gently until just combined. A few small lumps are okay.
If the batter looks too thick, stir in a splash of milk. This helps keep these banana protein pancakes soft and fluffy.
Step 3: Cook the pancakes
Heat a nonstick skillet over medium-low heat. Lightly grease the pan with oil, butter, or cooking spray.
Pour about 1/4 cup of batter into the skillet for each pancake. Cook for 2 to 3 minutes, until bubbles form on top and the edges look set.
Flip and cook for 2 to 3 more minutes, until golden and cooked through. Lower the heat if the pancakes brown too fast.
Step 4: Serve
Transfer the pancakes to a plate and keep them warm while you cook the rest. Serve with sliced banana, maple syrup, Greek yogurt, peanut butter, or fresh berries.
These easy protein pancakes are best served warm while soft and fluffy.
Tips
- Use ripe bananas: Ripe bananas with brown spots give the pancakes the best sweetness and flavor.
- Don’t overmix the batter: Stir just until the flour disappears. Overmixing can make the pancakes dense instead of soft and fluffy.
- Cook on medium-low heat: Protein powder makes pancakes brown faster than regular pancakes, so lower heat works best.
- Adjust the milk if needed: If the batter feels too thick, add a splash of milk. Different protein powders absorb liquid differently.
- Whey protein works best: Whey protein gives the softest and fluffiest texture. Plant-based protein powder works too, but you may need extra milk.
- Wait before flipping: Let the pancakes cook fully on the first side. Flip only when bubbles form on top and the edges look set.
- Keep pancakes warm: Place cooked pancakes on a plate and cover loosely with foil while you cook the remaining batter.
- Add toppings for more protein: Greek yogurt, peanut butter, and chopped nuts make the pancakes even more satisfying.
- Freeze for later: Let the pancakes cool completely before freezing so they stay soft when reheated.
Frequently Asked Questions
Yes. Plant-based protein powder works well in this recipe, but the batter may need 2 to 3 extra tablespoons of milk because it absorbs more liquid.
Too much protein powder or overcooking can make pancakes dry. Cook them on medium-low heat and avoid overmixing the batter for the best fluffy protein pancakes.
You can mix the wet and dry ingredients separately ahead of time, but for the fluffiest texture, it’s best to combine everything right before cooking.
Store leftover protein banana pancakes in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months and reheat in the toaster or microwave.
Absolutely. These pancakes reheat very well, making them a great meal prep breakfast for busy mornings.
More Easy Breakfast Recipes
- Healthy peanut butter bars
- Date energy balls
- Matcha smoothie with Greek yogurt
- Carrot cake baked oatmeal
- Healthy breakfast cookies
- No bake oat bars
- Peanut butter banana baked oatmeal
- Carrot cake overnight oats
If you try this Protein Banana Pancakes Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Protein Banana Pancakes (Greek Yogurt + Protein Powder)
Ingredients
- 1 ripe banana ½ cup mashed (120 g)
- ¾ cup Greek yogurt
- 1 large egg
- ⅓ cup milk any
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup protein powder *vanilla or plain (see notes)
- 2½ teaspoons baking powder + 1 pinch salt
Instructions
- In a large bowl, mash 1 ripe banana with a fork until mostly smooth.Add ¾ cup Greek yogurt, 1 large egg, ⅓ cup milk, and 1 teaspoon vanilla extract. Whisk until smooth and creamy.
- Add 1 cup all-purpose flour, ⅓ cup protein powder, 2½ teaspoons baking powder, and a pinch of salt.Stir gently until just combined. A few small lumps are fine. If the batter looks too thick, stir in a splash of milk.
- Heat a nonstick skillet over medium-low heat. Lightly grease the pan with oil, butter, or cooking spray.Pour about 1/4 cup batter per pancake into the skillet. Cook for 2 to 3 minutes, or until bubbles form on top and the edges look set.Flip and cook for 2 to 3 minutes more, until golden and cooked through. Lower the heat slightly if the pancakes brown too fast.
- Transfer the pancakes to a plate and keep warm while you cook the remaining batter.Serve with sliced banana, maple syrup, Greek yogurt, peanut butter, or fresh berries.
Notes
- For even more protein, you can increase the protein powder to 1/2 cup (50g). The pancakes will turn out taller, slightly firmer, and have a stronger protein flavor.
- Different protein powders absorb liquid differently. If the batter feels too thick, stir in a splash of milk.
- If using a plant-based protein powder, you may need 2 to 3 extra tablespoons of milk for a smooth batter.
- Greek yogurt → Skyr, dairy-free yogurt, or non-fat Greek yogurt
- Egg → I have not tested egg substitutes for this recipe yet
- Milk → Almond milk, soy milk, oat milk, or any milk you like
- Vanilla extract → Cinnamon or almond extract
- Flour → Whole wheat flour (+ 2 Tbsp milk) or gluten-free flour blend
- Protein powder → Plant-based protein powder or whey protein
- Use ripe bananas for sweeter, softer pancakes.
- Don’t overmix the batter or the pancakes can turn dense.
- Cook on medium-low heat so they don’t brown too fast.
- Add extra milk if the batter feels too thick.
- Keep pancakes warm under foil while cooking the rest.
- Store leftovers in the fridge for up to 4 days or freeze well.
Nutrition
Don’t Lose This Recipe
Enter your email to get this recipe in your inbox and sign up for our free newsletter. Unsubscribe anytime.
Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
This is a great way to eat up ripe bananas and get extra protein. I used gluten free flour and they turned out perfect. I will definitely make again.
Wonderful, Mitzi – great to hear the gluten-free flour worked perfectly too.
So happy you enjoyed the pancakes and found them filling and protein-packed ❤️