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–+ servings
Protein banana pancakes topped with yogurt, raspberries, and maple syrup.

Protein Banana Pancakes (Greek Yogurt + Protein Powder)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 pancakes
Author: Nico Pallotta

  • 1 ripe banana ½ cup mashed (120 g)
  • ¾ cup (180 g) Greek yogurt
  • 1 large egg
  • ⅓ cup (80 g) milk any
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) all-purpose flour
  • ⅓ cup (30 g) protein powder *vanilla or plain (see notes)
  • 2½ teaspoons (10 g) baking powder + 1 pinch salt

  • 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.
    Step 1 Greek yogurt, egg, and milk whisked into banana mixture in glass bowl.
  • 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.
    Step 2 Flour and protein powder folded into pancake batter with fork.
  • 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.
    Step 3 Two protein pancakes cooking in lightly oiled skillet.
  • 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.
    Step 4 Golden protein pancakes stacked on plate with yogurt and raspberries.
Protein Powder 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.
 
Substitutions
  • 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
 
Tips
  • 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.
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