Name: Chocolate Protein Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup plain Greek yogurt; 1/4 cup chocolate protein powder; 3 tablespoons cocoa powder; 2 tablespoons sugar (optional); 1 egg; 1 teaspoon vanilla extract; 1/3 cup milk; Butter, for greasing

These chocolate protein pancakes are the perfect high-protein breakfast to start your day! Made with Greek yogurt and chocolate protein powder, these pancakes contain 15 grams of protein per serving.

A stack of chocolate protein pancakes on a plate with fresh strawberries, chocolate chips, and maple syrup on top.

If you’ve got a sweet tooth in the morning but want to increase your protein intake at breakfast, this chocolate protein pancake recipe is for you! In a few simple steps, you can turn your favorite protein powder into delicious protein powder.

In fact, this recipe is so similar in texture to regular pancakes that the whole family is sure to love them. Once you’ve got the basics down you can add different mix-ins and toppings to make them just the way you like, without forgoing your protein needs. Plus, they are another fun way to use protein powder.

Close up of chocolate protein pancakes on a plate with a with a slice of pancake on a fork.

Why You’ll Love This Protein Pancake Recipe

High in Protein – Filled with Greek yogurt and protein powder, each pancake is filled with over 7 grams of protein.
Chocolatey – The combination of protein powder and cocoa powder ensures that the pancakes have a rich chocolate flavor.
Freeze Well – These pancakes freeze and reheat very well making them an ideal meal prep idea for high-protein weekday breakfasts.

Ingredients for chocolate protein pancakes: all-purpose flour, chocolate protein powder, cocoa powder, baking powder, baking soda, salt, milk, egg, sugar, and Greek yogurt.

Protein Pancakes with No Banana or Oats

You’ll need the following ingredients to make these chocolate protein pancakes:

Chocolate Protein Powder – To ensure the pancakes are chocolatey and protein-packed. Chocolate whey protein powder will provide the best results, although any type of protein powder will work.
Flour – To provide structure to the pancakes; all-purpose flour is recommended, however, oat flour or 1-to-1 gluten-free flour will also work if needed.
Cocoa Powder – To enhance the chocolate flavor. You can use cocoa or cacao powder.
Greek Yogurt – To boost the protein content and ensure the pancakes are moist.
Egg – To ensure the pancakes have a cakey texture.
Vanilla Extract – To enhance the sweetness and flavor.
Milk – To thin the batter and add a bit more protein.
Sugar – To lightly sweeten the batter, although it’s optional. You can use maple syrup instead of sugar if desired.
Baking Essentials – Some baking powder, baking soda, and salt to ensure the pancakes are light and fluffy.

Dietary Adaptions

To Make them Gluten-Free: Swap the flour for 1-to-1 gluten-free flour or oat flour.

To Make them Dairy-Free: Use a plant-based protein powder, swap the Greek yogurt for coconut yogurt, milk for almond milk, and cook the pancakes in coconut oil instead of butter.

Greek yogurt, protein powder, cocoa powder, sugar, egg, and milk in a large white mixing bowl.

Wet ingredients for protein pancakes in a large white mixing bowl.

How to Make Chocolate Protein Pancakes

Mix the dry ingredients. Combine the flour, baking soda, baking powder, and salt in a medium bowl.
Mix the wet ingredients. Combine the Greek yogurt, protein powder, cocoa powder, egg, sugar, vanilla, and milk in a large bowl.
Mix the batter. Add the dry ingredients to the wet ingredients and gently fold them together until the batter is well mixed, it’s okay if there are still a few lumps.
Cook the pancakes. Melt a bit of butter onto a griddle or pan on medium heat and pour 1/4 cup of pancake batter onto the griddle or pan, adding multiple if space allows. Cook until the top of each pancake begins to bubble and then flip each pancake and cook for another 1-2 minutes until golden brown.
Serve and enjoy! Once cooked, serve the pancakes with maple syrup and toppings of your choice.

You can find the detailed instructions in the recipe card below.

Wet ingredients with dry ingredients for protein pancakes in a large white mixing bowl.

Batter for chocolate protein pancakes in a large white mixing bowl.

Red’s Nutrition Tip

While many protein pancake recipes are made with bananas and oats, I wanted to make these chocolate protein pancakes as similar to regular pancakes as possible as a reminder that more conventional recipes can be still healthy and included in a healthy diet. The objective of eating well is to ensure you’re eating balanced meals with adequate protein, carbohydrates, and fat, and you can do that with chocolate pancakes if you want to!

Are protein pancakes healthy?

Protein pancakes are a healthy choice as they have a better macronutrient balance than traditional pancakes. Their higher protein content helps to ensure they are more filling and satiating and helps to reduce blood sugar spikes in the process.

Can I just add protein powder to pancake mix?

Yes, you can add protein powder to any pancake mix, however, you may need to add slightly more liquid to the batter as the protein powder may thicken it.

Chocolate protein pancakes on a light grey plate with sliced strawberries and chocolate chips on top with maple syrup and Greek yogurt on the side.

Variations and Tips for the Best Protein Pancakes

Use whey protein powder. Although you can use any chocolate protein powder for this protein pancake recipe, whey protein powder tends to provide the best results. Plant-based protein powders tend to have a slightly grittier texture and do not absorb as well into the batter. Once you learn how to choose the best protein powder for your goals you can use it to make absolutely delicious protein pancakes.

Don’t overmix the batter. Mix the wet and dry ingredients until just incorporated, leaving some lumps in the batter. Overmixing the batter will cause the gluten to develop, which will result in chewy instead of fluffy pancakes.

Add mix-ins. For extra sweetness, flavor, and texture, you can add some chocolate chips, ground cinnamon, shredded coconut, or chopped nuts to the pancake batter.

Boost the protein. Serve your chocolate protein pancakes with a generous dollop of Greek yogurt or skyr on top, or with a side of cottage cheese or scrambled eggs for an extra boost of protein.

Stack of chocolate protein pancakes on a plate with berries, cocoa powder, and a fork with maple syrup in the background.

Storage + Reheating

To Store: Once cooled, transfer the chocolate protein pancakes to a plate, allow them to cool completely, then place them in an airtight container and store them in the fridge for up to 7 days.

To Freeze: Layer pancakes between sheets of waxed paper, this will help to prevent them from sticking once frozen, then transfer them to an airtight container or bag in the freezer for up to 3 months.

To Reheat: The pancakes can be reheated on a baking sheet in the oven at 350°F for 3-5 minutes or in the microwave for 30 seconds to 1 minute. Frozen pancakes can be reheated in the toaster oven or in the oven at 350°F for 5-10 minutes, or in the microwave for 2-3 minutes.

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