The fluffiest Vegan Protein Pancakes are easy to make with vegan protein powder and pantry staples, so you stay full for hours! Great for a pre or post-workout snack.
Looking for more vegan pancake recipes? Check out my Vegan Banana Pancakes, Vegan Blueberry Pancakes, and Vegan Chocolate Pancakes.
Start your morning with these easy Vegan Protein Pancakes! Adapted from my Simple Vegan Pancakes recipe, they’re soft and fluffy but made with vegan protein powder to keep you fuller longer. Enjoy them as a pre or post-workout snack or as a sweet and satisfying breakfast.
What’s better is that they’re quick and easy to make in one bowl and can even be made ahead of time. Store the extras in the fridge or freezer, then treat yourself to a few when you need a quick and filling meal!
Why you’ll love this protein pancake recipe
- Protein-packed – A hefty scoop of vegan protein powder in the batter makes the pancakes extra filling.
- Soft and fluffy – You’d never know these pancakes are protein-packed because they’re just as fluffy, soft, and light as any other vegan pancake recipe, like my Vegan Buckwheat Pancakes.
- Easy 1-bowl recipe – Simply stir the handful of pantry staple ingredients and vegan protein powder together in one bowl, cook the pancakes, and you’re done. Don’t forget the maple syrup or peanut butter drizzle on top!
How to make vegan protein pancakes
Find the complete recipe with measurements in the recipe card below.
Whisk the flour, protein powder, baking powder, salt, and sugar together in a large bowl. Add the milk, water, and oil to the bowl with the dry ingredients. Gently stir until just combined.
A few lumps in the pancake batter are okay! If you stir the batter until it’s completely smooth, your pancakes won’t be as fluffy.
Heat the vegan butter or coconut oil on a griddle over medium-high heat. Once warm, add some pancake batter and cook until bubbles form on top and around the edges. Flip and cook until golden brown on the bottom.
Repeat with the remaining batter, then serve the high-protein pancakes with maple syrup, fresh fruit, caramel sauce, vegan butter, or peanut butter on top. Enjoy!
Frequently asked questions
The amount of protein in the pancakes depends on the type of protein you use and the size of the pancakes. I used pea protein powder, which adds about 40 grams of protein to the batch of pancakes. With soy milk, they have approximately 8 grams of protein per pancake (if you make 8).
I recommend using plain vegan protein powder with no sweeteners or additives. If you don’t have protein powder, you can add ⅓ cup of hemp hearts instead. You can use whatever protein powder you like though!
Customize the pancakes any way you like with mix-ins. Up to 1 cup of fresh or frozen blueberries, 1 cup of vegan chocolate chips, a pinch of cinnamon or nutmeg, vanilla extract, and orange zest would all be tasty!
Yes, you can make this recipe with good quality gluten-free flour instead of all-purpose or whole wheat flour. I like Bob’s Red Mill 1:1 Flour.
Wrap the individual pancakes in plastic or store them in a ziplock bag in the fridge for up to 5 days or in the freezer for about 3 months. Enjoy them cold or reheat them in the toaster or microwave.
Vegan Protein Pancakes
Ingredients
- 1 cup all purpose flour or whole wheat pastry, gluten free
- 1/3 cup vegan protein powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar or maple syrup
- 1 1/2 cups soy milk or other plant milk
- 2 tablespoons canola oil or applesauce
Instructions
- In a large bowl, whisk together the flour, protein powder, baking powder, salt and sugar.
- Pour the milk and oil into the bowl with the dry ingredients, and stir with a large spoon until just combined. A few lumps are okay; do not over mix or your pancakes won't be as fluffy.
- Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or coconut oil, and drop about 1/3 cup of the batter onto it. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
- Serve with maple syrup and fresh fruit. Or top with peanut butter for even more protein!
Notes
- Nutritional information is an estimate only and is calculated using plain pea protein powder. If you use another protein powder, different flour, milk and so on, the values will change.
- These pancakes will keep in a covered container for 4-5 days in the refrigerator, and can be frozen for up to 3 months.
Made these for the first time last weekend. After the first few bites, my boyfriend turns to me to say, “Can you please make these again?” I think that pretty much sums it up.
That is so awesome that your boyfriend loved the pancakes! I think you’re right, the pancakes were a hit! Thank you again, Shane, for your fantastic review!
Hello Nora…if I used silken tofu instead of protein powder, how much of it would I use? Also, if I used the silken tofu, how would I adjust the nutrition information that you provided? Thanks. Which nutrition calculator do you use?
I’m not sure how silken tofu will work here, it will change the recipe quite a bit. You’ll also have to probably blend it or you will have chunks of tofu in your pancakes. I use a calculator that is attached to my recipe card, but you’ll probably just need to create your own nutrition facts using an online calculator such as Cronometer, as I’m not able to adjust for those changes. Thanks!
I’ve made these pancakes several times and they always turn out great! My protein powder is super sweet so I omit the sugar from the recipe, but otherwise I follow it to a T.
Love these pancakes! I used vanilla protein powder and omitted the sugar. I also had to use 1/3 c more soymilk because my batter was too thick. Seriously some of my favorite pancakes I have ever eaten. Thank you Nora!
You are welcome, Michelle! I’m so glad you loved the pancake recipe! Thanks for sharing the terrific review! Happy cooking!
Loved the texture! Lovely recipe, thank you!
I absolutely enjoyed these delicious protein pancakes. I made them with 100 percent organic maple syrup, just a pinch of salt, and a little extra almond milk because my batter was too thick. While I really loved them, I do not usually eat a high-carb diet. Is there a way to make these with fewer carbs while still keeping them vegan friendly, for example by using oat fiber or another type of flour substitute?
You could try making them with a lower carb flour if you want (perhaps almond flour, or another kind). I can’t guarantee it will work the same and it may take some experimenting. But I bet it could work! I’m so glad you enjoyed them!
These are amazing! A regular in my household! Do you think they’d work as a protein muffin?
I’m not sure, maybe? I’m glad you like them!
i had some not-very-tasty protein powder i needed to use up and this was absolutely perfect, proper pancakes! will be making again and again
Hi Tabi. I’m glad you love the pancakes and found a way to use your protein powder! Thank you for sharing your terrific review and feedback! Wishing you happy cooking!
Is the salt necessary? Was thinking of making these for the kids
It’s there for taste, but I suppose you can leave it out if you want or need to.
Weekly go to recipe- soooo good, better than normal non-vegan pancakes I’ve tried.
So fluffy!
We use vegan vanilla protein powder and substitute the sugar for stevia and it still tastes great!
Hi Yuma. Thank you for sharing your recipe experience and terrific review! I’m thrilled that you love the pancakes!
Back to make this for a third time. Every recipe of Nora’s has been so great and this is no exception. I used Doctor Murray Super Foods unflavored protein powder… they are a little green as a result but still delicious, light and fluffy. Thank you Nora!
I make these a lot and they turn out perfectly, BUT recently I decided to swap all purpose flour for OAT flour and it did NOT work out. They barely cooked. So I don’t recommend that, at all.
What brand of unflavored protein powder do you suggest? If you stated this already and I missed it, sorry!
I have used Anthony’s unflavored pea protein and I like it for baking.
Thank you so much!!
Would heavy whipping cream work? I have extra dairy free heavy cream that I don’t want to waste 😅! I’m making these for my husband who’s trying to get extra calories!
Probably! They might be a bit dense, but I think it will work.
Yum! I always have vanilla protein powder on hand, so I just left out the sweetener and they turned out great.
I made these today and they were delicious. I used chocolate protein powder, because that’s what I had and I loved them. They were sweet from the Cocoa powder and I didn’t even need syrup just Vegan butter.
Can I use water instead of plant based milk?
Probably, but I haven’t tried it.
I made them today with water and they worked perfect
These are incredible! I’ve been trying to find a way to get more protein in my super picky vegan 12 year old – these did the trick. She LOVED them! All I have to say anymore is “it’s a Nora recipe” and my family gets excited, lol!! Thanks for all the great recipes!!
You never lead me astray! Couldn’t be easier to follow. I added cinnamon and vanilla and a couple tablespoons of hemp heart seeds. Easy and very filling.
Hi Brianne. Your pancake sounds delicious! I’m thrilled you enjoyed the recipe! I appreciate you using my recipes! Thanks for sharing your awesome review and feedback! Happy cooking!
I’ve made these once and they were so light and fluffy yet filling! Would they come out the same if I prepped the dry batter a day or two before and added the wet ingredients just before baking?
Though I have not tried his, I think it could work fine. Store in an airtight container in a cool place. Let me know how it works for you!
These protein pancakes were soo good! The protein powder wasn’t too strong and the sweetness was perfect. The pancakes also came out pretty fluffy and were very easy to cook. I added a little bit of blueberries and dark choco chips and it was really rich and decadent!!
Hi Saks. Your additions sound so delicious! Thanks for sharing your wonderful feedback and review! I’m glad you loved the pancakes!
I make these every weekend so I can have them throughout the week! Incredible recipe!!
Thanks for your wonderful feedback and review, Liam! How awesome you are loving there recipe! Happy cooking to you!
These worked beautifully for a birthday breakfast! Will definitely make them again.
Hi Ramona. What a fun birthday breakfast idea! I’m so glad that they were a hit! Thank you for sharing your terrific review and feedback! Happy cooking.
Hey Nora …… I have made these protein pancakes 3 times now, I was having a bit of trouble with my pancakes turning out super flat. So i just played around with the recipe a bit….I think the problem was my protein powder had xanthan gum. The third time was the charm light and fluffy just like you said 🙂 I have been making old school protein pancakes with ground oats and protein powder and i always ate them begrudgingly lol. But these are fantastic, and I look forward to eating them. I will never make those other pancake recipes again, after finding this one. Thank you so much.
I’m so glad you figured out the issue, that makes sense! I’m so happy you look forward to eating these protein pancakes. 🙂
May I ask what you did to correct the flat pancakes? Mine are doing the same. I still love the recipe but would like fluffier pancakes. Did you reduce the liquid?