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.  

a stack of vegan protein pancakes topped with maple syrup and banana slices.

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.

using a wooden spoon to stir vegan pancake batter in a large metal bowl.

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!

cooking a vegan pancake in a grey skillet.

Frequently asked questions

How much protein is in these pancakes?

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 (affiliate link), 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).

Which vegan protein powder should I use?

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!

What can I add to protein pancakes?

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!

Can they be made gluten-free?

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.

How do you store the leftovers?

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.

drizzling maple syrup on top of a stack of vegan protein pancakes.
a stack of vegan protein pancakes topped with maple syrup and banana slices.

Vegan Protein Pancakes

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.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 8 pancakes



  • 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!


  1. Nutritional information is an estimate only and is calculated using this pea protein powder. If you use another protein powder, different flour, milk and so on, the values will change. 
  2. These pancakes will keep in a covered container for 4-5 days in the refrigerator, and can be frozen for up to 3 months.


Serving: 1of 8 pancakes | Calories: 144kcal | Carbohydrates: 17g | Protein: 8g | Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 214mg | Potassium: 231mg | Fiber: 1g | Sugar: 4g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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