Maximize your breakfast with these chocolate protein pancakes, which have a whooping 19 grams of protein per serving! Fluffy, rich, and sweet, these pancakes are the perfect way to start the day.

Chocolate protein pancakes topped with slices of banana and maple syrup.

When it comes to pancakes, I could take them or leave them. I think part of the reason is that I just feel like there’s no nutritional value in them. Well, this recipe (and my High Protein Sheet Pan Pancakes!) solves that problem. I’m adding the nutrients back into pancakes, increasing the flavor and making them worth starting your day with! These chocolate protein pancakes are fluffy, require less than 10 ingredients, are made in the blender, and contain CHOCOLATE! Do I have your attention yet?!

Why Protein Pancakes Are the Perfect Morning Meal

These tender pancakes blend naturally sweet banana with chocolate protein powder, cozy cinnamon, and hearty whole wheat flour for a breakfast that feels like a treat, but is actually good for you. That’s a win in my book!

No processed sugar. Ripe banana and protein powder (which is usually sweetened with sugar alternatives) are all the sweetness you need for these chocolate protein pancakes.
Protein-packed breakfast. A stack of 3 of these pancakes packs in 19 grams of protein!
Easy blender recipe. Which means no separate bowls for wet and dry ingredients—less work to prepare and less to clean up!

Ingredients for chocolate protein pancakes.

What You’ll Need

The ingredient list for these chocolate protein pancakes is short and sweet! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Banana – Use a ripe banana for the most sweetness.
Eggs – These also add protein to the pancakes.
Almond milk – Or another unflavored milk. Depending on the milk you use, this can also add more protein to the pancakes.
White whole wheat flour – I like that white whole wheat flour adds whole grain goodness, but without feeling heavy.
Chocolate protein powder – You can use a plant protein powder, whey, whatever you like!
Baking powder – Whenever you use baking powder, make sure it’s not expired. Old baking powder won’t give your baked goods (or pancakes!) sufficient rise.
Ground cinnamon – Adds a little warm, cozy flavor.

Two plates of chocolate protein pancakes topped with banana slices.

How to Make Chocolate Protein Pancakes

As promised, this recipe is super easy! Here’s what you’ll need to do.

Blend the batter. Add all the ingredients to a blender or food processor and blend until smooth.
Heat the pan. Warm a skillet over medium heat and lightly coat with cooking spray.
Cook the pancakes. Pour the batter into the pan and cook for 1–2 minutes per side, until set and lightly golden.
Serve. Top with syrup and sliced bananas and serve warm.

More Mix-In and Topping Ideas

If you want to switch things up a little, here are some more ideas.

Make them extra chocolatey. Add a handful of chocolate chips to the batter for some melty chocolate goodness in every bite.
Boost the protein even more. Fold hemp seeds into the pancake batter; they’re an awesome source of protein!
Try another topping. Instead of syrup, drizzle on some warmed peanut butter or almond butter, or add a dollop of yogurt.
Add more fruit. I love these chocolate protein pancakes with bananas, but strawberries, raspberries, and pomegranate arils would be fantastic too.
Give them some crunch. Sprinkle on some granola, pepitas, or chopped nuts.

Pouring maple syrup over stack of chocolate protein pancakes.

Storage and Reheating

Refrigerator: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freezer: You can also freeze these chocolate protein pancakes for up to 2 months and reheat in a toaster or oven.
To reheat: Warm in the microwave for 20–30 seconds or in a skillet over low heat.

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