Why You’ll Love This Banana Walnut Protein Pancakes

• Seriously Satisfying. Thanks to the addition of protein powder and Greek yogurt, these pancakes have real staying power. You won’t be sneaking back to the kitchen an hour later, I promise.
• Perfectly Sweet, Naturally. The mashed banana does double duty, adding moisture and a lovely natural sweetness that means you can get away with very little, if any, added sugar.
• A Textural Dream. The soft, fluffy pancake base, the creamy banana slices, and the crunchy toasted walnuts create a symphony of textures in every single bite. It’s honestly what makes them so special.
• Incredibly Versatile. This recipe is a fantastic base. Feel like chocolate chips? Toss them in. Prefer pecans? Go for it. It’s your pancake canvas to create on.

Ingredients & Tools

• 1 cup all-purpose flour (or a 1:1 gluten-free blend)
• 1 scoop (about 30g) vanilla or unflavored protein powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 large, very ripe banana, plus 1 extra for slicing
• 1 large egg
• 3/4 cup plain Greek yogurt
• 1/2 cup milk (any kind you like)
• 1 tbsp maple syrup or honey (optional, depending on banana sweetness)
• 1 tsp vanilla extract
• 1/2 cup walnuts, roughly chopped
• Butter or coconut oil for cooking

Tools: A large mixing bowl, a whisk, a frying pan or griddle, and a spatula.

The real magic here is in the balance. The protein powder gives it the boost, but the banana and Greek yogurt ensure it stays wonderfully moist. Don’t skip toasting the walnuts—it unlocks a deep, nutty flavor that takes these from good to unforgettable.

Serves: 2-3 (makes about 8-10 medium pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Banana Ripeness is Key. You want that banana to be covered in brown spots. The riper it is, the sweeter and easier to mash it will be, which means a more flavorful pancake with less need for added sugar.
• Pick Your Protein Powder Wisely. I find vanilla whey or plant-based blends work best. If using a strongly flavored one (like chocolate or peanut butter), just know it will influence the final taste. Unflavored is always a safe bet for pure banana-walnut goodness.
• Toast Those Nuts! I’ll say it again because it’s that important. Toasting the walnuts in a dry pan for a few minutes until fragrant completely transforms them, making them crunchier and more aromatic. It’s a simple step with a huge payoff.
• Don’t Overmix the Batter. Pancake batter should be a little lumpy! Overmixing develops the gluten in the flour and can lead to tough, rubbery pancakes. A few flour streaks are totally fine.

How to Make Banana Walnut Protein Pancakes

Serving Suggestions

Complementary Dishes

• Crispy Turkey Bacon or Sausage — The salty, savory crunch is the perfect counterpoint to the sweet, fluffy pancakes, creating a truly balanced breakfast plate.
• Scrambled Eggs with Chives — For the ultimate protein-packed brunch, a side of soft, creamy scrambled eggs adds a savory element that makes the meal feel extra substantial.
• A Simple Fruit Salad — A mix of fresh berries and orange segments adds a bright, juicy freshness that cuts through the richness beautifully.

Drinks

• A Strong Cup of Coffee — The bitterness of a good brew is a classic pairing that enhances the warm, nutty flavors of the pancakes.
• Cold Glass of Milk — It’s a nostalgic combo that just works, especially if you’re serving these to kids (or kids at heart).
• Freshly Squeezed Orange Juice — The vibrant acidity and sweetness of OJ cleanse the palate between each delicious bite.

Something Sweet

• Warm Maple Syrup — It’s non-negotiable for a reason. The deep, caramel-like flavor seeps into every nook and cranny.
• A Dollop of Whipped Coconut Cream — For a dairy-free indulgence, this adds a light, cloud-like sweetness that feels decadent.
• A Drizzle of Almond Butter — This amplifies the nutty theme and adds a rich, creamy protein boost that’s just delicious.

Top Mistakes to Avoid

• Mistake: Using a blazing hot pan. If your heat is too high, the outside of the pancake will burn before the inside has a chance to cook through. Medium-low is the sweet spot for a golden exterior and a fluffy interior.
• Mistake: Pressing down on the pancakes with the spatula. I know it’s tempting, but this squeezes out the precious air bubbles that make them light and airy. Just let them be!
• Mistake: Flipping too early. If you try to flip before the surface is covered in bubbles and the edges look set, you’ll end up with a messy, undercooked pancake. Patience is a virtue here.
• Mistake: Using cold ingredients. Using an egg and milk straight from the fridge can make your batter too cold, which can slightly hinder the rise. Letting them sit out for 15 minutes beforehand can help.

Expert Tips

• Tip: Let the batter rest for 5 minutes. After you’ve mixed it, just walk away. This allows the flour to fully hydrate and the baking powder to start working, resulting in a slightly taller, more tender pancake.
• Tip: Keep finished pancakes warm. To serve everyone at once, place cooked pancakes on a baking sheet in a single layer in a 200°F (95°C) oven. This keeps them perfectly warm without getting soggy.
• Tip: Test your pan’s temperature with a spoonful of batter. The first pancake is often a test! If it browns too quickly or too slowly, you can adjust the heat before committing to a whole batch.
• Tip: Make a double batch for the freezer. These pancakes freeze incredibly well. Let them cool completely, then layer them between parchment paper in a freezer bag. Reheat in a toaster for a quick, healthy breakfast on busy mornings.

FAQs

Can I make this recipe without protein powder?
Absolutely! If you don’t have or want to use protein powder, you can simply replace it with an additional 1/4 cup of flour. The pancakes will be a bit more traditional but still absolutely delicious. You might want to add a touch more sweetener, like an extra tablespoon of maple syrup, to compensate for the missing vanilla notes from the powder.

My batter is really thick. Is that normal?
Yes, it should be on the thicker side, especially if you’re using a whey-based protein powder which tends to absorb more liquid. This thickness is what helps create a fluffy, substantial pancake. If it seems *too* thick to pour—more like a dough—you can add a tablespoon or two more milk to loosen it up slightly.

Can I make the batter the night before?
I wouldn’t recommend it, honestly. The baking powder will lose its potency overnight, and the batter might turn a grayish color from the banana oxidizing. For the best results, mix it fresh in the morning. What you *can* do is mix the dry ingredients and wet ingredients separately the night before, then just combine them when you’re ready to cook.

What’s the best way to reheat leftover pancakes?
The toaster is your best friend here! It brings back that lovely crispy exterior. You can also pop them in a 350°F (175°C) oven for about 5-10 minutes, or warm them in a dry non-stick pan over medium heat for a minute or two on each side. Avoid the microwave if you can, as it tends to make them soft and rubbery.

Can I use a different type of nut?
Of course! Pecans would be a fantastic substitute, offering a similar crunch with a slightly sweeter, buttery flavor. Chopped almonds would work well too. Just make sure to toast whatever nut you choose—it really does make all the difference in the world.