Why You’ll Love This Protein Pancakes with Chocolate Chips

• They’re seriously satisfying. Thanks to the double hit of protein from the powder and the Greek yogurt, these pancakes have real staying power. You won’t be hunting for a snack thirty minutes after breakfast, I promise.
• The texture is absolutely perfect. We’re using a few simple tricks—like not overmixing the batter and letting it rest—to achieve a wonderfully light and fluffy interior with those classic golden, slightly crisp edges.
• They’re a brilliant make-ahead option. You can whip up a big batch, let them cool, and freeze them for those busy mornings. A quick toast and you’ve got a fantastic breakfast in minutes.
• It’s a totally customizable base recipe. Love blueberries? Swap ’em in. Feeling nutty? Add some chopped walnuts. Once you master this base, the pancake world is your oyster.

Ingredients & Tools

• 1 cup oat flour (or all-purpose flour)
• 1 scoop (about 30-35g) vanilla or unflavored protein powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 1 large egg
• 3/4 cup plain Greek yogurt
• 1/2 cup milk (any kind you like)
• 1 tbsp maple syrup or honey
• 1 tsp vanilla extract
• 1/3 cup dark chocolate chips
• Butter or coconut oil for cooking

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

The protein powder is key here, obviously, but don’t underestimate the power of the Greek yogurt. It adds a lovely tanginess and extra moisture, ensuring our pancakes stay tender. And using dark chocolate chips means you get a rich, deep chocolate flavor without needing to overload the batter with sugar.

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

Before You Start: Tips & Ingredient Notes

• Choosing your protein powder. A whey/casein blend or a plant-based blend like pea and brown rice protein tends to work best for baking. Avoid powders with a lot of added gums, as they can make the batter gummy.
• To make your own oat flour. It’s super easy! Just blitz rolled oats in a high-speed blender or food processor until they form a fine powder. This is a great way to control the texture and keep things whole-grain.
• Let that batter rest. I know it’s tempting to dive right in, but giving the batter 5-10 minutes to sit allows the flour to hydrate and the baking powder to activate, which leads to a much fluffier pancake.
• Don’t overmix! A few lumps in your batter are totally fine—in fact, they’re desirable. Overmixing develops the gluten and can result in tough, chewy pancakes. We want tender.

How to Make Protein Pancakes with Chocolate Chips

Serving Suggestions

Complementary Dishes

• Crispy turkey bacon or sausage — The savory, salty crunch is the perfect counterpoint to the sweet, fluffy pancakes.
• Fresh fruit salad with a mint — A bright, juicy mix of berries, oranges, and melon cuts through the richness and adds a refreshing element.
• Scrambled eggs with chives — For the ultimate protein-packed brunch, you can’t go wrong with soft, creamy scrambled eggs on the side.

Drinks

• A strong cup of black coffee — The bitterness of the coffee enhances the chocolate notes and provides a classic, wake-up call pairing.
• Cold glass of milk — It’s a timeless combo for a reason! The creaminess of the milk is just so comforting with the warm pancakes.
• Green smoothie — If you’re going all-in on the healthy vibe, a spinach and banana smoothie feels like a virtuous (and delicious) partner.

Something Sweet

• A light drizzle of almond butter — Instead of syrup, try warming some almond butter with a splash of milk to make a pourable, nutty sauce—it’s incredible.
• Greek yogurt and berries — For a lighter finish, a dollop of extra Greek yogurt and a handful of fresh raspberries add a lovely tartness.
• A square of dark chocolate, melted — For the true chocolate lover, melting an extra square and drizzling it over the top takes it to dessert-for-breakfast heaven.

Top Mistakes to Avoid

• Mistake: Using a protein powder that’s hard to bake with. Some pure whey isolate powders can make things dry and rubbery. A blend is usually more forgiving and gives a better texture.
• Mistake: Overmixing the batter. I’ve said it before and I’ll say it again—this is the number one reason pancakes turn out tough. Fold, don’t whisk, once the wet and dry are combined.
• Mistake: Cooking on too high a heat. If your pan is too hot, the outside will burn before the inside has a chance to cook through. Medium heat is your friend for a perfectly golden exterior and a fluffy interior.
• Mistake: Pressing down on the pancakes with the spatula. I know it’s a habit! But you’re squeezing out all the precious air bubbles that we worked so hard to create. Just let them be.

Expert Tips

• Tip: Test your baking powder. If it’s been in your cupboard for a while, test it by mixing a little with hot water. If it doesn’t fizz vigorously, it’s lost its power and your pancakes won’t rise properly. Time for a new pot!
• Tip: Use a cookie scoop for perfect portions. A medium (2-tablespoon) ice cream or cookie scoop makes portioning the batter onto the pan mess-free and ensures all your pancakes are the same size, so they cook evenly.
• Tip: Add the chocolate chips strategically. Instead of mixing them all in, try sprinkling them onto the pancakes right after you pour the batter onto the pan. This prevents them from sinking to the bottom and potentially burning.
• Tip: Make a double batch for the freezer. These pancakes freeze beautifully. Let them cool completely, then layer them between sheets of parchment paper in a freezer bag. Reheat in a toaster for a quick, healthy breakfast any day of the week.

FAQs

Can I make these pancakes without protein powder?
You can, but they’ll just be regular chocolate chip pancakes! The protein powder is integral to the nutritional profile and also adds structure. If you omit it, you might need to add a little more flour (start with 2-3 tablespoons) to thicken the batter to the right consistency. The result will still be tasty, just not as high in protein.

My batter is really thick, is that normal?
Yes, it should be quite thick and scoopable, not thin and runny like crepe batter. This thickness is what helps create those tall, fluffy pancakes. If it’s so thick it’s almost pasty, you can add another tablespoon or two of milk to loosen it up. Different protein powders and yogurts have varying moisture levels, so a small adjustment is sometimes needed.

Can I make this recipe vegan?
Absolutely! For a vegan version, use a plant-based protein powder, a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), plant-based yogurt (like soy or coconut), and your favorite plant-based milk. Just be sure your chocolate chips are dairy-free. The method remains exactly the same.

Why did my pancakes turn out gummy?
This usually points to one of two things: either the protein powder you used has a lot of gums (like xanthan or guar gum) which can create a gummy texture, or the batter was overmixed. Overmixing develops the gluten in the flour (even oat flour has a little) and leads to a chewier, less tender result. Gentle folding is key!

How should I store leftovers?
Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months. To reheat, I highly recommend using a toaster or toaster oven to get the edges crispy again. The microwave will work in a pinch but can make them a bit soft.