Why You’ll Love This Strawberry Banana Protein Pancakes

• They’re genuinely satisfying. Unlike some pancakes that can leave you hungry an hour later, the combination of protein powder, eggs, and oats in this recipe creates a breakfast that truly sticks with you. It’s the perfect balance of comfort and fuel.
• The flavor is pure, simple joy. You really can’t beat the classic combo of sweet strawberries and creamy banana. It’s a nostalgic taste that feels both wholesome and decadent, especially when the berries get a little jammy as they cook into the batter.
• They’re incredibly versatile. This recipe is a fantastic base. Don’t have strawberries? Use blueberries or raspberries. Want to make it vegan or dairy-free? I’ve got notes for that in the tips section. It’s a recipe you can make your own.
• Meal prep is a breeze. These pancakes freeze beautifully. Make a double batch on Sunday, and you’ve got a quick, healthy breakfast ready for a busy weekday morning. Just pop them in the toaster—it’s that easy.

Ingredients & Tools

• 1 large very ripe banana (the spottier, the better!)
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1/4 cup milk of choice (dairy, almond, or oat work great)
• 1 tsp vanilla extract
• 1 scoop (about 1/3 cup) vanilla or unflavored protein powder
• 1 cup old-fashioned rolled oats (certified gluten-free if needed)
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup fresh strawberries, diced small
• Butter, ghee, or coconut oil for cooking

Tools: A good non-stick skillet or griddle, a blender, a spatula, and a couple of mixing bowls.

A quick note on the protein powder—it’s not just for the protein boost! It also helps give the pancakes structure since we’re not using traditional flour. Using a vanilla-flavored one adds a lovely background sweetness, but unflavored works perfectly if you prefer to control the flavor yourself.

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

• Banana ripeness is key. You want that banana to be covered in brown spots. This isn’t just for sweetness; a super ripe banana mashes easier and blends more smoothly into the batter, preventing weird chunks.
• Don’t skip the blender. While you could just mash and mix by hand, using a blender is the secret to a smooth, cohesive batter. It grinds the oats into a fine flour and ensures everything is perfectly incorporated for the fluffiest results.
• Dice those strawberries small. You’ll want to chop them into pretty small pieces—about the size of a pea. Larger chunks can make the pancakes difficult to flip and might release too much water, making the center gummy.
• Let the batter rest. After you blend it, give the batter a quick stir and then let it sit for 5 minutes. This allows the oats to absorb some of the liquid, which thickens the batter slightly and leads to a better texture.

How to Make Strawberry Banana Protein Pancakes

Serving Suggestions

Complementary Dishes

• Crispy turkey bacon or sausage — The savory, salty crunch is a perfect contrast to the sweet, fluffy pancakes, creating a truly balanced breakfast plate.
• A simple side of scrambled eggs — For an extra protein powerhouse meal, some softly scrambled eggs with a little cheese add a creamy element that complements the fruit.
• A light, fresh fruit salad — If you want to double down on the freshness, a mix of melon, berries, and a squeeze of lime adds a bright, juicy component.

Drinks

• A hot cup of black coffee — The bitterness of a good, strong brew cuts through the sweetness of the pancakes beautifully and just feels like the right way to start a slow morning.
• A cold glass of whole milk — It’s a classic for a reason. The creaminess is so comforting and it feels like a nostalgic pairing that never gets old.
• A green smoothie — For a mega-nutritious start, a smoothie with spinach, mango, and coconut water feels light and hydrating alongside the hearty pancakes.

Something Sweet

• A small square of dark chocolate — Honestly, just a little piece melted over the top of a hot pancake is a decadent, grown-up treat that feels incredibly special.
• A drizzle of almond butter and honey — This adds a rich, nutty flavor and a different kind of sweetness that’s less sharp than maple syrup.
• A scoop of vanilla bean coconut milk ice cream — For a truly indulgent weekend brunch, turning these into dessert-for-breakfast with a scoop of dairy-free ice cream is an absolute game-changer.

Top Mistakes to Avoid

• Mistake: Cooking on too high heat. This is the number one pancake error! If your skillet is too hot, the outside will burn before the inside has a chance to cook through. Medium heat is your friend—it gives you that perfect golden-brown exterior.
• Mistake: Over-mixing the batter after adding the strawberries. Once you fold in the berries, be gentle. Stirring too vigorously can burst the berries and dye your batter pink (which isn’t the end of the world, but it’s not ideal) and can lead to tough pancakes.
• Mistake: Flipping too early. I know it’s tempting, but wait for those bubbles to form on the surface and the edges to look matte and set. If you try to flip too soon, you’ll end up with a messy, undercooked pancake. Patience is key.
• Mistake: Pressing down on the pancakes with the spatula. This isn’t a burger patty! Pressing down squeezes out the air bubbles that make them light and fluffy. Just flip them gently and let them be.

Expert Tips

• Tip: Make a “test pancake” first. Always cook one small pancake first to test your skillet’s heat and the batter’s consistency. This is your chance to adjust—add a splash more milk if it’s too thick, or turn the heat down if it’s browning too fast.
• Tip: Keep finished pancakes warm in the oven. To serve everyone at once, place cooked pancakes in a single layer on a baking sheet in a 200°F (95°C) oven. This keeps them warm and crisp without getting soggy.
• Tip: For a flavor boost, macerate your strawberries. Toss the diced strawberries with a teaspoon of sugar or maple syrup and let them sit for 10 minutes. They’ll release their juices and become even sweeter and more jam-like in the pancakes.
• Tip: Freeze leftovers for instant breakfasts. Let the pancakes cool completely, then layer them between parchment paper in a freezer bag. They’ll keep for up to 3 months. Reheat straight from frozen in a toaster or toaster oven for a quick, healthy meal.

FAQs

Can I make these pancakes without a blender?
You can, but the texture will be different. Mash the banana very well in a bowl, then whisk in the eggs, yogurt, milk, and vanilla. In a separate bowl, you’ll need to use 1 cup of oat *flour* (instead of whole oats) and whisk it with the other dry ingredients. Then, combine the wet and dry mixtures and fold in the strawberries. The batter will be thicker and the pancakes will be a bit denser, but still delicious!

My batter is really thick. What should I do?
Don’t worry, this can happen! Different protein powders and oats absorb liquid differently. Just add a tablespoon of milk at a time to the batter and stir until it reaches a pourable but still thick consistency. You’re aiming for something that will spread slowly when poured onto the skillet, not run everywhere.

Can I make these vegan?
Absolutely! For a vegan version, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 mins) for each regular egg. Use a plant-based yogurt and milk, and ensure your protein powder is vegan. The cooking method remains exactly the same.

Why did my pancakes turn out gummy in the middle?
This usually happens for one of two reasons. First, the heat was too high, cooking the outside too fast and leaving the middle underdone. Second, the strawberries were cut too large and released a lot of water during cooking. Next time, try lower heat and smaller berry pieces!

Can I use frozen strawberries?
You can, but you must thaw and drain them completely first. Chop them after thawing and press them in a paper towel to remove excess moisture. If you add them frozen, they’ll make the batter cold and watery, leading to uneven cooking. Fresh is easier, but thawed-and-drained frozen berries work in a pinch.