Chocolate chip protein pancakes are a staple in our house for good reason. Whip up pancakes for a cozy morning treat, or meal prep a batch for quick, grab-and-go breakfasts throughout the week.
Key Ingredients
Here’s a look at what you need to make this easy chocolate chip protein pancake recipe at home.
- Pancake Mix: Use your favorite store-bought pancake mix, or make your own from scratch using simple pantry ingredients.
- A basic homemade mix includes all-purpose flour (2 cups) and baking powder (½ teaspoon).
- If you’re looking for a homemade protein pancake mix, whisk together blended rolled oats (1 cup), whole wheat flour (1½ cups), whey protein isolate (1 cup), and baking powder (½ teaspoon).
- Protein Powder: Add 2 scoops of your favorite chocolate protein powder for extra protein and flavor.
- Cocoa Powder: Dutch cocoa powder adds chocolatey richness to the batter.
- Liquid: Use water or milk to bring the batter together. I switch it up depending on who I’m serving. My kids prefer whole milk, while I usually make mine with water or almond milk. Soy milk, coconut milk, and oat milk also work.
- Eggs: Two large eggs help bind everything together. You can also add a few extra egg whites if you want even more protein.
- Oil: A small amount of oil or melted butter in the batter helps prevent the pancakes from sticking to the pan as they cook.
- Vanilla Extract: A splash of vanilla extract adds a bit of extra flavor.
- Chocolate Chips: Use semi-sweet chocolate chips or a sugar-free option such as Lily’s.
What type of protein powder works best?
I can’t speak to every protein powder, but this is my experience with the ones I regularly use for baking.
Whey and Casein Protein: Whey and casein blends are some of the most reliable options for baking when you need a flour-like texture. While I don’t replace the flour entirely in this recipe, adding this type of protein powder helps the pancakes turn out thick and fluffy—I recommend PEScience.
Whey Concentrate: Whey protein concentrate is generally good for baking and consistently produces tasty pancakes. Optimum Nutrition is a popular choice and would work well for making pancakes with protein powder.
Plant-Based Protein: Most plant-based protein powders bake similarly, regardless of the specific blend. Options like pea protein (I use Truvani) produce fluffy pancakes when paired with eggs. Just keep in mind that plant-based powders tend to be more chalky and may change the batter’s flavor.
Additions and Substitutions
These chocolate chip protein pancakes are easy to customize with your favorite mix-ins.
- Make them chocolatey. Add unsweetened Dutch cocoa powder to deepen the chocolatey flavor.
- Sweeten the pancakes. Add a little monk fruit, honey, pure maple syrup, or agave nectar for a touch of sweetness.
Equipment
You need a few basic kitchen tools to make the pancakes: a mixing bowl, a whisk, measuring cups and spoons, and a non-stick skillet or griddle.
How to Make Chocolate Chip Protein Pancakes
The full recipe with measurements is in the recipe card below.
Step 1: Whisk together the pancake mix, chocolate protein powder, and cocoa powder in a large mixing bowl.
Step 2: In another bowl, combine the water or milk, eggs, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined, careful not to overmix.
Step 3: Preheat a skillet over medium-low to medium heat. Once warm, use a ¼-cup measuring cup to pour the batter into the skillet. Sprinkle a few chocolate chips over each pancake.
Step 4: Cook for 2–3 minutes, until bubbles form on the surface. Flip and cook another 1–2 minutes until golden brown and cooked through. Repeat with the remaining batter.
Expert Tips
- Preheat your cooking surface. Whether using a non-stick skillet or griddle, get the surface nice and warm so the pancakes start cooking right away.
- Avoid overmixing. Stir the batter ingredients until just combined to give the batter a light and fluffy texture. Overmixing will lead to dense pancakes.
- Pour with a measuring cup. Use a ¼-cup measuring cup to pour the batter for evenly sized pancakes.
- Watch the heat. Keep the temperature low since protein pancakes tend to darken faster than regular pancakes.
- Add the chocolate chip later. Sprinkle chocolate chips onto the pancakes after pouring the batter into the pan to prevent them from burning or sticking to the pan.
- Wait to flip. When bubbles form on the surface of the pancake, it’s time to flip the pancake. Don’t get antsy and flip them too soon.
If you enjoy these chocolate chip protein pancakes, try more breakfast recipes!
Serving Suggestions
Chocolate chip protein pancakes are perfect for busy mornings or a post-workout snack. Serve them with classics like butter and a drizzle of maple syrup, or switch it up with melted peanut butter (my personal favorite), extra chocolate chips, a dollop of Greek yogurt, or a handful of fresh berries.
What To Do With Leftovers
- Refrigerate: Store any leftover chocolate chip pancakes in an airtight container for 2-3 days.
- Freeze: Let the pancakes cool, then transfer them to a freezer-safe container or bag, separating them with parchment paper to prevent them from sticking together. Freeze the chocolate chip protein pancakes for 2-3 months.
- Reheat: Remove the pancakes from the freezer and microwave them from frozen in 30-second increments.
Frequently Asked Questions
Can I make protein pancakes without protein powder?
It’s easy to work some extra protein into your pancakes without reaching for protein powder. I recommend adding Greek yogurt or cottage cheese for an easy boost. Just add a sweetener or more Dutch cocoa powder to replace the flavored protein powder.
More Pancake Recipes:
Chocolate Chip Protein Pancakes
- 2 cups pancake mix
- 2 scoops chocolate protein powder
- 1-2 teaspoons Dutch cocoa powder
- 2 cups milk or water
- 2 large eggs
- 1 tablespoon oil
- 1 teaspoon vanilla extract
- ⅓ cup semi-sweet chocolate chips
- Whisk together the pancake mix, chocolate protein powder, and cocoa powder in a large mixing bowl.
- In another bowl, combine the water or milk, eggs, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined, careful not to overmix.
- Preheat a skillet over medium-low to medium heat. Once warm, use a ¼-cup measuring cup to pour the batter into the skillet. Sprinkle a few chocolate chips over each pancake.
- Cook for 2–3 minutes, until bubbles form on the surface. Flip and cook another 1–2 minutes until golden brown and cooked through. Repeat with the remaining batter.
- Preheat your cooking surface. Whether using a non-stick skillet or griddle, get the surface nice and warm so the pancakes start cooking right away.
- Avoid overmixing. Stir the batter ingredients until just combined to give the batter a light and fluffy texture. Overmixing will lead to dense pancakes.
- Watch the heat. Keep the temperature low since protein pancakes tend to darken faster than regular pancakes.
- Pour with a measuring cup. Use a ¼-cup measuring cup to pour the batter for evenly sized pancakes.
- Add the chocolate chip later. Sprinkle chocolate chips onto the pancakes after pouring the batter into the pan to prevent them from burning or sticking to the pan.
- Wait to flip. When bubbles form on the surface of the pancake, it’s time to flip the pancake. Don’t get antsy and flip them too soon.