Fluffy banana protein pancakes combine fresh bananas with protein pancake mix and a touch of cinnamon spice for a satisfying, easy breakfast for the whole family!
If you love high-protein recipes like my cranberry walnut energy bites, you’ll love these satisfying protein pancakes.
Fluffy Banana Protein Pancakes With Walnuts
If you’re looking to work more protein into your morning, look no further than these EASY banana protein pancakes. With freshly mashed bananas, almond milk, and a touch of cinnamon and vanilla, the flavors are irresistible, and the texture is super light and fluffy thanks to protein pancake mix. I add a sprinkle of crushed walnuts to the batter for crunch. Drizzled with maple syrup, these protein pancakes are a wholesome breakfast that the whole family loves!
Why You Should Make These
- Full of flavor. There’s plenty of sweetness from the bananas and pancake mix to flavor these protein pancakes without added sugar. These pancakes are light, flavorful, and rich, too, despite that they’re made without eggs.
- Satisfying. These are packed with protein, these banana pancakes are all but guaranteed to keep everyone full until lunch.
- Customizable. Make these protein pancakes your own. Add your favorite flavors, plus different nuts, and other mix-ins like chocolate chips or fruit.
- Make-ahead-friendly. Make a big batch of banana protein pancakes to store in the fridge for tasty snacks all week. Packed with fruit and high in protein, these pancakes always hit the spot.
Ingredient Notes
With only a few easy ingredients, these banana protein pancakes keep breakfast simple. Below are some quick ingredient notes. Scroll down to the recipe card for a printable list with amounts.
- Banana – One medium-sized banana is enough to make 4 pancakes. Ripe and even overripe bananas work great in this recipe.
- Protein Pancake Mix – My family loves the waffle and pancake mixes from Krusteaz or Kodiak. Of course, if you have a favorite protein pancake mix, go ahead and use it.
- Milk – Feel free to substitute almond milk with another plant-based milk or water.
- Walnuts – Crushed walnuts bulk up this protein pancake recipe and add a nice amount of crunch.
How to Make Banana Protein Pancakes
These homemade protein pancakes come together in a few fuss-free steps. Remember to scroll to the recipe card for printable recipe instructions.
- Mash the banana. First, you’ll mash the banana in a bowl using a fork or a potato masher.
- Make the batter. Whisk together your protein pancake mix with milk, cinnamon, and vanilla. Add the mashed bananas, fold in the walnuts, and stir everything together.
- Cook. About ⅓ cup at a time, slowly add the pancake batter to a hot skillet. Cook each pancake for about 2 minutes per side.
- Serve. Transfer the cooked protein pancakes to a plate and serve them warm topped with maple syrup. See below for more serving ideas.
Recipe Tips and Variations
These are my secrets to perfectly light and fluffy banana walnut protein pancakes, plus a few easy variation ideas:
- Scale the recipe. My recipe makes 4 pancakes, which is perfect for two people. As a rule of thumb, I like to scale this recipe by using 1 banana per cup of protein pancake mix. Refer to the box for the appropriate liquid ingredients. You can also add more cinnamon and vanilla to taste.
- Spread out the batter in the pan. This pancake batter might be thicker than what you’re used to, so if needed, spread it out a bit with a spoon.
- Keep an eye on the heat. If your banana protein pancakes are burning, it’s likely because the skillet is too hot. Bananas contain sugars, which can burn the outside of the pancakes at high temperatures and leave the inside undercooked. Stick to medium to medium-high heat.
- Try another spice. In place of cinnamon, flavor these banana pancakes with ground nutmeg, cardamom, or pumpkin pie spice.
- Add zest. Brighten up the flavors in these pancakes with fresh lemon zest and a drop of lemon extract.
- Add chocolate. Make chocolate chip banana protein pancakes by replacing some of the crushed walnuts with dark chocolate chips.
Frequently Asked Questions
The taste and consistency of banana protein pancakes are different from traditional homemade pancakes. They’re delicious in their own right, but not quite the same! These banana pancakes are fluffy and moist, flavored like banana, with added crunch from the crushed walnuts.
If you get the ratio of liquid to protein pancake mix wrong, this can lead to dry pancakes. Make sure to refer to the package directions for your choice of pancake mix.
Protein Pancake Topping Ideas
Serve these banana protein pancakes with more high-protein pancake toppings like peanut butter (or another nut butter), Greek yogurt, a sprinkle of chia seeds, or extra walnuts. Or, you can try these other easy topping ideas:
- Homemade whipped cream
- Chocolate ganache or Nutella
- Crushed nuts
- Caramel sauce
- Fresh fruit
What to Serve With Banana Pancakes
I love to enjoy a stack of soft banana protein pancakes piled with fresh banana slices, crunchy walnuts, and a generous drizzle of real maple syrup. It’s a perfect breakfast or brunch treat next to crispy lemon potatoes, smoky bacon, or a slice of quiche.
Storing and Reheating Leftover Pancakes
- Refrigerate. Store any leftover pancakes airtight in the fridge for up to 2-3 days.
- Reheat. Warm the pancakes in the microwave, or you can reheat them covered in the oven or in a skillet on the stovetop.
- Freeze. These pancakes freeze well. Store the leftover pancakes in a freezer-safe container and freeze them for up to 2 months. Defrost the pancakes in the fridge before reheating.
More Easy Breakfast Ideas
Banana Protein Pancakes
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- Yield: 4 pancakes
- Category: breakfast
- Method: baked
- Cuisine: American
Description
Fluffy banana protein pancakes combine fresh bananas with Krusteaz protein pancake mix and a touch of cinnamon spice, for a satisfying, easy breakfast that’s low-fat and low-carb.
Ingredients
- 1 medium Banana, smashed
- 1 cup Protein Pancake Mix
- 2/3 cup Milk
- 1 teaspoon Ground cinnamon
- 1 teaspoon Pure vanilla extract
- ¼ cup Walnuts, crushed
Instructions
- Mash the banana with a fork until smooth and there are no large pieces left.
- In a medium-sized bowl, combine protein pancake mix, milk, cinnamon, vanilla extract, bananas and walnuts, and stir with a spatula or whisk to combine.
- Heat a small non-stick skillet on medium-high heat and spray with cooking spray or melted butter.
- Scoop 1/3 cup of pancake batter and pour into pan slowly. The batter will be thick so you may need to spread with a spoon.
- Griddle pancakes for 1 ¾ -2 minutes per side.
Serve with warm maple syrup and additional bananas or walnuts.
Notes
- To increase this recipe, use 1 banana per cup of pancake mix, and follow the instructions for the liquid ingredients on the box. Add additional nuts and cinnamon to taste.
- These can be made ahead and stored in the refrigerator for 2-3 days.
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I’m not usually a huge fan of pancakes but these were delicious! I made a half batch for myself so they were piping hot when I ate them – perfect!
Yeah! So happy to hear that Kayla!
I would love to wake up to these!
You and me both Gina!
I’m obsessed with protein pancakes lately. I’ll have to try this!
Awesome! I love the bananas and walnuts myself but a little chocolate chips never hurt anyone!
Always love the banana and walnut combo. These look great.
Thank you Peabody!
I love to incorporate bananas in my breakfast whenever I can. Perfect!
Now that we’re trying out this whole vegetarian thing, I’m always looking for more protein in my diet! LOVE these!
Awesome Aimee, I hope you enjoy!
I don’t think I’ve stared at a photo for that long in a long time! Yum! I am definitely trying these and will use my sugar-free syrup and Applegate chicken maple sausage links with them!
Oh thank you so much! You are 100% correct, these would be wonderful with sausage!