These peanut butter protein pancakes get their protein from Greek yogurt, milk, eggs, and peanut butter, with no protein powder needed. White whole wheat flour rounds out the batter, and the extras freeze well for mornings when cooking breakfast just isn’t happening.
I could happily eat breakfast for dinner, especially when peanut butter is involved. This recipe brings those two favorites together in a stack you can make once and enjoy again later.
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At a Glance
- No protein powder: Greek yogurt, milk, eggs, and peanut butter provide the protein.
- Whole wheat: White whole wheat flour adds fiber.
- Batch-friendly: Makes about 18 small, 4-inch pancakes.
- Make ahead: Freeze extras for another morning.
- Flexible toppings: Try fruit, yogurt, peanut butter, or maple syrup.
What You’ll Need
- Eggs, milk, and plain Greek yogurt: Build the batter and contribute protein. The original recipe uses low-fat milk and nonfat Greek yogurt.
- Natural creamy peanut butter: Stir the jar well first to mix the oil and solids.
- White whole wheat flour: Whole grain flour made from white wheat, rather than refined white flour.
- Baking powder: Helps the pancakes rise.
- Vanilla and salt: Bring out the flavor.
- Brown sugar, optional: I often omit the tablespoon of sugar because the toppings add enough sweetness for me.
Find the exact amounts in the recipe card below.
How to Make Peanut Butter Protein Pancakes
- Warm the pan. Preheat your skillet or griddle over medium heat.
- Mix the wet ingredients. Combine the eggs, milk, Greek yogurt, and vanilla, then whisk in the peanut butter.
- Mix the dry ingredients. Combine the flour, baking powder, salt, and optional brown sugar separately.
- Combine gently. Add the dry ingredients to the wet and mix just until incorporated.
- Cook and flip. Use about ¼ cup batter per pancake. Cook until the edges are set and the underside is golden, about 3 minutes. Flip and cook about 2 minutes more, adjusting the heat as needed.
Tips for a Better Stack
- Don’t overmix. Too much mixing can make pancakes tougher.
- Watch the heat. Lower it if the outside browns before the center cooks.
- Give yourself room to flip. Leave space between pancakes.
- Check your baking powder. Old baking powder can leave you with flatter pancakes.
These mixing bowls are useful for keeping wet and dry ingredients separate. Browse my Amazon kitchen gadgets list for more kitchen tools.
Build a Breakfast Around Them
Start with the amount that feels satisfying, then choose toppings or sides that suit your appetite and nutrition needs.
- Fruit: Sliced banana or berries.
- Extra protein: Plain Greek yogurt or eggs on the side.
- A little sweetness: A drizzle of maple syrup.
- More peanut butter: A spoonful or drizzle for extra peanut flavor.
These pancakes still contain carbohydrates, and toppings change the meal’s total. Protein and fiber don’t guarantee a particular glucose response. My portion size guide can help you think through a satisfying plate without making breakfast a math project.
Storage, Freezing, and Reheating
- Refrigerate: Store promptly in a covered container and use within 3 to 4 days. Follow the two-hour refrigeration rule, or one hour when temperatures exceed 90°F.
- Freeze: Separate pancakes with parchment or wax paper, then seal in a freezer bag or container. Label with the date and use older batches first.
- Reheat: Microwave in short intervals or warm gently in a skillet. Heat leftovers throughout to 165°F.
I originally picked up the paper-between-pancakes trick from Katie at Mom to Mom Nutrition. No more prying apart a frozen stack!
These meal prep containers can keep refrigerated portions ready to grab. See my time-saving meal prep tips for more ideas.
Common Questions
Do I need protein powder?
No. Greek yogurt, milk, eggs, and peanut butter provide the protein.
Can I use powdered peanut butter?
I haven’t tested that substitution. It changes the fat and liquid balance, so I wouldn’t swap it directly into this recipe.
Can I use different milk?
The recipe allows your milk of choice. Different products change the protein content and may affect the batter. The original uses low-fat dairy milk.
Can I make these gluten-free or egg-free?
I haven’t tested those changes. The recipe contains wheat, eggs, milk, and peanuts.
How much protein is in a serving?
The existing recipe card estimates 13 grams of protein and 4 grams of fiber per two pancakes, before toppings. Brands, substitutions, and pancake size can change those estimates.
Peanut Butter Protein Pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 18 (4 inch) pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These Whole Wheat Peanut Butter Protein Pancakes will satisfy your craving for comfort food (in a healthy way!) and keep you feeling full all morning long!
Ingredients
- 2 large eggs
- 1 ¾ cups milk of choice (I used low-fat milk)
- 1 cup nonfat plain Greek yogurt
- 2 teaspoons vanilla extract
- ½ cup natural creamy peanut butter
- 2 cups white whole wheat flour
- 1 tablespoon brown sugar (optional)
- 2 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Preheat griddle or skillet to medium heat.
- Combine the eggs, milk, Greek yogurt and vanilla extract together in a bowl until well blended. Whisk in peanut butter.
- In a separate bowl, sift together the flour, sugar (if using), baking powder and salt. Slowly add the dry ingredients to the wet ingredients, whisking until the dry ingredients are incorporated into the wet ingredients.
- Taking ¼ cup at a time, pour the pancake batter onto the griddle. Cook until the edges are set and they are golden brown on the bottom, about 3 minutes. Flip pancakes and cook on the other side until golden, another 2 minutes. Continue until you have used all the batter. Serve topped with melted peanut butter*, maple syrup and/or fresh fruit (my fave is sliced bananas)!
Notes
*I melt peanut butter with a small amount of coconut oil.
Nutrition
- Serving Size: 2 pancakes
- Calories: 235
- Sugar: 6 g
- Sodium: 186 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 44 mg
More Breakfast Recipes to Try
- Pumpkin Pie Overnight Oats for another make-ahead breakfast.
- Spinach Parmesan Egg Muffins when you want something savory.
- Peanut Butter Banana Muffins with Chocolate Chips for another peanut butter favorite.
Your Next Steps
Make a batch, enjoy breakfast, and put a few pancakes away for another day. One less morning decision is a win.
Want practical meal ideas? Download my free Real-Life Blood Sugar Balance Starter Guide.
For more structure, explore the Real-Life Blood Sugar Balance Method.
Save this recipe on Pinterest for your next pancake morning.
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Allie says
These look so good and I am not craving Pancakes. That peanut butter over top is everything
Brittany says
Thanks! The peanut butter topping really makes this the ultimate PB breakfast!
Tara | Treble in the Kitchen says
These look like SUCH a tasty breakfast option! I love pancakes and peanut butter!
Brittany says
Thanks! It's the best of both worlds!
Melanie says
These look amazing! I'm going to be making these for our next "breakfast for dinner" night! Peanut butter anything is my favorite. 🙂
Brittany says
Thank you. I hope you like them - PB is a favorite of mine, too!
Sonali- The Foodie Physician says
These look phenomenal! Those pancakes are so fluffy and delicious and then that melted PB just takes the whole dish to the next level- YUM!
Brittany says
Thank you!
Rachael@AvocadoADayNutrition says
Nothing prettier than a stack of fluffy pancakes! Except maybe a stack of pancakes covered in peanut butter 😉 Pinning!
Brittany says
Thanks, I agree!
Heather Mason says
oh man, that is rough having a toddler with a peanut allergy when you are a peanut lover! sad story 🙁 However, I'm glad you still get your peanut buttery indulgences occasionally! These pancakes look awesome, I think I'm going to use them in my round up tomorrow!
Brittany says
Thanks! It might be a good thing so I don't eat too much peanut butter! 😉
I would love to be included in your round-up. Let me know when it's live and I'll share.
Jimmy says
Never thought I would see the day when I would just eat one or two pancakes at one meal. Yet, here I am making headway in my goals to change. And since I am making such a large batter for just me, I thank you for the tip on how to freeze the rest.
Joan Cajic says
This is the best breakfast, pinning it for reference, Thank you for sharing.
Brittany says
Thank YOU for pinning! I hope you enjoy!
Kelli McGrane says
Love that these have 13 grams of protein! Anything peanut butter is great, but peanut butter pancakes that will actually keep you full? Yes please!
Brittany says
Yes, they do keep you full AND taste delicious! The protein and healthy fats do their job in this recipe!
Michael @ Super Millennial says
Awesome recipe I have used a few mixes for protein pancakes but these look great!
Brittany says
Thanks! I have used mixes before too, but sometimes it's nice to forgo the mix and make it from scratch!
Ant says
I also have this breakfast weakness! Look forward to trying these with my boys!
Brittany says
I think we could be friends! If your boys are anything like mine, they will gobble these up!
Jenna says
It's so hard to find good, healthy pancakes. I'll have to give this one a try!`
Brittany says
I'm sure you'll love these!
Shannon @ KISS in the Kitchen says
I'm all about that peanut butter drizzle- you nailed it!
Brittany says
Thanks - it ups the wow factor of the pancakes for sure!
Stacy Russell says
What caught my eye on Pinterest was the peanut butter drizzled on top. This looks like an easy enough recipe and it doesn't include bananas. (thank goodness).
They just seem too sweet to put as the base of the batter like I've seen before.
I plan to look around for some other ideas here on your site.
I saved this recipe for later.
Brittany says
Thanks, Stacy! I hope you find some things you like!