Whether you’re looking for a nutritious, protein packed breakfast, or a quick, satisfying, and healthy snack, these chocolate protein pancakes are sure to become your new favorite! Easy to make and incredibly fluffy, soft and delicious.

Quick easy protein pancakes:

You guys… what is better than a pancake recipe that doesn’t require standing in front of the stove for an hour to make the whole batch? Better yet, what is better than a HEALTHY, chocolatey, fluffy, delicious stack of pancakes that you can make on repeat? Firstly because they are THAT GOOD, and secondly because they can help you reach your goals (aka increasing your protein intake), without having to eat boring food on repeat to do so?

Well, I introduce to you these drool worthy chocolate pancakes. They are delicious, and fluffy and ridiculously easy to whip together. Whether it’s for breakfast or as a snack, these will hit the spot.

These are the chocolate version of my conventional protein pancake recipe, and are just as good! I had to make a chocolate version, and – thinking out loud here… but I may just have to make a caramel version too – because… who doesn’t love chocolate?! Or salted caramel (cue heart eyes emoji).

I live with a chocolate LOVER! Seriously, my boyfreind is obsessed with chocolate. Obsessed as in – he used to eat an entire (LARGEEEE) slab of chocolate every single night all by himself with ease. Without getting sick of the sweetness halfway through the slab haha. Every night.

At the moment he has macro targets and doesn’t devour a whole slab every night. So naturally when flavour requests are on the table, chocolate is a no-brainer in our household. It’s safe to say that he loves these! They are perfect for any chcolate lover that wants that choclate kick, without it meddling with their goals.

chocolate protein pancakes topped with yoghurt and chopped chcolate

Inside view of fluffy chocolate pancakes

How can I make my Pancakes fluffier?

The key to making these protein pancakes fluffy is firstly, using the perfect combination of wet and dry ingredients. If theres too much of one or the other, we wont get the rise or soft, fluffy texture that is desired. Secondly, the cart that gives that combination the push that it needs is the baking powder that we add into the pancakes!

Can I make these pancakes without protein powder?

Yes, you can substitute the protein powder in the recipe with equal ratios of your choice of flour instead.

Protein Pancake Macros:

Calories – 287

Protein – 21.3g

Carbs – 33.9g

Fats – 7.7g

Soft, fluffy, and delicious 5 tiered stack of protein pancakes

A Note on A Few of the Pancake’s Ingredients:

All Purpose Flour: I have made these pancakes with oat flour before and the texture is definitely denser and ‘heavier’. You can substitute for equal ratios of another flour if you wish to though! The all-purpose flour does result in a more conventional pancake texture as opposed to other flour though!
Chocolate Protein Powder: Using Chocolate Protein Powder instead of vanilla protein powder helps to give the pancakes a more chocolate flavor that doesn’t need to be compensated with extra sweetener (as opposed to using only cocoa powder). It also assists with adding protein in (without adding any more additional powder/ flour to the recipe) – which would make it more dense. So it is in a sense a ‘2 in one’. If you don’t have chocolate protein powder, add additional cocoa powder to the recipe to achieve the same chocolate flavor – you may just need to add a bit more liquid to the mixture.
Cocoa Powder: This helps to give the pancakes a better and more prominent chocolate flavor.
Sweetener: If you don’t want to add the sweetener in, you can substitute it with any other granulated or liquid sweetener of your choice. You may just have to adjust the quantities to suit your preference.
Vanilla Extract: Adds a great flavor to the chocolate pancakes!
Low-Fat Plain Yoghurt & Milk: This combination adds moisture to the recipe and ultimately helps the pancakes to achieve the soft, fluffy texture that we want! I chose to use the low-fat versions of both as they are lower in fat and calories, while still retaining the protein content and nutritional value that we want. You can however substitute them for the full-fat versions or for non-dairy alternatives.
Baking Powder: Baking powder helps the pancakes to rise and become fluffy.
Egg: The egg serves as a binding agent, which helps to hold the pancake batter together and gives it structure. I haven’t used a flax egg in this recipe, so I’m not sure how it will work (if you try it out I would love to know how it turns out).

What are the best toppings for Chocolate Protein Pancakes?

The toppings that I have used in this recipe are completely optional! You can pick-and-mix from them (like switching the extra cocoa powder out for a spoonful of chocolate hazelnut spread), and using only berries in place of chopped chocolate! Feel free to get creative. Please note that the calories per serving are calculated excluding toppings.

Other toppings that would be amazing with this protein pancake image:

Pure Maple Syrup or Honey (for additional sweetness. I would personally recommend the maple syrup, and I think the flavor will pair best with chocolate out of the two).
Coconut Flakes
Chia Seeds
Chocolate Chips (or additional chocolate shavings)
Sweetened Cottage Cheese (for extra protein! If you like cottage cheese you should check out my cottage cheese pancakes which are also protein-packed and taste AMAZING)!
Fresh Fruit & Maple Syrup
Nut Butter or Chopped Nuts (for additional nutrients, creaminess or crunch)
Granola (store-bought or homemade) with some plain yogurt
Fresh Berries, Sliced Bananas, or a warm Fruit Compote

Stack of healthy pancakes with toppings in the background

Helpful Recipe Tips:

Fry these pancakes over a LOW HEAT: If someone were to ask me “Can I crank the heat up to cook them quicker?” My answer would be “Pleaseeee don’t.” I have made pancakes more times than I count, and low truly does win the race.

Cooking these pancakes over a low heat will help to prevent burning! We don’t want the bottoms dark brown and burnt before the inside is even cooked. The low heat gives the pancakes time to actually cook without burning. If you crank the heat up, you’re cranking your chances of having to chuck them out along with it.

Why I Recommend a Using a Lid When Frying The Pancakes: Let me tell you what I DESPISE about making pancakes. It frustrates the living daylight out of me when my pancakes start to get too brown – too quickly – at the bottom… while the top is still RAW. Raw as in, not one bubble on the top in sight. That’s why 1. We fry these pancakes on low heat to ensure that there’s enough time for them to cook-through evenly. And 2. We use a lid.

Using a lid over the pan will help to trap heat. Trapping the heat = helping to cook the top part of the pancakes, while the bottom is busy frying. This results in a beautiful, fluffy and fully cooked pancake. With no raw bits inside!

Non-Stick Pan: If possible, use a non-stick pan. Using a non-stick pan in addition to non-stick spray will help to ensure that the pancakes release easily from the pan. This will result in perfectly cooked – smooth surfaced – pancakes (without having to use a lot of oil, which would bump up the calories.

Why must we remove the pan from the heat in between frying? Removing the pan from the heat in-between every batch (or between cooking each pancake should I say) allows the pan to cool down slightly. This prevents the pancakes from cooking too quickly or burning. If you leave the pan on the stove it will stay hot and the pancakes won’t have time to cook slowly which is exactly the opposite of what we want.

FAQ:

Can I make these protein pancake recipe ahead of time and reheat them? Certainly! These pancakes can be made ahead of time and stored in the fridge (for 3-4 days) or in the freezer. However, please do take note that the texture will change after they have been refrigerated or frozen. You can then reheat them in a toaster, microwave, or on the stove in a pan.

Can I use a different sweetener? You can indeed! Feel free to adjust the sweetness level according to your preference. You can substitute it with honey, maple syrup, granulated sugar, or any other sugar-free alternative.

Can I use any type of protein powder for these chocolate protein pancakes?

Yes, you can use any type of protein powder! I have used a Keto-Protein Powder (chocolate and macadamia flavour) in this particular recipe because I know the texture it yields very well! But whey, casein, or plant-based protein will work too! Just make sure that you choose one that you like the taste of. And be mindful of the fact that certain protein powders can change the texture and density of the pancakes.

How can I make these chocolate protein pancakes dairy-free? To make these chocolate protein pancakes dairy-free, use a plant-based protein powder and substitute any dairy (yoghurt and milk) for non-dairy alternatives.

Are these chocolate protein pancakes suitable for a gluten-free diet? They can be. The two things you should look out for and make sure are gluten free are your flour and protein powder of choice. This could mean substituting the all-purpose flour out for almond flour for example.

Can I freeze the leftover pancakes? Yes, you can freeze any leftover pancakes for later use. Make sure to let them cool completely before placing them in an airtight container or freezer bag. Then – place a sheet of parchment paper in between each pancake and freeze for up to a month. The parchment paper helps to prevent them from sticking together into one mass once you freeze them.

Chocolate Protein Pancakes

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Prep Time 10

Cook Time 10

Toppings 5

Total Time 25

Course Breakfast, Snack

Cuisine American

Servings 5 Pancakes

Calories 287 kcal

Ingredients

Pancakes:

30 g All-Purpose Flour
15 g Chocolate Protein Powder (if you substitute with vanilla protein, please see notes)
1 tsp Cocoa Powder
1 tsp Baking Powder
35 g Low-Fat Plain Yoghurt
40 Low-Fat Milk
1 Large Egg
1/2 tsp Vanilla Extract
a pinch Salt
10 g Sweetener – 2 sachets (substitute with 2 tsp honey or maple syrup)
Non-Stick Spray (or olive oil)

Toppings (optional):

4 tsp Low-Fat Plain Yoghurt
1 heaped tsp Chocolate Protein Powder
1/2 tsp Cocoa Powder
1 block Sugar-Free Milk Chocolate (substitute with dark chocolate)
10 g Sweetener – 2 sachets (substitute with 2 tsp honey or maple syrup)

Instructions

Pancakes:

Place your dry ingredients into a bowl (flour, protein powder, cocoa powder, baking powder, sweetener, salt) and mix to incorporate.
Add your wet ingredients (yogurt, milk, egg, and vanilla) to the dry ingredients and whisk until you have a smooth batter.
Spray non-stick spray into a pan and set it over low heat. (If you do not have a non-stick pan, then use a bit of oil to line the pan instead of non-stick spray).
Spoon about 1 and 1/2 tablespoons of your batter into the pan for each pancake.
Cover the pan with a lid and allow the pancakes to cook for 55-60 seconds until slightly risen and a 'golden brown' layer has formed on the bottom.
* Gently lift the edges of the pancake when flipping to avoid breaking the pancake. Once the edges have lifted, the spatula should be able to slide underneath the pancake easily (if it is cooked).
Carefully flip the pancake and cook for an additional 55-60 seconds until the other side has cooked as well.
Place the pancake onto a plate and remove the pan from the heat.
Spray the center of the pan with a bit more non-stick spray and spoon the next 1 and 1/2 tablespoons of batter into the pan.
Repeat the process until no more batter remains.

Toppings:

For the yogurt topping: Mix the yogurt, protein powder, cocoa powder, and 1 tsp (or 1 sachet) of the sweetener of your choice until smooth. If you want more sweetness, then add the second tsp/ sachet.
Finely chop the block of chocolate.
Place the yogurt on top of your pancakes, and then sprinkle the chopped chocolate over the yogurt. Serve, and enjoy!

Notes

If you intend on using vanilla protein powder, you will need to add more cocoa powder to the batter. In this case I recommend 2 tsp of cocoa powder. You may need to add a very slight amount of more milk to the batter (5-10ml extra) to compensate for the change.
I reccommend spooning the pancake batter into the pan while the pan is OFF the heat. This will allow you to carefully smooth the batter out and spread it into a circle shape. If you do this on the heat, the first dollop of batter will already start cooking while you are trying to add more batter to the pan. Once the 1 and 1/2 tbsp of batter have been spooned into the pan and spread into your desired circle shape, then return the pan to the heat and time for 55-60 seconds before flipping.
The cooking time will depend on your pan and stove. If the heat is too high, the pancakes will burn. If it’s too low, the pancakes will take longer to cook. If you are worried about burning the pancakes, rather flip them sooner. Its safer to flip them a few times and have a perfectly cooked (and browned) pancake as opposed to a burnt and undercooked pancake.

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If you try this recipe, let me know what you think in the comments below!