CHOCOLATE CHIP PROTEIN PANCAKES
(MACRO-VERIFIED)
Protein
25G
Calories
260
Prep Time
5M
Bake Time
10M
A classic breakfast favorite gets a healthy, high-protein makeover with these irresistibly fluffy pancakes loaded with melty chocolate chips. Each serving packs an impressive 25 grams of protein, making them an excellent choice for fueling your morning or recovering after an intense workout. The tender, airy texture melts in your mouth, while the pockets of rich chocolate chips add a touch of indulgence to every bite. Not only are these pancakes satisfying and delicious, but they also deliver balanced macros—high in protein and moderate in healthy carbs—perfect for supporting muscle growth and sustained energy. They’re ideal for meal prepping, allowing you to enjoy a quick, nutritious breakfast on busy mornings or even as a post-workout treat that helps replenish glycogen stores. For those with dietary restrictions, these pancakes can easily be made gluten-free with a gluten-free flour blend, and vegan options are simple with plant-based protein powders and dairy-free chocolate chips. For best results, use a non-stick skillet and cook on medium-low heat to ensure they stay fluffy and don’t burn. Top with fresh berries or a drizzle of almond butter for an extra boost of flavor and nutrients—these pancakes are sure to become a staple in your high-protein, feel-good breakfast repertoire. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
4 servings per recipe
Serving size
1 pancakes
Amount per serving
Calories
260
Total Fat 10g
13%
Total Carbohydrate 22g
8%
Dietary Fiber 4g
14%
Total Sugars 10g
Protein 25g
50%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
In a bowl, whisk together the protein powder, oat flour, egg, milk, and baking powder until a smooth batter forms.
Gently fold in the dark chocolate chips.
Heat a non-stick skillet or griddle over medium heat and lightly grease it.
Pour about 1/4 cup of batter per pancake and cook for 2-3 minutes per side, until golden brown and cooked through.
Serve warm with your favorite toppings, like fresh fruit or a drizzle of sugar-free syrup.
TROUBLESHOOTING
My pancakes are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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