PEANUT BUTTER CUP PROTEIN PANCAKES
(MACRO-VERIFIED)
Protein
28G
Calories
320
Prep Time
10M
Bake Time
10M
Indulge in a decadent, protein-rich breakfast that perfectly mimics the irresistible flavor of a peanut butter cup. These fluffy chocolate pancakes boast a satisfying texture that’s light and airy on the inside, with a subtly chewy exterior, complemented by a luscious swirl of creamy peanut butter that melts into every bite. Packed with approximately 28 grams of protein per serving, they provide a powerful start to your day, fueling your muscles and keeping hunger at bay longer. With a rich chocolate flavor balanced by the nutty sweetness of peanut butter, each mouthful is a delightful combination of indulgence and nourishment. Ideal for post-workout recovery or meal prepping on busy mornings, these pancakes are versatile enough to enjoy hot off the griddle or reheated later. For those with dietary restrictions, they can easily be made gluten-free using almond or oat flour, and vegan options are available by swapping in plant-based milk and peanut butter. To achieve the best texture, gently fold in the ingredients and avoid overmixing, which keeps the pancakes tender and fluffy. Drizzle with extra peanut butter or a dusting of cocoa powder for an extra treat—these pancakes are sure to satisfy your sweet tooth while supporting your active lifestyle. 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
320
Total Fat 16g
21%
Total Carbohydrate 25g
9%
Dietary Fiber 5g
18%
Total Sugars 9g
Protein 28g
56%
*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, mix together protein powder, oat flour, cocoa powder, egg, almond milk, and baking powder.
Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter per pancake.
Once bubbles start to form on the surface of the pancake, add a spoonful of peanut butter to the center of each pancake.
Flip the pancakes and cook for another 1-2 minutes, until the peanut butter is warm and melted.
Serve immediately with a drizzle of melted peanut butter and chocolate chips.
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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