Peanut Butter Cup Protein Pancakes
MACRO-VERIFIED 28G PROTEIN

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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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

4 servings per recipe

Serving size

1 pancakes

Amount per serving

Calories

320

% Daily Value*

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

1

In a bowl, mix together protein powder, oat flour, cocoa powder, egg, almond milk, and baking powder.

2

Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter per pancake.

3

Once bubbles start to form on the surface of the pancake, add a spoonful of peanut butter to the center of each pancake.

4

Flip the pancakes and cook for another 1-2 minutes, until the peanut butter is warm and melted.

5

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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