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It’s been a minute since I’ve made pancakes. I have been a pancake girly forever, but over the past few years, I have been trying to up the protein, and often, pancakes don’t make the cut; that is, until now! This brand new recipe combines protein from several different sources, and while none of these elements on their own are necessarily high in protein, once combined, they are!
I think we all know how cottage cheese has taken the internet by storm, and if you’ve spent any length of time on my site, you will see that I’ve got a few high protein cottage cheese recipes! I have been tinkering with this recipe to get the exact texture I wanted and have firmly nailed it. The best part of the recipe is that you make it in a blender and can pour straight into the pan, unless you prefer to use a ladle. These pancakes are easy, delicious and bound to become a repeat in your home if you love high protein recipes!
Ingredients for Blender Protein Pancakes
Here’s what you’ll need to whip up a batch of these fluffy protein pancakes:
Add the egg, milk, cottage cheese, tahini, and vanilla to your blender. Blend for about 30 seconds until smooth.
Add flour, baking powder, cinnamon, hemp seeds, protein powder, and salt to the blender. Blend just until combined, don’t overmix. Scrape down the sides of the blender if needed.
Let the batter rest while you heat a non-stick pan or skillet over medium heat. Add a small amount of butter to the pan and let it melt. Use a ladle or measuring cup to pour the batter into the pan (I usually fit three pancakes at a time). When bubbles start to form on the surface, flip and cook the other side until golden brown.
This is always the dilemma with pancakes when feeding a crowd! Keep pancakes warm by placing them on a baking sheet in a 200°F oven until you’re ready to serve. This helps maintain texture without drying them out.
These are not your average pancakes. They’re thick, fluffy, and perfectly golden with crispy edges when cooked just right in a buttery pan. Every bite has that tender, satisfying chew that makes you pause and say, “Yes, I nailed breakfast.” The base is naturally high in protein, thanks to a powerhouse trio of cottage cheese, hemp seeds, and Botanica’s Protein Powder. That means you’ll stay full for hours, without any mid-morning crashes.
The best part? Everything comes together in a blender! There is minimal cleanup, and they are super easy to customize. Make them your own with any nut or seed butter (I’ve tried peanut butter, almond butter, and tahini, and loved every version).
Starting your morning with a balanced meal rich in protein is a game-changer. Not only does it keep you full longer (bye-bye, 10 a.m. hanger), but it also helps stabilize your blood sugar and gives your brain and body the steady fuel it needs. When you eat high protein pancakes for breakfast, you’re not only enjoying something that feels like a treat, you’re also treating your body well and setting the tone for a better day.
Now let’s talk toppings because half the fun of pancakes is dressing them up. You can go fresh and bright with a handful of berries or banana slices, or keep it cozy with a dollop of Greek yogurt or your favourite plant-based alternative. If you want a little more protein, swirl on some nut butter (almond, peanut, cashew—you can’t go wrong) and finish with a sprinkle of chopped nuts or hemp seeds.
Yes! These pancakes freeze beautifully. Let them cool completely, then store in a single layer in an airtight container or freezer bag. You can reheat in a toaster, toaster oven, or microwave.
Store leftover pancakes in an airtight container in the fridge for up to 4 days. To reheat, pop them in the toaster or warm them in a skillet over low heat.
Can I use another protein powder? Yes, any plant-based or whey protein powder should work. If using a different brand, make sure it’s not overly sweetened or flavoured.
How much protein do they contain? Each serving has approximately 12–15g of protein, not including the protein powder (this depends on what protein powder you use).
Can I make them gluten-free? Yes. Just swap the all-purpose flour for a 1:1 gluten-free baking flour.
Can I double the batch? Definitely! Just make sure your blender can handle the volume, or blend in two batches.
Can I make these protein pancakes in advance? Yes, they hold up well in the fridge and freezer for meal prep.
Are protein pancakes healthy? Absolutely, they’re high in protein, lower in sugar, and keep you full longer than traditional pancakes.
Can I skip the tahini? You can swap in another nut or seed butter like almond, peanut, or sunflower.
How do I make them fluffier? Don’t overblend the batter and make sure your baking powder is fresh!
Don’t forget to leave a rating and review below to let me know how you liked these pancakes! Try these recipes next:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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