High Protein Pancakes Stuffed With Peanut Butter & Banana

These pancakes hit that sweet spot between comfort food and smart fuel. You get fluffy, golden pancakes with a gooey peanut butter and banana center that melts as they cook. They’re quick enough for a weekday morning, but cozy enough for a slow brunch.

No fancy techniques, just simple ingredients and big flavor. If you love a protein-packed breakfast that actually keeps you full, this one delivers.

What Makes This Recipe So Good

• Protein you can feel: Between Greek yogurt, eggs, and protein powder, these stack up to a satisfying breakfast.
• Warm, melty center: Peanut butter and banana soften inside the batter for a dessert-like bite without the sugar crash.
• Simple pantry ingredients: No specialty items required, and you can use the protein powder you already have.
• Meal-prep friendly: Cook once, reheat all week. They freeze well, too.
• Balanced and filling: Carbs, protein, and healthy fats keep you steady through the morning.

Ingredients

• 1 ripe banana, mashed (plus 1 small banana, sliced, for the filling)
• 2 large eggs
• 1/2 cup plain Greek yogurt (or dairy-free yogurt)
• 1/2 cup milk of choice (dairy or unsweetened almond/oat)
• 1 cup rolled oats, blended into flour (or 1 cup oat flour)
• 1 scoop vanilla protein powder (about 25–30 g)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• Pinch of salt
• 1–2 tbsp maple syrup or honey (optional, for sweetness)
• 1/3 cup creamy peanut butter (slightly warmed for easy spreading)
• Butter, coconut oil, or nonstick spray for the pan
• Optional toppings: extra banana slices, crushed peanuts, maple syrup, Greek yogurt

Step-by-Step Instructions

1. Make oat flour: If using rolled oats, blend them in a blender until fine.

   Set aside.

2. Mix the wet ingredients: In a bowl, whisk mashed banana, eggs, Greek yogurt, milk, and maple syrup or honey (if using) until smooth.
3. Add the dry: Stir in oat flour, protein powder, baking powder, baking soda, cinnamon, and salt. The batter should be thick but pourable. If it’s too thick, add a splash more milk.
4. Prep the filling: Warm the peanut butter 10–15 seconds in the microwave so it spreads easily.

   Slice the banana.

5. Heat the pan: Warm a nonstick skillet over medium heat. Lightly grease with butter or oil.
6. Build the stuffed pancakes: Spoon about 2 tablespoons of batter onto the pan and gently spread into a small circle. Add 1–2 teaspoons of peanut butter and 2–3 banana slices to the center.

   Top with another tablespoon of batter to fully cover the filling.

7. Cook low and slow: Cook 2–3 minutes, until edges look set and small bubbles appear. Flip carefully and cook 1–2 minutes more. Lower the heat if they brown too fast.
8. Serve warm: Top with extra banana, a drizzle of maple syrup, or a dollop of yogurt.

   Repeat with remaining batter.

Keeping It Fresh

• Fridge: Store in an airtight container for up to 4 days. Place parchment between layers to prevent sticking.
• Freezer: Freeze on a sheet pan, then transfer to a freezer bag for up to 2 months. Reheat in a toaster oven or skillet.
• Reheating: Warm over low heat in a covered skillet for the best texture.

  A quick toast or 30–45 seconds in the microwave also works.

Benefits of This Recipe

• High protein: Supports satiety, muscle recovery, and steady energy.
• Better-for-you carbs: Oat flour and banana bring fiber and natural sweetness.
• Healthy fats: Peanut butter adds creaminess and staying power.
• Gluten-friendly option: Use certified gluten-free oats and check your protein powder.
• Customizable: Easily swap milk, nut butters, or add-ins to fit your routine.

What Not to Do

• Don’t crank the heat: High heat burns the outside before the center warms through.
• Don’t thin the batter too much: A thicker batter helps seal the filling and prevents leaks.
• Don’t overfill: Too much peanut butter or banana makes flipping messy. A teaspoon or two is enough.
• Don’t skip the baking powder/soda: They keep the pancakes fluffy, even with protein powder.
• Don’t flip early: Wait for set edges and light bubbles for a clean flip.

Variations You Can Try

• Chocolate twist: Use chocolate protein powder and add a few dark chocolate chips.
• PB&J style: Swap banana slices for a thin layer of strawberry or raspberry jam.
• Almond banana: Use almond butter and a splash of almond extract.
• Berry boost: Fold fresh blueberries into the batter before cooking.
• Dairy-free: Use dairy-free yogurt and plant milk; choose a vegan protein powder.

FAQ

Can I make these without protein powder?

Yes. Replace the scoop of protein with 1/4 cup additional oat flour and an extra tablespoon of Greek yogurt.

They’ll still be fluffy and satisfying.

What’s the best pan temperature?

Medium to medium-low works best. You want gentle heat so the center melts and the outside doesn’t burn.

Which peanut butter works best?

Creamy, natural peanut butter is ideal. If yours is very runny, chill it for a few minutes so it doesn’t ooze out.

How can I make them kid-friendly?

Keep the pancakes smaller, go light on the filling, and skip added sweetener.

A drizzle of honey at the table is usually enough.

Can I use whole wheat flour instead of oat flour?

Yes, but start with a little less milk since whole wheat can absorb differently. Adjust to reach a thick, scoopable batter.

How much protein is in a serving?

It varies by brand, but with a standard scoop of protein powder and Greek yogurt, expect roughly 18–25 grams per serving (2–3 pancakes).

In Conclusion

These High Protein Pancakes Stuffed With Peanut Butter & Banana are warm, hearty, and easy to make. They taste like a treat but keep you energized for hours.

Make a batch on Sunday and enjoy a fast, satisfying breakfast all week. Simple ingredients, big comfort, and plenty of protein—exactly what mornings need.

High Protein Pancakes Stuffed With Peanut Butter & Banana - A Warm, Filling Breakfast

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Ingredients

  

• 1 ripe banana, mashed (plus 1 small banana, sliced, for the filling)
• 2 large eggs
• 1/2 cup plain Greek yogurt (or dairy-free yogurt)
• 1/2 cup milk of choice (dairy or unsweetened almond/oat)
• 1 cup rolled oats, blended into flour (or 1 cup oat flour)
• 1 scoop vanilla protein powder (about 25–30 g)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• Pinch of salt
• 1–2 tbsp maple syrup or honey (optional, for sweetness)
• 1/3 cup creamy peanut butter (slightly warmed for easy spreading)
• Butter, coconut oil, or nonstick spray for the pan
• Optional toppings: extra banana slices, crushed peanuts, maple syrup, Greek yogurt

Instructions

 

• Make oat flour: If using rolled oats, blend them in a blender until fine.Set aside.
• Mix the wet ingredients: In a bowl, whisk mashed banana, eggs, Greek yogurt, milk, and maple syrup or honey (if using) until smooth.
• Add the dry: Stir in oat flour, protein powder, baking powder, baking soda, cinnamon, and salt. The batter should be thick but pourable. If it’s too thick, add a splash more milk.
• Prep the filling: Warm the peanut butter 10–15 seconds in the microwave so it spreads easily.Slice the banana.
• Heat the pan: Warm a nonstick skillet over medium heat. Lightly grease with butter or oil.
• Build the stuffed pancakes: Spoon about 2 tablespoons of batter onto the pan and gently spread into a small circle. Add 1–2 teaspoons of peanut butter and 2–3 banana slices to the center.Top with another tablespoon of batter to fully cover the filling.
• Cook low and slow: Cook 2–3 minutes, until edges look set and small bubbles appear. Flip carefully and cook 1–2 minutes more. Lower the heat if they brown too fast.
• Serve warm: Top with extra banana, a drizzle of maple syrup, or a dollop of yogurt.Repeat with remaining batter.