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Made with just a few simple ingredients, these high-protein pancake tacos are easy to make and can be stuffed with your favorite fruit and fixings. These fluffy pancakes are ready quickly, and each serving (3 tacos) has over 21 grams of protein. So grab your favorite whey protein and mix in blueberries, chocolate chips, or whatever else you love!
save this recipe!You can’t go wrong with pancakes for breakfast. They’re fluffy, easy to make, and everyone loves them. But sometimes, they can be lacking in protein since they’re made out of wheat flour. (That’s why people eat savory breakfast tacos anyway, right?)
That’s why I developed these high-protein pancake tacos! I’ve turned a protein pancake into a vessel that can carry other high-protein fillings or just fresh fruit, since the pancakes themselves are packed with protein anyway.
You’ll love pancake tacos
- Ready in just 15 minutes, thanks to a batter that requires no resting. Just mix and start making pancakes.
- They can be gluten-free by swapping the flour for 1:1 gluten-free flour.
- Customize them not just with the fillings but with the mix-ins you choose and the flavor of whey protein.
here’s what you’ll need
You only need pantry staple ingredients to make these pancake tacos. Jump to the recipe card for the measurements.
- Dry Ingredients: To make these pancakes, you’ll need all-purpose flour, baking powder, baking soda, and salt.
- Whey Protein: I like vanilla for these. You can also use a different kind of whey protein, such as pumpkin spice for the fall, chocolate, or cinnamon.
- Wet Ingredients: To bring the batter together, grab your favorite milk (vegan or cow’s milk, buttermilk in pancakes is also great) and two eggs.
- Fillings: To stuff these tasty tacos, you can use sliced fruits, nut butter, whipped cream, Greek yogurt, or anything else your heart desires!
Can I use vegan protein powder?
I wouldn’t recommend using a plant-based protein powder for a few reasons. Vegan protein powders are typically made of pea protein or similar, while whey protein is a by-product of making milk. Because of this, cooking or baking with vegan protein powder requires different ratios in order to avoid a crumbly texture. If you do try it, though, please let us know how it goes in the comments!
How to make Breakfast pancake tacos
If you’ve ever made pancakes, you probably already know how to make these! This is just an overview. Jump to the recipe card for the full instructions.
- Mix the dry ingredients.
- Mix the wet ingredients.
- Combine the wet and dry ingredients.
- Cook the pancake batter and shape them into tacos.
get ready!
Prepare your favorite toppings before you start making the pancakes! Making pancakes is a quick process, so if you have the fillings ready to go, you can enjoy the pancake tacos while they’re warm.
Pancake filling ideas
You can fill these pancakes with just about anything! Here are some of my favorite pairings.
- Strawberries & Cream: Fill them with Greek yogurt, strawberries, and sliced almonds.
- Lemon Blueberry: Add a little whipped cream, fresh blueberries (or blueberry syrup), and lemon zest.
- Cinnamon Banana: Sliced bananas, cinnamon, and almond butter are a cozy option. Add a drizzle of maple syrup for extra decadence.
- Pina Colada: This tropical version pairs pineapple with coconut cream and toasted macadamia nuts.
- Raspberries & Cream: Fill them with cream cheese, fresh raspberries, and a few cacao nibs for a lovely bite.
Recipe Testing Notes
How to keep the tacos from cracking: When testing, the pancakes kept cracking when I tried to fold them. What I figured out was that if they are cooled at all, they break. So simply cover them with a damp towel to keep them warm and create steam while you finish cooking the rest of the batter.
protein pancake pairings
Here are my favorite breakfast recipes to pair with these pancake tacos!
- Smoothie: This healthy high protein smoothie is an easy way to add even more protein to your breakfast!
- Sweet Treat: Breakfast frozen yogurt bark uses a lot of the same ingredients as these tacos.
- Sheet Pan Eggs: These make a delicious and easy savory side to these breakfast tacos.
- Tempeh Bacon: Bacon is a must, and this recipe is simple to make and has all the delicious meatiness of pork bacon.
High Protein Pancake Tacos
Ingredients
- Pancake Taco Fillings: sliced fruit, nut butter, whipped cream, vanilla Greek yogurt, see notes for filling ideas
- 1 cup all-purpose flour
- ½ cup vanilla whey protein powder
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup milk
- 2 large eggs
Instructions
- Pancake Fillings: Prepare any pancake fillings first, placing sliced fruit out on the table in bowls. Once the pancakes are cooked, you'll want to have everything ready to eat!
- Mix: In a large bowl, mix 1 cup all-purpose flour, ½ cup vanilla whey protein powder, 1 tsp baking powder, 1 tsp baking soda, and ¼ tsp salt. In a separate bowl, whisk together 1 cup milk and 2 large eggs. Pour milk mixture into flour mixture and stir just until combined.
- Cook: Heat a large nonstick skillet over medium heat. Working in batches, pour ¼ cup portions of batter onto the skillet. Flip once bubbles form on top, cooking until both sides are golden brown.
- Shape: While pancake is still very warm, gently shape it into a taco (if pancakes crack when you fold them, cover them in a damp paper towel while you finish cooking them to help steam them, making them more pliable).Stuff with your favorite fillings and enjoy!
Notes
Blueberries with whipped cream and lemon zest
Sliced bananas with almond butter and cinnamon Can the protein powder replace all of the flour? Some protein pancakes use only protein powder instead of flour. But, I found that adding a little bit of flour helps make them fluffy and provides some carbohydrates to keep you energized. With all the protein powder, the pancakes can otherwise become gummy. Storage: These pancakes can be stored in the fridge in an airtight container for up to 5 days. Or, they can be frozen for up to 6 months. To reheat them, pop them in the microwave, in the oven, or put them on a skillet to warm them up.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
We like occasionally to have breakfast for dinner. These were a real hit as we had a variety of the toppings you suggest, so everyone chose their own,
So happy to hear it was a hit! 😀