High Protein Banana Protein Pancake Cake

If banana pancakes and protein cake had a very productive, gym-going child… this would be it.

High Protein Banana Protein Pancake Cake is exactly what it sounds like: fluffy banana protein pancakes stacked tall, layered like a cake, and finished with creamy topping and optional nutty drizzle. It’s breakfast. It’s dessert. It’s meal prep. It’s post-workout fuel disguised as comfort food.

And the best part? No oven required.

You’re building a stackable, sliceable, banana-scented tower of protein.

Let’s do it.

Why You’ll Love This Recipe

• High in protein (20–35g per serving depending on portion size)
• Naturally sweetened with ripe bananas
• No refined flour required (if using oat flour)
• Perfect for brunch or weekly meal prep
• Kid-friendly, macro-friendly, and freezer-friendly

This isn’t a dry protein experiment. The banana keeps everything moist, while Greek yogurt and protein powder boost structure without making it rubbery.

It slices like cake.
It tastes like banana bread.
It fuels like breakfast.

Ingredients (Serves 4–6)

For the Banana Protein Pancakes:

• 2 ripe bananas, mashed
• 2 large eggs
• ¾ cup Greek yogurt (plain or vanilla)
• ½ cup milk (dairy or unsweetened almond)
• 1 teaspoon vanilla extract
• 1 cup oat flour (or all-purpose flour)
• ½ cup vanilla or unflavored whey protein powder
• 1½ teaspoons baking powder
• ½ teaspoon cinnamon
• Pinch of salt

For the Protein Frosting:

• 1 cup Greek yogurt
• 1 scoop vanilla protein powder
• 1–2 tablespoons maple syrup or honey
• Splash of milk (to thin, if needed)

Optional Toppings:

• Sliced bananas
• Chopped walnuts or pecans
• Peanut butter drizzle
• Dark chocolate chips
• Cinnamon dusting

Step-by-Step Instructions

1. Make the Batter

In a large bowl, mash the bananas until mostly smooth (a few small lumps are fine).

Whisk in:

• Eggs
• Greek yogurt
• Milk
• Vanilla

In a separate bowl, combine:

• Oat flour
• Protein powder
• Baking powder
• Cinnamon
• Salt

Add dry ingredients into the wet mixture. Stir until just combined.

The batter should be thick but pourable. If it feels too thick (protein powder can vary), add 1–2 tablespoons milk.

Do not overmix. Overmixing + protein powder = dense pancakes.

2. Cook the Pancakes

Heat a nonstick skillet over medium-low heat. Lightly grease.

Pour about ⅓ cup batter per pancake.

Cook until bubbles form on the surface (2–3 minutes). Flip and cook another 1–2 minutes.

You want them slightly thicker than regular pancakes — thicker layers stack better.

Repeat until you have 6–8 pancakes.

Place cooked pancakes on a plate and let cool slightly before stacking.

3. Prepare the Protein Frosting

In a bowl, whisk together:

• Greek yogurt
• Protein powder
• Maple syrup

If needed, add a splash of milk until smooth and spreadable.

Texture goal: thick, creamy, but easy to spread.

Taste and adjust sweetness if desired.

4. Assemble the Pancake Cake

Place one pancake on a plate or cake stand.

Spread a thin layer of protein frosting on top.

Add the next pancake.

Repeat until all pancakes are stacked.

Spread a final layer on top and lightly down the sides for that “cake” look.

Optional: decorate with banana slices, nuts, drizzle, or chocolate.

5. Slice and Serve

Use a sharp knife to slice like a cake.

It holds surprisingly well thanks to the thickness and protein structure.

Serve immediately or refrigerate 30 minutes for cleaner slices.

Texture & Flavor Profile

• Soft and fluffy interior
• Moist from banana
• Light cinnamon warmth
• Slight tang from Greek yogurt
• Balanced sweetness
• Creamy protein frosting finish

It tastes like banana bread and pancakes had a brunch wedding.

Protein Breakdown (Approximate)

Depending on protein brand:

Whole cake: 90–120g protein
Per slice (6 slices): 15–20g protein

That’s a serious upgrade from standard pancakes.

Tips for Perfect Results

1. Use Very Ripe Bananas

Dark spots = natural sweetness and moisture.

2. Cook on Medium-Low

Protein pancakes brown faster. Lower heat prevents burnt outsides and raw centers.

3. Don’t Make Pancakes Too Thin

Thicker pancakes = better stacking stability.

4. Let Them Cool Before Stacking

Warm pancakes can melt frosting too quickly.

5. Adjust Liquid if Needed

Protein powders vary. If batter feels stiff, add milk gradually.

Customization Ideas

Peanut Butter Banana Version

Add 2 tablespoons peanut butter to batter or drizzle between layers.

Chocolate Chip Banana

Fold ¼ cup dark chocolate chips into batter.

Blueberry Banana

Add fresh blueberries to each pancake after pouring batter into pan.

Almond Butter Frosting

Swap maple syrup for almond butter in the frosting for a nutty twist.

Extra High Protein

Replace ¼ cup oat flour with additional protein powder and increase milk slightly.

Dairy-Free Version

Use plant-based yogurt and protein powder.

Meal Prep & Storage

Refrigerate assembled cake for up to 4 days.

To store slices:

• Wrap individually
• Store in airtight container

Freezer-friendly:

• Freeze unfrosted pancakes between parchment layers
• Thaw and assemble when ready

To reheat:
Microwave slice for 15–25 seconds. Frosting softens slightly — delicious.

Common Mistakes to Avoid

Overmixing the batter
→ Leads to dense texture.

Using too much protein powder
→ Dry, rubbery pancakes.

Cooking on high heat
→ Burnt exterior, undercooked center.

Overloading frosting between layers
→ Sliding stack situation.

Under-ripe bananas
→ Less sweetness and moisture.

Frequently Asked Questions

Can I bake this instead of cooking pancakes?
Yes — pour batter into an 8-inch pan and bake at 350°F for 20–25 minutes for a banana protein cake.

Can I use plant protein instead of whey?
Yes, but texture may be slightly denser. Add 1–2 tablespoons milk.

Is this gluten-free?
If using oat flour (certified GF), yes.

Can I reduce sugar?
Yes — bananas provide natural sweetness.

Does it taste like protein powder?
Not if you use a quality vanilla whey and don’t overload it.

When to Serve This

• Weekend brunch centerpiece
• Post-workout recovery meal
• High-protein breakfast prep
• Healthy-ish birthday alternative
• Midweek comfort food moment

It feels indulgent without being heavy.

Final Thoughts

High Protein Banana Protein Pancake Cake is what happens when comfort food meets intention.

It’s warm.
It’s fluffy.
It smells like cinnamon and banana heaven.

But it also fuels you, satisfies you, and keeps you full longer than standard pancakes ever could.

Stack it high.
Slice it proudly.
Drizzle something dramatic on top.

Breakfast just got stronger.