Apple Cinnamon Protein Pancakes
Whip up a cozy stack of Apple Cinnamon Protein Pancakes! Made with regular or gluten-free flour, protein powder, Greek yogurt, fresh apples, and cinnamon, they’re light, fluffy, and full of fall flavor—with 29 grams of protein in every 5-pancake serving.
Protein pancakes are my jam. I mean, who doesn’t love a hot stack with staying power? I’ve shared every flavor, from chocolate and strawberry to peach cobbler and even wild blueberry matcha. Now we’re adding another fun flavor to the line-up: apple-cinnamon!
These apple cinnamon pancakes basically taste like a slice of warm apple pie tucked into a fluffy, perfectly moistened protein pancake. Imagine sweet, tender apple bits and a hint of warming cinnamon spice folded into the type of golden, tender pancake you expect from your favorite pancake house.
And then, of course, there’s the protein! The exact amount will vary depending on the protein powder you use. Still, with whey protein and Greek yogurt in the batter, these pancakes pack significantly more protein than your average flapjack. My calculations come to an impressive 29 grams per 5-pancake serving!
Recipe features
- Pancake perfection. These cinnamon apple protein pancakes are moist, flavorful, and easy to eat—you won’t even know there’s protein in them.
- Banana-free. Unlike many healthy pancake recipes, this recipe doesn’t rely on bananas for moisture. This one is all about apples.
- Gluten-free friendly. Easily made gluten-free by using a 1:1 gluten-free flour blend.
Ingredients you’ll need
- Apple. These wouldn’t be apple cinnamon pancakes without firm, slightly sweet apples. Varieties like Honeycrisp, Fuji, Braeburn, Gala, and Autumn Glory work best, as they hold their shape when cooked. Avoid softer varieties like McIntosh, which can become mushy.
- Flour. I’ve tested these with both all-purpose flour and King Arthur’s gluten-free 1:1 flour, and both versions turn out delicious. Set aside a little extra to toss your chopped apples in before folding them into the batter to keep the pieces from sinking to the bottom.
- Protein powder. It’s best to stick with an unflavored or lightly sweetened whey so the apple and spices really shine. I’ve used both the Isopure and the Naked Whey unflavored whey isolate with good results. Plant-based protein powders are more absorbent and have a different flavor profile—you may need to add a splash more milk to get the right consistency.
- Baking powder. The leavening agent that helps pancakes rise tall and fluffy. Make sure it’s fresh, or they may turn out flat.
- Cinnamon. The warm and cozy starring spice. Feel free to adjust the amount to taste.
- Salt. Just a pinch makes the apple-cinnamon flavor really pop. Don’t skip it!
- Milk. Adds moisture and helps bind the batter. I use Fairlife for the extra protein boost, but any dairy or plant-based milk will work—almond, oat, soy milk, etc.
- Greek yogurt. Helps keep the pancakes rich and tender while boosting protein. Whole-milk yogurt gives the richest flavor, but 2% works too. Just avoid fat-free.
- Egg. The binder that holds everything together. Remember, room-temperature eggs blend into the batter, so set yours out for a few minutes before baking.
- Melted butter. Helps the pancakes develop that irresistible golden crust while staying moist and tender inside. Make sure it’s cooled slightly before mixing, or it may scramble the egg.
- Maple syrup. I add a touch of natural sweetness that pairs beautifully with apples and cinnamon, but you can leave the sweetener out to lower the carb and sugar count if preferred.
- Vanilla extract. Just a splash of pure vanilla extract (not imitation) rounds out the warm apple pie-like flavors.
- Oil (for cooking). My favorites are refined coconut oil (neutral flavor, high smoke point), clarified butter (ghee) for that nutty richness, or avocado oil spray for a lighter option. Regular butter works too, but it browns quickly, so you’ll need to watch the heat and flip fast.
How to make apple cinnamon protein pancakes
Step 1: Cook the apples. Place the chopped apples in a small microwave-safe dish. Cover and cook for 2-3 minutes, or until softened. Drain off any released juice and set aside.
Step 2: Whisk the dry ingredients. In a medium bowl, whisk the flour, protein powder, baking powder, cinnamon, and salt together.
Step 3: Mix the wet ingredients. In a separate bowl, whisk the milk, Greek yogurt, egg, melted butter, maple syrup, and vanilla until smooth.
Step 4: Combine wet and dry. Pour the wet ingredients into the dry and stir gently until just combined.
Step 5: Add the apples and rest. Toss the cooked apples lightly in flour, shaking off any excess, then gently fold them into the batter. Let the batter rest for 5-10 minutes. This quick pause allows the flour to hydrate, which gives you fluffier pancakes.
Step 6: Preheat the pan. Heat a griddle or skillet over medium heat. Add a small amount of coconut oil, butter, or clarified butter for each batch.
Step 7: Cook the pancakes. Use a ¼ cup measuring cup to drop the batter onto the skillet. When bubbles form on the surface and the edges look set, flip carefully and cook the other side until golden brown and cooked through.
Step 8: Stack and serve. Stack your protein pancakes high and serve warm with your favorite toppings!
Recipe tips and FAQs
- Prep the apples right – Peeling the apples is optional, but I prefer it for a smoother texture in the pancakes. Chop them into uniform 1-inch cubes so they cook evenly, and don’t forget to drain off the juice completely after microwaving, or you’ll end up with soggy batter.
- Don’t overmix – When combining the wet and dry ingredients, stir just until everything is incorporated. Overmixing can make your pancakes dense and chewy, rather than light and fluffy. A few lumps are totally fine!
- Cook over medium heat – Moderate heat helps ensure the centers cook through without burning the outsides. If your pancakes are browning too fast, lower the heat and give them a bit more time.
- Keep pancakes warm – I like to place the cooked protein pancakes on a wire rack in a 200°F oven while I finish the batch. The rack allows air to circulate, so they stay warm and fluffy.
Variations
What I love most about making protein pancakes is how, with just a few tweaks, you can change up the flavor, texture, or even make them more meal-prep friendly. Here are some ideas to try:
- Fun add-ins and extras – Stir in a handful of chopped walnuts or pecans for a nutty crunch or a spoonful of nut butter (like my Toasted Coconut Almond Butter!) for extra protein and richness. Fold in mini white chocolate or caramel chips for an extra decadent breakfast.
- Apple pie protein pancakes – Add a pinch of nutmeg, ginger, or allspice alongside the cinnamon or swap in apple pie spice to intensify that classic apple pie flavor. In this case, top your pancakes with warm cinnamon apples and a dollop of whipped cream or Greek yogurt.
Yes! You can easily make these pancakes gluten-free by swapping the flour for a 1:1 gluten-free 1:1 blend. I’ve had excellent results with King Arthur Measure for Measure. The rest of the ingredients are naturally gluten-free, but double-check your protein powder just in case.
Absolutely. Use a plant-based protein powder, swap the milk for almond, soy, or oat milk, and use a dairy-free yogurt like coconut or almond. For cooking, use coconut oil, avocado oil, or a vegan butter alternative.
Technically, yes—you can add apples and cinnamon to a boxed pancake mix, but it won’t be quite the same. For fluffy, balanced, and not overly dense results, I recommend making this apple cinnamon pancake recipe from scratch. If you choose to do a boxed mix, Kodiak Cakes is my go-to, and I do the add egg and milk option.
Serving suggestions
I love serving these pancakes topped with extra cooked apples, or better yet, my Cinnamon Baked Apples and a drizzle of real maple syrup. If you want to go with sugar-free maple syrup, Walden-Farms zero-calorie maple pancake syrup is one of my favorites.
Apple butter (or a pat of regular butter) and a dusting of powdered sugar, or this Cinnamon Crunch Granola is also a nice finishing touch!
Storing and freezing
Storing: Keep leftover protein pancakes in an airtight container in the fridge for up to 4 days.
Freezing: Allow the pancakes to cool completely, then arrange them in a single layer on a baking sheet and pop them into the freezer. Once frozen, transfer to a freezer-safe bag, and they’ll keep well for up to 2 months.
Reheating: For the best texture, wrap the pancakes in aluminum foil and warm them in a 300℉ oven or toaster oven for 3-5 minutes. You can also pop them in the microwave for 30-60 seconds, until warm.
More protein pancake recipes
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Apple Cinnamon Protein Pancakes
Equipment
- Large skillet or griddle
- Mixing bowls
Ingredients
- 1 small apple , peeled and chopped into 1" pieces (Fuji, Braeburn, Honeycrisp, and Gala are a few good options)
- ¾ cup all-purpose flour , regular or GF *see notes (plus a little extra to toss with the apples)
- 30 g unflavored protein powder *see notes
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- ¾ cup Fairlife 2% milk , or milk of choice
- ¼ cup plain 2% Greek yogurt , or 5% (fat-free not recommended)
- 1 large egg
- 1 tbsp butter , melted and cooled slightly
- 1 tbsp good quality maple syrup
- ½ tsp vanilla extract
Instructions
- Place the chopped apples in a small microwave-safe dish. Cover and cook for 2-3 minutes, or until softened. Then drain the juice from the apples and set aside.
- In a medium-sized bowl, whisk the flour, protein powder, baking powder, cinnamon, and salt until blended.
- In a separate bowl, whisk together the milk, Greek yogurt, egg, melted butter, maple syrup, and vanilla.
- Combine the wet and dry ingredients and stir until just mixed.
- Toss the cooked apples in a little flour and shake off the excess. Stir the apples into the batter. Let the batter rest for 5-10 minutes.
- Heat a griddle or skillet on medium heat. Add butter, clarified butter, or oil for each batch of pancakes, so that they are golden and slightly crispy on the outside and tender in the middle.
- Use a ¼ cup measuring cup to drop the batter onto the skillet. When bubbles start to form, flip, and cook the other side until completely set.
- Enjoy with your favorite toppings. See post for tasty ideas!
Notes
-
- Prep the apples right – Peeling the apples is optional, but I prefer it for a smoother texture in the pancakes. Chop them into uniform 1-inch cubes so they cook evenly, and don’t forget to drain off the juice completely after microwaving, or you’ll end up with soggy batter.
-
- Don’t overmix – When combining the wet and dry ingredients, stir just until everything is incorporated. Overmixing can make your pancakes dense and chewy, rather than light and fluffy. A few lumps are totally fine!
-
- Cook over medium heat – Moderate heat helps ensure the centers cook through without burning the outsides. If your pancakes are browning too fast, lower the heat and give them a bit more time.
-
- Keep pancakes warm – I like to place the cooked protein pancakes on a wire rack in a 200°F oven while I finish the batch. The rack allows air to circulate, so they stay warm and fluffy.
Nutrition
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Tasty! The flavors are great.