These Peanut Butter Crunch Protein Pancakes are what pancake dreams are made of—fluffy, packed with peanut butter flavor, and topped with a crunchy granola + drippy honey peanut butter sauce situation that takes them over the top. Perfect for slow mornings or post-workout brunches, and they’re totally gluten-free and protein-packed.

Fluffy pancakes with granola, cut through with a fork to show soft inside

You already know I’m a peanut butter girl through and through—and these Peanut Butter Crunch Protein Pancakes are pure weekend brunch energy. We’re talking soft, fluffy stacks infused with peanut butter protein powder, topped with peanut butter chip granola and a honey PB drizzle.

Watch Me Make Peanut Butter Crunch Protein Pancakes

They’re super easy, made with just a handful of ingredients, and come together in one bowl. If you’ve got 15 minutes and a craving for something cozy but still protein-packed, this is it. The granola adds the perfect crunch, the sauce is sweet and creamy, and the pancakes are soft and satisfying.

Banana protein pancakes served with manuka honey and almond milk peanut butter drizzle

Plus, these are gluten-free, refined sugar-free, and higher in protein thanks to the Macro Mike protein powder. You can absolutely double the recipe for meal prep—or save the extra sauce to drizzle on oatmeal, yogurt bowls, or honestly, just a spoon.

High protein breakfast featuring pancakes made with Macro Mike peanut butter protein

Why You’ll Love These

High-protein and satisfying – With over 20g protein per serving, these keep you full without the crash.
Craveable texture combo – Soft pancakes + crunchy granola + creamy drizzle = yes please.
Quick and simple – Comes together in one bowl and cooks in minutes.
Gluten-free and customizable – Totally gluten-free and easy to adapt dairy-free.

Crunchy peanut butter chip granola sprinkled over a fluffy pancake stack

What You’ll Need

Oat flour – You can sub with a GF flour blend if needed.
Macro Mike Hawaiian Vanilla Peanut Butter Protein Powder – One single-serve packet adds flavor and protein without grittiness. (CODE: AMB-SARI)
Egg or egg whites – For binding and extra protein.
Almond milk –For moisture.
Banana – Adds sweetness and helps bind the batter.
Baking powder – Just a teaspoon for that fluffy lift.
Granola – I used Grandy Organics Peanut Butter Coconola for crunch. Feel free to sub your fave.
Creamy peanut butter + honey – Mixed with a splash of almond milk and a pinch of salt for a sweet, salty, drippy topping. Make sure the peanut butter is just peanuts and salt.

Side angle of a stack of pancakes with peanut butter sauce dripping down the sides

How To Make It

In a bowl, mash banana and whisk with egg, almond milk, and protein powder.
Stir in oat flour and baking powder until a smooth batter forms.
Heat a nonstick skillet over medium-low and lightly grease.
Scoop batter into pancakes, sprinkle granola on top, and cook for 2–3 minutes per side.
In a small bowl, mix peanut butter, honey, almond milk, vanilla, and salt until smooth.
Stack pancakes, drizzle with sauce, and top with more granola. Enjoy!

Balanced breakfast of protein pancakes with banana, granola, and peanut butter

Recommended Tools

Mixing bowl
Whisk or fork
Nonstick skillet - Caraway for nontoxic (Code: SARI)
Silicone spatula
Measuring spoons and cups

Healthy banana pancakes topped with granola clusters and a drizzle of nut butter

Frequently Asked Questions

Can I use a different protein powder?
Yes! I used Macro Mike’s Hawaiian Vanilla Peanut Butter Protein, but any plant-based vanilla protein should work. Just make sure it’s one you like the taste of.
What can I use instead of granola?
The peanut butter chip granola adds crunch, but feel free to swap in crushed nuts, cacao nibs, or skip it entirely if needed.
How do I store leftovers?
Let the pancakes cool, then store in an airtight container in the fridge for up to 3 days. Reheat on a skillet or in the toaster.
Can I make them without banana?
The banana adds moisture and sweetness, but you could try subbing with 2 tbsp applesauce or pumpkin puree—though texture and taste will vary slightly.

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