Fluffy Protein Pancakes
Light and airy protein pancakes perfect for busy mornings, balancing nutrition with texture for a satisfying start to your day.
- Prep Time: 11 minutes
- Cook Time: 12 minutes
- Total Time: 23 minutes
- Yield: 3 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1/2 cup (60g) protein powder (vanilla or unflavored, whey or plant-based)
- 1/2 cup (65g) all-purpose flour (or gluten-free blend)
- 1 teaspoon baking powder
- Pinch of salt
- 3/4 cup (180ml) milk (whole, almond, or oat milk)
- 1 large egg (room temperature)
- 1/4 cup (60g) Greek yogurt (or dairy-free yogurt)
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- Cooking oil or butter for the pan (coconut oil preferred)
Instructions
- Combine the dry ingredients: In a large bowl, whisk together protein powder, flour, baking powder, and salt. Sift if desired for a smoother batter. (3 minutes)
- Mix the wet ingredients: In a separate bowl, beat the egg until frothy. Add milk, Greek yogurt, maple syrup, and vanilla extract. Stir gently until smooth. (3 minutes)
- Combine wet and dry: Pour wet mixture into dry ingredients. Stir gently just until combined; a few lumps are okay. Let batter rest for 5 minutes. (5 minutes)
- Heat the pan: Warm a non-stick skillet or griddle over medium heat and lightly grease with oil or butter. Test readiness by sprinkling water drops; they should dance and evaporate. (2 minutes)
- Cook the pancakes: Using a 1/4 cup measure, pour batter onto the pan. Cook until bubbles form and edges look set, about 2-3 minutes. Flip carefully and cook the other side for 2 minutes or until golden brown. Repeat with remaining batter. (12 minutes)
Notes
Do not overmix the batter to avoid dense pancakes. Letting the batter rest hydrates the flour and protein powder for fluffiness. Use moderate heat to prevent burning or undercooking. For vegan adaptation, replace egg with flax egg and Greek yogurt with dairy-free yogurt. Batter can be prepared the night before and stored in the fridge. Leftover pancakes freeze well with parchment paper between layers.
Nutrition
- Serving Size: About 3 pancakes per
- Calories: 280
- Sugar: 6
- Sodium: 300
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 30
- Fiber: 2
- Protein: 22
Keywords: protein pancakes, fluffy pancakes, quick breakfast, easy protein recipe, healthy pancakes, busy mornings, whey protein, plant-based protein