Fluffy Protein Powder Pancakes
These light and fluffy Protein Powder Pancakes are made with whole wheat pastry flour, protein powder, and no refined sugar so you can feel good about what you’re eating. They are the perfect way to start your day!
For more healthy pancake recipes, be sure to check out these Fluffy Cottage Cheese Pancakes, Chocolate Protein Pancakes, Gluten Free Buckwheat Pancakes, and Paleo Chocolate Chip Pancake Muffins.
WHY THIS RECIPE WORKS
- They are easy enough to make for breakfast everyday, and healthy enough for a post workout meal.
- The protein in the pancakes will give you more energy in the morning.
- Uses basic pantry ingredients.
- This recipe is flexible. You can use any protein powder, like vanilla or chocolate, to add extra flavor.
- These pancakes have no refined sugar and use whole wheat flour so you can feel good about what you’re eating for breakfast.
- Because they use whole wheat pastry flour they are light and fluffy.
INGREDIENT NOTES
- Whole wheat pastry flour – Whole wheat pastry flour is more finely ground than regular whole wheat flour, this results in pancakes that are more light and fluffy. You can also substitute all-purpose flour or gluten-free 1 to 1 baking flour.
- Protein powder – I like to use Vital Proteins Vanilla Collagen Whey Protein or Naked Nutrition Vanilla Whey Protein Powder or unflavored powder, but I also think chocolate protein powder would add a nice chocolate flavor to the pancakes.
- Milk – Cow’s milk or plant based milk can easily be used in this recipe.
STEP BY STEP INSTRUCTIONS
- Mix dry together ingredients. In a mixing bowl, whisk together the dry ingredients.
- Mix in wet ingredients. Add the egg, coconut oil, vanilla extract, and milk. Stir until just combined; being careful not to overmix. A few lumps are ok.
- Cook the pancakes. Heat a non-stick skillet over medium heat. Pour batter on the hot skillet and cook the pancake for about 2 minutes. Flip and cook on the other side until golden brown. Repeat with remaining batter.
- Serve hot. Serve the pancakes with maple syrup, honey, fresh fruit, or any other toppings you prefer.
EXPERT TIPS
- Don’t overmix the batter. Over mixing pancake batter will cause the gluten to develop resulting in rubbery and tough pancakes. A few lumps are ok to have!
- If batter is too thick, don’t be afraid to add more liquid until it reaches the right consistency.
- Don’t press down on the pancakes, with the spatula, while they are cooking. This pops any air bubbles in the pancake so they end up turning out flat instead of fluffy.
Frequently Asked Questions
With protein powder, whole wheat flour, and no refined sugar, these protein pancakes make the perfect healthy breakfast or after workout meal.
The baking powder in the pancake batter creates bubbles when mixed with the liquid ingredients and again when the batter is heated. This helps to create pancakes that are light and fluffy.
The pancakes will be dry if you add too much protein powder or flour. You can fix this by adding more milk to the batter until it reaches the desired consistency.
If you don’t have milk on hand you can substitute with evaporated milk, powdered milk, sour cream or yogurt. It helps if you slightly dilute the latter two with water before adding it to the batter.
If your pancakes are mushy in the middle, that means that they did not cook properly. Make sure that your heat is medium-high, and that the batter is not too thick.
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Protein Pancake Recipe
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup vanilla protein powder
- 3 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1 tbsp coconut oil melted and slightly cooled
- 1 tsp vanilla extract
- 1 1/2 cups milk cow's milk or plant based
- Toppings: fresh fruit, maple syrup, honey, nut/seed butters
Instructions
- In a mixing bowl, whisk together flour, protein powder, baking powder, and salt.
- Add egg, coconut oil, vanilla extract, and milk. Stir until just combined; a few lumps are okay. If batter seems too thick, add a little bit more milk.
- Heat a non-stick skillet over medium heat. Grease with coconut oil or cooking spray, if desired. Pour 1/4 cup of batter on the hot skillet and cook until the pancake bubbles on top and the edges begin to dry, about 2 minutes. Flip and cook on the other side for another minute, or until golden brown. Repeat with remaining batter.
- Serve hot with maple syrup, honey, fresh fruit, or any other toppings your prefer.
Notes
- Don’t overmix the batter. Over mixing pancake batter will cause the gluten to develop resulting in rubbery and tough pancakes. A few lumps are ok to have!
- Milk substitute: If you don’t have milk on hand you can substitute with evaporated milk, powdered milk, sour cream or yogurt. It helps if you slightly dilute the latter two with water before adding it to the batter.
- If batter is too thick, don’t be afraid to add more liquid until it reaches the right consistency.
- Don’t press down on the pancakes, with the spatula, while they are cooking. This pops any air bubbles in the pancake so they end up turning out flat instead of fluffy.
- Dry pancakes: The pancakes will be dry if you add too much protein powder or flour. You can fix this by adding more milk to the batter until it reaches the desired consistency.
Hi! My kids really like these. Could I use the same instructions for belgium waffles? Any modifications needed?
Hi Karli! I’m glad to hear your kids enjoyed the protein pancakes! Yes, you can adapt this recipe for waffles. Typically, waffle batter is a bit thicker than pancake batter, so you might want to reduce the amount of liquid slightly or add a touch more flour to achieve the desired consistency. Additionally, ensure your waffle iron is well-greased to prevent sticking.
Wow. Amazing pancake recipe. Followed the recipe and added Greek yogurt. These pancakes fluffed up beautifully and tasted delicious! 10/10 Will be making these for years to come!!
Notes: I used BPN vanilla vegan protein powder (amazing), sugar free oat milk, and added 1/2c 2% fat Greek yogurt.
Just tried this recipe with Orgain Pumpkin Spice protein powder, and it was so yummy! Thank you!
Just wondering. Salt was mentioned in the ingredient list on the top, but there was not mention of it in the detailed instructions at the bottom. how much salt is appropriate for this recipe?
Hi James! 1/4 teaspoon of salt is used in this recipe. I updated the recipe as well.
We’ve made these twice now and really like them! The only thing we’ve changed is using Kodiak Cakes instead of pastry flour. So, so good.
I’m so happy you are enjoying these pancakes, Kayla!
Excellent! Another fantastic post. I really enjoy reading this and the other content on here.
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Thank you, Brian!!
So good! Exactly what I was looking for, adding protein to flour pancakes.
Thank you, Lauren!! I’m so happy you enjoyed this recipe!
Perfectly scrumptious. Exactly what I was looking for.
Seriously the best pancakes I’ve ever made! Thanks!!
Thank you!!