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Fluffy Protein Powder Pancakes Recipe

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4.1 from 13 reviews

Fluffy Protein Powder Pancakes are a delicious and nutritious breakfast option featuring a blend of all-purpose flour and vanilla whey protein powder. These pancakes are light, airy, and packed with 25 grams of protein per serving, making them perfect for a post-workout meal or a hearty start to your day. Easy to prepare and cook on the stovetop, they pair wonderfully with your favorite toppings and syrup.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup vanilla whey protein powder
  • 2 1/2 teaspoons baking powder
  • Pinch of salt

Wet Ingredients

  • 1 1/2 cups milk (any type)
  • 2 large eggs
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Make the pancake batter: In a large bowl, combine the flour, vanilla whey protein powder, baking powder, and a pinch of salt. Create a well in the center of the dry ingredients.
  2. Mix wet ingredients: Pour the milk, eggs, melted butter, and vanilla extract (if using) into the well. Break up the eggs with a fork first to combine them, then incorporate all wet ingredients together.
  3. Combine wet and dry ingredients: Gradually mix the wet ingredients into the dry from the outside-in, stirring until the batter is smooth and free of visible lumps.
  4. Heat the cooking surface: Place a large non-stick pan or griddle over medium-high heat and allow it to get hot. Grease the surface lightly with butter, oil, or cooking spray.
  5. Cook the pancakes: Pour 1/4 cup of batter onto the heated surface for each pancake. Use the back of a spoon to gently spread the thick batter evenly.
  6. Flip when ready: Cook the pancakes for about 2 minutes until edges look set and bubbles appear on the surface, then flip them and cook for another 2 minutes. Avoid pressing down with the spatula to keep them fluffy.
  7. Serve immediately: Remove cooked pancakes to a plate. Repeat with remaining batter. Serve warm topped with your favorite syrup or toppings.
  8. Storage instructions: Refrigerate leftover batter covered for up to 2 days, allowing it to come to room temperature before cooking again. Store cooked pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Notes

  • You can substitute milk with any plant-based milk to make the recipe dairy-free.
  • For thicker pancakes, reduce milk slightly; for thinner pancakes, add a bit more milk.
  • Do not overmix the batter to avoid dense pancakes.
  • Let refrigerated batter come to room temperature before cooking, as cold batter is thick and difficult to pour.
  • Use a non-stick pan or well-seasoned griddle for best results.

Find it online: https://lauracooks.com/fluffy-protein-powder-pancakes-recipe/