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Fluffy Protein Powder Pancakes Recipe

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3.8 from 6 reviews

  • Author: Lea
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Low Lactose

Description

Delicious and fluffy protein powder pancakes that deliver 25g of protein per serving, perfect for a nutritious and satisfying breakfast. These pancakes combine all-purpose flour and vanilla whey protein powder for a light texture, with simple ingredients and easy stovetop cooking.

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. Prepare the dry mix: In a large bowl, combine the all-purpose flour, vanilla whey protein powder, baking powder, and a pinch of salt. Stir them evenly to distribute all dry ingredients.
  2. Add wet ingredients: Make a well in the center of the dry ingredients. Pour in the milk, eggs, melted butter, and vanilla extract if using. Break up the eggs with a fork first and mix with the liquids before incorporating into the dry mix.
  3. Combine the batter: Stir the wet and dry ingredients together carefully, pulling the dry ingredients from the edges of the bowl into the center until the batter is smooth and free of lumps but still thick in consistency.
  4. Heat the pan: Place a large non-stick skillet or griddle on medium-high heat. Once hot, grease it lightly with butter, oil, or cooking spray to prevent sticking.
  5. Cook the pancakes: Pour approximately 1/4 cup of batter onto the hot pan for each pancake. Spread the thick batter slightly using the back of the spoon. Cook for about 2 minutes, until edges are defined and bubbles form on the surface.
  6. Flip and finish cooking: Carefully flip the pancakes without pressing them down. Cook for another 2 minutes until golden brown and cooked through. Transfer cooked pancakes to a plate and repeat the process with remaining batter.
  7. Serve: Serve pancakes immediately for best taste and texture. Stack them and add your favorite toppings such as syrup, fruits, or nuts.
  8. Storage instructions: Cover and refrigerate any unused batter for up to 2 days, letting it return to room temperature before cooking to improve pouring consistency. Store leftover cooked pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months.

Notes

  • Use whey protein powder for the best texture and flavor; vanilla adds sweetness and aroma.
  • If batter seems too thick, add a splash of milk to loosen before cooking.
  • Do not press down on pancakes with the spatula to keep them fluffy.
  • To keep pancakes warm, place them on a baking sheet in a low oven (around 200°F/90°C) while cooking the rest.
  • Adjust cooking heat as needed to avoid burning or undercooking.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

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