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Close-up of fluffy golden protein pancakes topped with sliced strawberries and syrup.

Protein Pancakes with Protein Powder

Fluffy, golden protein pancakes made with all-purpose flour, vanilla whey protein powder, milk, eggs, melted butter, and baking powder. Serve warm with strawberries, maple syrup, yogurt, or nut butter.
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Prep Time 10 minutes
Cook Time 15 minutes
rest time 0 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: American
Calories: 364
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • Dry Ingredients
  • 1 1/2 cups all-purpose flour about 188 g
  • 1/2 cup vanilla whey protein powder about 45–55 g, depending on brand
  • 2 1/2 teaspoons baking powder
  • Pinch of salt
  • Wet Ingredients
  • 1 1/2 cups milk any kind (360 ml)
  • 2 large eggs
  • 2 tablespoons melted butter 28 g
  • 1 teaspoon vanilla extract optional

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Nonstick skillet or griddle
  • Spatula
  • 1/4-cup measuring cup

Method
 

  1. In a large mixing bowl, whisk together the all-purpose flour, vanilla whey protein powder, baking powder, and salt.
  2. Add the milk, eggs, melted butter, and vanilla extract if using.
  3. Whisk just until combined. Do not overmix. If the batter is too thick, add 1 to 2 tablespoons extra milk.
  4. Heat a nonstick skillet or griddle over medium heat. Lightly grease if needed.
  5. Pour about 1/4 cup of batter into the skillet for each pancake.
  6. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.
  7. Flip and cook for 1 to 2 minutes more, until the second side is golden and the pancake is cooked through.
  8. Repeat with the remaining batter.
  9. Serve warm with strawberries, maple syrup, yogurt, nut butter, or your favorite toppings.

Nutrition

Calories: 364kcalCarbohydrates: 45gProtein: 21gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 118mgSodium: 401mgPotassium: 374mgFiber: 1gSugar: 6gVitamin A: 390IUCalcium: 315mgIron: 3mg

Notes

  • Do not overmix the batter; a few small lumps are fine.
  • Protein powder can thicken pancake batter quickly, so add a splash of milk if needed.
  • Cook over medium or medium-low heat to prevent over-browning.
  • Vanilla whey protein powder gives the best flavor, but another protein powder can be used.
  • For dairy-free pancakes, use almond milk, oat milk, or soy milk and replace the butter with oil.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

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