High Protein Pancakes with Protein Powder

High Protein Pancakes with Protein Powder

These fluffy high protein pancakes with protein powder are packed with 21 grams of protein per serving. Made with 10 simple ingredients, these protein pancakes come together quickly and easily. Perfect for starting your day off with extra protein and are meal prep and freezer friendly.

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Prep Time 10

Cook Time 16

Total Time 26

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 365

Ingredients Equipment Method Notes

Ingredients

1.5 cups all-purpose flour
0.5 cup vanilla protein powder whey recommended
2 teaspoons baking soda
2 teaspoons baking powder
1 pinch salt
0.25 cup plain Greek yogurt full fat
1.25 cups milk
1 large egg
2 teaspoons vanilla extract
2 tablespoons olive oil
1 tablespoon maple syrup optional
Non-stick spray for cooking

Equipment

Large non-stick skillet
Two large mixing bowls
whisk
Spatula
Measuring cups and spoons

Method

In a large bowl, whisk together the flour, vanilla protein powder, baking soda, baking powder, and salt. Set aside.
In another bowl, mix together the Greek yogurt, milk, egg, vanilla extract, and olive oil until well combined.
Add the wet ingredients into the bowl of dry ingredients and whisk to combine, making sure to stop when just combined. Do not over mix the pancake batter. Some lumps are perfectly fine.
Heat a large non-stick skillet over medium heat. Lightly coat the skillet with non-stick spray, butter, or oil.
Working in batches, add 1/4 cup of pancake batter to your skillet and cook for about 2 to 3 minutes or until golden brown and tiny bubbles appear around the edges.
Using a spatula, flip the pancakes and cook for another 2 to 3 minutes until golden brown on the second side.
Repeat with the rest of your batter, wiping the skillet between batches if needed to prevent burning.
Serve warm with your favorite toppings like maple syrup, fresh fruit, or whipped cream.

Notes

Recipe makes 12 pancakes total (4 servings of 3 pancakes each). Use good-quality protein powder you actually like. Pancakes cannot mask bad flavor. Make sure baking soda and baking powder are not expired for best rise. Use full-fat plain Greek yogurt for optimal texture and flavor. Do not over mix the batter. Some lumps are ok and actually make fluffier pancakes. Keep cooked pancakes warm in a 200°F oven until ready to serve. Can add mini chocolate chips or blueberries after scooping batter onto skillet.

STORAGE: Refrigerator - Store in an airtight container for up to 4 days. Freezer - Store in an airtight container for up to 3 months. Reheating - Microwave until heated through or use air fryer for crispy edges.