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High-protein fluffy pancakes stacked on a plate with syrup and berries

High-Protein Fluffy Pancakes

Enjoy a stack of warm, fluffy pancakes that are boosted with protein, making them a delicious and satisfying breakfast option.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup old-fashioned oats (or 3/4 cup oat flour)
  • 1 scoop vanilla protein powder (25-30g, whey or plant-based)
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
Wet Ingredients
  • 2 large eggs (room temperature preferred)
  • 1/2 cup milk or milk alternative (unsweetened almond milk works well)
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon vanilla extract (pure vanilla recommended)
Cooking Supplies
  • Cooking spray or coconut oil (for greasing the pan)

Method
 

Preparation
  1. Blend the Dry Ingredients: Add the oats, protein powder, baking powder, cinnamon, and salt to your blender. Blend on high for 30-45 seconds until a fine, flour-like consistency is achieved.
  2. Whisk the Wet Ingredients: In a separate bowl, whisk together the eggs, milk, maple syrup (if using), and vanilla extract until well combined and slightly frothy.
  3. Combine the Mixtures: Pour the wet ingredients into the blender with the blended dry ingredients. Pulse 3-4 times just until combined. It’s okay if there are a few small lumps—do not overmix.
  4. Let the Batter Rest: Allow the batter to rest for 5-10 minutes to thicken. If it becomes too thick, add milk one tablespoon at a time to loosen it.
Cooking
  1. Heat the Pan: Heat a non-stick pan or griddle over medium heat (about 325-350°F). Lightly grease with cooking spray or coconut oil.
  2. Cook the Pancakes: Pour 1/4 cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes until bubbles form across the surface and start to pop.
  3. Flip and Finish: Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown.
  4. Serve Warm: Keep finished pancakes warm on a covered plate while cooking the remaining batch.

Notes

These pancakes can be topped with fresh fruit, yogurt, or a drizzle of extra maple syrup. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2 months.