Go Back

High Protein Pancakes with Protein Powder

These high protein pancakes are a delicious and nutritious breakfast option, perfect for anyone looking to fuel their morning workout or enjoy a satisfying meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cup vanilla protein powder (whey recommended)
  • 0.5 teaspoon baking soda
  • 2 teaspoons baking powder
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.25 cup plain Greek yogurt (full fat for richer flavor)
  • 1.25 cups milk
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup (optional, omit if serving with syrup on top)
Cooking
  • Non-stick spray (for cooking)

Method
 

Preparation
  1. In a large bowl, whisk together the flour, vanilla protein powder, baking soda, baking powder, and salt until evenly combined. Set aside.
  2. In a separate bowl, mix the Greek yogurt, milk, egg, vanilla extract, and olive oil until smooth and well combined.
  3. Pour the wet ingredients into the bowl of dry ingredients and gently whisk just until combined. Do not overmix—the batter should be thick but pourable.
Cooking
  1. Heat a large non-stick skillet over medium heat for 2-3 minutes until a drop of water sizzles on the surface. Lightly coat the skillet with non-stick spray.
  2. Working in batches of 3-4 pancakes, add 1/4 cup of pancake batter to your skillet and cook for about 2-3 minutes until golden brown and tiny bubbles appear around the edges. Flip and cook for another 2-3 minutes.
  3. Keep finished pancakes warm in a 200°F oven while completing the remaining batches. Serve with your favorite pancake toppings.

Notes

These pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, use the microwave or toaster.