Key Takeaways:
- 24g protein per serving while tasting like regular pancakes
- Perfect for meal prep – freezes well for up to 3 months
- Works with any protein powder (whey, pea, or collagen)
- Beginner-friendly recipe with troubleshooting tips
Craving pancakes but need extra protein? These protein-packed pancakes deliver 24g of protein per serving while keeping that classic fluffy texture. Perfect for post-workout or a filling breakfast that actually keeps you satisfied until lunch.
Time & Servings
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 (3 pancakes each)
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Whisk
- 1/3 cup measuring cup
- Large nonstick pan or griddle
- Spatula
- Measuring spoons
Ingredients
- 2 scoops (60g) vanilla protein powder
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/4 cups whole milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Optional Toppings
- Fresh berries
- Warmed peanut butter
- Sugar-free syrup
- Greek yogurt
Step-by-Step Instructions
Preparation (10 minutes)
- Place your pan on the stove and set to medium heat (number 4-5 on most stoves)
- Cut 2 tablespoons of butter into chunks and microwave in 15-second bursts until melted
- Remove butter from microwave and let it cool while you prep other ingredients
- Get out all measuring tools:
- 1-cup measuring cup for flour
- 1/3-cup measuring cup for pancake batter
- Measuring spoons (1 tsp and 1/4 tsp)
- Protein scoop from your powder
- Line up all ingredients on counter to ensure nothing is missing
Mixing the Batter (5 minutes)
- In your large bowl, measure and add dry ingredients:
- 2 level scoops protein powder (tap scoop on bowl to level)
- 1 cup flour (spoon flour into cup, level with knife)
- 2 teaspoons baking powder (level with straight edge)
- 1/4 teaspoon salt (level with straight edge)
- Whisk dry ingredients for 30 seconds until well combined
- In your medium bowl, add wet ingredients in this order:
- Crack 2 eggs (check for shells)
- Pour in 1 1/4 cups milk
- Add cooled melted butter
- Add 1 teaspoon vanilla extract
- Whisk wet ingredients for 1 minute until eggs are fully beaten
- Make a well (hole) in center of dry ingredients
- Pour wet ingredients into the well
- Using your whisk, stir in circles from center outward
- Stop mixing as soon as you don’t see dry flour (some small lumps are good!)
- Let batter rest exactly 5 minutes (set a timer)
Cooking (10 minutes)
- Test if pan is ready:
- Sprinkle few drops of water on pan
- Water should “dance” and evaporate in 2-3 seconds
- If water disappears instantly, pan is too hot
- If water sits without sizzling, pan needs more time
- For each pancake:
- Fill 1/3 cup measure with batter
- Hold cup close to pan surface (3-4 inches)
- Pour slowly in center of pan
- If needed, use back of measuring cup to gently spread into 4-inch circle
- Watch for doneness signs:
- Edges will look slightly dry
- Bubbles will form on surface
- Bubbles will start popping and leaving holes
- This takes about 2-3 minutes
- Checking and flipping:
- Slide spatula under edge to peek at bottom
- Should be golden brown
- Use spatula to lift pancake completely
- Flip with confident, quick motion
- Gently lower other side
- Cook second side:
- Second side needs only 1-2 minutes
- Don’t press down on pancake
- Remove when second side is golden
- Between pancakes:
- Remove pancake to warm plate
- Let pan reheat 30 seconds
- Do water droplet test again
- Adjust heat if needed
- Repeat process with remaining batter
Troubleshooting
- Pancakes too dense? Don’t overmix the batter
- Not cooking through? Lower heat, cook longer
- Sticking to pan? Ensure pan is properly heated
- Too thick? Add 1-2 tablespoons milk
- Too thin? Add 1 tablespoon flour
Variations & Substitutions
- Dairy-free: Use almond milk and coconut oil
- Gluten-free: Replace flour with oat flour
- Extra protein: Add 1 extra scoop protein powder
- Flavor boost: Add cinnamon or nutmeg
- Different protein: Works with whey, pea, or collagen
Storage & Reheating
- Fridge: Store in airtight container up to 3 days
- Freezer: Freeze with wax paper between layers
- Reheat: Microwave 30 seconds or toast until warm
Safety Notes & Tips
- Never leave cooking pancakes unattended
- Check protein powder expiration date
- Pan handle should face inward on stove
- Let pan fully heat before starting
- Don’t stack hot pancakes (creates steam)
Recipe nutrition (per serving): 320 calories, 24g protein, 35g carbs, 12g fat
