High-Protein Pancakes (Any Powder)
A satisfying, protein-packed breakfast that feels like a treat, these fluffy pancakes are easy to make and can be customized with your preferred protein powder.
For 2 servings
In a large bowl, whisk together the all-purpose flour, protein powder, baking powder, and salt until well combined and no lumps of powder remain.
In a separate medium bowl, whisk the large egg (or flax egg), milk, maple syrup (if using), and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few small lumps are perfectly fine; do not overmix, as this can lead to tough pancakes.
Heat a large non-stick skillet or griddle over medium-low heat. Add about 1/2 tablespoon of coconut oil or butter and swirl to coat the pan.
Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes, or until small bubbles appear on the surface and the edges look set.
Carefully flip each pancake and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
Repeat with the remaining batter, adding more oil or butter to the pan as needed. Serve immediately with your favorite toppings.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Do Not Overmix: Overmixing develops gluten, resulting in tough, chewy pancakes. Mix until just combined, even if there are a few small lumps.
- 2Rest the Batter: Let the batter rest for 5-10 minutes before cooking. This allows the flour to fully hydrate and the baking powder to activate, leading to fluffier pancakes.
- 3Proper Pan Temperature: Cook on medium-low heat. If the pan is too hot, the outside will burn before the inside cooks through. If it's too cool, the pancakes won't brown properly.
- 4Don't Press: Resist the urge to press down on the pancakes with your spatula while they are cooking. This deflates them and makes them less fluffy.
Adapt it for your goals.
Fruit Infusion
Fold in 1/2 cup of fresh or frozen berries (blueberries, raspberries) or sliced banana into the batter just before cooking.
Chocolate Lover'sChocolate Lover's
Add 1/4 cup of mini chocolate chips to the batter for a decadent treat.
Whole Grain BoostWhole Grain Boost
Substitute half of the all-purpose flour with whole wheat flour for added fiber and a nuttier flavor.
Why this is on our healthy list.
Muscle Support & Repair
The high protein content from the powder and egg provides essential amino acids crucial for muscle growth, repair, and recovery, especially beneficial after exercise.
Sustained Energy & Satiety
Protein helps slow down digestion, leading to a more gradual release of energy, preventing blood sugar spikes and keeping you feeling full and satisfied for longer.
Nutrient-Dense Breakfast
Beyond protein, these pancakes can be fortified with various nutrients depending on the protein powder chosen, and can be further enhanced with fruits for vitamins and fiber.
Frequently asked questions
Overmixing develops the gluten in the flour, which can make the pancakes tough and chewy instead of light and fluffy. Mix just until the wet and dry ingredients are combined, even if there are a few lumps.
