What’s better than a plate of warm, fluffy pancakes in the morning? These Protein Pancakes featuring protein powder and Greek yogurt that pack 17g of protein per serving in just the base recipe. Enjoy not 1, not 2, but 4 of our different flavor options to keep every little eater at your table happy 😋🥰
You know what they say, starting your day off with a high-protein breakfast is the key to a successful day. So why not pack in some extra protein with your pancakes? I am always trying to find ways to sneak more protein into my meals, and these pancakes are the perfect solution.
While you won’t be using a pre-made pancake mix, this pancake recipe is easy peasy! Just mix together a few common ingredients, throw them on the griddle, and bingo — you have yourself a delicious stack of protein.
- All-purpose flour: The tried and true base for a good pancake recipe! Flour keeps the pancakes light and fluffy.
- Vanilla protein powder: Both plant-based and whey protein powder will work for these pancakes.
- Eggs: These are our protein-rich binders.
- Maple syrup: A must-have for any pancake recipe, duh.
- Full-fat Greek yogurt: Amps up the protein and adds creaminess.
- Unsweetened plain almond milk: This is our dairy-free liquid of choice, but you can use any milk you’d like.
- Melted coconut oil: A heart-healthy cooking oil that gives these pancakes a nice crispy edge.
Pick Your Flavor!
Wanna switch things up and add something to the base recipe? Here are 4 ideas to add some more flavor and variety to your protein pancakes:
- Old-fashioned oats
- Semi-sweet chocolate chips
- Your favorite granola (yes, INSIDE the pancake)
- Full-fat Greek yogurt (use as a topping after making the pancakes)
The protein powder you use is very important. We tested this recipe with Garden of Life plant-based protein and Tera’s Whey, and we liked the consistency and flavor of Garden of Life more, but Tera’s Whey worked, too. We recommend adding more maple syrup if you use a less sweet protein powder.
here’s a tip!
If the pancake batter is too thin, add more flour or protein powder to thicken the batter.
You can store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Or freeze them in single servings for up to 3 months — just pop them in the toaster when you’re ready to enjoy 😃
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Add the flour, protein powder, and baking powder to a bowl and whisk to combine.
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Add the eggs, maple syrup, and Greek yogurt and stir to combine. Add ¼ cups of almond milk at a time. The pancake batter should be thick and lumpy; adding too much almond milk may make the batter too thin.
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Add the coconut oil and gently stir. Be sure not to over-mix.
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Add any flavor mix-ins that you would like.
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Heat a large, flat frying pan over medium/low heat. Wipe with coconut oil.
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Using a ¼ cup scoop, scoop batter into the pan and gently pat into a circle. When bubbles begin to form, flip the pancake and cook for an additional 1-2 minutes.
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Remove from the pan and repeat until all the pancakes are cooked.
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Top with butter, nut butter, or maple syrup.
- What protein powder is used is very important. We tested this recipe with Garden of Life plant-based protein and Tera’s Whey. We liked the consistency and flavor of Garden of Life more, but Tera’s Whey worked too. We recommend adding more maple syrup if you use a less sweet protein powder.
- If the batter is too thin, add more flour or protein powder to thicken the batter.
- Nutrition information includes base recipe, not any mix-in options.
Calories: 330 kcal, Carbohydrates: 42 g, Protein: 17 g, Fat: 11 g, Fiber: 1 g, Sugar: 14 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Dalya from It’s Raining Flour.
