Fluffy Protein Pancakes: High-Protein Breakfast Recipe (Print Version)
Protein Pancakes, light and fluffy, pack 21g protein per serving. Start your day with this easy, healthy breakfast. Fuel your morning deliciously.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Fluffy Foundation
01 -
1 cup All-Purpose Flour
02 -
1/4 cup Vanilla Protein Powder (whey or plant-based)
03 -
1 tbsp Baking Powder
04 -
1 tbsp Granulated Sugar
05 -
1/2 tsp Salt
→ The Protein Powerhouse Wet Mix
06 -
1 cup 2% Milk (or unsweetened almond milk)
07 -
1 large Egg
08 -
1/4 cup Plain Non-Fat Greek Yogurt
09 -
2 tbsp Unsalted Butter, melted
10 -
1 tsp Vanilla Extract
→ Sweet Toppings & Griddle Essentials
11 -
1/4 cup Pure Maple Syrup
12 -
1/2 cup Fresh Berries (e.g., blueberries, sliced strawberries)
13 -
1 tsp Unsalted Butter (for greasing griddle) or cooking spray
# Instructions:
01 -
In a large bowl, whisk together 1 cup All-Purpose Flour, 1/4 cup Vanilla Protein Powder, 1 tbsp Baking Powder, 1 tbsp Granulated Sugar, and 1/2 tsp Salt. This forms the fluffy foundation for your Fluffy Protein Pancakes (21g Protein).
02 -
In a separate medium bowl, whisk 1 cup 2% Milk, 1 large Egg, 1/4 cup Plain Non-Fat Greek Yogurt, 2 tbsp Unsalted Butter (melted), and 1 tsp Vanilla Extract until well combined.
03 -
Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined. A few lumps are okay; overmixing will result in tough pancakes, not the Fluffy Protein Pancakes (21g Protein) you desire.
04 -
Let the pancake batter rest for 5-10 minutes at room temperature. This allows the baking powder to activate and the flour to hydrate, ensuring truly fluffy pancakes.
05 -
Heat a non-stick griddle or large skillet over medium-low heat. Lightly grease with 1 tsp Unsalted Butter or cooking spray. Ensure the griddle is hot enough for even cooking of your Fluffy Protein Pancakes (21g Protein).
06 -
Pour 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface. Flip carefully and cook until cooked through.
07 -
Serve the warm Fluffy Protein Pancakes (21g Protein) immediately. Top with 1/4 cup Pure Maple Syrup and 1/2 cup Fresh Berries for a delicious and nutritious breakfast.
# Notes:
01 -
For a dairy-free option, use unsweetened almond milk and a plant-based Greek yogurt alternative. Ensure your protein powder is also plant-based.
02 -
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave.
03 -
Boost your protein even further by adding a dollop of extra Greek yogurt or a sprinkle of chopped nuts on top.
04 -
Don't overcrowd the griddle when cooking. Cook pancakes in batches to maintain consistent griddle temperature and ensure even browning.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Whisk
03 -
Measuring cups and spoons
04 -
Non-stick griddle or large skillet
05 -
Spatula
# Nutrition Facts (Per Serving):
Calories: 642 kcal
Total Fat: 19 g
Total Carbohydrate: 92 g
Protein: 25 g