Protein Powder Pancakes

Protein Powder Pancakes are wholesome, hearty, and simply delicious. Made with vanilla whey protein powder, buttermilk, and oat flour, they’ll fill you up without weighing you down. The perfect pre-workout!

Protein Powder Pancakes for Breakfast or a Snack

Looking for a fun way to get your protein powder in? Instead of adding it to your favorite smoothie, consider making these protein powder pancakes! Just like regular pancakes, they’re fluffy and soft, and thanks to the addition of vanilla whey protein powder, totally satisfying. 

We are big pancake eaters in my house, and I’ve already shared recipes like chocolate chip pancakes, pumpkin pancakes (perfect for those chilly fall mornings), and whole wheat banana nut pancakes. And while all of those recipes are great, sometimes I need a little bit more substance — especially if I plan to head to the gym or go for a jog after breakfast. They also make for a wonderful afternoon pick-me-up when that 2 o’clock feeling hits. 

No matter what time of day you decide to enjoy yours, this protein pancake recipe is so easy to make!

Why you will love this High Protein Pancakes recipe

• It’s wholesome and satisfying.
• Uses minimal ingredients.
• Perfect as a pre-workout or afternoon snack.
• You’ll get light, fluffy, and flavorful results in just 25 minutes.

How to make perfect Protein Powder Pancakes

Combine the wet ingredients. Add the eggs, buttermilk, and vanilla extract to a large bowl and whisk until well combined.

Next the dry ingredients. In another bowl, mix together the whey protein, baking powder, baking soda, and oat flour.

Incorporate everything together. Add the dry ingredients to the wet ingredients and stir until combined. It’s okay if there are a few lumps remaining — you don’t want to overmix the batter.

Cook the protein powder pancakes. Add ½ tablespoon of butter into a pancake pan and heat over medium. Reduce the heat to low and pour ¼ cup of pancake batter into the pan. Cook the protein pancakes over low heat until you see bubbles form. Flip and cook for another minute or two. These pancakes tend to burn fast, so keep an eye on them as they cool!

Plate & serve. Remove the high protein pancakes from the pan and serve hot with your favorite toppings!

Chef’s Tips:

• It’s best to enjoy these pancakes when they are freshly made. They will become soggy and/or dry within a couple of hours!
• If you know you won’t be able to eat your high protein pancakes right away, I recommend storing them in a Ziploc bag once they get to room temperature. This will preserve the texture and taste.
• These protein pancakes are freezer-friendly! Once they have cooled, store individual portions in an airtight freezer-safe bag in the freezer for up to 2 months. You can thaw them in the microwave for 30 seconds.
• Treat these protein powder pancakes like a blank canvas. I suggest serving them with maple syrup, butter, honey, fresh berries, yogurt, peanut butter, or a combination of a few!

Key Ingredients and Substitutions for Protein Powder Pancakes

Vanilla Whey Protein Powder: You can use your favorite type of protein powder instead!

Buttermilk: I love the rich flavor that buttermilk adds to this protein pancake recipe but you can also substitute your milk of choice. 

Frequently asked Questions about High Protein Pancakes

Can I use protein powder instead of flour for pancakes?

Some protein powder pancakes ditch the flour completely. I personally like to include a ¾ cup of oat flour as it adds nice texture and flavor to the mix! If you do want to only use protein powder, use ⅓ cup of protein powder for every 1 cup of flour.

Why are my protein pancakes dry?

You may end up with dry protein powder pancakes if you don’t add enough liquid to the batter. Make sure to use ½ cup of buttermilk (or your milk of choice!). You also need to be careful not to overcook them!

Do protein pancakes taste different?

I don’t notice a strange or different taste. Thanks to the addition of vanilla and oat flour, my protein pancakes have a slightly warm and nutty flavor.