This Protein Powder Pancakes recipe is a delicious twist on classic pancakes. They're made with protein powder, wheat germ and flaxseed to give them a hefty dose of nutrients needed to fuel your morning and jump start your day. These pancakes aren't dry or crumbly in the slightest. Not only are they light and fluffy, they're flavored with vanilla to ensure they're never bland.
Table Of Contents
Our super thick and fluffy Protein Powder Pancakes pack in 30 grams of protein per serving, making them a fantastic wholesome breakfast for anyone looking to up their dose of protein for the day. They're not just full of nutrients and minerals, but flavorful vanilla, just like our dairy-free almond milk pancakes and oat milk pancakes are. Protein pancakes are a great option for meal prepping breakfast for work days, school mornings, vacations and camping trips.
Use your favorite protein powder, like whey protein powder or pea protein powder. Even chocolate protein powder is a great option for chocolate lovers who prefer chocolate pancakes. These pancakes can also be turned into waffles or you can make my cottage cheese protein waffles as another great breakfast option.
Why This Recipe Works
- It's quick and easy to put together and can be used for meal prepping.
- Protein pancakes can be frozen and quickly defrosted later on to make an easy breakfast for busy mornings.
- Each serving of pancakes contains nearly 30 grams of protein- a great amount to start the day on the right foot!
Ingredients and Substitutions
- Flour: I use a combination of bread flour and whole wheat flour. You can swap with all-purpose flour.
- Protein powder: I use unflavored whey protein, but you can use pea protein powder, vegan protein powder, or whatever your protein of choice is. For extra flavor, use a flavored powder like vanilla protein powder. You may need to adjust the amount of liquid when changing the type of protein powder.
- Ground flaxseed: this is a nutrient-packed addition to recipes that will add omega-3 and lots of fiber to the pancakes.
- Wheat germ: not only is wheat germ a nutrient powerhouse, it adds a bit of texture and nutty flavor to recipes.
- Milk: any type of dairy or non-dairy milk works great.
- Vanilla extract: or another flavored extract such as cinnamon extract or chocolate extract.
- Eggs: can be replaced with mashed banana or flax eggs.
- Extra virgin olive oil: instead of butter I keep these pancakes a bit healthier and rich in healthy fat by omitting butter and using olive oil.
Chef's Tips
- To make your pancakes extra fluffy, whip the eggs until foamy prior to adding to the batter. When cooking, cover the pan with a lid. The heat will make them rise higher than without being covered.
- The pancake batter should be thick and not runny. You may need to adjust the amount of milk used for the type and brand of protein powder you choose.
Step-By-Step Instructions
- In a large mixing bowl combine the bread flour, whole wheat flour, protein powder, flaxseed, wheat germ, baking powder, coconut sugar, and salt.
- Make a hole in the center of the dry ingredients and add milk, extra virgin olive oil, vanilla extract, and eggs. Mix with a whisk until smooth.
- Melt 1 tablespoon of butter over medium heat on a griddle or frying pan. Fill the pancake batter dispenser or souple ladle with batter and pour onto the griddle in batches.
- When bubbles begin to form, flip pancakes with a spatula (about 2 minutes). Cook on the other side for about 2 more minutes or until both sides are golden brown.
- Serve with your choice of toppings, such as Greek yogurt, sliced bananas, blueberries, strawberries, raspberries and maple syrup.
How To Store and Freeze Pancakes
Protein powder pancakes are best stored at room temperature for 2 days or in the fridge for up to 5 days in an airtight container. After that they will lose moisture and become dry. Pancakes are freezer-friendly for around 6 months. Wrap tightly in plastic wrap or use a freezer storage bag. Defrost them overnight at room temperature or in the microwave.
Protein Pancake Variations
Vegan: swap out dairy milk for plant-based milk and use flax eggs or a vegan egg alternative. Make sure your protein powder is vegan too.
Dairy-free: use non-dairy milk and coat the frying pan with oil instead of butter.
Flavored: use vanilla or chocolate protein powder. You can also add a bit of cocoa powder to make chocolate protein pancakes.
Recipe FAQs
I like to use whey protein or pea protein. While none are essentially better to use than others, different protein powders contain different amounts of protein.
Yes, but you will need to adjust the amount of liquid as well.
This recipe is full of protein, fiber, iron, potassium and vitamin A making them an easy and healthy breakfast.
Recipe
Protein Powder Pancakes
Equipment
- griddle or frying pan
- large mixing bowl
- whisk
- pancake batter dispenser or soup ladle
Ingredients
- 1 cup bread flour
- 1 cup whole wheat flour
- 4 tablespoon protein powder whey, pea, flavored, etc.
- 2 tablespoon ground flaxseed
- 2 tablespoon wheat germ
- 2 tablespoon unrefined coconut sugar
- 4 teaspoon baking powder
- ½ teaspoon salt
- 2 ¼ cups milk
- 4 tablespoon extra virgin olive oil
- 2 tablespoon vanilla extract
- 2 large eggs
Instructions
- In a large mixing bowl combine the bread flour, whole wheat flour, protein powder, flaxseed, wheat germ, baking powder, coconut sugar, and salt.
- Make a hole in the center of the dry ingredients and add milk, extra virgin olive oil, vanilla extract, and eggs. Mix with a whisk until smooth.
- Melt 1 tablespoon of butter over medium heat on a griddle or frying pan. Fill the pancake batter dispenser or souple ladle with batter and pour onto the griddle in batches.
- When bubbles begin to form, flip pancakes with a spatula (about 2 minutes). Cook on the other side for about 2 more minutes or until both sides are golden brown.
- Serve with your choice of toppings, such as Greek yogurt, sliced bananas, blueberries, strawberries, raspberries and maple syrup.
Notes
Nutrition
Giangi Townsend says
If you are looking for a delicious pancake that is moist, soft, and not bland. Here's what you need to try! Just tried this recipe and I loved it.
Juyali says
Thank you for sharing this healthy yet delicious recipe. My pancakes turned out great, and it's family approved! My husband loved them (for being healthy) 😉 I'll be making these again.
Horatio says
Thank you for sharing this delicious recipe. It turned out great!