What’s better than eating warm, fluffy pancakes in the morning? Made with protein powder and Greek yogurt, these protein pancakes contain 17g of protein per serving with just the basic recipe. Enjoy not one or two, but four different flavor options to satisfy all the little appetizers at your table 😋🥰
It’s often said that starting your day with a high-protein breakfast is the key to a successful day. Why not get some extra protein with pancakes? I’m always looking for ways to get more protein into my diet, and these pancakes are the perfect solution. Plus, I have a giant bag of pancakes in the freezer waiting to be toasted and eaten 😍
Although I don’t use a ready-made pancake mix, this pancake recipe is simple and easy. All you have to do is mix up a few common ingredients, throw it on the griddle and bingo! You’ll get a delicious protein stack.
Vanilla protein powder: Both plant-based protein powders and whey protein powders work well in these pancakes. Eggs: These are protein-rich binders. Full-fat Greek yogurt: Fortifies protein and adds creaminess.
The protein powder you use is very important. We tested this recipe with Garden of Life’s plant-based protein and Terra’s Whey. We preferred the consistency and flavor of Garden of Life, but Terra’s Whey also worked. If you use a less sweet protein powder, we recommend adding maple syrup.
Choose your favorite flavor!
Want to change things up and add something to your basic recipe?Here are four ideas to add flavor and variety to your protein pancakes.
Old Fashioned Oats Semi-sweet Chocolate Chips Granola of your choice (yes, I put it in the pancakes) Full Fat Greek Yogurt (I use it as a topping after making the pancakes)
Here’s a hint!
If your pancake batter is too thin, add more flour or protein powder to thicken it.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Or, freeze single servings for up to 3 months. Just toast it in the toaster when you want to enjoy it 😃
flavor options
Banana + PB2 (adds 3g protein)
Combine flour, protein powder, and baking powder in a bowl and mix with a whisk.
Stir in eggs, maple syrup, and Greek yogurt. Add almond milk 1/4 cup at a time. The pancake batter should be thick and lumpy. Adding too much almond milk may make the dough too thin.
Add coconut oil and mix gently. Be careful not to overmix.
Add your favorite flavor mix-ins.
Heat a large flat skillet over medium/low heat. Wipe with coconut oil.
Using a 1/4 cup scoop, scoop the batter into the pan and pat it in a circular motion. When it starts to bubble, flip the pancake and cook for another 1-2 minutes.
Remove from pan and repeat until all pancakes are cooked.
Top with butter, nut butter, or maple syrup.
The type of protein powder you use is very important. This recipe was tested using Garden of Life plant-based protein and Tera’s Whey. We preferred the consistency and flavor of Garden of Life, but Tera’s Whey also worked. If you use a less sweet protein powder, we recommend adding maple syrup. If the dough is too thin, add more flour or protein powder to thicken it. Nutritional information includes the base recipe and does not include mix-in options.
calorie: 334 kcal, carbohydrates: 42 g, protein: 19 g, fat: 11 g, fiber: 3 g, sugar: 13 g
Nutritional information is automatically calculated and should only be used as a rough guide.
Photos: Photos taken in this post are by Dalya from It’s Raining Flour.
