Fluffy Protein Pancakes
User Reviews
4.9
Fluffy Protein Pancakes
Description
This pancake recipe combines wet ingredients with unflavored whey protein powder and Greek yogurt to achieve a light batter that cooks into soft, tender pancakes. The addition of vanilla and stevia imparts subtle sweetness without sugar. Resting the batter before cooking helps it thicken slightly for better handling. Cooking small pancakes with a brief first side cook until bubbles form, then flipping for a few seconds, prevents overcooking and resulting dryness.
The pancakes can be served as a protein-enriched breakfast or snack and are mild in flavor, suitable for pairing with syrups, fruit, or nut butters. The use of Greek yogurt contributes to moisture and a slight tang.
Leftover pancakes store well in the refrigerator for several days or can be frozen. Reheat gently to maintain softness. Measuring protein powder by weight is recommended for consistent results, and additions like almond flour may improve texture for some.
Ingredients
- 2 egg large
- 1 tablespoon vanilla extract
- 1 teaspoon stevia glycerite equals ⅓ cup of sugar; omit if using sweetened protein powder
- ½ cup yogurt not regular yogurt, plain, Greek
- 2 coops whey protein powder not packed; 40 grams total; please measure by weight, unsweetened
- 1 teaspoon baking powder gluten-free if needed
- cooking spray for the griddle
Instructions
- In a medium bowl, whisk the eggs, vanilla, stevia, and yogurt.
- Add the protein powder and whisk until completely smooth and blended. Use a rubber spatula to scrape the sides of the bowl if needed.
- Whisk in the baking powder. Let the batter rest while you heat the griddle. It slightly thickens as it rests.
- Heat a nonstick griddle or a large, 12-inch nonstick skillet over medium heat (not higher). If you use an electric stovetop, heat it over medium-low heat. Spray the skillet with oil. Using a 1.5-tablespoon cookie scoop, pour small mounds of the batter onto the griddle. A double-burner griddle will accommodate 8 pancakes. A large skillet will hold 3 or 4.
- Cook the pancakes until they bubble on top, for about one minute. It happens fast! Flip and cook them on the second side for just a few more (10-20) seconds. It's important not to overcook them, or they will turn out dry and rubbery. Lower the heat to medium-low or low if needed. To flip the pancakes, carefully slide a wide spatula underneath each pancake, using a second spatula to ensure it rests on top of the wide one, then quickly flip the wide spatula.*Some readers told me that what works for them is to cook the pancakes on LOW until there are lots of bubbles on the top and the bottom appears set. Then, they flip the pancakes and cook them for just a few more seconds.
- Transfer the cooked pancakes to a plate, cover them with foil to keep them warm, and cook the remaining pancakes. Serve immediately.
Notes
- Use a kitchen scale to measure protein powder by weight for consistent pancake texture.
- Cook small pancakes (about 1.5 tablespoons batter) over medium-low heat and flip as soon as bubbles appear to avoid dryness.
- Leftover pancakes can be refrigerated for 3-4 days or frozen for longer storage; reheat gently in the microwave before serving.
- Adding ¼ cup almond flour to the batter may improve texture for some eaters.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 9pancakes | |
| Calories | 228kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 31g | 62% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Sodium | 134mg | 6% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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