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–+ servings
Stack of golden Protein Pancakes with Smooth Batter, topped with yogurt and fresh raspberries and blueberries.

Protein Pancakes with Smooth Batter

This recipe provides a method for making protein-rich pancakes with a batter that mixes easily without becoming tough. It uses whole wheat flour and protein powder for added nutrition, suitable for a balanced breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat flour 120 g
  • 1 scoop vanilla protein powder (whey or plant-based) 30 g
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
Wet Ingredients
  • 2 large eggs
  • 1 cup low-fat milk (dairy or unsweetened plant-based) 240 ml
  • 1 tbsp honey or maple syrup
  • 1 tsp vanilla extract
Mix-ins and Cooking
  • 1 cup mixed fresh berries (blueberries, raspberries, strawberries, chopped if large) 150 g
  • 1 tbsp coconut oil or unsalted butter for cooking
Toppings
  • 1 cup plain Greek yogurt 240 g
  • 0.5 cup fresh mixed berries 75 g
  • 1 to 2 tbsp honey or maple syrup optional

Equipment

  • Large bowl
  • Separate bowl
  • Whisk
  • Non-stick skillet or griddle

Method
 

  1. In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk the eggs, milk, honey or maple syrup, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some lumps are acceptable.
  4. Gently fold in the mixed berries.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
  6. Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until small bubbles form on the surface and the edges look set.
  7. Flip and cook for another 1–2 minutes until golden and cooked through. Repeat with remaining batter.
  8. Serve pancakes warm, topped with Greek yogurt, extra berries, and a drizzle of honey or maple syrup if you want more sweetness.

Nutrition

Calories: 300kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 3gCholesterol: 100mgSodium: 300mgPotassium: 250mgFiber: 4gSugar: 10gVitamin A: 100IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

To get perfectly fluffy pancakes, avoid overmixing the batter once the wet and dry ingredients are combined. Small lumps are fine and help keep the texture light. Make sure your skillet is heated properly over medium heat before adding the batter to get an even, golden-brown result.

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