Fluffy Protein Powder Pancakes (2024)

Are protein pancakes healthy?

With protein powder, whole wheat flour, and no refined sugar, these protein pancakes make the perfect healthy breakfast or after workout meal.

How do you make protein powder pancakes fluffy?

The baking powder in the pancake batter creates bubbles when mixed with the liquid ingredients and again when the batter is heated. This helps to create pancakes that are light and fluffy.

Why are my pancakes dry?

The pancakes will be dry if you add too much protein powder or flour. You can fix this by adding more milk to the batter until it reaches the desired consistency.

What can I use instead of milk?

If you don’t have milk on hand you can substitute with evaporated milk, powdered milk, sour cream or yogurt. It helps if you slightly dilute the latter two with water before adding it to the batter.

Why Did My Pancakes Turn Out Mushy In The Middle?

If your pancakes are mushy in the middle, that means that they did not cook properly. Make sure that your heat is medium-high, and that the batter is not too thick.

• ▢ 1 1/2 cups whole wheat pastry flour
• ▢ 1/2 cup vanilla protein powder
• ▢ 3 1/2 tsp baking powder
• ▢ 1/4 tsp salt
• ▢ 1 egg
• ▢ 1 tbsp coconut oil melted and slightly cooled
• ▢ 1 tsp vanilla extract
• ▢ 1 1/2 cups milk cow's milk or plant based
• ▢ Toppings: fresh fruit, maple syrup, honey, nut/seed butters

• In a mixing bowl, whisk together flour, protein powder, baking powder, and salt.

• Add egg, coconut oil, vanilla extract, and milk. Stir until just combined; a few lumps are okay. If batter seems too thick, add a little bit more milk.

• Heat a non-stick skillet over medium heat. Grease with coconut oil or cooking spray, if desired. Pour 1/4 cup of batter on the hot skillet and cook until the pancake bubbles on top and the edges begin to dry, about 2 minutes. Flip and cook on the other side for another minute, or until golden brown. Repeat with remaining batter.

• Serve hot with maple syrup, honey, fresh fruit, or any other toppings your prefer.

• Don’t overmix the batter. Over mixing pancake batter will cause the gluten to develop resulting in rubbery and tough pancakes. A few lumps are ok to have!
• Milk substitute:If you don’t have milk on hand you can substitute with evaporated milk, powdered milk, sour cream or yogurt. It helps if you slightly dilute the latter two with water before adding it to the batter.
• If batter is too thick, don’t be afraid to add more liquid until it reaches the right consistency.
• Don’t press down on the pancakes, with the spatula, while they are cooking. This pops any air bubbles in the pancake so they end up turning out flat instead of fluffy.
• Dry pancakes: The pancakes will be dry if you add too much protein powder or flour. You can fix this by adding more milk to the batter until it reaches the desired consistency.