Description
Craft fluffy, protein-packed pancakes effortlessly with this simple recipe. Say goodbye to dry protein pancakes and hello to a satisfying, delicious breakfast!
Ingredients
- 1 cup (120g) all-purpose flour (or 1:1 gluten-free blend)
- 1/4 cup (25g) protein powder (whey concentrate or plant-based blend recommended)
- 2 tbsp granulated sugar (optional, or adjust to taste)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon (optional)
- 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar/lemon juice)
- 1 large egg
- 2 tbsp unsalted butter, melted and slightly cooled (or neutral oil)
- 1 tsp pure vanilla extract
- Neutral oil or butter for greasing the griddle
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, protein powder, sugar (if using), baking powder, baking soda, salt, and cinnamon (if using) until well combined.
- Prepare Wet Ingredients: In a separate medium bowl, whisk together the buttermilk (or prepared milk + vinegar), egg, melted butter (or oil), and vanilla extract.
- Combine Batter: Create a well in the center of your dry ingredients. Pour the wet ingredients into the well. Stir gently with a spoon or whisk until just combined. A few lumps are fine; do not overmix. Let the batter rest for 5-10 minutes if time allows.
- Heat Griddle: Heat a lightly oiled griddle or large non-stick pan over medium-low heat.
- Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles form on the surface and the edges are set. Flip and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve: Transfer cooked pancakes to a plate and serve immediately with your favorite toppings. Keep warm in a 200°F (93°C) oven while cooking remaining pancakes.
- Prep Time: 10 mins
- Cook Time: 15 mins