Protein Pancake Recipe Using Every Day Ingredients

Our protein pancake recipe is perfect for those crazy weekends when you are running to sports games, playing tennis or hiking the trail.  These pancakes pack a whopping 15 grams of protein per serving.  Now that’s a fun way to get your protein!

Go ahead and make extra protein pancakes, they are easy to freeze and then you always have them ready and on hand when you want them.  Whether that’s on a lazy Sunday, an action packed weekend day or running out the door during the week.

Sure, there are ways to get more protein in smaller quantity of food, but not usually in a comfort food like pancakes.  Don’t up the protein powder just to get more grams of protein, if so the pancakes will have a strange texture and almost be rubbery………is that a word?

How To Make Our Protein Pancake Batter

In about 25 minutes you’ll have hot, delicious pancakes on your plate just begging to be eaten.

Start by melting the butter.  Once melted set aside to cool, if it’s too hot the butter will make the milk curdle.  Not the end of the world but it doesn’t look very nice and is harder to mix.

In the same respect, measure out your milk and bring to room temperature.  If it’s too cold then microwave for about 20 seconds to take the chill off.  You want the melted butter and the milk to be about the same temperature when mixed.  Bring the Greek yogurt to room temperature too.

Mix the dry ingredients together in a large bowl.

In another bowl whip the eggs with a fork.  Add the cooled melted butter, room temperature milk and Greek yogurt.

Slowly pour the wet into the dry ingredients and mix with a fork.  Mix only until well blended.  If you overmix the pancakes may get tough (another rubbery reference!).

How To Cook Our Protein Pancake Recipe

Warm a griddle or large skillet over medium heat.  Test one pancake to see if the heat is right and then adjust temperature.  Your protein pancakes should cook 2-3 minutes on one side, get nice and golden, and then about a minute on the second side.  Adjust your temperature if your timing is dramatically different.

If you don’t like the looks of the first pancake, then treat your pup to it.  My dog used to always be my feet when I made pancakes.

Even in a non stick pan I typically will add a small pat of butter for the first batch of pancakes.  After that greasing is usually not necessary.

Use a ladle or ¼ cup measuring cup and pour as many pancakes as will fit comfortably on your pan without touching.

Cook for about 2-3 minutes on the first side until bubbles start to form and the bottom side is golden, flip and continue to cook for about a minute.  It’s the cooks duty to test the pancakes to make sure that they are cooked through.  I do this so much that I’m never hungry by the time I serve the protein pancakes!

How To Make Perfectly Round Protein Pancakes (like in the pictures)

It’s actually very easy to do and I like the way it keeps the protein pancakes separated and makes them fluffier.  Everyone loves fluffy pancakes, right?

Investing in a good set of English muffin rings is smart.  Alright, I get it, you guys are saying “I’d never make homemade English muffins, wouldn’t buying the rings be a waste of money?”

I thought the same thing, and by the way I have made homemade English muffins and they are out of this world.  But that’s for another time and post.

You can use the English muffin rings for English muffins (I know, obvious), perfectly round pancakes, as a cookie, dough or biscuit cutter, to cut a sandwich into a round, or cut any firm food into rounds like mini cakes, stacked sandwiches or even ice cream for ice cream sandwiches.  You get the picture.

Spray the inside of the rings with non stick spray or with butter.  Place on a hot griddle or pan and pour in ¼ cup protein pancake recipe batter. Wait for bubbles to appear, remove the ring and flip the pancake.

You may need to remove some cooked batter that stick to the rings every now and again, depending on how many protein pancakes you are making.

How To Freeze Our Protein Pancake Recipe

Just like our other pancake recipes you’ll want to flash freeze them.  Meaning lay the protein pancakes on a baking tray in a single layer, freeze for an hour or two.  Then place in a labeled freezer bag. 

Our protein pancake recipe will freeze well for up to 3 months.  They will be safe to eat for at least a year if kept frozen but the texture may deteriorate and ice crystals might form which would affect the flavor.

You can put the frozen protein pancakes on low setting in your toaster. 

Or my preferred method is to put in a single layer in the microwave on defrost. Or microwave on high for about 45 seconds, time depends on your microwave, experiment with the time.

Other Recipes You May Like

Blueberry Buttermilk Pancakes

Nutella On-The-Go Pancakes

Buttermilk Waffles

Crepes With Jam or Nutella