Buttermilk Protein Pancakes
Make these easy buttermilk protein pancakes from scratch in just about 30 minutes for a high protein weekend breakfast.
Equipment
Ingredients
- 1 cup all-purpose flour
- 30 grams whey protein powder chocolate or vanilla
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon vegetable oil
- ½ teaspoon vanilla extract
- 1 tablespoon butter divided
- Maple syrup for serving
Instructions
- Add the flour, protein powder, sugar, baking powder, and salt to a medium bowl and whisk to combine.
- In a separate, larger bowl, whisk together the buttermilk, egg, vegetable oil, and vanilla extract until combined.
- Add the dry ingredients to the wet ingredients and stir until just combined, making sure to fully incorporate the dry ingredients. The batter should be slightly lumpy.
- Preheat a large griddle over medium-low heat. Add about a half tablespoon of butter to the griddle and spread it around while the pan heats up, so that the whole cooking surface is greased.
- Once the pan is hot, use a quarter-cup measuring cup to scoop pancake batter onto the griddle, spreading each scoop out into a roughly 5-inch diameter pancake. Leave a bit of space between the pancakes so they don't run into each other (this will also make it easier to flip them later on).Cook until you see bubbles beginning to form and pop on the top surface, about 3 to 4 minutes. Check the bottoms of the pancakes - they should be lightly golden brown at this point (if they're not, wait until they are before flipping). Then, carefully flip the pancakes and cook until both sides are lightly browned, about 2 to 3 more minutes.
- Continue cooking the pancakes in batches until you’ve used all the batter, lowering the heat if they start browning too quickly and adding more butter to the pan between batches as needed.
- Serve hot, topped with a pad of butter and maple syrup.
Notes
Protein powder: We always have chocolate protein powder in our pantry - it tastes so good in shakes and smoothies! In these pancakes, the chocolate flavor doesn't really come through since there's so little protein powder compared to the total volume of dry ingredients - so you can use vanilla protein powder if you'd like and the flavor will be similar.
Mixing the batter: Be careful not to over-mix the batter. You want to make sure all the dry ingredients are incorporated, but stop mixing just when everything comes together - it's okay if the batter is lumpy! This leaves air in the batter so your pancakes turn out light and fluffy. Over-mixing leads to dense pancakes, and no one wants that.
Serving suggestions: We recommend serving a stack of 2 to 3 pancakes per person. Top the stack with a pad of butter and drizzle with maple syrup (the real kind, not the fake stuff)!
Storing & reheating leftovers: You can store leftover pancakes in the fridge for up to a week in an airtight container (we like to use a zip-top bag and squeeze all the air out). You can also freeze them for up to 3 months - just place squares of parchment paper between each pancake to prevent sticking. Check out the link in our blog post above for some tips on reheating!
Nutrition
Calories: 178kcal | Carbohydrates: 21g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 244mg | Potassium: 104mg | Fiber: 1g | Sugar: 4g | Vitamin A: 183IU | Calcium: 110mg | Iron: 2mg
