Protein Pancakes

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4.89 from 170 votes

Fluffy, healthy, and incredibly delicious 4-ingredient protein pancakes are your new favorite breakfast recipe.

Prep Time8

Cook Time10

Total Time18

Course: Breakfast

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

2 eggs
2 scoops whey protein powder, about 5 - 6 tablespoons
1 teaspoon baking powder
2-4 tablespoon water, or almond milk
cooking spray, butter, or coconut oil to grease pan

Instructions

Heat skillet to medium heat and spray with butter or coconut oil and let melt.
While the skillet is heating, mix eggs, protein powder, baking powder, and water in a large bowl. Let sit for 5 minutes.
Pour batter onto the skillet using a ¼ measuring cup.
When you can see bubbles form on the top it’s ready to flip.
Serve with fruit, sugar-free syrup, or butter.

Video

Notes

Protein powder. We use whey protein powder to make these pancakes. Premiere or Quest brands have worked well and come with different flavor options. Remember that if the powder doesn't taste good to you then neither will the pancakes.

Pancake texture. Whip up the pancake batter and cook a test pancake. For dry pancakes try adding a little more liquid, Greek yogurt, or applesauce. For runny pancakes add a bit more protein powder or an extra egg.

Make ahead of time. One of the best things about this recipe is how well these pancakes freeze! Make a big batch and freeze for busy mornings. See How to Freeze Pancakes for tips.

Store leftovers in an airtight container in the refrigerator for 2-3 days or in the freezer for up to 2 months. Reheat in the microwave or toaster oven.

Nutrition