Classic Whey Protein Pancakes
MACRO-VERIFIED 25G PROTEIN

CLASSIC WHEY PROTEIN PANCAKES
(MACRO-VERIFIED)

Protein

25G

Calories

180

Prep Time

5M

Bake Time

10M

A timeless recipe for fluffy, high-protein pancakes made with whey protein, perfect for a post-workout breakfast or a healthy start to your day. These pancakes deliver an impressive 25 grams of protein per serving, making them an ideal choice for muscle recovery and sustained energy. Their light, airy texture melts in your mouth, while the subtle sweetness and rich flavor of the whey protein add depth and satisfaction with every bite. The crispy edges complement the tender interior, creating a delightful contrast that keeps you coming back for more. Whether enjoyed topped with fresh fruit, a dollop of Greek yogurt, or a drizzle of pure maple syrup, these pancakes are versatile and delicious. They are perfect for meal prep, allowing you to make a batch ahead of time for quick, nutritious mornings. Plus, they can easily be adapted for gluten-free diets by using almond or coconut flour, and vegan versions are simple with plant-based protein powders and dairy-free milk. For best results, gently fold the batter to preserve its fluffiness and cook on a hot, lightly greased skillet until golden brown. This recipe is a satisfying, protein-packed way to fuel your day and support your fitness goals. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

4 servings per recipe

Serving size

1 pancakes

Amount per serving

Calories

180

% Daily Value*

Total Fat 5g

6%

Total Carbohydrate 15g

5%

Dietary Fiber 3g

11%

Total Sugars 4g

Protein 25g

50%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

1

In a medium bowl, whisk together the whey protein powder, oat flour, baking powder, and cinnamon.

2

In a separate small bowl, whisk the egg, almond milk, and vanilla extract.

3

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

4

Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

5

Cook for 2-3 minutes per side, or until golden brown. Serve immediately with your favorite toppings.

TROUBLESHOOTING

My pancakes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original Substitute Notes
Whey Protein Casein, Plant Blend May need +10ml liquid
Greek Yogurt Cottage Cheese, Skyr Blend smooth first
Egg Whites Flax Egg, Aquafaba For vegan option
Oat Flour Almond Flour, Coconut Flour Coconut: use 1/3 amount

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