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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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
4 servings per recipe
Serving size
1 pancakes
Amount per serving
Calories
180
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
In a medium bowl, whisk together the whey protein powder, oat flour, baking powder, and cinnamon.
In a separate small bowl, whisk the egg, almond milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
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.
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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