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Stack of brown sugar protein pancakes topped with whipped cream and a drizzle of syrup on a ceramic plate

Brown Sugar Protein Pancakes

Taylor @ Cain Kitchen
Are you craving a breakfast that’s both indulgent and nutritious? These Brown Sugar Protein Pancakes are the perfect solution, offering the fluffy, delicious texture of traditional pancakes with a wholesome twist. Packed with protein powder and whole wheat flour and sweetened with brown sugar, these pancakes will satisfy your cravings and keep you energized throughout the day.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 656 kcal

Equipment

  • 1 large mixing bowl can be replaced with a stand mixer bowl
  • 1 medium mixing bowl
  • 1 whisk
  • 1 wooden spoon can be replaced with paddle attachment on stand mixer
  • 1 non-stick skillet or griddle
  • measuring cups and spoons

Ingredients
  

  • 1 cup whole wheat flour
  • 1 cup ap flour (all-purposed)
  • 1 scoop BEEM Brown Sugar Oatmeal Vegan Protein Powder
  • ⅛ cup brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk Look above for substitutions if you don't have buttermilk on hand!
  • ¾ cup plain greek yogurt
  • 5 tablespoon coconut oil, melted
  • 5 tablespoon unsalted butter, melted
  • ½ teaspoon vanilla extract
  • ½ tablespoon maple syrup
  • 2 eggs

Instructions
 

  • Step 1: In a large mixing bowl, sift together the whole wheat flour, all-purpose flour, BEEM Brown Sugar Oatmeal Vegan Protein Powder, baking powder, baking soda, and salt.
    1 cup whole wheat flour, 1 cup ap flour, 1 scoop BEEM Brown Sugar Oatmeal Vegan Protein Powder, 1 tablespoon baking powder, 2 teaspoon baking soda, 1 teaspoon salt
  • Step 2: In a separate medium-sized bowl, combine the eggs, melted coconut oil, melted unsalted butter, plain Greek yogurt, vanilla extract, brown sugar, maple syrup, and buttermilk. Mix until fully combined and smooth, if using a stand mixer use paddle attachment.
    ⅛ cup brown sugar, 1 cup buttermilk, ¾ cup plain greek yogurt, 5 tablespoon coconut oil, melted, 5 tablespoon unsalted butter, melted, ½ teaspoon vanilla extract, ½ tablespoon maple syrup, 2 eggs
  • Step 3: Gradually pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined. Do not overmix; a few lumps are okay. It will be a fairly thick batter, don't worry.
  • Step 4: Let the pancake batter rest at room temperature for 20-30 minutes to allow the buttermilk to create air bubbles, making your pancakes extra fluffy. During this time, enjoy a cup of coffee, slice some fresh fruit, and relax.
  • Step 5: After the batter has rested, heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
  • Step 6: Pour ½ cup of batter onto the skillet for each pancake. Cook until the top is covered in bubbles and starts to look dry the edges are slightly golden and look set, then flip and cook the other side until golden brown.
  • Step 7: Serve the pancakes hot off the skillet with a generous sliver of butter and a drizzle of maple syrup. If you're feeling fancy, top with delicious fresh whipped cream and a sprinkle of cinnamon for a picture-perfect stack of pancakes!
  • Hint: To check if your griddle or skillet is hot enough, wet your finger and flick a drop of water onto the pan. If the water "dances" on the surface and quickly evaporates, the pan is ready to go!

Notes

Storage Instructions:

To keep your Brown Sugar Protein Pancakes fresh, store any leftovers in an airtight container in the refrigerator for up to three days. This helps maintain their moisture and flavor. If you’d like to keep them longer, you can freeze the pancakes by placing them in a single layer on a baking sheet to freeze them initially, then transferring them to a freezer-safe bag or container. This method prevents the pancakes from sticking together, making it easy to grab just a few at a time. To reheat, simply pop them in the oven at 350 for 5-7 minutes or microwave until warmed through.
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