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Maple syrup being poured over a stack of fluffy pancakes

Fluffy Protein Pancakes: Better Than Box

Taylor @ Cain Kitchen
If you're looking for a healthy, delicious way to start your day, these fluffy protein pancakes are the answer. Packed with high-quality ingredients like Isopure Whey Isolate Unflavored Protein Powder and Greek yogurt, they offer a perfect blend of flavor and nutrition. Forget the box—once you taste these homemade protein pancakes, you'll be hooked!
5 from 2 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 704 kcal

Equipment

  • non-stick skillet or cast Iron skillet or griddle
  • 2 medium mixing bowl
  • 2 microwave safe bowl
  • whisk
  • spatula
  • sooden spoon

Ingredients
  

  • 2 cups all-purpose flour
  • 2 scoops Isopure Whey Isolate Unflavored Protein Powder
  • ¼ cup white sugar
  • 1 tablespoon baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk or 1 cup milk with 1 teaspoon lemon juice as a substitute
  • 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
 

  • Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, Isopure Whey Isolate Unflavored Protein Powder, baking powder, baking soda, and salt. Whisk together until well blended.
    2 cups all-purpose flour, 2 scoops Isopure Whey Isolate Unflavored Protein Powder, 1 tablespoon baking powder, 2 teaspoon baking soda, 1 teaspoon salt
  • Prepare Wet Ingredients: In a separate bowl, whisk together the buttermilk, plain Greek yogurt, melted coconut oil, melted unsalted butter, white sugar, vanilla extract, maple syrup, and eggs until smooth and well combined.
    ¼ cup white sugar, 1 cup buttermilk, ¾ cup plain greek yogurt, 5 tablespoon coconut oil, 5 tablespoon unsalted butter, ½ teaspoon vanilla extract, ½ tablespoon maple syrup, 2 eggs
  • Combine Ingredients: Gradually add the wet ingredients to the dry ingredients, gently stirring until just combined. Be careful not to overmix the batter; a few lumps are okay.
  • Preheat the Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
  • Cook the Pancakes: Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancake and cook the other side until golden brown, about another 1-2 minutes.
  • Serve and Enjoy: Serve the pancakes warm, topped with your favorite toppings like fresh berries, a drizzle of maple syrup, or a dollop of Greek yogurt.

Notes

Storage Instructions:

To keep your Fluffy 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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