High-Protein Fluffy Pancakes: Quick & Easy Breakfast (Print Version)
High-Protein fluffy pancakes are a quick, easy breakfast. Fuel your morning with these delicious, satisfying flapjacks, ready in minutes for a healthy start.
# Recipe Info:
Prep Time: 8 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Fluffy Foundation
01 -
1 cup all-purpose flour
02 -
2 scoops (approx. 1/2 cup) vanilla or unflavored protein powder (whey or plant-based)
03 -
1 tbsp baking powder
04 -
1/2 tsp baking soda
05 -
1/4 tsp sea salt
→ Moisture & Muscle Boost
06 -
1 1/4 cups unsweetened almond milk (or dairy milk)
07 -
2 large eggs
08 -
2 tbsp pure maple syrup (for batter)
09 -
1 tsp pure vanilla extract
10 -
1/4 cup plain Greek yogurt (0% or 2% fat)
→ Golden Griddle & Sweet Accents
11 -
1 tbsp avocado oil (for batter, plus extra for griddle)
12 -
1/2 cup fresh blueberries
13 -
2 tbsp pure maple syrup (for serving)
# Instructions:
01 -
In a large bowl, whisk together 1 cup all-purpose flour, 2 scoops vanilla or unflavored protein powder, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/4 tsp sea salt. This forms the fluffy foundation for your High-Protein Fluffy Pancakes | Quick & Easy Breakfast.
02 -
In a separate medium bowl, whisk 1 1/4 cups unsweetened almond milk, 2 large eggs, 2 tbsp pure maple syrup (for batter), 1 tsp pure vanilla extract, 1/4 cup plain Greek yogurt, and 1 tbsp avocado oil (for batter) until well combined.
03 -
Pour the wet ingredient mixture into the dry ingredients. Gently fold with a spatula until just combined. A few lumps are perfectly fine; overmixing will result in tough pancakes. Let the batter rest for 5 minutes for the best High-Protein Fluffy Pancakes | Quick & Easy Breakfast.
04 -
Heat a large non-stick griddle or pan over medium heat. Lightly brush with extra avocado oil. Pour about 1/4 cup of batter per pancake onto the hot griddle. Immediately sprinkle a few 1/2 cup fresh blueberries onto each pancake.
05 -
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with remaining batter for your High-Protein Fluffy Pancakes | Quick & Easy Breakfast.
06 -
Stack the warm pancakes on plates. Drizzle generously with 2 tbsp pure maple syrup (for serving) and garnish with any remaining 1/2 cup fresh blueberries. Serve immediately for a quick and easy, satisfying breakfast.
# Notes:
01 -
Don't overmix the batter! Lumps are okay and contribute to fluffiness. Overmixing develops gluten, leading to dense pancakes.
02 -
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster, microwave, or on a griddle.
03 -
Feel free to swap blueberries for chocolate chips, sliced bananas, or raspberries. Any milk or oil can be used, but almond milk and avocado oil are great for flavor and health.
04 -
Elevate your pancakes with a dollop of extra Greek yogurt, a sprinkle of chopped nuts, or a side of turkey bacon for an even more protein-packed meal.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Whisk
03 -
Measuring cups
04 -
Measuring spoons
05 -
Non-stick griddle or large pan
06 -
Spatula
# Nutrition Facts (Per Serving):
Calories: 315 kcal
Total Fat: 8 g
Total Carbohydrate: 42 g
Protein: 18 g