Protein Pancakes Recipe

Empty carbs? Not this protein pancakes recipe! It’s the best way to enjoy pancakes for breakfast and not end up hungry an hour later. Fluffy, easy to make, and ready for stacking and topping!

I adore silver dollar pancakes, apple pie pancakes, and other recipes for vegan pancakes, but I fully acknowledge that carbs alone aren’t exactly the best way to start the day. You want some staying power in your morning meal! Sure, you could pair your pancakes with another source of vegan protein, or you can have the best of both worlds with this protein pancakes recipe.

Trust me, this protein pancakes recipe is a game-changer. Each delicious bite is loaded with protein to keep your hunger at bay. They’re absolutely satisfying, so you don’t have to worry about craving a mid-morning snack.

And we need to talk about the fluffiness. These aren’t flat, lifeless protein pancakes that are barely thicker than your average crepe. Nope, these pancakes are thick and fluffy, the ideal texture for any pancake recipe worth its salt!

Why You’ll Love This Protein Pancakes Recipe

• Vegan. A lot of protein pancakes recipes rely on eggs, yogurt, and whey protein powder to boost the protein content. But with this recipe, you can enjoy fluffy and delicious pancakes that are completely plant-based.
• Filling and Satisfying. Say goodbye to mid-morning hunger pangs with these protein pancakes! All that protein will keep you full for hours.
• Customisable. There are so many ways to make these protein pancakes your own!
• Easy to make. This protein pancakes recipe is no different than a regular pancake recipe in terms of preparation. With only a handful of ingredients and minimal prep, you can have a stack of fluffy pancakes on your plate in no time!

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Plant milk – Any kind you like or have on hand. Note that soy milk has higher protein than most other plant milks, so it will give your pancakes a little extra protein boost.
• Apple cider vinegar – Combined with the plant milk, this makes vegan buttermilk.
• Flour – Lightly spoon the flour into the measuring cup, rather than scooping it.
• Vanilla pea protein powder
• Sugar 
• Baking powder – To give the pancakes their light, airy texture.
• Ground cinnamon – For cozy flavour.
• Vanilla extract – Use pure vanilla extract for best results.
• Salt 
• Coconut oil – For cooking the pancakes.

Can I Use Another Type of Protein Powder?

Absolutely! While this recipe calls for vanilla pea protein powder, feel free to experiment with other types of plant-based protein powders depending on your taste preferences or what you have on hand. Vanilla or unflavoured are my top choices for protein pancakes, as they yield the most traditional pancake flavour.

How to Make Protein Pancakes

• Make the vegan buttermilk. In a mixing bowl, whisk together the plant milk and apple cider vinegar. Let the mixture sit for about 10 minutes, or until the milk curdles and thickens.
• Combine the dry ingredients. In a separate mixing bowl, whisk together the flour, vanilla pea protein powder, sugar, baking powder, cinnamon, and salt. 
• Finish the batter. Whisk the vanilla into the plant milk mixture and then slowly whisk in the dry ingredients until just combined.

• Let the batter rest. Allow the batter to rest for 5 to 10 minutes; this allows the flour and protein powder to absorb more liquid, giving you thicker pancakes.
• Cook the pancakes. Heat a non-stick pan over medium heat and grease it with coconut oil. Pour about 1/3 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges start to look set. Flip the pancakes and cook for an additional 1 to 2 minutes on the other side, or until cooked through.

Tips for Success

• Don’t overmix the batter. To keep the pancakes light and fluffy, mix the batter until just combined. Overmixing can result in dense and rubbery pancakes.
• Let the batter rest. This is one of the best tips for achieving the thick, fluffy pancakes of your dreams!
• Grease your pan between each pancake. This will ensure that your protein pancakes don’t stick to the pan and will make flipping them easier.
• Adjust the temperature as needed. Sometimes near the end of the cooking time, the pan will be so hot that the pancakes start burning on the outside before cooking through on the inside. If this starts to happen, reduce the heat on the stovetop.

Variations and Topping Ideas

• Add chocolate chips. I like to use mini chocolate chips, which distribute more evenly.
• Fold in some fruit. Diced apples, blueberries, or citrus zest are all great options for adding flavour to your protein pancakes.
• Drizzle with nut butter. Peanut butter, almond butter, or cashew butter all pair wonderfully with these protein pancakes, and they’ll add some extra protein too. Or try this granola butter!
• Add all the toppings. Go traditional with maple syrup, or try cashew cream or coconut whipped cream with your favourite fresh fruit.

Serving Suggestions

Pair your protein pancakes with tempeh bacon or fluffy tofu scramble for a savoury option that adds even more protein to your meal. Store-bought plant-based sausage or bacon is also delicious with pancakes!

How to Store Leftovers

Refrigerate leftover protein pancakes in an airtight container for up to 4 days. They can be reheated in a 325ºF oven, in a skillet over medium heat, or in the microwave.

Can I Freeze This Recipe?

Freezing is a fantastic way to enjoy protein pancakes as a make-ahead option for quick weekday breakfasts. Place the pancakes in a single layer on a parchment-lined baking sheet and freeze for about an hour, or until solid. After they’re frozen, transfer them to a freezer bag or airtight container and freeze for up to 2 months. Reheat the pancakes as described above. 

More Protein-Packed Vegan Recipes

• Protein Pudding
• High-Protein Overnight Oats
• Protein Cookie Dough
• Protein Breakfast Bowl