Protein Buttermilk Pancakes

With four teenage boys in the house, there’s never a shortage of protein powder. Since we can’t find our favourite ready mix at Costco anymore, we’ve decided to make our own protein buttermilk pancakes without bananas.

this recipe

Ingredients for the Protein Buttermilk Pancakes

• All-purpose flour
• Sugar
• Baking powder
• Baking soda
• Protein powder (Vanilla)
• Buttermilk
• Vanilla extract (optional)
• Large eggs
• Unsalted butter
• Olive oil

Protein pancakes without bananas

This recipe omits banana to maintain a classic pancake flavour and to keep the texture light and fluffy. Additionally, it allows for versatility in toppings and add-ins based on personal preference.

How to make these protein buttermilk pancakes

Gather and measure all the dry ingredients

In a large bowl, whisk together 2 cups flour, 2 Tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, protein powder and 1/2 tsp salt.

(For these protein buttermilk pancakes, I used Impact Whey Protein powder in vanilla because it is the brand I currently have in my pantry.)

Gather and measure all the wet ingredients

In a separate bowl, whisk together 2 cups buttermilk, 2 eggs, and 1 tsp vanilla until well blended.

Mix wet into dry ingredients (except for melted butter)

Pour the wet ingredients into the dry ingredients and whisk until just blended.

Then add Butter

Add 3 Tbsp melted butter and gently mix until just combined. The batter should be lumpy. 

Cook the protein buttermilk pancakes

Pour about 1/3 cup of batter onto the skillet for each pancake.

Cook for about 3 minutes and flip when bubbles form on the surface of the pancakes. Cook further 2-3 min on the other side until golden brown.

How to serve the protein buttermilk pancakes

These pancakes are on the sweet side, so go easy on adding more sweetness. They pair well with fresh fruit or even bacon and eggs. If you want to make them less sweet, simply reduce the sugar by half.

• Serve the pancakes with a dollop of Greek yogurt and a sprinkle of granola for added texture and a tangy contrast to the sweetness.
• Top the pancakes with a generous spoonful of nut butter and sliced bananas for a protein-packed, delicious breakfast.

How to Store and Reheat Protein Pancakes for the Next Day

To store pancakes for the next day, let them cool completely, then stack them with a piece of parchment paper between each pancake to prevent sticking. Place the stack in an airtight container or a resealable plastic bag and refrigerate. To reheat, warm the pancakes in a toaster, microwave, or skillet until heated through.

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