With four teenage boys in the house, there's always a healthy breakfast challenge—and plenty of protein powder to go around. When our favourite ready-made protein pancake mix disappeared from Costco, we decided to whip up our own protein pancake recipes.
This recipe is a twist on the classic buttermilk pancakes, using vanilla protein powder to make the best protein pancakes around. These aren’t your regular pancakes; think of them as fluffy protein pancakes and even fluffy buttermilk pancakes that pack extra protein without the banana overload.
After my son's surgery, the nutritionist recommended adding whey protein isolate or whey protein powder to his meals to support his immune system and recovery. That advice inspired both this recipe and our favourite wholemeal protein crumpets recipe.
Jump to:
Ingredients for protein buttermilk pancakes
Protein pancake mix - dry ingredients
This is our homemade dry mix that replaces the old Costco dry mix and is perfect for meal prep. By preparing your Protein Pancake Mix in bulk, you can always have it on hand—just measure out the needed portion and mix it with the wet ingredients for fresh pancakes every time.
- All-purpose flour
- Sugar
- Baking powder
- Baking soda
- Protein powder (Vanilla, plain or even chocolate protein powder!)
For a little extra twist, you could even stir in few chocolate chips if you're feeling indulgent.
(For these high protein buttermilk pancakes, I used Impact Whey Protein powder in vanilla because it is the brand I currently have in my pantry.)
Wet ingredients
- Buttermilk - tangy buttermilk provides that signature flavour, reminiscent of classic buttermilk pancakes!
- Splash of Vanilla extract - (optional) If you prefer a natural vanilla flavour you can use vanilla seeds straight from whole vanilla beans.
- Large eggs
- Unsalted butter
- Olive oil
See recipe card for quantities.
How to make these protein buttermilk pancakes
Make Your Protein pancake mix:
In your larger bowl, combine your purpose flour, baking soda, added sugar, protein powder, baking powder and soda.
Mix the Wet Ingredients:
In a separate bowl, whisk together buttermilk, eggs, and vanilla until well blended, then add to the dry mix.
Step 3:
Add the melted butter and gently mix until just combined. The batter should be lumpy.
Step 4:
Pour about ⅓ cup of the batter for each pancake in a medium heated, nonstick skillet or a cast iron griddle.
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.
Meal prep pro tip
The dry ingredient (pancake mix) yield roughly 320 grams of dry mix for one batch. For meal prep, try making a triple batch—you’ll have about 960 grams total. Then, whenever you’re ready to cook, simply measure out 320 grams (one-third of your bulk mix) to combine with your wet ingredients.
Storage Tip: Store your bulk Protein Pancake Mix in an airtight container in a cool, dry place. This ensures it stays fresh and ready for a quick, protein-packed breakfast.
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 them as a healthy pancake breakfast with a dollop of Greek yogurt and a handful of fresh fruit, or a drizzle of real maple syrup.
- If you're in the mood for a high-protein breakfast with a twist, try topping them with a spoonful of nut butter and sliced bananas for that extra oomph.
Store and reheat protein pancakes
For meal prep:
- Let your pancakes cool completely before stacking them with a piece of parchment paper between each pancake.
- Store the stack in an airtight container or a resealable bag in fridge (1-2 days) or freezer (up to 2 months). Ready for a quick and tasty way to kick off a happy Sunday!
- When you're ready for a protein-packed meal again, just reheat them in a toaster, microwave, or in skillet.
Substitutions and variations
- Protein powder - feel free to experiment with different flavours. —Vanilla, chocolate, or even an unflavoured version can work well. You can also try switching between whey, plant-based, or casein options for a subtle change in texture and taste.
- Vanilla - If vanilla isn’t your thing, simply omit it or substitute with a dash of almond extract.
- Chocolate chips - for a sweet variation, toss in a handful of chocolate chips to the pancake batter. They add bursts of richness and a delightful texture without overpowering the recipe.
Are you a fan of regular pancakes or hunting for the perfect protein pancake recipes? This vanilla-infused, fluffy protein pancakes is sure to become a staple in your kitchen.
Top Tip
Enjoy the process! Every cup of milk and every gram of protein adds up to a breakfast that fuels your day!
Related
Looking for other recipes like this? Try these:
Print
High Protein Vanilla Buttermilk Pancakes
Description
Whether you’re a fan of regular pancakes or you’re always hunting for the perfect protein pancake recipes, this version of vanilla-infused, fluffy protein pancakes is sure to become a staple in your kitchen. Enjoy the process, savour the delicious taste, and revel in the extra protein—because every cup of milk and every gram of protein adds up to a breakfast that fuels your day the convenient kitchen way!
Ingredients
Dry ingredients:
- 2 cups All-purpose flour
- 2 Tbs Sugar
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 60g Protein powder (note 1)
Wet ingredients:
- 2 cups Buttermilk (note 2)
- 2 Large eggs (note 2)
- 1 tsp Vanilla extract (optional)
- 3 Tbs Unsalted butter, melted
- Additional Oil for cooking
Instructions
Mix Dry Ingredients:
- In a large bowl, whisk together 2 cups flour, 2 tablespoon sugar, 2 teaspoon baking powder, ½ teaspoon baking soda, 60 gram protein powder and ½ teaspoon salt.
Mix Wet Ingredients (except for melted butter):
- In a separate bowl, whisk together 2 cups buttermilk, 2 eggs, and 1 teaspoon vanilla until well blended.
- Pour the wet ingredients into the dry ingredients and whisk until just blended.
Add Butter:
- Add 3 tablespoon melted butter and gently mix until just combined. The batter should be lumpy.
Prepare to Cook:
- Rest the pancake mixture for about 10 min.
- Heat a large skillet over medium heat.
- Add oil to the skillet.
Cook Pancakes:
- Pour about ⅓ cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes and flip the pancakes once bubbles start appearing on the surface.
- Cook for a further 2-3 minutes on the other side until both sides are golden brown.
Serve:
- Serve the pancakes immediately with a dollop of butter; they are delicious just as they are.
- Or 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.
Notes
- I used Impact Whey Protein powder in vanilla because it is the brand I currently have in my pantry.
- Buttermilk and eggs should be at room temperature.
Find it online: https://myconvenientkitchen.com/protein-buttermilk-pancakes/
Beth J says
These pancakes are amazing! This recipe is a keeper! Followed directions exactly and they turned out perfect.
Ella @myconvenientkitchen says
Thank you so much! I’m thrilled you loved the pancakes and that they turned out perfect for you. Enjoy!