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Stack of fluffy golden brown protein pancakes on a plate

High Protein Vanilla Buttermilk Pancakes

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  • Author: Ella @myconvenientkitchen
  • Total Time: 38 minutes
  • Yield: 12 1x

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

Units Scale

Dry ingredients:

  1. 2 cups All-purpose flour
  2. 2 Tbs Sugar
  3. 2 tsp Baking powder
  4. 1/2 tsp Baking soda
  5. 1/2 tsp Salt
  6. 60g Protein powder (note 1)

Wet ingredients:

  1. 2 cups Buttermilk (note 2)
  2. 2 Large eggs (note 2)
  3. 1 tsp Vanilla extract (optional)
  4. 3 Tbs Unsalted butter, melted
  5. Additional Oil for cooking

Instructions

  1. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, protein powder and salt until well combined.
  2. Mix the wet ingredients: In a separate bowl, whisk together the buttermilk, eggs and vanilla until smooth.
  3. Combine the batter: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Do not overmix.
  4. Add the butter: Add the melted butter and gently fold it through. The batter should remain slightly lumpy.
  5. Rest the batter: Allow the pancake batter to rest for 10 minutes.
  6. Heat the pan:  Heat a large non-stick skillet over medium heat and lightly grease with oil.
  7. Cook the pancakes: Pour about 1/3 cup of batter per pancake into the skillet. Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook for a further 2–3 minutes until golden and cooked through. Repeat with remaining batter.
  8. Serve: Serve immediately. Enjoy as-is, or top with butter, Greek yoghurt and granola, or nut butter and sliced banana for a protein-packed breakfast.

Notes

  1. I used Impact Whey Protein powder in vanilla because it is the brand I currently have in my pantry.
  2. Buttermilk and eggs should be at room temperature.
  • Prep Time: 20
  • Cook Time: 18
  • Category: Breakfast
  • Method: Stove top
  • Cuisine: International

Nutrition

  • Serving Size:
  • Calories: 177
  • Sugar: 4.3 g
  • Sodium: 225 mg
  • Fat: 6.5 g
  • Carbohydrates: 22.3 g
  • Fiber: 0.6 g
  • Protein: 7.4 g
  • Cholesterol: 43.7 mg

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Find it online: https://myconvenientkitchen.com/protein-buttermilk-pancakes/