Fluffy pancakes are a delightful breakfast choice, perfect for any day of the week. These high-protein pancakes are soft and tender with a mild sweetness. They’re quick to whip up and great for busy mornings or leisurely weekends with the family. Serve them warm with your favorite toppings for a cozy meal everyone will love.
Why This Recipe Is Great
These pancakes are packed with protein, making them a filling and nutritious option. They are easy to prepare and use simple ingredients you likely already have in your pantry. They cook quickly and are perfect for both kids and adults alike. Plus, they make a delicious option for breakfast or even a sweet snack.
How to Make Fluffy Pancakes
Making these fluffy pancakes is simple and straightforward. You’ll blend the dry ingredients, whisk the wet ones, and combine everything smoothly. Then, just pour the batter onto a hot pan and watch as they puff up beautifully. With just a little time, you’ll have a stack of warm pancakes ready to enjoy.
What You Need
- 1 cup old-fashioned oats (or 3/4 cup oat flour)
- 1 scoop vanilla protein powder (25-30g, whey or plant-based)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 pinch salt
- 2 large eggs (room temperature preferred)
- 1/2 cup milk or milk alternative (unsweetened almond milk works well)
- 1 tablespoon maple syrup (optional)
- 1 teaspoon vanilla extract (pure vanilla recommended)
- Cooking spray or coconut oil (for greasing the pan)
Step-by-Step
- Add the oats, protein powder, baking powder, cinnamon, and salt to your blender. Blend on high for 30-45 seconds until you have a fine, flour-like consistency with no visible oat pieces.
- In a separate bowl, whisk together the eggs, milk, maple syrup (if using), and vanilla extract until well combined and slightly frothy.
- Pour the wet ingredients into the blender with the blended dry ingredients. Pulse 3-4 times just until combined. You should still see a few small lumps. Do not overmix.
- Let the batter rest for 5-10 minutes to thicken to a pourable pancake batter consistency. If it becomes too thick, add milk one tablespoon at a time.
- Heat a non-stick pan or griddle over medium heat (about 325-350°F). Lightly grease with cooking spray or coconut oil. Test temperature with water drops that should sizzle immediately.
- Pour 1/4 cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes until bubbles form across the entire surface and start to pop, leaving small holes, and edges look set and matte.
- Flip carefully and cook for another 1-2 minutes until golden brown. The second side cooks faster, so watch closely.
- Keep finished pancakes warm on a plate covered with foil while cooking remaining batter. Makes 8-10 medium pancakes total. Serve warm with your favorite toppings.
How to Serve Fluffy Pancakes
These pancakes are delightful with a drizzle of maple syrup, fresh fruit, or a dollop of yogurt. You can also add nuts or chocolate chips for an extra treat! They’re perfect for breakfast, brunch, or even a sweet dinner.
How to Store Fluffy Pancakes
To keep leftovers fresh, store the pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months. Just place a piece of parchment paper between each pancake to prevent sticking. To reheat, pop them in the toaster or microwave until warmed through.
Recipe Tips
- Use ripe bananas instead of eggs for a vegan option.
- Add a handful of blueberries or chocolate chips to the batter for extra flavor.
- Adjust the milk based on your desired batter thickness; it can be a little thinner for fluffier pancakes.
- Make sure your pan is properly heated before pouring the batter.
- Let the batter rest; this helps the pancakes rise beautifully.
Variations & Swaps
- Replace the vanilla protein powder with chocolate for a chocolatey twist.
- Substitute almond milk with regular milk or oat milk for different flavors.
- Add a teaspoon of peanut butter or almond butter for a nutty taste.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance. Just store it in the fridge. When you’re ready to cook, give it a quick stir since it may thicken while resting.
Can I freeze the pancakes?
Absolutely! To freeze, lay the pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. They can last up to 2 months in the freezer.
How do I reheat the pancakes?
Reheat pancakes in the toaster or microwave. For the microwave, place a damp paper towel over the pancakes to keep them moist during reheating.
Can I substitute the protein powder?
Yes, you can use any flavor or type of protein powder you have on hand, or even omit it if you prefer a classic pancake.
What toppings do you recommend?
Try topping your pancakes with fresh fruits, a sprinkle of nuts, yogurt, or even some whipped cream for a festive touch!
Fluffy Pancakes
Ingredients
Dry Ingredients
- 1 cup old-fashioned oats (or 3/4 cup oat flour) Use oat flour for a smoother batter.
- 1 scoop vanilla protein powder (25-30g, whey or plant-based) Adjust flavor to preference.
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 pinch salt
Wet Ingredients
- 2 large eggs (room temperature preferred) Room temperature eggs help in better mixing.
- 1/2 cup milk or milk alternative (unsweetened almond milk works well) Use based on dietary preferences.
- 1 tablespoon maple syrup (optional) Optional for added sweetness.
- 1 teaspoon vanilla extract (pure vanilla recommended)
For Cooking
- 1 spray Cooking spray or coconut oil For greasing the pan.
Instructions
Preparation
- Add the oats, protein powder, baking powder, cinnamon, and salt to your blender. Blend on high for 30-45 seconds until you have a fine, flour-like consistency with no visible oat pieces.
- In a separate bowl, whisk together the eggs, milk, maple syrup (if using), and vanilla extract until well combined and slightly frothy.
- Pour the wet ingredients into the blender with the blended dry ingredients. Pulse 3-4 times just until combined.
- Let the batter rest for 5-10 minutes to thicken to a pourable pancake batter consistency. Adjust thickness with additional milk if needed.
Cooking
- Heat a non-stick pan or griddle over medium heat (about 325-350°F). Lightly grease with cooking spray or coconut oil.
- Pour 1/4 cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes until bubbles form across the surface and edges look set.
- Flip carefully and cook for another 1-2 minutes until golden brown. Keep finished pancakes warm on a plate covered with foil while cooking remaining batter.
