The Ultimate Classic Vanilla Protein Pancakes

A stack of protein pancakes topped with berries, banana slices, and nuts sits on a vintage plate. Syrup drizzles down the sides. Nearby are bowls of berries and oats, a spoon, and a jar of honey with a dipper, all on a rustic wooden table.

The Ultimate Classic Vanilla Protein Pancakes

Jahlila Bastian

These golden, fluffy protein pancakes combine ground oats and whey protein for the perfect balance of texture and nutrition. With 24g of protein per serving, they provide lasting energy while maintaining a delicious vanilla flavor that transforms your kitchen into a cozy breakfast spot.

Why You'll Love These Pancakes

Protein-Packed: 24g of high-quality protein per serving

Perfect Texture: Hearty yet fluffy thanks to ground oats and Greek yogurt

Versatile Base: Customize with endless topping variations

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Prep Time 10

Cook Time 2

Batter Rest Time 5

Total Time 17

Course Breakfast

Cuisine American

Servings people

Calories 268 kcal

Equipment

1 Blender or food processor (for grinding oats)
1 Non-stick pan or griddle
2 Mixing bowls
1 Whisk
Measuring cups and spoons
1 Spatula
1 Small saucepan (for some toppings)

Ingredients

1 cup rolled oats ground into flour
2 scoops about 60g vanilla whey protein powder
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
2 large eggs
¾ cup unsweetened almond milk or milk of choice
1 tablespoon Greek yogurt
1 teaspoon vanilla extract
1 tablespoon honey or maple syrup
Cooking spray or butter for the pan

Instructions

In a blender, pulse rolled oats until they reach a flour-like consistency.
In a large bowl, whisk together the ground oats, protein powder, baking powder, salt, and cinnamon.
In a separate bowl, beat the eggs, then add almond milk, Greek yogurt, vanilla extract, and honey or maple syrup. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; a few small lumps are fine. Let the batter rest for 5 minutes to thicken.
Heat a non-stick pan or griddle over medium heat. Lightly coat with cooking spray or butter.
For each pancake, pour about ¼ cup of batter onto the hot surface. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
Flip and cook for another 1-2 minutes until golden brown.
Transfer to a plate and repeat with remaining batter.

Notes

Pro Tips

Grind oats to flour consistency before mixing
Don't overmix the batter (small lumps are good)
Cook on medium heat and flip only once when bubbles appear
Rest batter 5 minutes before cooking

Nutrition

Serving: 1ServingCalories: 268kcalCarbohydrates: 27.5gProtein: 24.2gFat: 6.5gFiber: 3gSugar: 6.7gIron: 6mg

Keyword fitness recipe, healthy pancakes, high protein breakfast, oat flour pancakes, protein pancakes

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