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Extra Fluffy Protein Pancakes – The Best High Protein Pancakes Ever!

Stack of golden Extra Fluffy Protein Pancakes topped with syrup and berries — an easy, high-protein breakfast made from Pe Science Protein Recipes, perfect Bulking Pancakes for meal prep or quick weekday mornings.
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Start your morning strong with these extra fluffy protein pancakes that are soft, golden, and packed with 21 grams of protein per serving. They’re the kind of protein breakfast pancakes that make you feel like you’re eating weekend brunch on a random Tuesday — but without the guilt or the fuss.

Made with everyday ingredients and a quick whisk of the wrist, this healthy protein pancakes recipe (easy) is perfect for busy mornings, post-workout meals, or lazy brunches. Each bite is light, tender, and bursting with subtle vanilla flavor. You’ll never look at “healthy pancakes” the same way again.

Ingredients

Scale
  • 1½ cups all-purpose flour – classic pancake base for that soft, cloud-like texture.
  • ½ cup vanilla protein powder – choose one you actually like (FYI, the flavor matters a ton).
  • 2 teaspoons baking soda – gives your pancakes that irresistible lift.
  • 2 teaspoons baking powder – teamwork makes the dream work; this keeps them airy and light.
  • A pinch of salt – because every sweet thing needs a little balance.
  • ¼ cup plain full-fat Greek yogurt – creamy, tangy, and secretly high in protein.
  • 1¼ cups milk – regular or high-protein milk for an extra boost.
  • 1 large egg – helps bind everything together and adds richness.
  • 2 teaspoons vanilla extract – that subtle, cozy flavor that makes pancakes smell like happiness.
  • 2 tablespoons olive oil – keeps the pancakes moist and tender.
  • 1 tablespoon maple syrup (optional) – for a touch of sweetness if you don’t drench yours later.
  • Non-stick spray – so your pancakes don’t cling to the pan like it’s a bad breakup.

Instructions

  1. Mix the dry stuff.
    • In a big bowl, whisk together your flour, vanilla protein powder, baking soda, baking powder, and salt. Set that aside — we’re layering flavor here, not chaos.
  2. Whisk the wet ingredients.
    • In another bowl, combine Greek yogurt, milk, egg, vanilla extract, and olive oil. Stir until smooth and velvety.
  3. Bring it all together.
    • Pour the wet ingredients into the dry mix and whisk just until combined. A few lumps? Totally fine — they make the pancakes fluffier. (Overmixing, on the other hand, makes them sad and chewy. Don’t do that.)
  4. Get that skillet ready.
    • Heat a large non-stick skillet over medium heat and lightly coat it with spray, butter, or oil.
  5. Cook ‘em up.
    • Scoop about ¼ cup of batter per pancake into the pan. Let them cook for 2–3 minutes, until little bubbles form around the edges and the bottom is golden. Flip gently and cook another 2–3 minutes on the other side.
  6. Serve hot and happy.
    • Stack ‘em high, drizzle with maple syrup (or peanut butter, or fruit, or whatever your heart desires), and dig in!

Notes

  • Makes 12 pancakes (or about 4 servings of 3 pancakes each).
  • If you don’t plan to drown them in syrup, mix a tablespoon of maple syrup directly into the batter for just the right touch of sweetness.
  • Want even more protein? Use high-protein milk or add a dollop of Greek yogurt on top.
  • Don’t overmix! I repeat: do not overmix. That’s the secret to extra fluffy protein pancakes that taste like clouds instead of cardboard.

Nutrition

Find it online: https://irmacooks.com/extra-fluffy-protein-pancakes-the-best-high-protein-pancakes-ever/