Fluffy Protein Pancakes

This vegan pancake recipe is one of THE BEST for full and fluffy protein-packed whole grain pancakes!

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This Fluffy Protein Pancakes recipe has it all! It’s plant-based, menopause-friendly, and packed with protein and healthy whole grains, plus it tastes amazing and fills that craving for a delicious stack of warm homemade pancakes! Try these with one of our hormone-friendly topping suggestions (below) for a healthy, comforting start to your day!

What We Love About This Recipe

Perfectly Fluffy and Moist
You would never know these protein pancakes are actually healthy! They are extra moist and puff up nicely on the griddle for the ultimate fluffy flapjack.

Family-Friendly
Who doesn’t love a stack of yummy pancakes! Your whole family will enjoy these and never guess they are eating pancakes that are as healthy as they are tasty!

Hormone-Friendly
Thanks to their high protein content and healthy whole grains, these protein pancakes offer the perfect balance of complex carbohydrates and plant-based protein for stable blood sugar throughout the day.

Hits Protein Target
Protein is important for muscle protection and recovery as we enter menopause. These pancakes boast around 7-8 grams per pancake. That’s about 21-23 grams per serving for 3 normal-sized (4 to 5-inch) pancakes! (See the nutrition information on the recipe card below.)

Smart Indulgence
This is one comfort food you know you can feel good about. It satisfies that craving for a traditional pancake breakfast while still fueling your body with what it needs to thrive.

Hormone-Friendly Topping Ideas

While butter and maple syrup are the usual go-to’s for pancake toppings, you may find these healthier alternatives not only offer added nutrients without the “sugar buzz” but are also tastier!

Chia Berry Compote: Simmer mixed berries in a saucepan with a spoonful of chia seeds and allow to thicken naturally. Stir in a bit of stevia or maple syrup for extra sweetness if desired.

Warm Cinnamon Apples with Walnuts: This recipe for Warm Cinnamon Apples will make breakfast feel like an indulgent dessert!

Unsweetened Nut Butter with Bananas: Nut butters, such as almond, cashew, or peanut, contain healthy fats and a little added protein boost. Spread a teaspoon on each pancake and top with sliced bananas. Use sun butter or tahini for a nut-free option. For a touch of sweetness, add a small drizzle of maple syrup.

Vegan Greek Yogurt topped with Blueberries and Lemon Zest: Spoon a large scoop of vegan Greek or plain yogurt over the pancakes. Top with fresh blueberries and fresh lemon zest for a delicious treat.

Coconut Yogurt with Dark Chocolate and Chopped Walnuts: Try these pancakes with a scoop of coconut yogurt topped with dairy-free dark chocolate mini chips (such as Enjoy Life) and a sprinkle of chopped walnuts.

How to Make Fluffy Protein Pancakes

See the full recipe card with measurements and instructions below.

What You’ll Need:

• white whole wheat flour
• vanilla (or plain) plant-based protein powder
• baking powder
• salt
• unsweetened dairy-free soy milk
• maple syrup
• vanilla extract

How to Make this Recipe:

1. Prep your cooking surface by preheating a non-stick griddle or skillet on medium heat.

2. Mix the dry ingredients together in a large bowl by whisking the flour, protein powder, baking powder, and salt until well combined.

3. In a separate medium-sized bowl, mix the wet ingredients together by whisking the soy milk, applesauce, maple syrup, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix). Allow the batter to rest for a few minutes (it will thicken upon standing). Adjust the consistency by adding a bit of soy milk a tablespoon at a time until it is pourable but not runny.

5. Cook the pancakes by pouring ⅓ cup batter (for each pancake) onto a preheated griddle. The pancakes are ready to be flipped once the edges look set and bubbles have formed on the surface. Using a spatula, carefully flip each pancake and cook for an additional 1-2 minutes until the bottoms are golden brown. Remove from the griddle and place onto a plate or wire rack. Continue making pancakes with the remaining batter.

6. Serve these yummy pancakes warm with your favorite toppings!

Storage & Notes

Storage:

• Store these fluffy protein pancakes in a storage container in the refrigerator for 5 to 7 days.

• To freeze, lay them flat on a wire rack to prevent them from sticking together during the freezing process. Once frozen, remove them from the wire rack and put them in a freezer-safe container or freezer bag.

• To reheat quickly, place them in a toaster or toaster oven (this creates crispy edges), or microwave them for about 30 seconds (they may be a bit soggy using this method). Optionally, preheat your oven to 350℉ (180℃), then place a single layer of pancakes on a baking sheet and cover them with aluminum foil. Bake for about 4 minutes.

Tips:

• Milk Options: Unsweetened soy milk has a higher protein content as compared to other plant-based milks. However, any plant-based milk works well for this recipe. To lower the calories, try unsweetened almond or oat milk.
• Don’t Overmix: To keep these pancakes fluffy, do not overmix the batter. Stir just until the dry ingredients are incorporated; a few lumps are fine!
• Let the Batter Rest: This allows the wet ingredients to hydrate the flour and protein powder. The batter will thicken as it rests. This will give you a better idea of how to adjust the consistency, if needed.
• Adjust the Consistency Slowly: After the batter rests, check the consistency. You want a batter that is pourable but not runny. Add milk a tablespoon at a time to thin out the batter as needed.
• Griddle Tips: Keep the temperature on medium (mine does best between 350 and 375℉) and check that the pancakes are not browning too quickly before it’s time to flip them. If your griddle is not non-stick, spray a thin layer of olive oil cooking spray, or spread a thin layer of oil on the griddle using a basting brush.