These fluffy vanilla protein pancakes with almond flour batter are a wholesome way to bring dessert into breakfast. Stack them up and add your favorite sweet toppings for the perfect bite!
Easy Vanilla Protein Pancakes
If you love pancakes but not the sugar high they usually give you, these light and fluffy vanilla protein pancakes with no added sugars are your new-go to breakfast. They’re packed with nutty almond flour, creamy Greek yogurt, and plant-based milk for a hearty bite. Once perfectly golden, serve them with a drizzle of maple syrup and sliced bananas for a classic morning menu that tastes a lot like dessert.
Why You’ll Love These Vanilla Protein Powder Pancakes
These vanilla pancakes are a family-friendly recipe that’ll sneak some protein into everyone’s favorite breakfast.
- Better than pancake mix. This homemade batter is just as fluffy, quick, and easy as store-bought versions.
- Wholesome. There are no processed sugars, additives, food coloring, or strange ingredients.
- No sugar highs. The protein powder and yogurt add natural sources of sweetness that’ll help you stay awake after breakfast.
- Freezer-friendly. Everyone loves freezer-pancakes you only need to reheat on lazy mornings.
What You’ll Need
These easy pancakes have triple the yummy vanilla sweetness thanks to the protein powder, yogurt, and milk used. Scroll to the recipe card at the bottom of the post for exact amounts.
- Almond flour – Make sure it’s finely ground.
- Baking powder – It makes the pancakes fluffy so make sure it’s not expired.
- Vanilla protein powder – Use your favorite, even plant-based.
- Salt – Kosher salt is best for this.
- Vanilla Greek yogurt – Plain Greek yogurt is a great swap.
- Vanilla almond milk – Choose an unsweetened kind for best results. Any plant-based milk works too.
How to Make Vanilla Protein Pancakes
These sweet vanilla protein pancakes are as easy as your favorite store-bought mix. Scroll to the recipe card at the bottom of the post for more detailed instructions.
- Make the batter. Combine all of the ingredients in a large bowl and mix until smooth. Set it aside.
- Cook them. Grease a large pan and place it over medium heat. Pour in batter to make 2-3 pancakes. You’ll have to cook in batches or use several pans. Let them cook for 3-4 minutes or until set on the bottom.
- Flip them. Slide a spatula under the pancakes and carefully flip them over. Let them cook for another 2-3 minutes or until golden.
- Serve. Remove them from the heat. Serve immediately and enjoy!
Tips & Variations
You can’t go wrong with pancakes, so spice them up with blueberries or a bit of pumpkin purée depending on the season.
- Use add-ins. Add more texture by mixing 1/2 cup chopped pecans, dried cranberries, or chocolate chips into the batter.
- Make them fruity. Thinly slice some apples or pears. Pour pancake batter into the pan and gently press a slice of fruit into each pancake. Flip over and cook as usual. You can also use whole, fresh blueberries.
- Add compote. Top the pancakes with your favorite homemade strawberry, raspberry, or blackberry compote for a bit of tartness.
- Swap the flavor. Use chocolate protein powder instead of vanilla for an easy variation of this recipe.
- Slide the spatula. Let the pancakes cook until you can easily slide a spatula underneath them before trying to flip them. This will prevent messes and undercooked pancakes.
- Go for fall flavors. Swap half of the yogurt for pumpkin purée and stir in 1 teaspoon pumpkin spice into the batter for some fall vibes.
Serving Suggestions
These fluffy vanilla protein pancakes are the perfect breakfast with a glass of milk, a cup of tea, or your favorite coffee. My Iced Coffee is a must. Don’t forget a drizzle of maple syrup for sweetness! Sliced fruits like bananas, strawberries, or peaches are also great toppings. For side ideas, go for crispy bacon, scrambled eggs, or Breakfast Potatoes with Sausage.
How to Store & Reheat Leftovers
Reheating frozen pancakes is the ultimate breakfast hack for crazy mornings.
- Fridge: Place them in an airtight container for up to 5 days. Keep them away from strong-smelling foods like onions.
- Freezer: Wrap each pancake in plastic wrap. Transfer them to a freezer-friendly bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 30 minutes. Reheat as usual.
- To reheat them: Sprinkle with 1/2 teaspoon water or milk and microwave for up to a minute. You can also heat them in a pan (covered) for 7-8 minutes.
More Pancake Recipes
- Cottage Cheese Pancakes
- Gluten Free Chocolate Protein Pancakes
- Paleo Peach Pancakes
- Chocolate Buckwheat Pancakes
- Paleo Pumpkin Spice Pancakes
Vanilla Protein Pancakes
Ingredients
- 2 cups almond flour super-fine
- 4 tsp baking powder
- 2 scoops vanilla protein powder
- 1/2 tsp salt
- 1 egg
- 1/2 cup vanilla greek yogurt
- 3/4 cup unsweetened vanilla almond milk
Instructions
- Add ingredients in a bowl and combine together until mixed well together. Let the batter rest for a few minutes.
- Cook pancakes over a medium heat coating pan with butter or coconut oil. Carefully flip making sure pancakes are cooked on the first side before flipping to prevent breaking.
