Single-Batch Protein Pancakes

Fluffy, protein-packed pancakes made in minutes using my Protein Pancake Bulk Dry Mix. Just add milk and an egg for a wholesome breakfast that's perfect for busy mornings.

Print Recipe

Prep Time 2

Cook Time 5

Total Time 10

Servings 6 pancakes

Calories 155 kcal

Equipment

Large mixing bowl
Whisk
Measuring cups and spoons
Nonstick skillet or griddle
Spatula

Ingredients

1 cup Protein Pancake Bulk Dry Mix
¾ cup milk
1 large egg

Instructions

Preheat a lightly greased nonstick skillet or griddle over medium heat.
In a large mixing bowl, whisk together the milk and egg until well combined.
Add the Protein Pancake Bulk Dry Mix and stir just until combined. A few small lumps are perfectly fine. Let the batter rest for 3–5 minutes to thicken.
Scoop about ¼ cup of batter onto the hot skillet for each pancake.
Cook for 2–3 minutes, or until bubbles begin to form on the surface and the edges look set.
Flip and cook for an additional 1–2 minutes, or until golden brown and cooked through.
Serve warm with butter, maple syrup, fresh fruit, or your favorite toppings.

Notes

For the fluffiest pancakes, avoid overmixing the batter. Letting the batter rest before cooking helps create a lighter texture. Cook over medium heat to ensure the pancakes cook evenly without burning. Leftover pancakes can be refrigerated for up to 4 days or frozen for up to 3 months.