These vegan pancakes are soft, fluffy, and packed with a little surprise – extra protein! Made with just 7 ingredients you probably have on hand right now, this classic buttermilk pancake recipe is super easy to make for a plant based breakfast or brunch.
This recipe is sponsored by Naked Nutrition.
Vegan Protein Pancakes
Do you always have a tub of protein powder sitting around? Same. And do you only ever use it to make shakes and smoothies? Yeah, me too… until now! There are so many great uses for protein powder, including adding it to recipes such as: baked goods, oatmeal, energy bites, granola, and even pancakes.
This vegan protein pancake recipe tastes like classic buttermilk pancakes, with a hint of vanilla from the added vanilla protein powder. They are super soft and fluffy on the inside, and get nice and golden on the outside. The taste and texture of these pancakes is so good, you can’t even tell there is protein powder in them!
Surprise your family by making these pancakes as a special weekend breakfast treat. Or impress all your friends with these pancakes at brunch by telling them each serving has 12.5 grams of protein. I can’t say for certain how impressed your friends will be by the protein content, but they will definitely be impressed by how fluffy and delicious these pancakes are!
Ingredients for Vegan Protein Pancakes
This protein packed pancake recipe is made with no eggs or dairy! And unlike many vegan pancake recipes, this one doesn’t require any bananas. Banana haters – you’re welcome.
Here is what you’ll need:
- Vegan vanilla protein powder: I recommend using a vanilla protein powder in this pancake recipe. The vanilla flavor compliments the pancakes really well.
- All purpose flour: a gluten-free flour blend should also work.
- Unsweetened plant based milk: I use almond milk, but any vegan milk works. If you don’t have any plant based milk, you can also use water.
- Apple cider vinegar: lemon juice also works. This is added to the milk to create a “buttermilk.” The acid also reacts with the baking soda for extra fluffy pancakes.
- Baking soda
- Baking powder
- Neutral oil: such as canola oil, avocado oil, or grapeseed oil. Do not skip the oil – it makes the texture of the pancakes really soft and fluffy.
Which vegan protein powder to use?
In this recipe I’m using Naked Nutrition’s Naked Shake Vegan Vanilla Protein Powder! The protein powder gives the pancakes a subtle vanilla flavor that is not overwhelming at all. Naked Nutrition also has a delicious chocolate flavor that could make some yummy double chocolate chip pancakes.
Other brands of vegan protein powders I’ve really enjoyed include Garden of Life and the Wegmans plant based protein powder.
How to make Vegan Protein Pancakes
Start by mixing the wet ingredients. In a medium bowl or measuring cup, stir together the almond milk, apple cider vinegar, and oil. This is your vegan “buttermilk.” Set aside.
Then mix the dry ingredients. In a large bowl, whisk together the flour, protein powder, baking soda, and baking powder.
Mix together the wet and dry ingredients. Pour the wet ingredients into the dry ingredients, stirring until just combined. A few lumps are okay – be careful not to over mix the batter or your pancakes will be dense and tough.
Cook the pancakes. Heat a nonstick griddle or well-seasoned cast-iron skillet over medium heat. Once hot, grease the pan. Pour 1/4 cup batter onto the pan and cook until bubbles form, about 3 minutes.
Look at those bubbles! Do not flip the pancakes until the bubbles have popped on the surface of the pancakes. Flip the pancakes and cook until golden brown on the other side, about 2-3 minutes. Repeat with the remaining batter.
This recipe yields about 12 small pancakes and serves about 3 people, or 2 very hungry people.
Serve with fresh fruit, vegan butter, and maple syrup. These would also be great with a side of vegan sausage or tempeh bacon.
Tips for making the perfect pancakes
- Do not over mix the batter. Mixing the batter causes gluten formation in the flour, which will make the pancakes tough. Mix the batter until just combined for light and fluffy pancakes. A few lumps in the batter are totally okay!
- Use a nonstick griddle or well-seasoned cast-iron skillet. These pans will give you the most even heat distribution, which is best for perfectly cooked pancakes. Plus, a nonstick pan is a must so your pancakes flip easily and maintain their shape.
- Make sure the griddle is hot before pouring on the batter. For perfectly cooked pancakes, give the griddle time to heat up all the way.
- Grease the pan. Oil is essential for getting beautiful golden pancakes.
- Don’t flip the pancakes until you see bubbles popping on the surface of the pancakes. And only flip the pancakes once! Don’t mess with them once they’ve been flipped.
More delicious vegan breakfast recipes
- Tofu Scramble
- Sweet and Smoky Tempeh Bacon
- Overnight Oats
- Vegan Banana Bread Muffins
- Carrot Cake Granola
Fluffy Vegan Protein Pancakes
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 12 small pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
These vegan protein pancakes are soft, fluffy, and made with just 7 ingredients. The perfect easy pancake recipe for breakfast or brunch!
- 1 1/2 cups unsweetened almond milk (sub any plant based milk)
- 1 teaspoon apple cider vinegar (sub lemon juice)
- 1 tablespoon canola oil + extra oil for greasing the pan
- (150g) 1 1/4 cup all purpose flour
- (30g) 5 tablespoons vanilla protein powder*
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- Mix the wet ingredients. In a medium bowl or measuring cup, stir together the almond milk, apple cider vinegar, and oil. Set aside.
- Mix the dry ingredients. In a large bowl, whisk together the flour, protein powder, baking soda, and baking powder.
- Mix together the wet and dry ingredients. Pour the wet ingredients into the dry ingredients, stirring until just combined – a few lumps are okay. Be careful not to over mix the batter or your pancakes will be tough.
- Cook the pancakes. Heat a nonstick griddle or well-seasoned cast-iron skillet over medium heat. Once hot, grease the pan. Pour 1/4 cup batter onto the pan and cook until bubbles form, about 3 minutes. Then flip the pancakes and cook until golden brown on the other side, about 2-3 minutes. Repeat with the remaining batter.
- This recipe yields about 12 small pancakes. Serve with fresh fruit, vegan butter, and maple syrup.
* I used Naked Nutrition vegan vanilla protein powder
* Cook time will vary based on how large your griddle is and how many pancakes you are able to cook at one time.
- Serving Size: 4 pancakes
- Calories: 279.5 kcal
- Sugar: 1.3 g
- Sodium: 532.4 mg
- Fat: 6.8 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 41.5 g
- Fiber: 2.5 g
- Protein: 12.5 g
- Cholesterol: 0 g
Keywords: vegan pancakes, vegan protein pancakes, vegan protein powder