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In a large bowl, whisk together the all-purpose flour, vanilla protein powder, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.

In a separate medium bowl, whisk together the large eggs, milk, melted butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few small lumps are fine; do not overmix, as this can lead to tough pancakes.

Heat a lightly oiled griddle or large non-stick skillet over medium heat (approximately 350°F).

Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface of the pancakes. Flip carefully and cook the other side until golden brown and cooked through.

Repeat with the remaining batter, adding more oil to the griddle as needed. Serve immediately with your favorite toppings such as fresh berries, maple syrup, or whipped cream.


In a large bowl, whisk together the all-purpose flour, vanilla protein powder, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.

In a separate medium bowl, whisk together the large eggs, milk, melted butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few small lumps are fine; do not overmix, as this can lead to tough pancakes.

Heat a lightly oiled griddle or large non-stick skillet over medium heat (approximately 350°F).

Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface of the pancakes. Flip carefully and cook the other side until golden brown and cooked through.

Repeat with the remaining batter, adding more oil to the griddle as needed. Serve immediately with your favorite toppings such as fresh berries, maple syrup, or whipped cream.
