Fluffy Strawberry Protein Pancakes
These Strawberry Protein Pancakes are light, fluffy, and a satisfying way to get in a protein-packed breakfast. You get 30 grams of protein in a 4-pancake serving. Makes eight 4″ pancakes.
This easy protein pancake recipe combines two of my favorite foods -pancakes and strawberries! In short, I created a tender and fluffy pancake with all-purpose flour (I use a gluten-free 1:1 flour, but regular works great here, too), unflavored whey isolate protein powder, plain Greek yogurt, strawberries, and a handful of pantry staple ingredients.
Our bodies need a sufficient amount of protein to function as they should. Pancakes can be a great protein source by adding protein powder to the batter. These gluten-free protein pancakes are just as decadent and delicious as classic pancake recipes, especially when drizzled with maple syrup! The strawberries are a bonus!
What are the benefits of eating strawberries?
These red and juicy berries contain antioxidants, fiber, and vitamins. They’re also known to regulate blood sugar levels as they have a lower glycemic index than other fruits. The vitamin C in strawberries may also contribute to you looking and feeling your best!
Why You’ll Love This Recipe
- These protein pancakes have a great texture. They have a light and fluffy interior with a slightly crispy exterior. No one will know that these are packed with protein!
- Gluten-free (made with GF all-purpose flour) and refined sugar-free.
- It’s super quick, easy, and can be made in advance and reheated.
- The toppings and mix-ins are flexible. You can use any fresh fruit or pancake topping.
Ingredients
- All-Purpose Flour: I use King Arthur brand Measure For Measure Gluten-Free All-Purpose Flour. Regular all-purpose flour works great here, too.
- Protein Powder: I recommend using an unflavored whey protein for consistent flavor, texture and taste. I’ve used Naked Whey and Isopure unflavored whey protein with great results.
- Baking Powder: Works as a leavening agent to create air bubbles in the batter to help pancakes rise and give that nice fluffy texture.
- Salt: Balances the flavors and helps to bring out the sweetness of the maple syrup in the batter.
- Egg: You’ll use a whole egg for this recipe. Make sure it’s room temperature.
- Milk: I use Fairlife 2% milk for an added protein boost. Feel free to swap with your milk of choice.
- Butter: I love melted butter in pancakes because it adds moisture and great flavor. Avocado oil and coconut oil are great swaps here.
- Greek Yogurt: Plain Greek yogurt adds fluffiness, moisture, and a protein boost to this pancake recipe.
- Real Maple Syrup: to add a bit of natural sweetness. I use the real deal here, but feel free to use sugar-free maple syrup. I love Walden Farms.
- Fresh Strawberries: These wouldn’t be strawberry pancakes without them! Feel free to use a different berry. You can also use freeze-dried strawberries if you’re making these for meal prep. See my notes below for tips on this swap.
How To Make Fluffy Protein Pancakes with Strawberries
Step 1: Whisk the dry ingredients. In a large bowl, whisk the flour, protein powder, baking powder, and salt until mixed.
Step 2: Whisk wet ingredients and combine. In another small bowl, whisk together the milk, yogurt, egg, melted butter, and maple syrup. Pour the wet mixture into the dry mixture and stir until just combined. Gently fold in the finely chopped strawberries.
Step 3: Heat griddle. Next, fire up your griddle to medium heat and grease it with a generous amount of avocado oil spray (you can also use coconut oil, clarified butter, or ghee).
Step 4: Drop batter. Using 1/4 cup of batter per pancake, drop the batter onto the hot griddle, leaving space between each pancake.
Step 5: Cook. Cook the pancakes on one side until bubbles begin to surface and pop (about 3 to 4 minutes). Then, flip each pancake onto the opposite side and cook until they are lightly browned and cooked through (1 to 2 minutes). Serve with pure maple syrup and more strawberries.
Recipe Tips
- Be careful not to overmix your batter. For tender and fluffy pancake, mix it until combined and then drop onto the griddle asap.
- It’s important that you pat the strawberries dry and gently fold them into the batter as not to break or bruise them. Measure the berries before chopping and chop them finely, so you don’t end up with chunks of berries. You can also use freeze-dried strawberries (see note below).
- The egg and the milk need to be at room temperature. The melted butter will solidify and clump up if it’s mixed with too cold ingredients.
- Be sure to grease your griddle sufficiently and let it heat up thoroughly to keep the pancakes from sticking.
- Grease your skillet with butter or ghee for richer flavor and deeper color.
💡Meal Prep Tip: If you’re making these pancakes for meal prep, I recommend swapping out the fresh strawberries in the batter for freeze-dried strawberries. Just place 1 ounce of freeze-dried strawberries into a mini food processor and process until ground. Stir the strawberry powder into the batter and cook as directed. This way, you’ll get incredible strawberry flavor and a pancake that reheats beautifully. The fresh strawberries do add moisture to the batter, so that can affect the texture when reheated.
Variations
Fruit Options – These pancakes are an all-around great gluten-free pancake. Feel free to omit the strawberries completely to make plain gluten-free protein pancakes or replace them with a different fresh berry like blueberries, blackberries, or raspberries.
Chopped Nuts – Nuts are also a great ingredient to fold into the batter. Finely chopped walnuts, pecans, and almonds are great options.
Fiber boost– Stir a tablespoon of chia seeds or ground flaxseeds into the batter for an added nutrition boost.
Fruit Compote – Next to maple syrup, fruit compotes are my favorite with pancakes. Check out my favorite flavors below.
Strawberry Shortcake Protein Pancakes – Top your pancakes with fresh whipped cream and sliced strawberries. Chocolate chips and powdered sugar would also be incredible here.
Reheating
The best reheating method that I’ve found for pancakes is to pop them into the air fryer at 200-250 degrees F. for a few minutes until warmed.
Storing & Freezing
Storing: Let leftover pancakes cool completely to room temperature and then transfer to an airtight container or bag and keep in the fridge for 3 to 4 days.
Freezing: To freeze, layer stacks of cooled pancakes separated individually by parchment paper in an airtight container and freeze for up to 3 months. Reheat in the toaster oven, toaster or microwave.
Recipe FAQ
You can! I recommend tossing them in a dusting of gluten-free flour before folding them into the batter. It will keep them from sinking to the bottom of the pancakes.
No. Pancake batter is best cooked right away. However, you can cook your pancakes and store them in the fridge to reheat later, but the texture is never as good as freshly cooked flapjacks. Pancakes are always best served immediately.
If you need to keep your pancakes warm while preparing the rest of the meal, place them on a baking sheet and keep them in a 200-degree oven until you’re ready to serve.
More Protein Pancake Recipes
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Strawberry Protein Pancakes
Ingredients
- ¾ cup all-purpose flour *I used King Arthur gluten-free flour, but regular works great here, too
- 30 g unflavored protein powder *I've used Isopure and Naked Whey with great results
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup 2% Fairlife milk or milk of choice, room temperature
- ¼ cup plain Greek yogurt
- 1 large egg room temperature
- 1 tbsp butter melted and cooled (can also use avocado oil, or melted and cooled coconut oil)
- 1 tbsp pure maple syrup
- 1 cup fresh strawberries *measured whole then finely chopped
- *optional add-in: 1 tbsp ground flaxseed or chia seeds for an added nutrition boost
Instructions
- In a large bowl, whisk the flour, protein powder, baking powder, and salt until mixed.
- In another small bowl, whisk together the milk, yogurt, egg, melted butter, and maple syrup. Pour the wet mixture into the dry mixture and stir until just combined. Gently fold in the finely chopped strawberries.
- Heat a griddle or skillet over medium to medium-high heat and grease it with a generous amount of avocado oil spray (you can also use coconut oil, clarified butter, or ghee).
- Using 1/4 cup of batter per pancake, drop the batter onto the hot griddle, leaving space between each pancake.
- When pancakes start to bubble and lightly brown (3-4 minutes), flip and cook other side for 1-2 minutes.
- Serve with pure maple syrup or sugar-free syrup, and more strawberries.
Notes
Nutrition
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Our family loves these fluffy strawberry flapjacks!
Thank you, Laura! They disappear very fast in my house, too!! 🙂
These pancakes would be gone in seconds at my house-they look absolutely delicious Amee!