My Go-To Pancake Recipe

Well hello there!

According to the poll I popped into my first post, it seems that most of you are itching for me to share my go-to protein pancake recipe. My friends, I have good news…and I have bad news. Which do you want first? Bad news it is!

The bad news is that I don’t actually have a “go-to recipe” for pancakes, since I am CONSTANTLY experimenting and changing it up! My goal is to always be improving the taste and texture of those heavenly discs of deliciousness. However, the good news is that I am more than happy to share the base that I start with, and, of course, the secrets to making them fluffy and thick.

You’ll need…

  • A medium mixing bowl
  • A stand mixer or hand mixer and additional medium bowl (preferably stainless steel or glass)
  • A rubber spatula
  • A measuring cup or other rounded scoop
  • A griddle or pan
  • A spatula, preferably turner-style

I almost always start one of two ways, the first being with a high protein pancake mix like Kodiak Cakes. If I use Kodiak Cakes or another protein pancake mix, I start with the following:

  • One serving Kodiak Cakes (53 g)
  • 10 g protein powder in the flavor of the week/day/minute
  • 2 g baking powder
  • Pinch salt

I also keep a jar of my own pre-made mix handy for when I don’t want to use (or have run out of) Kodiak Cakes. For a single serving (about 4 pancakes), I start with the following:

  • 35 g all-purpose or whole wheat flour¹
  • 25 g protein powder² in the flavor of the week/day/minute
  • 5 g³ baking powder
  • Pinch salt

To elaborate on these ingredients and explain the obnoxious footnote numbers…

¹: I do not recommend using oat flour, coconut flour, or other gluten free flours as your go-to flour. Gluten is 100% necessary to baked goods being awesome. Also, substituting only one kind of gluten-free flour for regular flour is a big no-no. If you don’t believe me, see what happens when you substitute oat flour in this recipe. Hockey pucks, anyone? I’m still working on perfecting the art of flour blending for gluten free recipes (I do have several), but since I am not sensitive to wheat or gluten, I choose to use flours that make baked goods come out as they should.

²: I almost always use a blend, like whey/casein, whey/soy, or a dairy blend. I have limited experience with vegan protein and, as a vital ingredient in the recipe is not vegan, I don’t plan on trying with it for this particular recipe.

³: As you might have noticed, my recipe calls for an entire teaspoon of baking powder. Baking powder is a leavening agent, which is crucial in any baked goods that you want to rise. A little extra makes the bubbles really boil in the batter, and most certainly assists in the fluffiness factor.

Next come the liquid ingredients. I almost always use about 2 ounces of nonfat plain greek yogurt as a) a fat substitute b) a binder that will not thin out my batter. I usually use little to no actual liquid at all; I only add a splash of seltzer (more bubbles!) or almond cashew milk if the greek yogurt does not bind all of the dry ingredients. Then — and this is the most important step — I beat an egg white until stiff peaks form. This is, without a doubt, the most vital step in making thick, fluffy pancakes. No matter what recipe you use, if you beat your egg whites, I promise you that your pancakes will be thicker than you’ve ever seen them. I use carton egg whites on occasion, but fresh eggs always become fluffier. An optional, but delicious (and moist) step is to add the egg yolk to the batter. Higher fat content always equates to moist and rich baked goods.

The other key to keeping the pancakes fluffy and thick is to keep the batter thick. It should barely spread when you scoop it onto the griddle. Strange, I know, but trust me on this.

Banana Bread Pancakes
The fact that the background of this picture is “white” and doesn’t match up with the whiteness of my page makes me want to rip my hair out.
So, to bring it all together:


  • 35 g all-purpose or whole wheat flour¹
  • 25 g protein powder² in the flavor of the week/day/minute
  • 5 g³ baking powder
  • Pinch salt
  • 2 oz 0% plain Greek yogurt
  • 1 whole egg, separated (yolk is optional but recommended) OR 46 g carton egg whites
  • Splash seltzer, if necessary



  1. Whisk together dry ingredients.
  2. Fold Greek yogurt into the dry ingredients with a rubber spatula. If necessary, add a splash of seltzer or almond cashew milk to bind. We’re talking a teaspoon at a time, people. If you are using a yolk, lightly whisk and fold it in at this time.
  3. Beat egg white(s) in your stand mixer or with your hand mixer. A whisk will not suffice in bringing them to stiff peaks. If you need further instructions on beating egg whites, you can find them here (and I can certainly do an instructable post on it)!
  4. Fold the egg whites into the “batter” (it will barely be like batter at all) and mix until just combined.
  5. Let the batter sit and the leavening agent do its job while you get your toppings ready and the griddle heats up.
  6. Grease the griddle and scoop the batter on using a 1/4, 1/3, or 1/2 cup measuring cup, depending on how large you’d like your pancakes.
  7. Form the batter with a spoon or scoop in a circular shape, if necessary.
  8. Let cook until bubbles are visible and edges set. Flip gently, being careful not to splat down the uncooked batter (or press it down. Don’t ever press down).
  9. Pancakes cook quickly, so keep an eye on them! They will be done before you can say “moist” 50 times fast.

Obviously, the final step is to top them, snap a few pics, and dig in! My favorite syrups are obviously Walden Farms, but I also use peanut butter, crushed cookies, cut up protein bars…you name it, I’ve put it on my pancakes. Let your imaginations run wild, and if you try my basic recipe, please tag me in your Instagram caption and hashtag #FoodismyFrenemy!

Oh, and I promise I will post all of the different recipes I use for the extremely wide variety of flavored and themed pancakes that I so love to make!

4 thoughts on “My Go-To Pancake Recipe

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