Are buttermilk protein pancakes healthy for breakfast?

Yes, buttermilk protein pancakes are a healthy choice for breakfast when made with clean ingredients like oat flour, protein powder, and eggs. They offer a balance of protein, fiber, and complex carbs that keep you satisfied longer without the sugar crash common in traditional pancakes.

What protein powder works best for pancakes?

A high-quality vanilla or unflavored whey protein powder works best for buttermilk protein pancakes , as it blends well and adds creaminess without overpowering the flavor. You can also use casein or plant-based protein if you prefer, but adjust the liquid if the batter becomes too thick.

Can I make buttermilk protein pancakes without eggs?

Yes, you can substitute eggs with flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg). This keeps the recipe plant-based and still provides structure to the pancakes. Just be sure to rest the batter for a few minutes so it thickens properly.

How do I store leftover protein pancakes?

Let your pancakes cool completely, then layer them with parchment paper and store in an airtight container in the fridge for up to 4 days. For longer storage, freeze them for up to 2 months. Reheat in a toaster, microwave, or skillet for a quick, high-protein meal.

Buttermilk Protein Pancakes: 3-Step Irresistible Recipe for a Healthy Start

Description

Fluffy, protein-rich pancakes made with real buttermilk, oats, and protein powder. Perfect for a healthy, energizing breakfast.

Ingredients

Scale

1 cup oat flour

1 scoop vanilla protein powder

1 tsp baking soda

1 cup buttermilk

2 large eggs

1 tsp vanilla extract

1 tsp coconut oil for cooking

Instructions

1. In a bowl, whisk buttermilk, eggs, and vanilla extract.

2. Add oat flour, protein powder, and baking soda. Mix until just combined.

3. Let the batter sit for 2–3 minutes to thicken.

4. Heat a non-stick skillet over medium and lightly grease with coconut oil.

5. Pour 1/4 cup of batter per pancake and cook until bubbles form.

6. Flip and cook for another 1–2 minutes until golden.

7. Serve warm with your favorite toppings.

Notes

Use plant-based milk and flax eggs for a vegan version.

Store cooked pancakes in the fridge up to 4 days or freeze up to 2 months.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 250
Sugar: 4g
Sodium: 180mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 25g
Cholesterol: 105mg

Keywords: buttermilk protein pancakes, healthy pancakes, high-protein breakfast