High Protein Pancakes

Recipe by California Dairies, Inc.

Nutritional Analysis

Serving size: 1 pancake 8 servings per recipe

  • 150


  • 13g


  • 5g


  • 14g


  • 6g


  • 5g

    Added Sugars

How much protein do I need?


  • 1 cup milk protein concentrate*
  • 1 cup all purpose flour
  • 1/4 cup granulated sugar or sweetener
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1  3/4 cups milk
  • 4 tablespoons butter
  • 3 teaspoons pure vanilla extract
  • 1 large egg

    *We encourage you to try other proteins from milk in this recipe as well, simply substitute in place of the called-for protein. Please keep in mind that the nutritional analysis is based on the protein listed in the ingredient list.


Step 1

Combine together the milk protein concentrate, flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla and egg.

Step 2

Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that’s okay).

Step 3

The batter will be thick and creamy in consistency. If you find the batter too thick fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency.

Step 4

Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.

Step 5

When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.

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