These easy and fluffy vegan protein pancakes are so good!! They need just 7 ingredients to make the perfect protein packed vegan breakfast recipe. Ready in 30 minutes and can be top 8 allergen free.
If you are trying to increase your protein for any reason, sometimes you want more than a smoothie or a protein shake. These vegan protein pancakes are your answer!
They are so fluffy and easy to make and shockingly only need 7 ingredients.
They are so allergen friendly and freezable which makes breakfast time for everyone a breeze!
And yes, they are fluffy! We promise that if you follow our tips and tricks, you will finally be able to perfect how to make fluffy vegan pancakes, even with protein powder added to the batter. And we also promise that it’s not rocket science.
And no, you don’t have to be in the kitchen all day for fluffy pancakes. 30 Minutes and done! Maybe even faster if you have a griddle and can cook them more than one at a time.
We know from experience, you want something that isn’t thin. You want airy and fluffy. Something with a rise on it.
Fortunately, these easy vegan protein pancakes do all of that.
So grab your favorite vegan protein powder and let’s go!
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What ingredients do I need for fluffy vegan protein pancakes?
You only need 7 ingredients to make these deliciously, fluffy vegan protein pancakes. There is nothing out of the ordinary and should be pantry staples in most homes.
Full recipe amounts listed in the printable recipe card below.
The ingredients that you need are:
- Dairy Free Milk and Apple Cider Vinegar– When combined, these two ingredients mimic buttermilk which is the flavor that we want in this recipe.
- flour– the star of the show! we recommend using all-purpose flour
- vegan protein powder – We can’t recommend enough using a great tasting vegan protein powder. If you don’t like the taste of the protein powder, you likely aren’t going to like it in pancakes either. If you need suggestions, check out our review on vegan protein powder
- vegan sugar– We add a little sugar since these are supposed to be sweet biscuits. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
- baking powder– This is helping us get the rise we need from the flour when baking and the baking soda is helping in that as well
- vanilla – the is optional and helps to enhance the flavor. Usually you don’t need more vanilla if adding a vanilla protein powder, but you may want more if your protein powder is a neutral or doesn’t have a strong vanilla taste
- salt– do not omit here, the salt helps to tighten the gluten strains, but also really brings the flavor out
- toppings – get creative! In the photos, we are using sliced fresh strawberries and blueberries; however, we have a full list of ideas below
SUBSTITUTIONS AND VARIATIONS:
- Flour – can use a 1:1 gluten free blend if needed
- Apple Cider Vinegar– white vinegar or lemon juice could be subbed
- vegan sugar– brown sugar, granulated date sugar or coconut sugar could be substituted
- vegan protein powder – switch up the flavor with your favorite flavored vegan protein powder
Tips for how do you make easy, fluffy vegan protein pancakes:
If you want to make the best vegan protein pancakes, there are some tips we want to call out to make sure you follow. While it’s easy to want to take short cuts there’s reasons for why we have it set up like we do:
- We say it so often, but please follow the instructions and carefully measure out the ingredients. Mismeasuring and not following step by step are two of the easiest ways to mess up recipes.
- Don’t add the dry to the wet, add the wet to the dry to create the fluffiest protein pancake
- Do not over mix, do not over mix, DO NOT OVER MIX! Hopefully we said that enough times. But overmixing your batter, allows more gluten strands to form and in turn, that leads to denser pancakes. We want airy ones!
- Don’t rush the process. Let the batter sit after mixing. This not only helps with airiness but also that fluffiness. Use this time to cut up some fruit or prep anything else you are serving with your pancakes! But please, let it wait.
- Have your heat lower than you think! You don’t want to rush the process! Let them cook low and slow!
- Your batter will likely be on the thicker side because of the protein powder, don’t feel like you need to thin it out or you risk thinning out your finished pancakes as well
Frequently Asked Questions:
Yes! Just add double the amount of ingredients and just proceed.
Yes! These will last at least 4-5 days if store in an air tight container in the fridge.
Absolutely. We recommend flash freezing by placing cooked and cooled pancakes on a baking sheet and then freezing them.
After 15-20 minutes they should be frozen enough to pop into a freezer safe container or bag.
The only Top 8 Allergen in this recipe is flour. You can replace that with a gluten free flour.
We have had the best results with this King Arthur Gluten Free Measure for Measure flour.
You can put an oven safe dish in your oven at the lowest temperature ( around 200 degrees F).
Place each pancake in the oven until all done. They should still be perfectly warmed to eat.
What are other vegan pancakes I should try?
- Vegan Fluffy Pancakes
- Vegan Chocolate Chip Pancakes
- Vegan Lemon Blueberry Pancakes
- Vegan Banana Pancakes
- Vegan Japanese Souffle Pancakes
- Vegan Sweet Potato Pancakes
- Vegan Pumpkin Cheesecake Pancakes
- Vegan Sheet Pan Pancakes
Pin these fluffy vegan protein pancakes for later!
Fluffy Vegan Protein Pancakes
Ingredients
- 1 cup dairy free milk (any will work)
- 1 tablespoon apple cider vinegar
- ½ tsp vanilla extract, optional
- 1 cup flour (can sub gluten free if needed – sub our flour rec in post)
- 1 scoop Vegan Vanilla Protein Powder (or recommended serving size of chosen powder)
- 3 tablespoon vegan cane sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- vegan butter for pan
Instructions
- Combine the apple cider vinegar with the dairy free milk. Let this sit for 10 minutes. It will curdle a bit and resemble buttermilk. This is how you make vegan buttermilk. If adding, also add in the vanilla.
- To a large bowl, add flour, protein powder, sugar, baking powder, and salt. Whisk together well.
- When ready, add the wet ingredients to the dry and whisk just until combined. DO NOT OVERMIX.
- Let your batter sit for 5 minutes. Doing this helps it get airy and puffy.
- Over medium low heat, pour ¼ cup pancake batter and cook for 2-4 minutes. Once there are a lot of bubbles or the other side is a golden brown, flip and then cook for another 1-2 minutes.
- Remove from heat and repeat until no batter remains.
- Top with syrup, fresh fruit, chocolate sauce and more.
Tera
Love these!
Larisha Bernard
YAY!
Lanitra
Hi. I’m am struggling to get this recipe right. I have tried this recipe several times. However, as a result I get a flat, slightly undone center pancake, and salty pancakes. What can I do to gain better results?
LarishaBernard
Hi! Are you making any changes? Flat pancakes 9/10 times is due to overmixing.
Lanitra
Other than a different flavored protein powder, I haven’t made any changes. However, I can give it another chance by mixing less.
Mary
Thank you for the development of this recipe. I have tried several other protein pancakes and found this to be the best. One thing that I have discovered with this combination of ingredients is to cook them on very low heat. Because of the sugar content these tend to brown very quickly. Also, on a higher heat setting they go flat. I found low heat on my gas burner to work the best.
LarishaBernard
Thanks for sharing you’re feedback, we’re so glad you love them!
Helen Minino
Tried this along with two other recipes I I must say I was skeptical cause of the batter. But absolutely loved 🥰 and how I can use my strawberry mylk protein powder. Never had strawberry flavored pancakes before 😩 love you guys 💜💜💜💜
LarishaBernard
So happy that you enjoyed it!
Paige
These pancakes were perfectly fluffy, and they tasted great! I used Vega with greens, vanilla flavour. Thanks for the recipe! Would these work in a waffle iron?
LarishaBernard
Yes, well oiled waffle iron