Yeasted Protein Pancakes

When I found myself without any pancake mix on hand, I thought to myself that it should be easy enough to make pancakes from scratch.  It took a few tries, but I was able to find the proper mixing proportions for a rising but flowing batter that included some of my own nutritional tweaks. A quick version with baking powder should be entirely possible, but I chose yeast as the leavening agent because I hadn’t used it for pancakes before.


-1.5c White flour
-1tsp fast rise bread yeast
-0.5c Jam or preserves
-0.25c 100% Whey protein (vanilla or unflavored)
-1 large egg
-1c milk
-0.5tsp salt

Heat milk in a microwave or on a stove until it is warm to the touch. Do not boil. If the milk gets too hot or boils, allow it to cool until a finger can be submerged in the milk without discomfort.

Mix the jam or preserves, egg, flour, and protein powder into the warm milk until smooth. Add yeast and mix thoroughly. The batter should be thick but still able to flow.

Allow the batter to proof for 1 hour. After the hour, preheat a nonstick pan at the medium heat setting of the range or burner. Pour about a half cup of the batter onto the pan and fry for about two minutes. Flip, then fry for another two minutes. As always with pancakes, vary the frying times to get nice browning and thorough cooking.


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