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Drizzling maple syrup onto a stack of pancakes on a plate.

4-Ingredient Fluffy Vegan Protein Pancakes

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 minutes
  • Yield: 2
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


These extra thick and fluffy protein pancakes will be your new go-to pancake recipe. Top them with your favorites like berries, banana, peanut butter and maple syrup and dig on into a big weekend stack.


  • 1 cup (120 g) all-purpose flour
  • 1/4 cup (28 g) vegan protein powder of choice
  • 1 tbsp baking powder
  • 1/2 tsp sea salt or kosher salt, see notes
  • 2 tbsp maple syrup, see notes
  • 1 cup water, plus more as needed, see notes


  1. Mix the flour, protein powder, baking powder (make sure you don’t use baking soda) and salt together in a bowl until well combined, making sure to break up any clumps and fully incorporate the baking powder and salt. 
  2. Add the maple syrup or sweetener of choice if using, then slowly add the water, mixing until “just mixed.” It should be a little lumpy and quite thick but still pourable. Add a little extra water if needed.
  3. Allow the batter to rest for 5-10 minutes while you heat a pan over medium-low heat. Use a little cooking spray or a good non-stick pan and scoop about 1/4 cup of the batter onto the pan for each pancake.
  4. Cook until bubbles start to appear and the edges of each pancake look dry and firm. Flip and cook for 1-2 more minutes.
  5. Enjoy right away with your favorite pancake toppings. Leftovers can be stored in the fridge or freezer and reheated as needed.


For best results, measure ingredients using a kitchen scale for accuracy.

Sweetening options include 1-2 tbsp pure maple syrup, agave or coconut sugar or for sugar-free pancakes, stevia powder, liquid stevia drops or monk fruit, to taste. If you’re using sweetened flavoured protein powder, you can omit or reduce the added sweetener. Nutrition facts are for stevia-sweetened pancakes, adjust accordingly if you use another sweetener. Depending on the protein powder used, you may not even need additional sweetener.

The original recipe called for 1 1/2 cups of water but readers were reporting the batter to be too runny. I reduced it to 1 cup but you may need up to 1 1/2 cups works depending on the protein powder you use. Start with 1 cup and slowly add more as needed. It works great with 1 cup but the batter is very thick, however, this will result in an extra thick and fluffy pancake. If you want the batter to stretch a little further and make more pancakes, add a little extra water. The batter should be thick but pourable.

The recipe makes enough for 2 servings, however, the exact number of pancakes it makes will depends how big each pancake is and how much liquid is added to the batter. Regardless, however many pancakes you make, half of that is meant to be one serving.

Reduce salt to 1/4 tsp if you’re using table salt or if sodium content is a concern. You can also use a reduced-sodium baking powder.


  • Serving Size: 1/2 the recipe
  • Calories: 295
  • Sodium: 20.2 mg
  • Fat: 1.2 g
  • Carbohydrates: 60 g
  • Fiber: 3.5 g
  • Protein: 16 g

Keywords: vegan protein pancakes, protein pancakes, high-protein pancakes