Equipment
Ingredients
Dry Ingredients
- 120 g self-raising flour
- 30 g vanilla whey protein powder
- 1 g kosher salt
Wet Ingredients
- 2 count large eggs, room temperature
- 180 ml whole milk, room temperature
- 5 ml vanilla extract
Cooking and Serving
- 15 g unsalted butter, melted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 464 kcal
- Protein
- 25 g
- Carbohydrates
- 53 g
- Fat
- 15 g
- Fiber
- 2 g
- Sugar
- 6 g
- Sodium
- 364 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 242 mg
- Potassium
- 342 mg
- Calcium
- 179 mg
- Iron
- 1.8 mg
- Magnesium
- 56 mg
- Phosphorus
- 338 mg
- Zinc
- 2.5 mg
- Vitamin A
- 175 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 2.2 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.24 mg
- Riboflavin
- 0.55 mg
- Niacin
- 2.4 mg
- Folate
- 74 mcg
- Water
- 128 g
- Alcohol
- 1 g
Sources: USDA FoodData Central
Method
Whisk together the self-raising flour, whey protein powder, and salt in a medium mixing bowl until well combined.
In a separate bowl, whisk the whole eggs, milk, and vanilla extract until the eggs are fully incorporated and the mixture is frothy.
Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently with a spatula until just combined. A few small lumps are perfectly fine.
Let the batter rest for 5 minutes. This allows the flour to hydrate and the leavening in the self-raising flour to activate.
Heat a non-stick skillet over medium-low heat and lightly grease with butter. Pour about 60ml of batter for each pancake.
Flip the pancakes and cook for another 1-2 minutes until golden brown on the bottom and cooked through.
Chef's Notes
- By using self-raising flour and whole eggs, you get the structure and richness of a classic pancake while the whey protein adds a subtle vanilla sweetness and improved macros.
- Self-raising flour contains both baking powder and a touch of salt, which helps these rise significantly more than the original oat-based version.
- If the batter feels too thick, add an extra tablespoon of milk. Different protein powders can absorb liquid differently.
Storage
Refrigerator: 3 days — Store in an airtight container with parchment between layers.
Freezer: 2 months — Flash freeze on a tray before bagging.
Reheating: Reheat in a toaster or microwave for 30 seconds until warm.
Cultural Context
This remix moves the recipe closer to the traditional American buttermilk pancake style by reintroducing wheat flour and whole eggs, which provide the classic crumb and 'bounciness' expected in a standard breakfast stack.
