Nutritious, Fluffy, and Perfect for Breakfast

Are you craving a breakfast that’s both indulgent and nutritious? These Brown Sugar Protein Pancakes are the perfect solution, offering the fluffy, delicious texture of traditional pancakes with a wholesome twist. Packed with protein powder and whole wheat flour and sweetened with brown sugar, these pancakes will satisfy your cravings and keep you energized throughout the day.

Why Brown Sugar Protein Pancakes?

As a professional chef, I've always loved adapting recipes to fit new situations. Most commonly, to adapt them into my routine diet, I need to make them healthier. There is nothing better than nutritious comfort food; I’m always looking for ways to transform classic dishes into healthier versions without sacrificing flavor. This recipe was created to provide a delicious yet wholesome breakfast option.

Staying Health Conscious

When you incorporate ingredients like Greek yogurt and coconut oil in place of traditional fats and use whole wheat flour, these pancakes offer added benefits like lower calories, higher protein, and increased fiber. Coconut oil, in particular, is shown to improve heart health by lowering LDL (bad) cholesterol and raising HDL (good) cholesterol levels. Additionally, replacing butter with Greek yogurt not only reduces the fat content but also adds calcium, protein, and B vitamins. Lastly, whole grains like those in whole wheat flour are rich in fiber and essential nutrients that help manage cholesterol levels, weight, and blood pressure while also reducing the risk of diabetes and heart disease.

I developed this recipe to provide a decadent and delicious solution for those who, like me, want to enjoy a comforting meal without compromising on health. To learn more about how to make healthy substitutions in your baking, check out my detailed guide here.

Building the Recipe

Ingredients

First, each ingredient in this recipe is carefully selected to provide both nutritional benefits and the delicious taste and texture of classic pancakes. Whole wheat flour adds a hearty texture and is rich in fiber, which helps with digestion and keeps you feeling full longer. I added my favorite protein at the moment, BEAM Brown Sugar Oatmeal Vegan Protein Powder. It boosts the protein content, making these pancakes a great option for a post-workout meal or a protein-packed breakfast.

Brown sugar provides a deep, caramel-like sweetness that pairs perfectly with the nutty flavor of whole grains. Buttermilk adds a tangy richness and acts as an extra leavener, ensuring the pancakes are tender and moist. Plain Greek yogurt is a healthy substitute for traditional fats, providing creaminess and a dose of protein without the added calories. Also, coconut oil offers a subtle sweetness and is known for its potential heart health benefits.

Check Your Pantry

• Whole wheat flour
• All-purpose flour
• BEAM Brown Sugar Oatmeal Vegan Protein Powder
• Brown sugar
• Baking powder
• Baking soda
• Salt
• Buttermilk
• Plain Greek yogurt
• Coconut oil
• Unsalted butter
• Vanilla extract
• Maple syrup
• Eggs

See the recipe card for quantities.

Making Brown Sugar Protein Pancakes

1. In a large mixing bowl, sift together the whole wheat flour, all-purpose flour, BEAM Brown Sugar Oatmeal Vegan Protein Powder, brown sugar, baking powder, baking soda, and salt.

2. In a separate medium-sized bowl, combine the eggs, melted coconut oil, melted unsalted butter, plain Greek yogurt, vanilla extract, maple syrup, and buttermilk. Next, mix until fully combined and smooth; if using a stand mixer, use a paddle attachment.

3. Gradually pour the wet ingredients into the dry ingredients. Next, gently fold the mixture until just combined. Do not overmix; a few lumps are okay. It will be a fairly thick batter; don't worry.

4. Let the pancake batter rest at room temperature for 20-30 minutes to allow the buttermilk to create air bubbles, making your pancakes extra fluffy. So sit, enjoy a cup of coffee, slice some fresh fruit, and relax.

5. After the batter has rested, heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.

6. Pour ½ cup of batter onto the skillet for each pancake. Next, cook until the top is covered in bubbles and starts to look dry; the edges are slightly golden and look set, then flip and cook the other side until golden brown.

7. Serve the pancakes hot off the skillet with a generous sliver of butter and a drizzle of maple syrup. If you're feeling fancy, top with delicious cinnamon whipped cream and a sprinkle of cinnamon for a picture-perfect stack of pancakes!

Hint: To check if your griddle or skillet is hot enough, wet your finger and flick a drop of water onto the pan. If the water "dances" on the surface and quickly evaporates, the pan is ready to go!

Substitutions

There is no issue making some substitutions to fit your preference and what's available in your pantry; I always encourage some experimentation! In fact, this recipe is versatile and can be easily adapted to suit your preferences or what's available to you. Don't worry if you don’t have access to buttermilk; you can make your own by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.

If you prefer, you can use all unsalted butter instead of coconut oil or swap out the Greek yogurt for more buttermilk. An easy switch if you don't have whole wheat flour on hand or want a more traditional pancake, you can use all-purpose flour. Additionally, feel free to experiment with different types of protein powder to match your taste or dietary needs. For a classic take, try our Fluffy Protein Pancakes: better than box, which are another delicious and nutritious option!

Variations

There are endless ways to customize these Brown Sugar Protein Pancakes to suit your taste! For a fruity twist, try adding fresh or frozen blueberries, sliced bananas, or a handful of chopped nuts to the batter. You could also mix in a spoonful of peanut butter or a dash of cinnamon for an extra burst of flavor. If you’re a chocolate lover, check out our Chocolate Protein Pancakes recipe that’s sure to satisfy your sweet tooth while still keeping things healthy!

Equipment

For the best results, use a non-stick skillet or griddle to cook your pancakes evenly without sticking. A well-seasoned cast iron skillet can also be a great choice for achieving a golden, crispy exterior while keeping the inside fluffy. If you don’t have a griddle or non-stick pan, a stainless or carbon steel skillet will work; just be sure to pre-heat properly and grease it well with butter or oil to prevent sticking. If you want a deep dive into pans, affordable and heirloom options, and how to use them properly, check out The Best Pans for Every Kitchen. Whichever equipment you use, these pancakes are sure to turn out delicious with a little bit of care and attention!

Storage

To keep your Brown Sugar Protein Pancakes fresh, store any leftovers in an airtight container in the refrigerator for up to three days. This helps maintain their moisture and flavor. If you’d like to keep them longer, you can freeze the pancakes by placing them in a single layer on a baking sheet to freeze them initially, then transferring them to a freezer-safe bag or container. Using this method prevents the pancakes from sticking together, making it easy to grab just a few at a time. To reheat, simply pop them in the oven at 350 for 5-7 minutes or microwave until warmed through.

FAQ for Brown Sugar Protein Pancakes

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Pairing

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Brown Sugar Protein Pancakes

Taylor @ Cain Kitchen

Are you craving a breakfast that’s both indulgent and nutritious? These Brown Sugar Protein Pancakes are the perfect solution, offering the fluffy, delicious texture of traditional pancakes with a wholesome twist. Packed with protein powder and whole wheat flour and sweetened with brown sugar, these pancakes will satisfy your cravings and keep you energized throughout the day.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Resting Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 4 servings

Calories 656 kcal

Equipment

• 1 large mixing bowl can be replaced with a stand mixer bowl
• 1 medium mixing bowl
• 1 whisk
• 1 wooden spoon can be replaced with paddle attachment on stand mixer
• 1 non-stick skillet or griddle
• measuring cups and spoons

Ingredients

  

• 1 cup whole wheat flour
• 1 cup ap flour (all-purposed)
• 1 scoop BEEM Brown Sugar Oatmeal Vegan Protein Powder
• ⅛ cup brown sugar
• 1 tablespoon baking powder
• 2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk Look above for substitutions if you don't have buttermilk on hand!
• ¾ cup plain greek yogurt
• 5 tablespoon coconut oil, melted
• 5 tablespoon unsalted butter, melted
• ½ teaspoon vanilla extract
• ½ tablespoon maple syrup
• 2 eggs

Instructions

 

• Step 1: In a large mixing bowl, sift together the whole wheat flour, all-purpose flour, BEEM Brown Sugar Oatmeal Vegan Protein Powder, baking powder, baking soda, and salt.
  1 cup whole wheat flour, 1 cup ap flour, 1 scoop BEEM Brown Sugar Oatmeal Vegan Protein Powder, 1 tablespoon baking powder, 2 teaspoon baking soda, 1 teaspoon salt
• Step 2: In a separate medium-sized bowl, combine the eggs, melted coconut oil, melted unsalted butter, plain Greek yogurt, vanilla extract, brown sugar, maple syrup, and buttermilk. Mix until fully combined and smooth, if using a stand mixer use paddle attachment.
  ⅛ cup brown sugar, 1 cup buttermilk, ¾ cup plain greek yogurt, 5 tablespoon coconut oil, melted, 5 tablespoon unsalted butter, melted, ½ teaspoon vanilla extract, ½ tablespoon maple syrup, 2 eggs
• Step 3: Gradually pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined. Do not overmix; a few lumps are okay. It will be a fairly thick batter, don't worry.
• Step 4: Let the pancake batter rest at room temperature for 20-30 minutes to allow the buttermilk to create air bubbles, making your pancakes extra fluffy. During this time, enjoy a cup of coffee, slice some fresh fruit, and relax.
• Step 5: After the batter has rested, heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
• Step 6: Pour ½ cup of batter onto the skillet for each pancake. Cook until the top is covered in bubbles and starts to look dry the edges are slightly golden and look set, then flip and cook the other side until golden brown.
• Step 7: Serve the pancakes hot off the skillet with a generous sliver of butter and a drizzle of maple syrup. If you're feeling fancy, top with delicious fresh whipped cream and a sprinkle of cinnamon for a picture-perfect stack of pancakes!
• Hint: To check if your griddle or skillet is hot enough, wet your finger and flick a drop of water onto the pan. If the water "dances" on the surface and quickly evaporates, the pan is ready to go!

Notes

Storage Instructions:

To keep your Brown Sugar Protein Pancakes fresh, store any leftovers in an airtight container in the refrigerator for up to three days. This helps maintain their moisture and flavor. If you’d like to keep them longer, you can freeze the pancakes by placing them in a single layer on a baking sheet to freeze them initially, then transferring them to a freezer-safe bag or container. This method prevents the pancakes from sticking together, making it easy to grab just a few at a time. To reheat, simply pop them in the oven at 350 for 5-7 minutes or microwave until warmed through.

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