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Whey Pancakes

This quick and easy whey pancake recipe uses leftover liquid whey instead of milk. The whey gives these protein-packed pancakes an incredibly light and soft texture while providing additional nutritional benefits. They make a delicious breakfast, dessert, or on-the-go snack.

A stack of whey pancakes on a white plate next to a small bowl of raspberries and a tea towel.
Table of contents

Leftover liquid whey

I started making Greek yogurt at home a while ago and since then I’ve been looking for ways that use leftover whey. I replaced the milk with liquid whey in my regular pancakes recipe and they turned out incredibly light and soft, making them stay fresh even longer.

Why you’ll love this recipe

  • Quick and easy, made with a few simple ingredients
  • Uses leftover whey from cheesemaking or yogurt-making
  • Versatile, it can easily be adapted to your taste


  • Whey – I use leftover liquid whey from yogurt making for this recipe.
  • Egg – A whole egg helps to bind the ingredients and offers extra protein.
  • FlourAll-purpose flour or plain flour works well for this recipe. You can also opt for oat flour to up the protein level even further.
  • Baking powder – It’s the leavening agent and creates light and fluffy pancakes.
  • Vanilla – I typically use vanilla extract but you can also opt for vanilla essence or fresh vanilla beans.
  • Maple syrup – The syrup adds depth of flavor and some sweetness to the pancakes. You can substitute it with sugar, honey, or other natural sweeteners of your choice.
  • Salt – A pinch of sea salt rounds out the flavor.
  • Butter – I fry the pancakes in unsalted butter but you can also choose coconut oil or other vegetable oils.


Extra protein: Add 1 scoop of unflavored whey protein powder to the batter for an extra boost.

Extra fluffy: To make extra fluffy protein pancakes, separate the egg and add an extra egg white. Whip the egg whites in a separate bowl until stiff peaks form and gently fold them into the batter.

Go nuts: Add 1 tbsp of nut butter to the batter for a nutty flavor and crunchy texture. Almond or peanut butter work particularly well.

Chocolate: For some extra indulgence, add 1/4 cup chocolate chips to the batter.

Cinnamon: Add a teaspoon of cinnamon to the batter to add some spice.


  • This recipe makes 6 small pancakes but you can easily double or triple the recipe to make a bigger stack.
  • I use a stand-up blender instead of a bowl to mix all the ingredients. Make sure to not over-mix them but it comes with the benefit of being able to easily pour the mixture straight into the pan.
  • Meal prep: You can make the batter the night before and store it in an airtight container in the fridge. A quick mix and you’ll have fresh pancakes for breakfast in a few minutes during busy mornings.

Whey pancakes in 4 easy steps

  1. Add all wet ingredients, followed by the dry ingredients to a large mixing bowl or blender.
  2. Mix all ingredients until you have a lump-free, thick batter.
  3. Pour mixture into a large nonstick skillet and bake the pancakes in melted butter or oil until golden brown.
  4. Serve them with your favorite topping.

Topping ideas

Check out 50 sweet and savory favorite toppings for waffles for more ideas on what to serve your whey pancakes with.


How do I know when to flip the pancake in the pan?

It’s time to flip the pancake when small bubbles start to appear on the top alongside some golden coloring which takes about 2-3 minutes.

How do you store leftover pancakes?

Once cooked, you can store them in an airtight container in the fridge for up to 5 days. Alternatively, you can freeze for up to 3 months. You can easily reheat or defrost them in your toaster, oven, or microwave.

If you like this easy breakfast recipe, make sure to check out the following recipes as well:

If you loved this Whey Pancakes Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

A stack of whey pancakes with raspberries and maple syrupon a white plate next to a small bowl of raspberries and a tea towel.

Whey Pancakes

Caro Jensen
Soft, protein-packed whey pancakes that make a delicious breakfast or dessert. A quick and easy recipe using leftover liquid whey.
4.67 from 3 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 6 pancakes
Calories 184 kcal


  • 1 cup liquid whey
  • 1 egg room temperature
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp maple syrup
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 2 tbsp butter for frying


  • In a large bowl, mix the egg, vanilla extract, and maple syrup. Add the liquid whey and combine everything well.
    1 cup liquid whey, 1 egg, 1 tbsp maple syrup, 1 tsp vanilla extract
  • Slowly add the flour to the wet mixture while stirring to avoid any lumps from forming. Add the baking powder and salt. Mix everything until you have a smooth pancake batter.
    3/4 cup all-purpose flour, 1 pinch salt, 1 tsp baking powder
  • Melt about 1/2 tsp of butter in a small frypan on medium heat. Pour batter into the pan and bake the pancake on each side for about 1-2 minutes until golden brown.
    2 tbsp butter
  • Remove it from the pan and continue making pancakes with the remaining batter.
  • Serve them with your favorite topping. I've added some serving suggestions in the text above the recipe.


Scroll up to the cream-colored box in the post for some additional tips on how to make these whey pancakes.


Calories: 184kcalCarbohydrates: 16gProtein: 18gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 67mgSodium: 145mgPotassium: 91mgFiber: 0.4gSugar: 3gVitamin A: 205IUCalcium: 109mgIron: 2mg
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