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Whey Pancakes

Makes a batch of soft whey pancakes using leftover liquid whey instead of milk. The whey gives these protein-packed pancakes an incredibly light and soft texture while adding extra protein. 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.

Since I started making yogurt in the Instant Pot I’m looking for ways to use leftover whey from the process. So far whey waffles, whey scones, and whey bread have all been a winner.

These quick and easy whey pancakes will be added to the list as they can be made with few simple ingredients in just 20 minutes. A win in my books!

I love serving the pancakes with honey stewed berries but check out 50 waffle topping ideas for more delicious options.

If you loved this Whey Pancake 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 make a delicious breakfast or dessert. A quick and easy recipe using leftover liquid whey.
5 from 3 votes
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Dessert
Cuisine American
Servings 6 pancakes
Calories 203 kcal

Ingredients
 
 

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

Instructions
 

  • 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.
    1 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. 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.
    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.

Notes

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.
Storage: Once cooked, you can store the pancakes in an airtight container in the fridge for up to 5 days. Alternatively, you can freeze for up to 3 months. Place parchment paper in between them to be able to defrost them one by one. Once defrosted, reheat them in your toaster, oven, or microwave.
 

Nutrition

Calories: 203kcalCarbohydrates: 20gProtein: 18gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 67mgSodium: 145mgPotassium: 96mgFiber: 1gSugar: 3gVitamin A: 205IUCalcium: 110mgIron: 2mg
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Ingredients and substitutions

  • Whey – I use leftover liquid whey from Instant Pot yogurt making for this recipe.
  • Egg – The egg helps to bind the ingredients and offers extra protein.
  • Vanilla – I typically use vanilla extract or vanilla syrup but you can also opt for vanilla essence or fresh vanilla beans as well.
  • 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.

Variations

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.

Spice it up: Add a teaspoon of cinnamon, Christmas spice mix, or chai spice mix to the batter to add some spice.

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