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.
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.
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Whey Pancakes
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
Nutrition
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.
