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.
Why you’ll love this recipe
- Quick and easy
- Uses leftover whey from cheesemaking
- Versatile, it can easily be adapted to your taste
- Whey – I use leftover liquid whey from yogurt making for this recipe.
- Egg – The egg helps to bind the ingredients.
- Flour – All-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.
- This recipe makes 6 small pancakes but you can easily double or triple the recipe to make a bigger stack.
- I often use a stand-up blender instead of a bowl to mix all 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.
- I often 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.
Whey pancakes in 3 Easy Steps
- Mix all ingredients until you have a lump-free, thick batter.
- Bake the pancakes in melted butter or oil in a pan until golden brown.
- Serve them with your favorite topping.
It’s time to flip the pancake when bubbles start to appear on the top alongside some golden coloring which takes about 2-3 minutes.
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.
- 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. Add a scoop of the pancake batter and fry it on each side for about 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.