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Homemade IHOP Protein Pancakes photo

IHOP Protein Pancakes

Fluffy protein-enriched pancakes inspired by IHOP that are quick to make from a prepared mix.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 servings

Equipment

  • Airtight container
  • Mixing Bowls
  • Whisk
  • Skillet or griddle
  • Spatula
  • Measuring cups and spoons

Ingredients
  

  • 1/2 cup all-purpose flour
  • 1/4 cup rolled oats (ground to a flour-like consistency)
  • 4 scoops whey protein powder
  • 2 tablespoons brown sugar
  • 1 tablespoon buttermilk powder
  • 1 tablespoon cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chia seeds
  • 1/4 teaspoon flax seeds
  • 1/2 cup pancake mix (prepared from above mix)
  • 1/4 cup buttermilk
  • 1/2 teaspoon maple extract
  • 1 large egg
  • canola oil (for brushing skillet)
  • butter and syrup (for serving)

Instructions
 

  • To make and store the dry pancake mix: combine the all-purpose flour, ground rolled oats, whey protein powder, brown sugar, buttermilk powder, cornmeal, baking powder, kosher salt, chia seeds, and flax seeds in an airtight container; seal and store in a cool, dry place.
  • To make pancakes, place 1/2 cup of the prepared pancake mix in a mixing bowl.
  • In a separate bowl, whisk together 1/4 cup buttermilk, 1/2 teaspoon maple extract, and 1 large egg until combined.
  • Add the wet ingredients to the pancake mix and stir gently until just combined; do not overmix.
  • Heat a skillet or griddle over medium-low heat and brush lightly with canola oil.
  • Pour batter onto the hot surface 1/4 cup at a time. Cook until small bubbles form on top and edges look set, about 2–3 minutes, then flip and cook until golden brown on the other side, about 1–2 minutes more.
  • Serve immediately with butter and syrup.

Notes

  • The nutrition info is for 1 serving of 4 pancakes without butter and syrup.