These hardy whole-grain and multi-seed pancakes are incredibly delicious, but they have a secret. They’re packed with protein, thanks to whey powder. They’re a great way to start the day!
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What makes the IHOP Protein pancakes so good?
If breakfast is the most important meal of the day, make sure you are fueling your body the right way by skipping the drive-thru. Whip up a stack of these healthy protein pancakes IHOP style instead.
Not only are these fluffy pancakes tasty, but the all-natural ingredients, including whey powder, rolled oats, and seeds, give you a boost of long-lasting energy that will help you overcome the mid-morning doldrums, so you won’t have to reach for a sugary snack to make it to lunch!
Why you’ll love this protein pancake recipe
What’s not to like? These healthier pancakes taste great and are quick and easy to prepare. No time for cooking in the morning? Go ahead and make a double or triple batch over the weekend and freeze them. They freeze wonderfully, and you can zap them in the microwave for a fast and satisfying weekday meal without any hassle.
IHOP Protein Pancakes ingredients
For the pancake mix, you’ll need:
- All-purpose flour
- Rolled oats, blended to a flour-like consistency (see below)
- Whey protein powder
- Brown sugar
- Buttermilk powder
- Cornmeal
- Baking powder
- Kosher salt
- Chia seeds
- Flaxseeds
For making pancakes, you’ll need:
- Pancake mix
- Buttermilk
- Maple flavoring
- Large egg
- Canola oil
Ingredient notes
You can find buttermilk powder online and in the baking aisle of some supermarkets. Anthonys Premium Buttermilk Powder is a good brand.
You can mix some of the buttermilk powder with water and use it instead of buttermilk.
McCormick makes good maple flavoring and is priced at a great value.
To make oat flour from rolled oats, fill the blender no more than half full of rolled oats. Depending on the size of your blender, you may need to make it in batches. Start by pulsing the rolled oats a few times. Stop the blender and use the wooden handle of a cooking spoon to stir the rolled oats. Then, blend until you get a fine powder, about 30 seconds. Store leftovers in an airtight container in the cupboard for up to a month.
How to make Protein Pancakes
To prepare the pancake mix:
- Whisk together all the dry ingredients. Since you won’t use all the mix to make a batch of Protein Pancakes IHOP style, you can save the extra in an airtight container in the cupboard for about a week.
To mix and cook copycat Protein Pancakes.
- Measure the pancake mix into a large bowl.
- In a separate bowl with a spout, whisk together the buttermilk, maple flavoring, and large egg.
- Stir the wet ingredients into the pancake mix just until you can’t see any dry ingredients in the mixture. A few lumps is okay.
- Heat a cast iron griddle or heavy-bottom skillet over medium-low heat.
- Brush the canola oil onto the cooking surface.
- Pour a 1/4 cup of pancake batter for each pancake onto the hot skillet or griddle.
- Cook until tiny bubbles appear in the center of the pancakes and the edges of the pancakes start to dry, about 1-2 minutes. Flip and cook for a minute or so on the other side.
- Place the pancakes on a plate and cover them with aluminum foil to keep warm. Finish making the rest of the pancakes, then serve them with butter and maple syrup.
What to serve with IHOP Protein Power Pancakes
All you need is a pat of butter and some real maple syrup or butter pecan syrup to turn a stack of these pancakes into a wonderful breakfast, But why not have a short stack with a few sides, like these:
- Bacon. Everything is better with bacon. Try baking bacon for a reduced-fat option, or go all out with Dunkin’s sweet and spicy Snackin Bacon.
- Eggs. Whichever way you prefer your eggs, they’ll pair well with these pancakes. Eggs are a great additional source of protein and are easy to make.
- Whipped cream. Skip the syrup and add a dollop of whipped cream on top. To add a sweet and tangy flavor to your pancakes, try using Cool Whip Fruit Dip instead.
IHOP Strawberry Banana Protein Pancakes
One of the most popular ways to enjoy IHOP Protein Pancakes is with sliced glazed strawberries and bananas on top:
- Make the pancakes as above, but add a few slices of bananas to the pancakes as they cook.
- Top with more slices of bananas and glazed strawberries before serving.
Glazed strawberry recipe:
- Wash and stem half a pound of fresh strawberries. Cut the cleaned strawberries into quarters.
- Puree half of the strawberries in the blender with a 1/4 cup of granulated sugar, half a tablespoon of fresh lemon juice, and half a teaspoon of cornstarch.
- Scrape the strawberry puree into a small saucepan and bring it to a simmer to thicken.
- Strain through the thickened puree through a sieve into a bowl and add the remaining sliced strawberries. Let the puree cool to room temperature before using.
How to store Protein Pancakes
You can make pancakes ahead of time and keep them in the fridge or freezer:
- Cool the pancakes to room temperature.
- Stack the pancakes with a square of parchment paper between each layer to prevent sticking.
- Keep them in the fridge for up to three days or in the freezer for no more than a month.
What is the best way to warm them up?
While you can reheat IHOP Protein Power Pancakes in the microwave, try the oven for the best results. It won’t take too long, and you can warm up enough for a crowd:
- Preheat the oven to 350°F.
- Spread the pancakes out in a single layer on a baking tray.
- Cover with aluminum foil and heat for about five minutes if cold and 8 to 10 minutes if frozen.
More copycat IHOP pancakes
- Blueberry Cannoli Pancakes
- Buttermilk Pancakes
- Cinnastack
- Cupcake Pancakes
- Country Griddle Cakes
- Minion Pancakes
- Pumpkin Pancakes
Favorite breakfast recipes
- Alton Brown Pancakes
- Chocolate Pancakes
- Denny’s Blueberry Pancake Puppies
- McDonald’s McGriddle
- Dunkin Pancake Wake Up Wrap
- Red Velvet Pancakes
Check out my easy breakfast recipes and the best copycat restaurant recipes on CopyKat!
IHOP Protein Pancakes
Ingredients
For the pancake mix (makes approximately 2 1/2 cups)
- 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
For the pancakes (makes 4 pancakes)
- 1/2 cup pancake mix
- 1/4 cup buttermilk
- 1/2 teaspoon maple extract
- 1 large egg
- canola oil
- butter and syrup for serving
Instructions
- To make the pancake mix, combine all the ingredients in an airtight container and store in a cool, dry place.
- To make the pancakes, place 1/2 cup of the pancake mix in a bowl. In a separate bowl, whisk together the buttermilk, maple extract, and egg. Add the wet ingredients to the pancake mix and stir until combined.
- Heat a skillet or griddle over medium-low heat. Brush with canola oil. When hot, pour the pancake batter onto the skillet 1/4 cup at a time. When the pancakes begin to show tiny bubbles on top, flip them over. Continue to cook until golden brown on both sides.
- Serve immediately, topped with butter and syrup.
rsp
What size is a scoop? Weight measurements please! They’re always better, and in this case necessary, because a scoop can be one of many sizes.
Stephanie Manley
Most protein scoops are 29 grams, or 2 1/2 tablespoons, so for this recipe you want to use 1/2 cup of protein powder.