The Edgy Veg

Fluffy Vegan Protein Pancakes

I’m going to show you how to make fluffy vegan protein pancakes in 8 mins! This high-protein vegan breakfast is just what you need to kick off your day.

I’ve tested many protein pancakes and they are either sad (non-fluffy) and/or soggy… and who wants that?! These vegan pancakes are fluffy and so delicious using only 6 ingredients! 

Related Recipe: Vegan Sheet Pan Pancakes

Fluffy Vegan Protein Pancakes RecipeFluffy Vegan Protein Pancakes

These light and fluffy vegan protein pancakes are packed with protein and the topping choices are endless. You can eat them with peanut butter or jam, or syrup and butter, and I like to add a couple of chocolate chips and chopped walnuts!

All you need to do to make this vegan recipe is add your dry ingredients to a bowl and whisk to combine. Add plant milk and mix, then cook like regular pancakes. Store leftovers in a container and bring them on the go to work or school.

Vegan Protein Powder is my favourite way to get a little extra protein (and nutrition) into my diet and my favourite protein powder is from a super cool and eco-friendly brand called Outcast Foods. There is no chalky taste or texture, the flavour options are amazing and I feel good about using them because Outcast makes their products out of products that would otherwise be wasted. They create a sustainable food model that helps with food insecurities and lowering carbon emissions and the food supply chain. 

Related Post:  Vegan French Toast

Vegan Protein Pancakes


Optional Add-Ins:

Optional toppings:


Full Recipe Down Below

4.6 from 5 reviews
Fluffy Vegan Protein Pancakes
Prep time
Cook time
Total time
I'm going to show you how to make fluffy vegan protein pancakes recipe in 8 mins! This high-protein vegan breakfast is just what you need to kick off your day.
Recipe type: Breakfast
Cuisine: Vegan
Serves: 2 servings
Optional add-ins:
Optional toppings:
  1. In a large bowl, mix together flour, protein powder, baking powder, salt, and sugar.
  2. Stir in 1 cup milk. Your mixture should be thick but pourable. Add additional milk as needed.
  3. Heat a pan or griddle over medium-low heat. Grease with some cooking spray, and pour about ¼ cup of batter onto the pan.
  4. When the bubbles on the pancakes stop opening and closing and the edges begin to firm, flip and cook for another couple of minutes. Repeat with the remaining batter.
  5. Topping with maple syrup, bananas, or whatever your favourite toppings are.
  6. Store leftovers in a container, and reheat them in the toaster for a quick breakfast or snack.
Nutrition Information
Serving size: 1 serving Calories: 446 Fat: 4.5g Carbohydrates: 64g Sugar: 13.5g Fiber: 5.5g Protein: 33.5g

Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!

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Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it! 

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  • I am wondering if I can substitute the protein powder noted in the recipe to another brand of protein powder

  • Charlotte says:

    I definitely combined this and the sheet pan technique for the ultimate meal prep!

  • I made these for meal prep breakfasts this week and theyre so good and satisfying!

  • I added in mashed bananas. The result was very soggy. They tasted great, but the wouldn’t cook through no matter how long I cooked them.

    • I would suggest that if you are adding bananas, reduce the amount of milk you use. You want the batter to just come together. Bananas are wet which caused this problem

  • Joy Jerney says:

    Just love all your recipes, so fun to make, keep the good work going

  • THESE LOOK SO GOOD! It’s been a while since I’ve found a recipe that makes pancakes fluffy so can’t wait to try!


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