Coffee Protein Pancakes

Time to feel some buzz with recipe #13.

The majority of adults globally drink coffee one way or another. But what if you could get your daily dose of caffeine with your own breakfast? So here we have a mildly sweet yet fulfilling breakfast recipe that does just that, with modest calorie and protein standards that’ll keep you satisfied for hours!

Time to charge up, shall we?

Ingredients

Makes ~15 pancakes.

Batter

• 250g whole grain (spelt) flour
• 50g protein powder of choice, see note 1
• 3/4 tbsp (11g) baking powder
• 1 tsp (6g) baking soda
• 1 tbsp (8g) cinnamon powder (optional but recommended)
• 1/3 tsp (2g) salt
• 2 eggs
• 2 tbsp (12g) instant espresso powder
• 2 tbsp (30ml, 28g) coconut/neutral oil
• 50g maple syrup/honey
• 1 tsp vanilla paste/extract
• 2 cups + 3 tbsp (520mL) buttermilk
• Cooking fat of choice, see note 2

Note 1 – Protein powder options:

• Unflavored or vanilla flavored protein powders are ideal
• Favorite combo: half vegan protein powder + half collagen peptides powder
• No protein powder available? Simply use flour instead!

Note 2 – Cooking fat options:

• For fried-like surfaces (about ½ tsp or 2g per pancake):
  • Favorite: Ghee (ideally salted & grass-fed)
  • Butter
  • Any neutral oil
• For picture-perfect uniform surfaces:
  • Cooking spray

Required Utensils

Chances are that you already have most of what’s listed below. But as a student, I used to have basically nothing at hand, so all necessary items are listed below:

• Medium pot, to hold all dry ingredients (and then batter)
• Small pot, to hold all wet ingredients
• Weight scale, to measure ingredients (in grams)
  • Or use measuring cups if handy
• Measuring spoons (at least for teaspoon measurement)
• Whisk, for initial mixing (can use spoon instead, but might take longer)
• Rubber spatula, for final mixing
• Scooping spoon, for accurately pouring batter for cooking (optional)
• Non-stick pan (or flat griddle), to cook the pancakes!
• Flat spatula, for flipping pancakes
• Tray/plate, to hold cooked pancakes!

Instructions

1. In medium pot, whisk all dry ingredients till thoroughly combined. Set side.
2. In small pot, whisk all wet ingredients till thoroughly combined. Set aside.
   NOTE: If using coconut oil, add in just before combining wet & dry ingredients, to avoid solidification before combining.
3. Form a well in center of pot with dry ingredients. Pour wet ingredients into dry. Using whisk and then rubber spatula, stir in wide circular strokes till almost combined. DO NOT over-mix. Small lumps are okay!
4. Let batter rest for 10 to 30 minutes at room temp. More time = fluffier pancakes!
   During this period:
   • Gather your pan(s), spatula, and tray/plate to hold cooked pancakes.
   • Pre-heat your pan(s) at medium heat and have your cooking fat ready.
5. Once pan(s) are warm (not hot), add fat to pan center, and add just under ¼ cup (60ml) batter to center. If using toppings (also see note below), add them now, clustered on surface & away from edges.
6. Cook for 2-3 min, until bubbles begin to pop on top and edges are firming up. Flip pancake and cook for another 2-3 min till golden brown. Remove from pan.
7. Repeat steps 6 & 7 with remaining batter. Enjoy!

A note on toppings

Here are the toppings I’ve tested, but feel free to experiment with whatever catches your eye!

• Chocolate chunks (dark, milk, and white all work great)
• Blueberries
• Sprinkled cinnamon powder

Make sure the topping chunks are not too large (<1 inch, or 2.5 cm in diameter), for the following reasons:

• To make sure the pancakes rise over them before you flip (otherwise they may burn later)
• To reduce the risk of them sticking to the pan after flipping

Serving

To pour on

• Maple syrup
• Honey
• Pancake syrup of choice

To spread on

• Any nut butter (ideally salted): almond, cashew, mixed nut, peanut, etc.

To top off

• Powdered sugar
• Powdered cinnamon and/or nutmeg
• Walnuts/pecans (whole or chopped)
• Crumbled brown sugar
• Butter
• Whipped cream

Storage

Packaging of choice

• Ideal for fridge: Plastic/glass air-tight containers
• Ideal for freezer: Wrapping 1-4 pancakes in plastic wrap or aluminum foil, then place in air-tight plastic bag

Shelf life

• Fridge: 5 days
• Freezer: 3-6 months (best quality, assuming temp below 0°F/-18°C)

Got any questions or suggestions? Comment down below!

First posted on Aug 18, 2026.

Last updated on Aug 19, 2026.