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.
I started making Greek yogurt at home a while ago and since then I’ve been looking for ways that use leftover whey. By replacing milk with liquid whey in this classic recipe, the pancakes turn out incredibly light and soft, making them stay fresh even longer.
- 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.
- Icing sugar
- Maple or golden syrup and butter
- Jam and whipped cream
- Stewed apples and pears
- Honey lavender syrup
- Lemon cordial
- Ice cream
- Red berry compote
- Nut butter and fresh fruit
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- 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.
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.