Restaurants›Liberty Market›Protein Stack Recipe

Protein Stack Recipe

Inspired by Liberty Market
Time35m
Serves3

buttermilk pancakes, 45 gr of protein

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pancake batter

Protein boost and mix-ins

Toppings (optional)

Method

Pancake batter

1

dry mix

In a large bowl whisk together the all-purpose flour, vanilla whey protein powder, baking powder, baking soda, salt, and granulated sugar until evenly combined and free of lumps.

2

wet mix

In a separate bowl whisk the buttermilk, eggs, melted butter, Greek yogurt, and drained cottage cheese until smooth. It's okay if the cottage cheese has small curds; whisk to incorporate as much as possible.

3

combine

Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined — small lumps are fine. Do not overmix. Let the batter rest 5 minutes to hydrate the flour and allow the protein powder to settle; the batter will thicken slightly. If batter becomes too thick, stir in up to 2 tablespoons of milk or water to reach a pourable but thick consistency.

Cook pancakes

4

Heat a nonstick skillet or griddle over medium heat until hot (about 350°F / 175°C if using a thermometer). Lightly brush with the neutral oil or melt a small pat of butter and wipe with a paper towel so the surface is lightly greased.

5

Use a 1/3-cup measure to portion batter onto the hot skillet (about 8–10 pancakes from this batter depending on size). Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

6

Flip and cook the second side until golden brown and cooked through, about 1–2 minutes more. Transfer cooked pancakes to a plate and tent loosely with foil to keep warm while you finish the rest.

7

If the skillet browns the pancakes too quickly, reduce heat slightly. If pancakes are taking too long to cook through, increase heat a touch. Re-grease skillet as needed between batches.

Serve and calculate protein

8

Stack pancakes on plates (2–3 pancakes per serving depending on desired portion). Top with optional butter, maple syrup, fresh berries, and nuts as desired.

9

Notes on protein: This recipe uses whey protein powder, Greek yogurt, cottage cheese, eggs, and milk-based buttermilk to reach a high protein content. The full batch yields approximately 45 grams of protein per serving when prepared as three servings. If you need exact counts for a specific powder or dairy brand, check nutrition labels and adjust servings accordingly.