Dark Chocolate Whey Protein Pancakes Recipe

In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, dark chocolate whey protein powder, baking powder, baking soda, granulated sugar, and salt until evenly combined and no lumps remain.

In a separate bowl or large measuring cup, whisk the eggs lightly until combined.

Add the milk, Greek yogurt, melted coconut oil (or melted butter), and vanilla extract to the eggs. Whisk until smooth and uniform.

Make a well in the center of the dry ingredients. Pour the wet mixture into the well and gently fold with a spatula until just combined. Do not overmix; a few small lumps are okay. If the batter seems too thick, add 1-2 tablespoons of additional milk to reach a thick but pourable consistency.

If using mini dark chocolate chips, fold them into the batter now, reserving a small handful to sprinkle on top of pancakes while cooking.

Heat a nonstick skillet or griddle over medium-low to medium heat. Add a small pat of butter or 1/2 teaspoon of oil and swirl to coat the surface.

For each pancake, pour about 1/4 cup of batter onto the skillet, leaving space between pancakes. Cook until small bubbles form on the surface and the edges look set, about 2-3 minutes.

Sprinkle reserved chocolate chips on top of each pancake if desired. Carefully flip with a spatula and cook the second side until set and cooked through, about 1-2 minutes more. Adjust heat as needed so pancakes brown gently without burning.

Transfer cooked pancakes to a warm plate and keep loosely covered in foil or in a warm oven (90–100°C / 200°F) while you cook the remaining batter.

Stack pancakes, top with butter, fresh berries or banana slices, and drizzle with maple syrup or honey to taste. Serve immediately.

If refrigerating leftovers, cool fully, then store in an airtight container for up to 3 days. Reheat gently in a skillet or microwave before serving.