Copycat IHOP Protein Pancakes
These fluffy, golden pancakes rival the IHOP originals with a protein-packed blend of cottage cheese and protein powder, ready in under 30 minutes for a satisfying and healthy breakfast.
Equipment
- Blender - high-powered (or food processor)
- Large mixing bowl
- Non-stick electric griddle - or large non-stick skillet
- Whisk
- Measuring cups and spoons
- Flexible silicone spatula - for flipping
- Ladle - or 1/4-cup measuring cup for portioning
- Small bowl - for melting butter
Ingredients
- 1 cup full-fat cottage cheese - 240ml, blended smooth
- 1 scoop vanilla protein powder - about 30g (1 oz), whey-based recommended
- 2 large eggs
- 2 large egg whites
- 1/2 cup all-purpose flour - 60g
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp unsalted butter - melted, plus extra for the pan
- 1/4 cup milk - 60ml, whole or 2%
For Serving
- maple syrup - for serving
- fresh berries - for serving
- powdered sugar - for dusting (optional)
Instructions
- Blend the cottage cheese in a blender or food processor for 30-45 seconds until completely smooth.
- In a large bowl, whisk together the blended cottage cheese, eggs, egg whites, vanilla extract, melted butter, and milk until fully combined.
- In a separate bowl, whisk together the flour, protein powder, baking powder, baking soda, sugar, and salt.
- Pour the dry ingredients into the wet and gently stir until just combined. A few lumps are fine. Let the batter rest for 3-5 minutes.
- Preheat a non-stick skillet or griddle over medium heat and grease with butter.
- Pour 1/4 cup of batter for each pancake onto the hot surface. Cook until bubbles form on top and edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden.
- Serve the pancakes immediately, stacked high with your favorite toppings like maple syrup and berries.
Notes
- For best results, blend the cottage cheese until completely smooth to avoid lumps.
- Do not overmix the batter; stir just until no dry flour streaks remain.
- Use medium heat to prevent the outside from burning before the inside cooks through.
- Flip only when bubbles appear on the surface and edges look matte, not shiny.
- For chocolate protein pancakes, swap vanilla protein powder for chocolate and add 1 tbsp unsweetened cocoa powder.
- Fold in fresh blueberries or mashed banana for a fruity variation.
- Store cooled pancakes in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Reheat in a toaster or skillet for the best texture; avoid microwaving to prevent rubberiness.