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Protein Pancakes with  Crispy Edges

I LOVE pancakes but I will admit I am a little bit of a snob about it. I like my pancakes a certain way: thin, crispy around the edges and not too dry. Whenever I attempt to make my own homemade pancakes according to a recipe, they tend to come out as thick fluffy pancakes. If those are your thing, no hard feelings, but this recipe is for thin style protein pancakes with crispy edges.

This recipe doesn’t use homemade pancake batter, but if you do use homemade pancake batter, make sure you add equal parts water to make the batter thin and a little runny. If the recipe calls for liquid, add water as needed until it’s thinner.

Kodiak Cakes has been our go-to pancakes for years since they are healthy, packed with protein and easy to whip up. My kids love them too so its a win win over here.

Since I was a kid, my dad has always made pancakes with buttery crispy edges and for some reason they are just so much better to me than traditional pancakes.

The trick to this recipe is making sure you add about equal parts dry mix and water. It should be thin and runny, but not as runny as water. Maybe more like the consistency of soup.

I also added some vanilla extract because it gives it some nice flavor. Sometimes I add some cinnamon too. I tried to make this recipe healthier by using coconut oil instead of butter but it honestly didn’t compare. So for the record, I use butter for grilling these pancakes!

Protein Pancakes with Crispy Edges

This recipe makes about eight 6-8 inch sized thin pancakes. Add more or less mix as needed. As long as you use equal parts mix and water, you should be fine. Use a tad bit less water if you plan to add vanilla extract like me.

On a special occasion like a Sunday morning, I will add chocolate chips for something different.



  1. Heat a griddle or frying pan (we LOVE this non-toxic pan) to medium heat. If your burner is small or produces a small flame, you may need higher heat. Adjust as needed.
  2. Add about a tablespoon of butter to the center of the hot pan and let it sizzle until fully melted.
  3. Pour pancake mix into the center of the butter so that as you pour the butter covers all edges.
  4. Once it becomes bubbly on the opposite side of the pancake (facing up), flip and cook the other side.
  5. Add a new spoonful of butter for each pancake you make. This step is crucial, as the previous pancake used up most of that butter and it will not turn out without adding more.
  6. If the batter begins to thicken as it sits out, add more water as needed.

For a gluten-free option check out my two ingredient pancake recipe.

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