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These High Protein Cloud Pancakes are soft, fluffy, and baked to perfection! Like a cross between a pancake and a light, airy cake. Made with high-protein milk, they’re a simple way to start your day with something both nourishing and delicious. The batter comes together quickly, then bakes into three perfectly puffed 9-inch pancakes with a tender, cloud-like texture.
Customize each one with your favorite fruit. I love using a different topping in each pan for variety and color. Think berries, peaches, or apples baked right in! They’re easy, wholesome, and perfect for feeding a family or prepping breakfast ahead for the week.
Light, satisfying, and packed with protein, these baked pancakes are a breakfast you’ll come back to again and again.
If you want to fancy them up just a bit, they are fabulous with this amazing Buttermilk Syrup.
Ingredients
- 9 eggs
- 1 1/2 C Protein Milk (I used Meadow Gold)
- 1/2 tsp salt
- 3 Tb sugar
- 1 1/2 C flour
- 6 Tb butter, melted
- 3 cups fruit (I used 1 apple, 1 C frozen blueberries and 1 banana)
Instructions
- Preheat your oven to 450 degrees.
- Into your blender, add the eggs, protein milk, salt, sugar and flour. Blend until smooth.
- Add the melted butter and blend again, for about 30 seconds.
- Grab 3 (9 inch) pie plates, or cake pans and spray them with cooking spray.
- Into each pan lay the fruit you've chosen out evenly. You need about 1 cup or so per pan. I used sliced apples in one, frozen blueberries in another and a ripe banana in the third. I'm not sure I can pick a clear favorite! They are all super good.
- Pour a third of the batter into each pan and carefully place them on the center rack in your oven.
- Bake for 20 minutes, or until puffy and golden brown. Be aware, if you use bananas, that they cook a bit faster than the other fruits.
- Remove from the oven and allow them to rest for 5-10 minutes.
- Serve plain (if you are watching macros) or warm with your favorite syrup! We love this BUTTER CREAM SYRUP, or CINNAMON SYRUP.
Recipe adapted from Pam Slade
