What the heck is this?
This is what happens when comforting golden milk meets your weekend pancake stack—warm, spiced, and nourishing. These pancakes are infused with turmeric, cinnamon, and ginger, just like your favorite golden latte, but we’ve leveled them up with protein powder and Greek yogurt for a breakfast that actually keeps you full. They’re fluffy, subtly sweet, and naturally golden from the turmeric, making them a gorgeous (and functional) start to your morning.
Why You’ll Love This Recipe
They taste like warm chai spice in pancake form
Loaded with protein thanks to Greek yogurt and powder
Made with pantry staples you probably already have
Easy to batch cook and freeze for meal prep
No refined sugar—just a touch of honey or maple syrup
The Good Stuff You’ll Need
Dry Ingredients
1 cup oat flour (or all-purpose if you prefer)
1 scoop vanilla or unflavored protein powder (whey or plant-based)
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp baking powder
1/4 tsp baking soda
Pinch of salt
Wet Ingredients
2/3 cup unsweetened almond milk (or any milk you like)
1/3 cup plain Greek yogurt
1 tbsp honey or maple syrup
1 egg
1/2 tsp vanilla extract
1 tsp apple cider vinegar (helps fluff them up)
1 tbsp coconut oil or butter for cooking
Let’s Do This
Step 1: Mix Dry Stuff
In a large bowl, whisk together oat flour, protein powder, turmeric, cinnamon, ginger, baking powder, baking soda, and salt. Make sure there are no clumps of spice.
Step 2: Mix Wet Stuff
In a separate bowl, whisk the milk, Greek yogurt, egg, honey, vanilla, and apple cider vinegar until smooth.
Step 3: Combine and Rest
Add the wet ingredients into the dry and stir gently until just combined. Don’t overmix. Let the batter rest for 5–10 minutes so the oat flour can absorb some of the liquid and thicken slightly.
Step 4: Cook Pancakes
Heat a nonstick skillet over medium heat and add a bit of coconut oil or butter. Pour about 1/4 cup batter per pancake and cook for 2–3 minutes per side, or until golden and cooked through. If they’re browning too fast, lower the heat a bit—these guys like to cook gently.
Step 5: Stack and Serve
Serve warm with a drizzle of honey or maple syrup, a dollop of yogurt, and a sprinkle of cinnamon. You can also top with bananas, berries, or crushed nuts for extra texture.
Serving Suggestions
Top with almond butter and bananas for a powerhouse breakfast
Serve with scrambled eggs for a high-protein brunch plate
Pair with a golden milk latte for the full cozy experience
Switch It Up
Use pumpkin pie spice instead of individual spices for a shortcut
Sub the yogurt with mashed banana or applesauce for a dairy-free version
Stir in chia seeds, hemp seeds, or flax for added nutrition
Add mini dark chocolate chips for a golden milk-dessert hybrid vibe
Make-Ahead Tips
These pancakes freeze like a dream. Just stack them with parchment paper in between, store in a zip-top bag, and freeze. Reheat in the toaster or a skillet for a fast weekday breakfast. Batter can be made a few hours ahead and kept in the fridge too.
Questions People Actually Ask
Q: Can I make them vegan?
A: Yep! Use flax egg, dairy-free yogurt, and a plant-based protein powder.
Q: Will turmeric make them taste bitter?
A: Not if you measure right—1 tsp is enough for flavor and color without overpowering.
Q: Can I use regular flour instead of oat flour?
A: Absolutely. All-purpose or whole wheat both work great.
Protein-Packed Golden Milk Pancakes: The Cozy Breakfast That Fuels Your Day (and Your Muscles)
- Total Time: 25 minutes
- Yield: 4 servings
Description
This is what happens when comforting golden milk meets your weekend pancake stack—warm, spiced, and nourishing. These pancakes are infused with turmeric, cinnamon, and ginger, just like your favorite golden latte, but we’ve leveled them up with protein powder and Greek yogurt for a breakfast that actually keeps you full. They’re fluffy, subtly sweet, and naturally golden from the turmeric, making them a gorgeous (and functional) start to your morning.
Ingredients
Dry Ingredients
1 cup oat flour (or all-purpose if you prefer)
1 scoop vanilla or unflavored protein powder (whey or plant-based)
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp baking powder
1/4 tsp baking soda
Pinch of salt
Wet Ingredients
2/3 cup unsweetened almond milk (or any milk you like)
1/3 cup plain Greek yogurt
1 tbsp honey or maple syrup
1 egg
1/2 tsp vanilla extract
1 tsp apple cider vinegar (helps fluff them up)
1 tbsp coconut oil or butter for cooking
Instructions
Step 1: Mix Dry Stuff
In a large bowl, whisk together oat flour, protein powder, turmeric, cinnamon, ginger, baking powder, baking soda, and salt. Make sure there are no clumps of spice.
Step 2: Mix Wet Stuff
In a separate bowl, whisk the milk, Greek yogurt, egg, honey, vanilla, and apple cider vinegar until smooth.
Step 3: Combine and Rest
Add the wet ingredients into the dry and stir gently until just combined. Don’t overmix. Let the batter rest for 5–10 minutes so the oat flour can absorb some of the liquid and thicken slightly.
Step 4: Cook Pancakes
Heat a nonstick skillet over medium heat and add a bit of coconut oil or butter. Pour about 1/4 cup batter per pancake and cook for 2–3 minutes per side, or until golden and cooked through. If they’re browning too fast, lower the heat a bit—these guys like to cook gently.
Step 5: Stack and Serve
Serve warm with a drizzle of honey or maple syrup, a dollop of yogurt, and a sprinkle of cinnamon. You can also top with bananas, berries, or crushed nuts for extra texture.
Notes
Top with almond butter and bananas for a powerhouse breakfast
Serve with scrambled eggs for a high-protein brunch plate
Pair with a golden milk latte for the full cozy experience
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~290 kcal per serving
- Carbohydrates: ~32g per serving
- Protein: ~18g per serving