Protein Buttermilk Pancakes

In a large mixing bowl, whisk together the buttermilk, eggs, honey (or maple syrup), and vanilla extract until well combined.

In another bowl, combine the flour, protein powder, baking powder, baking soda, and salt. Mix until evenly distributed.

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; small lumps are okay.

Heat a large non-stick skillet or griddle over medium heat and lightly coat with cooking spray or butter.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip and cook for an additional 1-2 minutes until golden brown. Repeat with remaining batter, adjusting the heat as necessary.