Fluffy Pancakes with Maple Syrup

In a large mixing bowl, whisk together the dry ingredients: 1 1/2 cups all-purpose flour, 2 scoops vanilla whey protein powder, 1 tbsp baking powder, and 1/2 tsp salt.

In a small microwave-safe bowl, melt 2 tbsp of the unsalted butter. In a separate medium bowl, whisk together the wet ingredients: 1 cup liquid egg whites, 3/4 cup whole milk, 1/2 cup plain low-fat Greek yogurt, 1 tsp vanilla extract, and the 2 tbsp of melted unsalted butter.

Pour the whisked wet ingredients into the dry ingredient mixture. Gently fold with a spatula until just combined, ensuring you do not overmix (a few small lumps are perfectly fine and help keep the pancakes fluffy). Let the batter rest for 3 minutes.

Heat a large non-stick griddle or skillet over medium-low heat. Melt 1 tbsp of the remaining unsalted butter to evenly coat the cooking surface.

Pour the batter onto the hot griddle in 1/3-cup portions. Cook for 3 to 4 minutes, until bubbles form on the surface of the pancakes and the edges look set and dry.

Carefully flip each pancake using a spatula and cook the other side for an additional 2 to 3 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding the final 1 tbsp of butter to the griddle as needed.

Stack the warm pancakes on plates. Drizzle each serving with 2 tbsp of pure maple syrup and serve immediately.