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Mix the flour, protein powder, baking powder (make sure you don’t use baking soda) and salt together in a bowl until well combined, making sure to break up any clumps and fully incorporate the baking powder and salt.
Add the maple syrup or sweetener of choice if using, then slowly add the water, mixing until “just mixed.” It should be a little lumpy and quite thick but still pourable. Add a little extra water if needed.
Allow the batter to rest for 5-10 minutes while you heat a pan over medium-low heat. Use a little cooking spray or a good non-stick pan and scoop about ¼ cup of the batter onto the pan for each pancake.
Cook until bubbles start to appear and the edges of each pancake look dry and firm. Flip and cook for 1-2 more minutes.
Enjoy right away with your favorite pancake toppings. Leftovers can be stored in the fridge or freezer and reheated as needed.