With sweet maple syrup and protein-rich collagen, this 2 ingredient protein syrup recipe is the perfect complement to pancakes or waffles. Whip it up in 5 minutes to enjoy warm right away or use it throughout the week. The possibilities are endless!
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We are big-time pancake and waffle lovers around here. You can mix in so many things, make them high protein, gluten-free, dairy-free - the only limit is your imagination. From our 3-ingredient protein pancakes to blender sweet potato waffles to Fruity Pebble pancakes, this classic breakfast is a staple breakfast recipe in the Joy to the Food house.
After so many pancake and waffle recipes, we knew it was time to share our protein syrup recipe. Pure maple syrup (the only way to go in our opinion) is heated with unflavored collagen to help it dissolve. And in 5 minutes you have protein syrup that tastes just like normal syrup but has protein in it!
Jump to:
Why this protein syrup will make you do the happy food dance
- It’s so easy to make with just 2 ingredients and a saucepan. It can get pretty sticky, so be sure to check out my tips for handling the syrup.
- Taste like regular maple syrup just stickier and thicker. Collagen is unflavored but because it’s made of animal collagen, it makes the syrup extra sticky and gooey (which is really ideal for pancakes).
- Can be used throughout the week so you can make a large batch and just reheat as needed.
recipe ingredients
You’ll need the following ingredients to make this syrup with protein.
notes
- Maple syrup: We only use pure maple syrup because we try to stay as close to natural whole foods as possible
- Collagen peptides: Be sure to use unflavored collagen. We’ve had good success with Orgain (higher protein) and Vital Proteins.
substitutions & variations
All substitutions are a 1:1 substitute unless otherwise noted. See recipe card for quantities.
- Maple syrup → butter-based syrup: You can use any butter-based syrup or sugar-free syrup if desired.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
how to make high protein syrup (with photo & video!)
Be sure to scroll to the recipe card for the full syrup recipe!
- Heat the syrup on the stove over medium
- Whisk in the collagen when the syrup is hot
- Strain out any bits that remain and then enjoy warm
quick recipe video
expert tips
- Stir really well: Collagen has a habit of clumping so you need to make sure the syrup is hot before adding the collagen and stir really well to dissolve it. To see what I mean, check out the video.
- Strain: If there are any collagen bits left, strain the syrup using a fine mesh sieve.
- Give it a stir: As the syrup cools, a film on the top will form and it’ll become very sticky. Simply stir it well (you might need to reheat it a bit) and the film will mix right in again.
common questions
No, I don’t recommend protein powder because it will make the syrup into a paste rather than maintaining the pourable texture. For more information on the differences, check out our post on collagen peptides vs whey protein.
Yup, you can use any type of syrup you like.
The collagen adds 40g of protein to the whole batch of protein syrup (when using Orgain). That’s about 10g per serving. But please note that our bodies don’t use all of the protein in collagen as protein, so you are getting about 30% of that which is still better than traditional syrup.
troubleshooting & testing notes
My syrup has white on top
You’ll need to strain the syrup to remove those bits of collagen that didn’t dissolve. They are perfectly fine to eat but have a weird texture.
My protein syrup is very thick and sticky after cooling.
Just reheat the syrup a bit in the microwave of stove top and give it a stir. Then you should be good to go!
how to store & meal prep it
fridge
Keep this syrup in an air tight container for up to 7 days. Just let it cool completely before storing it. I also recommend storing it in a microwave-safe container because that’s the easiest way to reheat and thin it out to pourable texture again.
meal prep
Try making a double or triple batch of the protein syrup. Or, if you have only a bit left, make the protein syrup and then pour it back into the syrup jar for storage for the week.
reheating
You can reheat the syrup either in the microwave, on the stove top, or by placing the jar in a bowl of warm water. Give it a stir before serving again.
Did you try this and love it? leave us a ⭐️ rating, we would love to hear from you!
Recipe
2-ingredient Protein Syrup Recipe (for pancakes & more!)
Equipment
- 1 small saucepan
- 1 fine mesh sieve
Ingredients
- ½ c maple syrup (or butter-based or sugar free syrup)
- ⅓ c unflavored collagen peptides (4 scoops of Orgain and 8 scoops of Vital Proteins)
Before you start!
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Instructions
- Heat the ½ c maple syrup in a sauce pan on low to medium heat.
- Once hot, whisk in the ⅓ c unflavored collagen peptides to the syrup. Stir aggressively to dissolve the collagen. It has a tendency to seize right away.
- Use a fine mesh strainer to strain out any lumps and then enjoy warm.
Video
Notes
- Stir really well: Collagen has a habit of clumping so you need to make sure the syrup is hot before adding the collagen and stir really well to dissolve it. Watch the video to see what I mean.
- Strain: If there are any collagen bits left, strain the syrup using a fine mesh sieve.
- Give it a stir: As the syrup cools, a film on the top will form and it’ll become very sticky. Simply stir it well (you might need to reheat it a bit) and the film will mix right in again.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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