Why You’ll Love this DIY Protein Pancake Mix
This DIY protein pancake mix is about to become your new breakfast BFF.
I’ve been there—staring into the fridge at 7 AM, wanting something satisfying that won’t leave me hungry an hour later.
That’s where these protein-packed pancakes shine.
With 30+ grams of protein per serving, they’ll actually keep you full until lunch.
Plus, they take just minutes to whip up. No more boxed mixes with ingredients you can’t pronounce.
Store it for a month, customize it countless ways, and even make waffles.
Did I mention they’re fluffy, not dense and rubbery like most protein pancakes?
What Ingredients are in DIY Protein Pancake Mix?
The beauty of this DIY protein pancake mix lies in its simplicity. You only need five basic pantry ingredients to create a nutritious base that transforms into delicious pancakes in minutes.
The combination of oat flour and whey protein creates the perfect balance—giving you that classic pancake texture while packing in the protein that keeps you satisfied all morning.
- 1 cup oat flour
- 1 cup whey protein powder (about 3 level 30g scoops, plain or vanilla)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- Pinch of fine sea salt
When selecting your ingredients, quality matters. I recommend using a whey protein that you already enjoy the taste of, since it will definitely come through in the final product. Not a dairy fan? No worries—the recipe includes a plant-based option that works beautifully with just a small adjustment to the liquid ratio.
And while the cinnamon adds a lovely warmth, you could certainly customize the spice profile to your preference. The mix stays fresh in an airtight container for up to a month, so you can make a big batch and enjoy stress-free breakfast prep for weeks.
How to Make this DIY Protein Pancake Mix
Making this protein pancake mix couldn’t be simpler—it’s practically foolproof, which is exactly what I need on busy mornings when my brain hasn’t fully booted up yet. Start by whisking together 1 cup of oat flour, 1 cup of whey protein powder, 1 tablespoon of baking powder, 1 teaspoon of ground cinnamon, and a pinch of fine sea salt in a bowl until everything is evenly combined.
This thorough mixing is essential, as it guarantees you won’t bite into a pocket of baking powder later (trust me, not the flavor explosion you’re looking for). Once mixed, transfer your pancake blend to an airtight jar where it can hang out at room temperature for up to a month—just remember to always use a dry scoop to keep moisture at bay.
When pancake cravings strike, the magic happens. For each serving, whisk ½ cup of your prepared mix with 1 egg and ¼ cup of milk until just combined.
The consistency here is key—you’re looking for a thick, scoopable batter that’s not runny. Need to adjust? A tiny splash more milk works wonders if things seem too thick. Then, give the batter a 5-minute rest—this isn’t just arbitrary waiting time, it allows the oats to hydrate properly, which makes for a much better texture in the final pancakes.
Now for the cooking, which is where patience pays off. Heat a lightly greased skillet over medium heat (not too hot, or you’ll end up with charred outsides and raw centers). Scoop about ¼ cup of batter per pancake onto the hot surface and let it cook undisturbed for 2-3 minutes.
You’ll know it’s time to flip when bubbles form on the surface and the edges start to look set. One smooth flip later, and you’re just 1-2 minutes away from golden, protein-packed pancakes.
Want waffles instead? Simply add 1 teaspoon of neutral oil to the same batter amount for one 7-8″ waffle, and cook according to your waffle iron’s instructions.
Serve these beauties warm with fresh fruit, a dollop of nut butter, or a drizzle of maple syrup for breakfast bliss that actually keeps you full until lunch.
DIY Protein Pancake Mix Substitutions and Variations
While mastering the basic recipe is rewarding, personalizing your protein pancake mix opens up a world of flavor possibilities to match your dietary needs and morning mood.
For plant-based eaters, simply swap the whey for your favorite fine plant protein powder, adding a splash more milk to offset the thirstier nature of plant proteins.
Need a banana fix? Mash half a small banana into your batter—I swear it transforms ordinary pancakes into something magical.
When I’m feeling fancy, I separate the egg and whip the white to soft peaks for extra fluffy results. Divine.
Store your custom mix in a tightly sealed jar for up to a month.
What to Serve with DIY Protein Pancake Mix
Once you’ve flipped those golden, protein-packed pancakes onto a warm plate, your next decision might be the most delicious one of all—what to top them with.
I love fresh berries and a dollop of Greek yogurt for extra protein.
Nut butters—almond, peanut, or cashew—create that perfect melty situation when they hit warm pancakes.
Sometimes I go classic with a modest drizzle of maple syrup or honey.
For a more substantial meal, try sliced bananas and a sprinkle of chopped walnuts.
And honestly, who can resist a few dark chocolate chips? Not me. They melt just right.
Final Thoughts
After creating and enjoying these protein pancakes for nearly a year now, I’m convinced they’ve become a true game-changer in my breakfast routine.
With the perfect balance of protein and complex carbs, they keep me satisfied until lunch—no more mid-morning hunger pangs or energy crashes.
What I love most is the versatility. Some mornings I’m all about banana add-ins, while other days call for a simple stack with almond butter.
Remember, good nutrition doesn’t have to be complicated. These pancakes prove that healthy eating can be both delicious and convenient.
Isn’t that what sustainable habits are all about?
DIY Protein Pancake Mix
Ingredients
Equipment
Method
- In a mixing bowl, thoroughly whisk together the oat flour, whey protein powder, baking powder, ground cinnamon, and pinch of sea salt until evenly combined.
- Transfer the mixture to an airtight container or jar. Store at room temperature for up to one month, always using a dry scoop to prevent moisture.
- When ready to make pancakes, whisk ½ cup of the prepared mix with 1 egg and ¼ cup of milk until just combined. The batter should be thick but scoopable, not runny. Add a tiny splash more milk if needed.
- Let the batter rest for 5 minutes to allow the oats to properly hydrate.
- Heat a lightly greased skillet over medium heat. Pour about ¼ cup of batter per pancake onto the hot surface.
- Cook undisturbed for 2-3 minutes, until bubbles form on the surface and edges look set.
- Flip and cook for another 1-2 minutes until golden brown.
- Serve warm with your choice of toppings such as fresh fruit, nut butter, or maple syrup.
