Go Back
pancake mix recipe homemade

DIY Protein Pancake Mix

This homemade protein pancake mix creates fluffy, satisfying pancakes with over 30g of protein per serving. Ready in minutes and customizable countless ways, it's the perfect make-ahead breakfast solution that actually keeps you full until lunch.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup whey protein powder plain or vanilla (about 3 level 30g scoops)
  • fine sea salt just a pinch
  • 1 cup oat flour
For cooking each serving:
  • 1/2 cup prepared protein pancake mix
  • 1 egg
  • 1/4 cup milk plus extra if needed to adjust consistency

Equipment

  • Mixing bowl
  • Whisk
  • Skillet

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Let the batter rest for 5 minutes to allow the oats to properly hydrate.
  5. Heat a lightly greased skillet over medium heat. Pour about ¼ cup of batter per pancake onto the hot surface.
  6. Cook undisturbed for 2-3 minutes, until bubbles form on the surface and edges look set.
  7. Flip and cook for another 1-2 minutes until golden brown.
  8. Serve warm with your choice of toppings such as fresh fruit, nut butter, or maple syrup.

Notes

For extra fluffy pancakes, try separating the egg and whipping the white to soft peaks before folding into the batter. For a plant-based version, substitute your favorite plant protein powder for the whey, but add a splash more milk as plant proteins tend to absorb more liquid. For banana protein pancakes, mash half a small banana into your batter before cooking. To make waffles instead, add 1 teaspoon of neutral oil to the same amount of batter for one 7-8" waffle, and cook according to your waffle iron's instructions.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave before serving.