Name: Protein Pancakes with a Mix (Quick & Easy)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups complete pancake mix; 1/2 cup vanilla whey protein*; 1 1/2 cups cold water

Recipe

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Use this recipe to elevate your favorite pancake mix with protein powder, making it a more filling breakfast option.

If you already use a mix to make pancakes, there's no need to switch it up. Use this recipe to make protein pancakes with your favorite protein powder.

stack of fluffy pancakes with added protein topped with butter and pancake syrup

Adding Protein Powder to Pancake Mix

I've made protein pancakes this way more times than I can count. Just add the protein powder, adjust the liquid, and your favorite mix transforms into a high-protein stack.

Writing this recipe down came at the request of my readers after my popular from-scratch protein pancake recipe became a hit. This version uses a complete mix and includes notes for non-complete mixes, such as Bisquick.

The Secret to Fluffy Protein Pancakes from a Mix

The secret to great tasting, fluffy, and consistent pancakes is letting the batter sit for 5 minutes before cooking so the liquid is fully absorbed.

The Best Protein Powder to Use

Whey protein powder works best for making pancakes because it mixes best and doesn’t have a chalky texture. Vanilla is the best flavor, making the pancakes taste like cake, but the one you have on hand is always best. Adjustments for other protein types in the recipe card notes.

How Much Protein Per Pancake

These protein pancakes give you 4x more protein than just the mix alone. Each pancake has 8g of protein compared to 2g, giving your breakfast stack a whopping 25g per serving!

Protein Pancakes with a Mix (Quick & Easy)

stack of pancakes topped with butter and syrup

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

Use this recipe to elevate your favorite pancake mix with protein powder, making it a more filling breakfast option.

5 from 4 votes

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Ingredients

2 cups complete pancake mix
½ cup vanilla whey protein*
1 ½ cups cold water

Instructions

Make the batter:

In a large bowl, combine the pancake mix and whey protein. Then, add the cold water in the bowl and mix, in circular motions from the outside of the bowl in.
Let the batter sit for 5 minutes. This helps the dry ingredients absorb the liquid, resulting in a consistent batter that yields great pancakes from start to finish.

Cook:

Heat a large non-stick pan or griddle over medium heat. Once hot, grease it with oil, butter, or spray.
Immediately pour ¼ cup of batter per pancake. Cook the first side for approximately 2 minutes, then flip the pancakes over and cook the other side for an additional minute or two.
Remove the pancakes from the pan and serve them immediately, or keep them warm while you repeat the process with the remaining batter.

Store:

Refrigerate unused batter, covered, for up to 2 days. Let it come to room temperature on the counter before cooking. Cold batter is thick and difficult to pour. Store leftover cooked pancakes in the fridge in an airtight container for up to 3 days, or freeze them for up to 3 months.

Notes

Plant-based proteins will work with this recipe, but you'll often need to add about 2 to 3 tablespoons of additional liquid to thin out the batter.
Non-complete mixes: follow the ingredient measurements in the box for pancakes with 2 cups of mix. Add ½ cup of protein powder + ¼ cup of additional liquid to the bowl. Keep the other ingredients (eggs & butter) the same.
You can add up to ½ cup of mix-ins to the batter such as chocolate chips or berries.