Protein Pancakes with a Mix (Quick & Easy)

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

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.

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.

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.

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.