Ridiculously Easy Protein Pancakes with Pancake Mix

I’m slightly obsessed with these ridiculously easy Protein-Packed Pancakes! Made with store-bought pancake mix, protein powder, cinnamon, baking soda, and egg whites, they are light, fluffy, and crazy delicious. Add them to your weekend meal prep and enjoy a simple, healthy breakfast all week long at Ridiculously Easy Protein Pancakes with Pancake Mix.

If you love pancakes for breakfast but want to enjoy a healthier option, these Super Easy Protein Pancakes made with just five ingredients are the perfect solution! They’re also great for anyone who wants a high-protein breakfast meal prep idea that is sweet, not savory (sometimes, I just can’t do another egg muffin, lol)!

I have spent the last year working with a fitness coach, and one of the daily habits I am committed to is getting a baseline of 30 grams of protein onto my plate for each meal.

If you follow me on Instagram, you know these pancakes have become a staple in my weekly routine. I like to call them my semi-homemade protein pancakes because I use a store-bought pancake mix as the base. I usually prepare five days worth of these pancakes when I am doing my meal prep, so I have them ready for a busy week. Let me show you how I do it at Ridiculously Easy Protein Pancakes with Pancake Mix!

Table of Contents

How to meal prep protein pancakes

Think about your future self and how much time you can save if you prepare some protein pancake jars ahead of time. Here’s all you have to do (you’ve got this!):

Storage container: I like to use fat, short 16-ounce mason jars. They are great for prepping the dry ingredients for these protein pancakes and also work really well for overnight oats.
Pancake mix: Add 1/3 cup (or 40 grams) of pancake mix to each jar.
Extra add-ins: For flavor, add 1/4 tsp cinnamon. To make the pancakes light and fluffy, add 1/8 tsp baking soda. I also added 2-3 grams of fiber powder, which is optional (more details are below!) at Ridiculously Easy Protein Pancakes with Pancake Mix.
Protein powder: Add half a scoop (2.5 tablespoons or 13 grams) of vanilla protein powder.
Store: Repeat this with however many jars you want to prep for the week; for me, that’s usually 5 or 6. Pop on the lid, and store them in a cool, dry place.
To prepare: Grab one of the pre-prepped pancake jars, mix in the liquid egg whites, and cook in an 8-inch skillet until golden brown on both sides at Ridiculously Easy Protein Pancakes with Pancake Mix.

Ingredients needed

This protein pancake recipe requires just 5 key ingredients, plus one extra that I like to stir in for extra fiber. They couldn’t be easier to whip up and they pack in nearly 25 grams of protein for just one pancake. Here is a note on all of the ingredients needed at Ridiculously Easy Protein Pancakes with Pancake Mix:

Pancake mix: I always use the Simple Mills Almond Flour Pancake Mix (which is also gluten-free). It creates a soft, light, fluffy pancake, but I bet you could use just about any pancake mix you prefer or have on hand—I tend to think they would all work.
Protein powder: Vanilla protein powder helps to boost the protein content and tastes great. I like the taste and texture of whey protein, but you can use a plant-based option if you prefer.
Baking soda: Don’t skip this step! It’s the secret to creating a super fluffy pancake at Ridiculously Easy Protein Pancakes with Pancake Mix.
Cinnamon: Ground cinnamon always! It adds the most delicious, cozy, warm flavor.
Fiber powder: It’s optional but I like to add NOW acacia fiber powder for plenty of fiber and a filling breakfast.
Liquid egg whites: This is all the liquid you need! Egg whites help to boost the protein even more and keep the pancakes nice and light at Ridiculously Easy Protein Pancakes with Pancake Mix!

How to make this recipe

OK! Get ready and don’t blink – these super easy protein pancakes come together in a flash. You’ll notice I like to cook mine into one big pancake, but you can certainly make smaller pancakes if you prefer a stack.

Don’t forget your toppings! My favorite way to finish these protein pancakes is topped with nut butter or PBFit (lower fat with higher protein option!) and some fresh berries. Maple syrup would also be delicious at Ridiculously Easy Protein Pancakes with Pancake Mix.

Helpful tips

Let’s make sure your pancakes turn out just right! Here are a few friendly tips to keep in mind.

One serving: This recipe makes one big pancake, which is one serving. You can also make them smaller if you prefer a stack of pancakes. Each serving is loaded with protein, very filling, and has a good balance of carbs, protein, and healthy fats. If you like numbers, here’s the breakdown per serving: 278 calories,
What type of pan: Use any nonstick pan or nonstick griddle. I like to use a smaller 8-inch pan, so that one pancake perfectly takes up the entire surface area at Ridiculously Easy Protein Pancakes with Pancake Mix.
When to flip: The pancakes are ready to flip when the edges are set and you see little bubbles on the surface of the pancakes. This is about 2 minutes per side.
Keep warm: If you’re making multiple pancakes for your family, to keep cooked pancakes warm until you have them all ready, place cooked pancakes in a 200ºF oven to keep them warm.

Variations

Use a different pancake mix: Follow the same measurements, and this recipe should work fine with other pancake mixes. However, I’ve only used the Simple Mills almond flour pancake mix, so I can’t for sure.
Toppings: Yes, please! Add fresh fruit, a dollop of yogurt, nut butter, chocolate chips, chopped nuts, and/or a drizzle of maple syrup. There are so many options!
Flavorings: Add some grated nutmeg or fresh lemon zest to change up the flavor! Vanilla or almond extract would also be a delicious way to add an extra flavor boost at Ridiculously Easy Protein Pancakes with Pancake Mix.

How to store leftovers

Aside from prepping jars of pancake mix, you can also prep cooked pancakes because they store wonderfully. Quadruple the batch and you’ll have pancakes to enjoy all week long! These make a great grab-and-go breakfast for those busy mornings. Here is how you can store (or freeze) them:

The pancakes can be kept in the refrigerator for up to four days if they are cooled down and then sealed in an airtight container or zip-top bag.
In the freezer: Place the leftover pancakes in an airtight zip-top bag and label it with the date. They will keep for up to 3 months in the freezer. No need to thaw before reheating!
Reheat: When you’re ready to eat a pancake, pop it in the microwave for about 45 seconds or rewarm in a toaster oven.

More healthy pancake recipes

Peanut Butter Protein Pancakes
Oatmeal Pancakes
Sheet Pan Pancakes (keto + paleo!)
Pumpkin Protein Pancakes