Protein Pancake Mix

This homemade protein pancake mix has become a pantry staple in my kitchen. Just scoop, add water, and you’ve got warm, fluffy pancakes packed with protein — no boxed mix required. It’s affordable, customizable, and honestly better than most store-bought options I’ve tried.

Why I Started Making My Own Pancake Mix

When I first started focusing more on protein in my meals (especially around breakfast), I fell in love with protein pancake mixes. Kodiak Cakes was the brand I kept seeing, and I loved how easy they made mornings. Just add water, flip, and done. Perfect for busy weekdays and slow brunch weekends alike.

But over time, two things started bugging me:

1. The cost. These mixes are convenient, but they’re definitely not cheap.

2. The ingredient list. Some of the brands I tried had stuff I couldn’t pronounce, and I wasn’t sure I needed that in my pancakes.

So I started experimenting with making my own mix at home. And let me tell you — it’s been such a game-changer. I can tweak it based on what I have, I know exactly what’s going into it, and it actually tastes better.

What You’ll Need to Make the Mix

Most of the ingredients you probably already have in your pantry. But there are a couple that might be new if you haven’t made dry mixes before. Here’s what I use and why:

Buttermilk Powder

I didn’t even know this existed until a few years ago. You’ll usually find it in the baking aisle near the flour and baking soda. If not, try looking online.

Buttermilk powder gives your pancake mix that subtle tangy flavor and richness that makes pancakes taste like they’re from a diner. Plus, since it’s shelf-stable, you don’t need to keep fresh buttermilk on hand. Just add water later, and you’re good to go.

Tip: If you’re dairy-free, you can leave it out and use almond or oat milk when cooking the pancakes. I haven’t tried that version myself, but if you do, let me know how it turns out!

Protein Powder

I use plain, unsweetened whey protein because it blends in perfectly without changing the flavor. It helps keep the pancakes fluffy and filling—great for those of us who want more staying power from our breakfast.

Real-life tip: Always check the label. A lot of protein powders are flavored or packed with sweeteners, which can really mess with the taste. I usually get mine from the bulk bins at Sprouts so I can see what I’m getting.

Want to switch things up? Try chocolate or vanilla protein powder to change the flavor of the mix. It’s especially fun if you have kids or want to make it feel like a treat.

Vegan option: You can absolutely use a plant-based protein like brown rice or hemp powder. They’ll work just fine—just be sure they’re unflavored and unsweetened, too.

How I Store My Mix (and What You Should Know)

This pancake mix can last you for months if stored properly. Here’s what I do:

• I keep it in an airtight jar in the fridge because the buttermilk powder I use needs refrigeration after opening.

• Some buttermilk powders are shelf-stable even after opening, so double-check the label. If yours is one of those, you can keep the mix in a dark cabinet or pantry.

I usually make a big batch and store it in a large mason jar with a scoop inside. It’s super handy on busy mornings—I just pour out a portion, add water, mix, and I’m flipping pancakes in under 5 minutes.

Bonus tip: If you’re meal prepping, make individual jars with single servings of the dry mix. That way, all you have to do is add water and go.

Why This Mix is Worth Making

I’m a firm believer that breakfast should feel easy and satisfying, not complicated or expensive. This homemade protein pancake mix hits all the marks:

• Quick to make in batches

• Customizable to your dietary needs

• Budget-friendly compared to store-bought

• Packed with protein to keep you full

  Yield: 13

  Protein Pancake Mix

  

  Print

  Whip up a batch of this wholesome protein pancake mix and keep it on hand for quick, fluffy breakfasts that fuel your morning. Just add water, sizzle in a skillet, and enjoy a stack that’s both satisfying and simple.

  Prep Time 10 minutes

  Cook Time 10 minutes

  Total Time 20 minutes

  Ingredients

  For the dry mix:

  • 1½ cups flour (use all-purpose, gluten-free blend, or white whole wheat)
  • 1 cup rolled oats
  • 1 cup unflavored whey protein powder
  • ½ cup buttermilk powder
  • 3 tablespoons brown sugar or coconut sugar
  • 2 tablespoons baking powder
  • ½ teaspoon kosher salt

  For cooking:

  • ⅓ cup dry mix + 3 tablespoons water = 2 medium pancakes
  • ½ cup dry mix + ¼ cup water = 3 medium pancakes
  • 1 cup dry mix + ½ cup water = 6 medium pancakes

  Instructions

  1. Start by pulsing the rolled oats in a blender or food processor until finely ground, like flour.
  2. Toss in the flour, protein powder, buttermilk powder, sugar, baking powder, and salt. Blend briefly to combine everything evenly.
  3. Pour the mix into an airtight container and keep it in the fridge—it’ll stay fresh for 3 to 4 months.
  4. Cooking Instructions : Scoop out the desired amount of pancake mix and stir in water following the ratios above. The batter will be thick and a bit airy—perfect for fluffy pancakes. If you like yours thinner, add a splash more water.
  5. Warm a skillet over medium heat (start on medium-high if needed), then lightly coat it with cooking spray. Spoon in the batter and gently spread it into a circle with a spatula. Let it cook until bubbles start to pop on the surface, about 2 minutes. Flip and cook the other side for another minute or so until golden and cooked through.

  Nutrition Information

  Yield

  13

  Serving Size

  1
  Amount Per Serving Calories 209Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 24mgSodium 460mgCarbohydrates 31gFiber 1gSugar 5gProtein 12g

  TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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And the best part? You’re not locked into one flavor or formula. You can adjust the sweetness, change the flour, use different milks, or even add things like cinnamon, chia seeds, or mini chocolate chips when you’re ready to cook.

Once you’ve tried this, it’s hard to go back to the boxed stuff. Pancake mornings just got way better.

Try other Pancake recipes:

• Best Paleo Pancakes
• Pancakes for One
• Mochi Pancakes