Homemade Protein-Packed Pancake Mix Recipe

This homemade healthy protein pancake mix uses just seven simple ingredients and delivers a delicious, satisfying breakfast. Each serving contains about 18 grams of protein, making these pancakes a filling option for busy mornings. Make a large batch to simplify your routine—these pancakes are kid-approved and tasty.

Healthy High Protein Pancake Mix Recipe – Homemade!

Adding protein to pancakes helps you stay full longer, a real advantage at breakfast. This recipe evolved through several tests to reach a balanced mix of texture and flavor. The result: fluffy pancakes with great taste and an added protein boost.

My family loves these—both kids and adults. They turn out light, flavorful, and satisfying.

ENJOY!

What type of protein powder to use

This recipe works well with unflavored protein powders. Common choices include unflavored whey (concentrate or isolate), unflavored pea protein, or a neutral plant-based protein blend. If you prefer a flavored or sweetened protein powder, omit the added sugar in the dry mix to avoid over-sweetening.

Simple ingredients you’ll need for homemade protein pancake mix

Scroll down to the recipe card for the exact measurements and step-by-step instructions.

Dry Mix Ingredients

• Whole wheat pastry flour
• Almond flour
• Unflavored protein powder
• Baking soda
• Baking powder
• Sea salt
• Natural cane sugar

Wet Ingredients

• Egg
• Non-dairy milk (or regular milk)
• Pure vanilla extract

How to make the best protein pancake recipe

1. Combine all dry ingredients in a bowl and whisk thoroughly until evenly mixed. You can make a larger batch and store it for later use.
2. To cook pancakes, whisk together the egg, non-dairy milk, and vanilla extract in a medium bowl. Add 1 1/3 cups of the prepared dry mix and whisk until the batter is smooth. Let the batter rest briefly while the pan heats.
3. Heat a large skillet over medium heat and add a small amount of butter, coconut oil, or avocado oil. Spoon about 1/4 cup of batter per pancake onto the pan. Cook 3–4 minutes until bubbles form and the edges set, then flip and cook another 3–4 minutes until golden and cooked through.
4. Serve warm with a little butter or peanut butter, fresh fruit, and a drizzle of pure maple syrup for extra flavor.

Watch me make healthy homemade pancakes

A video demonstration is available to show the full method and consistency of the batter. If you prefer visual instructions, look for the recipe video on the original post.

How to make a big batch of high-protein pancake mix

This recipe makes a single batch that yields four servings. You can easily double, triple, or quadruple the dry mix to store and use later. When cooking individual batches, use 1 1/3 cups of the dry mix with the wet ingredients listed above.

Good to know: the mix also works well for waffles.

Double batch example

• 1 1/2 cups whole wheat pastry flour
• 1 cup almond flour
• 1/2 cup unflavored protein powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/8 tsp sea salt
• 3 tsp natural cane sugar

Triple and quadruple batches

• Triple: 2 1/4 cups whole wheat pastry flour, 1 1/2 cups almond flour, 3/4 cup protein powder, 1 1/2 tsp baking soda, 3/4 tsp baking powder, 1/6 tsp sea salt, 4.5 tsp sugar.
• Quadruple: 3 cups whole wheat pastry flour, 2 cups almond flour, 1 cup protein powder, 2 tsp baking soda, 1 tsp baking powder, 1/4 tsp sea salt, 2 tbsp natural cane sugar.

How to store

These pancakes are great for meal prep. Allow leftovers to cool completely on a wire rack before storing.

Place cooled pancakes in an airtight container and refrigerate for up to five days. Reheat on a medium skillet, in a toaster, or on a baking sheet in the oven. They also taste fine cold straight from the fridge.

Substitutions

Here are common substitutions that work well with this mix:

Whole wheat pastry flour – All-purpose flour or whole wheat flour can be used. For a gluten-free version, substitute a gluten-free all-purpose flour blend.

Almond flour – Almond meal works as a substitute. You can also increase the whole wheat pastry flour to replace almond flour entirely.

Protein powder – Unflavored whey, unflavored pea protein, or other neutral plant-based powders are suitable. If using a sweetened flavored powder, reduce or remove the added sugar in the dry mix.

Natural cane sugar – Regular granulated sugar, coconut sugar, or brown sugar can be used. Omitting sugar won’t affect texture much, but adds pleasant flavor against unsweetened protein powder.

Egg – Use egg whites or an egg replacer (for example, a flax “egg”) if needed.

Non-dairy milk – Almond, coconut, hemp, cashew, or regular dairy milk will all work. Water can be used in a pinch, though milk adds more flavor and richness.

More healthy breakfast recipes you’ll love

• Blender cottage cheese protein pancakes
• Fluffy healthy buttermilk pancakes
• Country breakfast sausage
• Green chili egg casserole
• Protein overnight oats
• Buckwheat crepes
• Blackberry pancakes
• Dairy-free waffles

If you try this protein pancake recipe, please leave a star rating and a comment describing how it turned out.

XO

Heather

Originally published February 2023. Updated December 2023.