Cake? For breakfast? It’s a dream come true. I’ve been wanting to come up with a new easy, fun breakfast for my kiddos because (as parents know) they change their mind about what they want almost weekly. We’re always stocked up on Kodiak Cakes Power Cakes mix because I love the boost of protein it has, and I knew I wanted to experiment with a new way to use it.
This incredible protein breakfast cake is everything you and the family could want in a breakfast. Easy to make, nutrient-dense, and perfect for meal prep. You’ll whisk everything up and instead of flipping pancakes, you’ll bake it right in a pan just like a cake!
Get your favorite pancake toppings ready and enjoy this perfect weekday breakfast or weekend brunch.
Ingredients in this pancake breakfast cake
This protein-packed breakfast cake is made with super simple ingredients and bakes up to fluffy pancake perfection. Here’s what you’ll need:
- Bananas: ripe bananas give the breakfast cake moisture and sweetness.
- Eggs: you’ll need 2 eggs to help the cake bake up properly.
- Yogurt: whole milk Greek yogurt adds extra protein and helps give the cake a fluffy texture.
- Milk & butter: you’ll also need milk and salted butter for moisture — both dairy and non-dairy will work.
- Maple syrup: a little pure maple syrup helps sweeten the pancake cake. Save a little extra for the top, too!
- Vanilla: bring out the sweetness with vanilla extract.
- Pancake mix: I used Kodiak Power Cakes Flapjack and Waffle Mix as the base for this breakfast cake because it packs in 15g of protein in just 1/2 cup!
- Blueberries: mix in some fresh blueberries, because there’s nothing better than blueberry pancakes.
Can I use a different pancake mix?
I’ve only tested this recipe using the Kodiak Cakes mix, which I LOVE. It give the breakfast cake the perfect texture and boost of protein. Let me know in the comments if you try this recipe with another mix!
What about frozen blueberries?
Yes, feel free to stir in frozen blueberries! Simply thaw the blueberries, drain off the excess liquid, and toss them in a bit of the pancake mix before adding them to your batter.
How to make this protein breakfast cake
- Mix the wet ingredients. Whisk together all of the wet ingredients besides the melted butter.
- Finish the batter. Stir in the pancake mix until just combined, then mix in the butter and fold in the blueberries.
- Bake it up. Pour the batter a greased 7×11-inch pan, smooth the top, and bake the cake.
- Cool, top & devour. Let the cake cool, cut into slices, and top with anything your heart desires!
Turn it into protein pancake muffins
Simply add the mixture to a prepared muffin tin and bake at 350 degrees F for 20-25 minutes!
Jazz it up with toppings & mix-ins
- For the mix-ins: feel free to fold in chopped strawberries, banana slices, or even chocolate chips if you’d like.
- For topping: I love adding butter or yogurt, and an extra drizzle of maple syrup. You could also top with your favorite nut butter!
Freeze this breakfast cake for later
Let the cake cool completely, then store individual slices in freezer-safe containers for up to 3 months. Reheat slices in the oven or microwave before enjoying.
More breakfast recipes you’ll love
- Grandma’s Buttermilk Blueberry Pancakes
- Strawberry Banana Baked Oatmeal with Chocolate Chips
- Ridiculously Good Wild Blueberry Muffin Smoothie
- Maple Blueberry Turkey Sausage Breakfast Patties
- The Most Delicious Breakfast Cookies
Get all of my breakfast recipes here!
I hope you love this protein breakfast cake recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Blueberry Protein Pancake Breakfast “Cake”
Ingredients
- Nonstick cooking spray
- 2 medium extra ripe bananas, mashed
- 2 large eggs, at room temperature
- ½ cup (113g) plain whole milk Greek yogurt
- ⅓ cup (80g) milk of choice
- ¼ cup (78g) pure maple syrup
- 2 teaspoons vanilla extract
- 2 cups (252g) Kodiak Power Cakes Flapjack and Waffle Mix
- ¼ cup (57g) melted salted butter
- 1 ½ cups (225g) fresh blueberries
Instructions
- Preheat the oven to 350 degrees F. Grease a 7-inch x 11-inch pan with nonstick cooking spray.
- In a large bowl, whisk the mashed banana, eggs, plain whole milk greek yogurt, milk, maple syrup, and vanilla until well combined. Add in the power cakes mix and stir until just combined and no dry mixture remains. Next, use a wooden spoon to mix the salted butter into the batter until well incorporated. Gently fold the blueberries into the batter. Pour the batter into the pan and use a rubber spatula to smooth the top.
- Bake for 30 to 35 minutes until a tester comes out clean. Allow to cool for 10 minutes then cut into slices. Top each slice with butter or yogurt and a drizzle of maple syrup, if desired.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
2 comments
This turned out absolutely amazing! We did the muffins instead and so obsessed! Our family finished the entire tray of muffins this morning. This will be on repeat!
Just took this out of the oven and it’s so good. What a win to have something that my kids like and I as well. I added cinnamon which was really good in it! I love to have “pre made” breakfast or snack option for the week and this is now going in the rotation. Totally go try this- I bet you have all the ingredients on had like I did!