Homemade Protein Pancake Mix

We make pancakes all the time around here, and I’ve been making this homemade pancake mix for years.

It originally started as a way to save money because, really, pancakes are made from simple pantry staples. Flour, baking powder, a little sugar and salt — there’s not much to them. The convenience is helpful, but annoying when I got to the end of the box and didn’t have enough….ugh.

I also loved knowing exactly what was going into them: no unnecessary extras, just real ingredients I already had in my kitchen.

Over the years, my recipe has changed a little. I started adding oat flour for some extra whole grains and fiber, and then protein powder to give breakfast (and dinner) a little more staying power. The result is the mix we make now: fluffy, delicious pancakes with a little boost of protein and fiber that are still just as easy as opening a box.

I make a big batch of the dry mix, keep it in an airtight container in the pantry, and scoop out what we need whenever pancakes are on the menu. And around here, that's pretty often.

Homemade Protein Pancake Mix

Bulk Dry Mix

• 5 cups all-purpose flour

• 2 cups oat flour*

• 1 cup sweetened vanilla protein powder

• ½ cup granulated sugar

• 4 tablespoons baking powder (¼ cup)

• 2 teaspoons baking soda

• 2 teaspoons kosher salt

Whisk everything together thoroughly in a very large bowl, making sure the baking powder, baking soda, salt, and protein powder are evenly distributed throughout.

Transfer the mix to an airtight container and store in a cool, dry pantry. Give the container a good stir or shake before measuring since some of the finer ingredients can settle over time.

*You don't need to buy oat flour! Add old-fashioned or quick oats to a blender or food processor and blend until they're finely ground. Voilà — oat flour.

To Make a Batch of Pancakes

Makes approximately 14, 4-inch pancakes

• 2 cups homemade pancake mix

• 1½ cups milk

• 1 teaspoon white vinegar

• 2 large eggs

• 3 tablespoons butter, melted

• 1 teaspoon vanilla extract, optional

Instructions

1. Add the milk and vinegar to a measuring cup and let it sit for a few minutes. This is my easy buttermilk hack and gives the baking soda a little acidity to react with.

2. Place 2 cups of pancake mix in a large bowl.

3. Whisk the eggs, melted butter, and vanilla into the milk mixture.

4. Pour the wet ingredients into the dry mix. Stir gently just until combined. Don't worry about getting the batter perfectly smooth — a few small lumps are a good thing.

5. Let the batter rest for 5–10 minutes. This gives the oat flour time to hydrate and helps create softer, fluffier pancakes.

6. Check the consistency after resting. If the batter has become too thick, stir in another splash of milk. Protein powders absorb liquid differently, so depending on the brand you use, you may need an additional 1–3 tablespoons.

7. Heat a lightly buttered skillet or griddle over medium-low to medium heat.

8. Scoop approximately ¼ cup of batter onto the hot griddle for each pancake.

9. Cook for 2–3 minutes, or until bubbles begin forming across the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden and cooked through.

Serve warm with butter and maple syrup — obviously.

A Few Pancake Tips

Don't overmix the batter. Stir only until the dry ingredients disappear. Overmixing develops more gluten and can give you tougher pancakes instead of soft, fluffy ones.

Let it rest. Those extra 5–10 minutes really do make a difference, especially because this recipe contains oat flour.

Watch your heat. If the outside of your pancakes is getting dark before the middle has time to cook, turn down the griddle. Medium-low is usually my sweet spot.

Adjust for your protein powder. This recipe was developed using sweetened vanilla protein powder. Different brands can vary quite a bit in sweetness and how much liquid they absorb, so use the batter consistency as your guide.

Why Make Pancake Mix From Scratch?

For me, it's one of those tiny kitchen habits that makes a lot of sense.

The ingredients are inexpensive pantry staples. I can make a big batch in just a few minutes. I know exactly what's in it. And when somebody asks for pancakes on a Saturday morning — or a random Tuesday night — all I have to do is scoop out two cups and add the wet ingredients.

Homemade doesn't always have to mean more complicated. Sometimes it just means taking ten minutes now to make life a little easier later. And if there are warm pancakes involved? Even better.