Banana Protein Pancakes

These Banana Protein Pancakes are perfectly fluffy, delicious, and full of protein! These pancakes use Kodiak Cakes mix for the base, plus some easy add-ins to make the perfect big batch of banana pancakes for now and later!

Watch how to make the Banana Protein Pancakes (1 min 20 seconds):

What are the ingredients in these Banana Protein Pancakes?

If you’re made banana pancakes before, you’ll probably recognize some of these ingredients. We’re using a bit of a shortcut with the pancake mix, but it makes a perfect starting point. Here are the ingredients in this recipe:

• ripe bananas – The more riper, the better! Bananas get sweeter and softer as they ripen. Just like with banana bread, you could save this recipe for times when you find yourself with extras!
• eggs – For more protein and fluffiness, we are using 3 eggs in this recipe. Some protein mixes work without eggs, but I always prefer to add eggs if I have them.
• Kodiak Cakes Pancake and Waffle Mix – While I have not tried them all, this is my favorite protein pancake mix I usually buy at Costco. Any protein pancake mix should work in this recipe.
• vanilla protein powder – I use Just Ingredients Vanilla Bean Protein Powder (affiliate link!) because I love the taste and it’s not too sweet for me.
• cinnamon & nutmeg – Adding a mix of cinnamon and nutmeg provide excellent flavor to the pancakes.
• water – This is the liquid for our pancake mix. For even more protein, you could use milk here.
• non-stick cooking spray or oil – Even on a non-stick pan, it’s important to coat with cooking spray or oil to avoid any possibility of sticking.

Equipment needed to make these pancakes:

There are some specific pieces of kitchen equipment you’ll need to make pancakes at home:

• For cooking the pancakes, you’ll need a griddle or large non-stick pan. I don’t have a griddle, so I use my GreenPan 5Qt Ceramic Skillet (affiliate link!). Any non-stick pan or cooking surface will work. However, the smaller it is, the less pancakes you can cook at one time.
• To flip the pancakes, I recommend this OXO Large Silicone Turner (affiliate link!). This is my go-to utensil for pancakes or anything that needs to be flipped!

How to make banana protein pancakes:

If you’re a pro at making pancakes, you probably don’t need this walk-through. But let’s break it down just in case: mix up the batter, heat up the pan, cook the pancakes until your batter is gone. Easy!

Start with your large mixing bowl where the batter will go. Peel the bananas and then mash them up in this bowl until you can’t mash them anymore. It should resemble a thick banana soup.

Next, add the eggs and whisk those into the bananas. Add about half of the pancake mix and stir that in too. Then add the rest of the mix and stir until it’s shaggy looking and loosely incorporated.

At this point, start adding the water. I generally do this in a couple smaller stages so I don’t have liquid sloshing everywhere as I stir. Once the entire cup of water is mixed in, take a look at the batter and decide if you need more. I added an additional 1/4 cup water after the initial cup of water. Stir until batter is well mixed together.

Once the batter is ready, heat a large non-stick skillet (or griddle if you have one) over slightly lower than medium heat. You want to give the pan a few minutes to heat up. Add your cooking spray or oil and let that heat up as well.

Spoon approximately 1/3 cup of batter onto the skillet (I use a 2/3 or 1/2 measuring cup to give some room in the scoop). I usually cook 2-3 pancakes at a time in this size of pan pictured.

Let the pancakes cook for approximately 3-4 minutes. Flip pancakes when bubbles form on the surface and do not fill with batter. Cook for another 2-3 minutes, checking the bottom for golden brown color. Be sure to adjust the heat level as needed – if pancakes are browning before the top is slightly set, reduce the heat a little.

Transfer the cooked pancakes to a plate. At my house, I will generally start serving these ones while I’m cooking the rest so they don’t get cold. Repeat until your batter is gone, spraying/oiling the pan between each set of pancakes.

Best tips for making pancakes at home:

Here are my best tips for making pancakes at home:

• Adjust heat as you go. All ovens and stovetops vary with how quickly and how intensely they heat up. I usually have to reduce the heat a little as I get into the 3rd & 4th batches of pancakes. Be flexible here.
• Pay attention to the pancakes, and don’t step away from the pan for more than a few seconds. You may need to adjust as you go, and it helps to know exactly what’s going on with the heat and status of the pan.
• Wipe the pan between batches, especially if you’re using butter, as it will start to burn and affect the flavor of the pancakes.

What to serve with banana pancakes:

The great thing about pancakes is you can make a whole big deal out of them, or literally eat them individually by hand directly from the fridge. For a full meal, serve with a small side of fruit and breakfast meat, such as oven bacon.

Ways to customize these pancakes:

For some variety in your week’s breakfasts, toss blueberries on half of your banana pancakes, chocolate chips on the other. Have a little fun (or as much as you can with pancakes). You can change this up with any berry or flavor (peanut butter is on my list).

Ways to meal prep this recipe:

The best way to meal prep this recipe is to make the recipe as directed and then store leftovers in wrapped tightly or in an airtight container, so they last for the next few days.

How to store leftover Banana Protein Pancakes:

Store leftover pancakes in an airtight container (or tightly wrapped) in the fridge for up to 3 days. They will start to dry out after that, but will still be okay to eat.

How to freeze leftover Banana Protein Pancakes:

Wrap tightly in plastic wrap and then foil, or a freezer-safe food storage bag and freeze for up to 3 months. They may start to dry out after that, but will still be okay to eat.

How to reheat Banana Protein Pancakes:

Personally I like to eat this cold, directly from the fridge to save time and avoid them drying out. However, they would reheat well in a toaster oven on the ‘Warm’ setting.