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
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!
Love that! Glad the whole family enjoyed!!
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!
Such a great, easy breakfast! Glad it was a hit!
Yum! So good!! I did strawberries instead of blueberries!
Perfect breakfast!!
This was so delicious!!
I substituted 85 grams of unsweetened applesauce for one of the ripe bananas.
I used Aldi’s Millville brand Protein Pancake and Waffle Mix (Buttermilk) instead of Kodiak.
I should have reserved a little pancake mix to toss with the fresh blueberries – they sunken the bottom. Also, add a few on top before baking like Monique did (per the photos!).
I baked in a 9” silicone cake pan so mine was thicker but baked in 30 minutes in my toaster oven – had bacon cooking in my full sized oven.
Yummy!!!
I’m glad those swaps all worked out well! Such a great breakfast!
Would like to see a page number if the recipe is in the cookbook
thank you!
It’s not in the cookbook 🙂 the full recipe can be found at the bottom of the blog post!
Easy higher protein breakfast option.
Absolutely!
Should this be stored at room temperature or in the refrigerator if going to be eating all week?
Store this in the fridge!
I made this for breakfast this week and my boyfriend and I both loved it! I love that it’s naturally sweet but not too sweet and it really does taste like a blueberry pancake. I made the breakfast meatballs to go with the cake and it was a perfect high-protein breakfast.
I made this for breakfast this week and my boyfriend and I both loved it! I love that it’s naturally sweet but not too sweet and it tasted just like a blueberry pancake. I made the breakfast meatballs to go with it and it’s a perfect high protein breakfast.
So happy to hear that! I LOVE pairing this with the meatballs 🙂
Yum! I added cinnamon to mine for extra flavor, love the higher protein option for breakfast 🙂
Love that!
SO good! I one and a halved the recipe to bake in a 9×13 pan since I didn’t have the 7×11 pan and it turned out great! Baked for about 45 minutes since it was a bit bigger. Made it the night before for our Fourth of July breakfast and it still tasted perfected after sitting in the fridge overnight. I added strawberries and blueberries on top in the shape of a flag. Perfect easy but special breakfast and love that it has added protein from the Kodiak mix and yogurt.
Amazing! I’m glad the overnight method worked well!
Result was delicious.
I had to bake this for an additional 20 minutes because the center was not baked. This might be at least partially due to the fact that I used a smaller baking pan, 8×8″, and therefore had a deeper batter to bake and I baked at 325 on convection.
I used frozen blueberries. They worked fine and hold up well when mixing in. Save out a few berries to scatter on top before baking.
Perfect breakfast! Noted on the pan size here, too.
Made this recipe delicious and fluffy
Thank you
So happy you enjoyed!
So easy and delish! Tastes like a dense thick moist pancake that is so much easier to make because it doesn’t involve all the flipping like normal pancakes! Love having an easy breakfast meal prep for the week that is high in protein.
Absolutely! One of our new favs 🙂
I plan to make this. Where did you get a 7 x 11 inch pan? Thanks.
Here’s a great one!
Love this! Already addicted. Thank you.
So glad you enjoyed!
Love it. Make it repetitively. I was wondering if you think adding protein powder would ruin it?
Thank you
I haven’t tested it, but if you experiment I’d recommend reducing some of the pancake mix and/or increasing the milk so that it’s not too dry!
Did you try adding protein? How did it work out?
Would it possible to use olive oil or avocado oil instead of butter?
I haven’t tested it, so I’m not sure how it will effect the flavor!
I live in Europe and can’t get this waffle mix. How can I mix it from scratch? Any suggestions?
Aww I’m so sorry to hear that. Any pancake mix should work okay! Maybe just add a little more of it to the batter.
Addicted. Thank you!
Do you think using cottage cheese instead of yogurt would work? Thank you again. I learned to cook with your instagram posts. I love and recook many of your recipes.
I haven’t tested it, but I think it should! Let me know if you try it!
Delish as always Monique! I used the Trader Joe’s Buttermilk Protein Pancake mix and it turned out great!!
Amazing! Perfect breakfast 🙂
This tasted really good but mine didn’t set felt somewhat undercooked esp in the middle. Not sure what I did wrong
Hi Jen! This might be due to your oven temperature as that is often what leads to baked goods coming out undercooked in the middle or the size of your pan. Did you use a 7×11 pan?
Hi ! This looks so delicious! How can I make this gluten free ? Thank you !😊
Hi! I’ve only tested it as is, but feel free to experiment with your favorite gluten-free pancake mix.
I’m actually not a fan of using Kodiak- is there a replacement I can use, instead?
Any pancake mix should work okay! Maybe just add a little more of it to the batter.