High-Protein Blueberry Pancake Breakfast Cake
Cake? For breakfast? It’s a dream come true. As many parents know, our kiddos change their minds about what they want to eat almost weekly. That’s where the idea of this fun, new breakfast idea came from. 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 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.
Make it dairy-free
You can easily make this breakfast cake dairy-free by using:
- Your favorite thick, dairy-free plain Greek yogurt
- Vegan butter
- And dairy-free milk
Can I use a different pancake mix?
I’ve only tested this recipe using the Kodiak Cakes mix, which I LOVE. It gives 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 in a large bowl (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 into 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.
Tools you’ll need
More breakfast recipes you’ll love
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!
The
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”
by
Easy, protein-packed pancake breakfast cake made with simple ingredients and bursting with juicy blueberries. This protein breakfast cake is such a fun twist on traditional pancakes and makes the perfect filling and satisfying breakfast! Top with extra yogurt and a drizzle of maple syrup, or freeze slices for easy breakfasts later.
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
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Preheat the oven to 350 degrees F. Grease a 7-inch x 11-inch pan with nonstick cooking spray.
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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.
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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.
Recipe Notes
To make dairy-free: use your favorite thick, dairy-free plain Greek yogurt, vegan butter, and dairy-free milk.
Nutrition
Serving: 1slice (based on 6)Calories: 336calCarbohydrates: 44.6gProtein: 14.5gFat: 12.3gSaturated Fat: 6.1gFiber: 5.2gSugar: 19.9g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on June 2nd, 2025, and republished on August 10th, 2026.
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