Blueberry Protein Pancake Breakfast Cake
A soft, protein packed breakfast treat that tastes like a fluffy pancake but bakes right in your oven.
recipesbynani.comWho says you cannot have cake for breakfast? This dish is a favorite in my house because it feels like a special treat while being packed with enough protein to keep everyone full until lunch. It takes all the flavors of your favorite blueberry pancakes but skips the time spent standing over a hot stove.
My best tip is to use fresh blueberries if you have them, but frozen ones work beautifully too. Just make sure not to thaw them before folding them into the batter so they do not bleed color into the whole cake.
🧺 Ingredients
- 2 cups pancake mix
- 1 scoop vanilla protein powder
- 2 large eggs
- 1 cup milk of your choice
- 1/2 cup Greek yogurt
- 1 cup fresh or frozen blueberries
- 1 tablespoon maple syrup
- Cooking spray or butter for the pan
👩🍳Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit and grease a small baking dish or cake pan.
- 2
In a large mixing bowl, combine the pancake mix and protein powder.
- 3
Add the eggs, milk, and Greek yogurt to the dry ingredients and whisk until the batter is smooth.
- 4
Gently fold in the blueberries using a spatula so you do not break them.
- 5
Pour the batter into your prepared baking dish and smooth out the top.
- 6
Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- 7
Remove from the oven, drizzle with maple syrup, and slice into squares to serve.
💡 Tips
This cake stays fresh in the fridge for up to three days. You can also slice the leftovers and freeze them individually. Just pop a slice in the microwave for thirty seconds when you need a quick morning meal.
Made this recipe? Let us know how it went.
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