Fluffy High-Protein Pancakes
Makes 2 Servings
Per Serving: 33g Protein | 340 Cal
If you're on the hunt for a quick, delicious, and actually satisfying high-protein breakfast, these thick and fluffy protein pancakes are about to become your new go-to! Packed with over 30 grams of protein per serving, they’re ideal for busy mornings, post-workout, or any time you want pancakes that also support your goals. This recipe is adapted from my lovely client’s personal recipe— it took her a few tries but she did it, she created the fluffiest, simplest, most delicious panackes that ALSO had impressive macros!
Why You’ll Love This Recipe
Double the protein: Thanks to cottage cheese and a scoop of your favorite vanilla protein powder.
Fluffy but hearty: The texture is soft, thick, and satisfying—no flat or dry pancakes here.
Meal-prep friendly: Make once, store in the fridge or freezer, and reheat all week long.
Kid-friendly & coach-approved: Sweet, simple ingredients the whole family can enjoy.
Ingredients
½ cup Kodiak Cakes Power Cake Mix (any flavor works, but buttermilk or vanilla are ideal)
½ cup Good Culture cottage cheese (blended or left whole, depending on your texture preference)
1 heaping scoop vanilla protein powder (whey, casein, or a blend)
1 tsp vanilla extract
2 eggs
2 tbsp coconut sugar (optional, for added sweetness)
¼ ripe banana, mashed
Maple syrup of choice - I used Lakanto!
Instructions
Blend the wet ingredients. In a blender or food processor, combine the cottage cheese, eggs, banana, vanilla extract, coconut sugar (if using), and protein powder. Blend until smooth.
Add the dry mix. Pour the blended mixture into a mixing bowl. Add the Kodiak Power Cake mix and stir until just combined. Let the batter rest for 5–10 minutes to thicken slightly. If the mixture feels too thick, slowly add a tablespoon of milk until you reach you desired consistency!
Cook the pancakes. Heat a nonstick skillet or griddle over medium heat and lightly grease. Pour batter into 6 even pancakes for thick, fluffy cakes (or 8 for thinner ones). Cook for 2–3 minutes until bubbles form on the surface, then flip and cook 1–2 more minutes until golden brown.
Serve and enjoy. Stack them up and serve with your favorite toppings—sugar-free syrup, Greek yogurt, fresh berries, or nut butter.
Nutrition Facts (per serving — recipe makes 2 servings)
Calories: 341
Protein: 32.5g
Carbohydrates: 36g
Fat: 7.5g
Add Lakanto sugar-free syrup for only 15–20 calories per 2 tablespoons.
Tips for Best Results
Blended cottage cheese creates a smoother batter and texture—but if you like a little texture, leave it as is.
Don’t skip the vanilla extract—it rounds out the flavor beautifully.
Use a whey + casein blend protein for better texture and moistness.
Want more fiber? Add a tablespoon of flax or chia seeds to the batter.
To freeze: cool completely, layer with parchment, and freeze in a sealed bag.
Swaps & Substitutions
Kodiak Mix → ½ cup oat flour + ½ tsp baking powder for a whole food version
Good Culture Cottage Cheese → Any cottage cheese or use plain Greek yogurt (texture will vary slightly)
Vanilla Protein Powder → Use unflavored or a flavored plant-based blend (adjust sweetness to taste)
Coconut Sugar → Replace with monk fruit, stevia, maple syrup, or omit entirely
¼ Ripe Banana → Use 2 tbsp unsweetened applesauce or canned pumpkin for a lower-sugar option
Vanilla Extract → Swap with almond extract or maple extract for flavor variation
Eggs → Use egg whites or egg substitute if needed (note: may affect fluffiness)
FAQs
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Yes — you can omit the protein powder, but the final protein content will be much lower. Add an extra tablespoon of Kodiak mix to balance the texture.
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Absolutely. These pancakes store well in the fridge for up to 4 days or in the freezer for 2 months. Reheat in a toaster or skillet for best texture.
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A whey-casein blend works best for moist, fluffy pancakes. Pure whey can sometimes make them more rubbery, while casein alone can make them too dense.
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If your batter feels too thick, add 1–2 tbsp of milk or water. If it’s too thin, stir in a spoonful more Kodiak mix until you reach desired consistency.
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Same total macros—just divided over more pieces! Each serving (3–4 pancakes depending on thickness) will still be 341 calories | 32.5g protein | 36g carbs | 7.5g fat.
Final Thoughts
These protein pancakes are everything you want in a high-protein breakfast—easy, macro-friendly, and indulgent enough to feel like a treat. Whether you're in a fat loss phase or just want to stay full until lunch, this is the kind of recipe that hits the spot.
If you give this recipe a try, I’d love to hear how it turns out! Drop a comment below, tag me on Instagram @theproteinsnackqueen or share your version with your own twist.
Looking for more easy, high-protein, low-calorie recipes? Check out my cookbook or find this recipe pre-loaded into the meal planner inside the PSQ App!
Fluffy, High-Protein Cottage Cheese Pancakes
These thick, fluffy protein pancakes are the ultimate high-protein breakfast—made with Kodiak mix, cottage cheese, and a scoop of vanilla protein for over 30g of protein per serving. Naturally sweetened with banana and just a touch of optional coconut sugar, they’re easy to make in a blender and perfect for meal prep. Top with sugar-free syrup, berries, or nut butter and you’ve got a satisfying stack that actually supports your goals.
Ingredients
- ½ cup Kodiak Cakes Power Cake Mix (any flavor works, but buttermilk or vanilla are ideal)
- ½ cup Good Culture cottage cheese (blended or left whole, depending on your texture preference)
- 1 heaping scoop vanilla protein powder (whey, casein, or a blend)
- 1 tsp vanilla extract
- 2 eggs
- 2 tbsp coconut sugar (optional, for added sweetness)
- ¼ ripe banana, mashed
- Maple syrup of choice - I used Lakanto!
Instructions
- Blend the wet ingredients. In a blender or food processor, combine the cottage cheese, eggs, banana, vanilla extract, coconut sugar (if using), and protein powder. Blend until smooth.
- Add the dry mix. Pour the blended mixture into a mixing bowl. Add the Kodiak Power Cake mix and stir until just combined. Let the batter rest for 5–10 minutes to thicken slightly. If the mixture feels too thick, slowly add a tablespoon of milk until you reach you desired consistency!
- Cook the pancakes. Heat a nonstick skillet or griddle over medium heat and lightly grease. Pour batter into 6 even pancakes for thick, fluffy cakes (or 8 for thinner ones). Cook for 2–3 minutes until bubbles form on the surface, then flip and cook 1–2 more minutes until golden brown.
- Serve and enjoy. Stack them up and serve with your favorite toppings—sugar-free syrup, Greek yogurt, fresh berries, or nut butter.
Nutrition Facts
Calories
340Fat
7.5 gCarbs
36 gProtein
33 gAdd Lakanto sugar-free syrup for only 15–20 calories per 2 tablespoons.
