Protein Pancake Muffins From A Mix

Life is busy – and I’m in need of simple, nutrient-dense, and genuinely tasty recipes more than ever. These protein pancake muffins made from boxed mix have been my latest obsession.

They’re nutritious enough to work as a grab-and-go breakfast or snack, and tasty enough that my family actually likes eating them. Save this recipe for a sweet, family-friendly snack you’ll actually have the time and energy to make.

I’m known on Instagram for my viral healthy muffin recipes! If you need more ideas, try my black bean brownie muffins, blender banana muffins, or chocolate cottage cheese muffins.

Recipe Highlights

Here’s why you’ll love these easy and delicious protein pancake muffins:

• Made from a mix. We use pre-made pancake mix as the base, which means you can use up leftovers and keep prep quick and easy. You’ll also love my protein pancake bowls.
• Easy is an understatement. You’ll only need 7 ingredients and one bowl to prep these simple muffins.
• Nutritionally balanced. This dietitian-approved recipe has 11 grams of protein and 3 grams of fiber per muffin to keep you and your family feeling full and fuelled.
• Tasty and moist. A lot of protein muffins are tough and dry, but not these! You can expect moist, perfectly sweet muffins with a perfect crunchy top.
• Perfect for meal prep. A muffin with solid nutrition works as a balanced breakfast or snack. Explore more healthy breakfast recipes or balanced snack ideas.

Key Ingredients And Swaps

• Protein pancake mix: I like Kodiak Buttermilk Pancake Mix, but you can use any protein pancake mix you have at home. I wouldn’t recommend using a standard pancake mix like Bisquick, since it will significantly lower the protein and fiber content.
• Protein milk: I suggest using a high-protein skim milk like Fairlife to maximize protein and make the muffins more filling. If you need to use another milk (regular milk, 2%, plant-based alternatives), they’ll still work – but the nutrition content will change. 
• Maple syrup: I like the flavor of maple syrup for a pancake muffin, but you can swap for other liquid sweeteners like honey or agave if needed.
• Frozen berries: You can use any frozen berry you like, but I’d stay away from strawberries due to their size. I like using the triple berry mix from Costco.
• Butter: It’s super important to cool your melted butter or it can cook your eggs or milk. Feel free to swap with olive oil, avocado oil, or neutral oil of choice.

Scroll down to the recipe card for the detailed recipe and full instructions.

How To Make Protein Pancake Muffins From A Mix

Step 1: Whisk wet ingredients and salt in a mixing bowl.

Step 2: Stir in pancake mix, then berries. Don’t over-mix.

Step 3: Transfer to a lined muffin pan and bake at 350 F.

Step 4: Let them cool and enjoy!

Need more healthy snacks to satisfy your sweet tooth? Try my peanut butter baked oatmeal, chocolate peanut butter date bark, or Starbucks copycat iced lemon loaf. 

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Storage and Re-Heating

These kodiak pancake muffins work perfect as a balanced meal prep breakfast or snack. Keep them stored in the fridge or freezer, and re-heat or defrost as needed. Here’s what you need to know:

• Let them cool: Before storing in the fridge or freezer, let them cool completely to room temperature. This ensures they don’t get soggy.
• Fridge: Your muffins will stay good in the fridge for up to 5 days. Pack them to-go, or re-heat in the microwave for 10-15 seconds before serving. Keep them stored in an airtight container.
• Freezer: Store your muffins in a freezer-safe bag in the freezer for up to 3 months. When you’re ready to eat, defrost in the fridge overnight. Pack them to-go, or gently heat in the microwave right before serving.
• Counter: I do not recommend storing your muffins on the counter unless you’re eating same-day.