Move over blender muffins! There might be a new favorite to add to the rotation <ok, just move over slightly because we love our blenders>. But, if you want a recipe that doesn’t need a blender, you’re in luck.
I love the convenience of high-protein pancake and waffle mixes. I make a large batch of waffles or pancakes and freeze them to reheat on busy mornings before my kids go to school. The mixes have a great flavor and pack more protein than a traditional pancake mix, to make it more balanced. As I was dreaming up new recipes, I thought why not make this mix into a delicious bread?! So I did just that.
If you love pancakes, you’re going to love this bread. It legit tastes just like a pancake in bread form. I don’t know about you, but sometimes even making pancakes feels too hard for busy mornings. <<cue this bread>> If you pop this into the oven on Sundays, you’ve got a loaf of pancakes in 40 minutes ready for the week. Go ahead and drizzle with maple syrup just like a pancake or eat a big slice plain.
We also can’t beat the higher protein content in these pre-made pancake mixes. Using these as the base, plus adding eggs, Greek yogurt, and milk, this bread packs a solid protein punch. If you’re looking to make a complete meal, add some Greek yogurt and fruit. Runners, you may need two pieces of this bread and perhaps even more protein (from Greek yogurt, eggs, protein shake, etc) & carbs (banana, smoothie, etc) depending on your current training needs.
Store this bread in the refrigerator so that it keeps well all week. I’ve been known to eat it right out of the refrigerator cold, but it’s next level if you pop it into the toaster or air fryer first. You can also slice and freeze it and keep it for up to 1 – 2 months.
Pancake Bread
Ingredients
- 2½ cups high protein pancake or waffle mix
- 2 eggs
- 1¼ cups milk or milk alternative
- ⅓ cup maple syrup
- ¼ cup Greek yogurt
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
Optional Topping
- 1 tsp ground cinnamon
- 2 tbsp granulated sugar
Instructions
- Preheat oven to 350℉.
- Combine all ingredients except for toppings in a bowl. Mix well.
- Line an 8.5" bread pan with parchment paper. <Think making a sling for the bread!> I recommend letting the parchment paper hang out of the long sides of the pan about 2", so you can grab the sides and remove the bread easily without it sticking. Alternatively, you can grease the pan well. <There is not much fat in this bread, so it will stick if you do not line with parchment or grease very well.>
- Pour batter evenly into the prepared pan.
- In a small bowl, mix the toppings ingredients. Sprinkle the cinnamon & sugar topping on top of the batter.
- Bake for 40 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool before slicing. Store in the refrigerator for best quality. If you like your bread warm, pop it in the toaster, air fryer or microwave before eating.
Thank you! Delicious, practical and filling! Right on target🎯. Do you think there is a way we could adjust the recipe to add bananas in there and call it a banana bread?
Usually the substitute is banana for egg, so that would likely keep a similar consistency but less protein
I tried this by adding 2 mashed bananas and a little less milk, and it was delicious!
This was great! So easy and delicious! I added some frozen blueberries coated in some of the pancake mix. Thank you’