Name: Blueberry Protein Pancake Breakfast “Cake Recipe
Prep time: 10 min
Cook time: PT-491097H50M16S
Total time: PT-491097H50M16S
Cuisine: American
Ingredients: 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; ¼ cup (57g) melted salted butter; 2 cups (252g) Kodiak Power Cakes Flapjack and Waffle Mix; 1 ½ cups (225g) fresh blueberries; Nonstick cooking spray

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If you’re on the lookout for a breakfast that’s both delicious and packed with nutrition, the Blueberry Protein Pancake Breakfast “Cake Recipe” is going to become your new morning hero. Imagine the comforting texture of pancakes transformed into a convenient, sliceable breakfast cake loaded with the natural sweetness of fresh blueberries and the wholesome power of protein-rich ingredients. This recipe perfectly balances indulgence with nourishment, making it a delightful way to jumpstart your day or fuel your weekend brunch with friends and family.

Ingredients You’ll Need

The image shows a top view of a bowl filled with thick, light beige batter mixed with whole blueberries, giving a speckled dark blue and creamy texture across the surface. The batter is slightly uneven, with some blueberries peeking out more prominently. A wooden spoon rests inside the bowl on the right side, partially submerged in the batter. Around the bowl on a soft purple cloth and white marbled surface, blueberries are scattered loosely. In the top right corner, there is a white bowl full of fresh blueberries against the same white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its straightforward, wholesome ingredients that each play a vital role in building flavor, texture, and vibrant color. From the natural sweetness of ripe bananas to the fluffiness provided by the Kodiak Power Cakes mix, every element elevates this breakfast cake to something truly special.

Nonstick cooking spray: Essential for greasing your pan to ensure easy removal without sticking.
2 medium extra ripe bananas, mashed: Adds natural sweetness and moistness, perfectly binding the batter.
2 large eggs, at room temperature: Provides structure and richness to the cake.
½ cup (113g) plain whole milk Greek yogurt: Brings creaminess and a pleasant tang while boosting protein content.
⅓ cup (80g) milk of choice: Moistens the batter and makes it tender—dairy or plant-based works equally well.
¼ cup (78g) pure maple syrup: Gives subtle sweetness along with beautiful caramel notes.
2 teaspoons vanilla extract: Infuses the cake with warm aroma and enhances overall flavor complexity.
2 cups (252g) Kodiak Power Cakes Flapjack and Waffle Mix: The protein-packed base that creates that tender, fluffy texture.
¼ cup (57g) melted salted butter: Adds richness, moisture, and a luscious buttery taste.
1 ½ cups (225g) fresh blueberries: Bursts of juicy sweetness throughout, also adding a lovely purple hue.

How to Make Blueberry Protein Pancake Breakfast “Cake Recipe”

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease a 7-inch by 11-inch baking pan with nonstick cooking spray. This step is key to prevent sticking and ensure your breakfast cake pulls out easily after baking.

Step 2: Combine the Wet Ingredients

In a large mixing bowl, whisk together the mashed ripe bananas, eggs, Greek yogurt, milk, maple syrup, and vanilla extract. Whisking well blends these diverse ingredients into a smooth, fragrant base that will keep your cake moist and flavorful.

Step 3: Add the Dry Ingredients

Next, gently fold in the Kodiak Power Cakes Flapjack and Waffle Mix until just combined. The goal here is to avoid overmixing to keep your breakfast cake tender. You want a batter that’s thick but smooth, with no dry pockets of mix lingering.

Step 4: Incorporate Butter and Blueberries

Using a wooden spoon, mix the melted salted butter into your batter thoroughly — this adds delightful richness. Finally, gently fold in the fresh blueberries, being careful not to burst them too much. The result is a colorful batter dotted with juicy bursts of sweetness.

Step 5: Bake to Perfection

Pour the batter into your prepared pan and smooth out the top with a rubber spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let your breakfast cake cool for about 10 minutes before slicing—this resting period helps it set up perfectly for neat slices.

How to Serve Blueberry Protein Pancake Breakfast “Cake Recipe”

A rectangular white baking pan filled with a golden brown baked cake that is cut into twelve square pieces, with blueberries baked inside each piece showing dark purple spots through the surface. The pan is placed on a white marbled surface with scattered fresh blueberries and strawberries around. There is a beige bowl full of fresh strawberries on the left, a beige bowl with fresh blueberries on the right, a white scalloped plate with some blueberries and a strawberry near the top, a white cup filled with dark tea in the top right corner, and a beige plate with two forks at the bottom. A light blue cloth is partially under the pan on the left side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

This breakfast cake shines on its own but topping slices with a pat of butter or a dollop of Greek yogurt takes it to the next level. A drizzle of pure maple syrup adds a lovely sheen and a little extra sweetness that complements the fresh blueberries beautifully.

Side Dishes

Pair this breakfast cake with fresh fruit salads or a handful of crunchy nuts for texture contrast. A glass of freshly squeezed orange juice or your favorite morning coffee also makes a great accompaniment to round out your meal.

Creative Ways to Present

For a fun twist, stack slices to create mini breakfast sandwiches layered with nut butter or cream cheese. Alternatively, cut into smaller squares for a brunch buffet or pack slices for an energizing on-the-go snack that doesn’t sacrifice taste or nutrition.

Make Ahead and Storage

Storing Leftovers

Store leftover slices in an airtight container in the refrigerator, where they will stay fresh and moist for up to 3 days. This makes it easy to enjoy this beautiful Blueberry Protein Pancake Breakfast “Cake Recipe” even on busy mornings.

Freezing

If you want to keep your breakfast cake on hand longer, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. Frozen slices can last up to two months and are perfect for quick breakfasts or snacks.

Reheating

To reheat, simply microwave slices for 30 to 45 seconds or warm them gently in a toaster oven until heated through. Add your favorite toppings after reheating to enjoy that fresh-baked flavor all over again.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just be sure to thaw and drain any excess liquid from frozen blueberries before folding them into the batter to avoid making it too watery.

Is there a dairy-free alternative for the yogurt and milk?

Yes, you can substitute coconut or almond milk yogurt and use plant-based milk options such as oat or almond milk to keep the recipe dairy-free while maintaining moisture and creaminess.

What can I use if I don’t have Kodiak Power Cakes mix?

Regular whole wheat pancake mix can work as a substitute, though you might want to add a scoop of your favorite protein powder to keep the protein content high.

Can I make this recipe vegan?

With a few tweaks — replacing eggs with flax or chia eggs, using plant-based yogurt, and dairy-free milk and butter alternatives — you can adapt this recipe to suit a vegan diet.

How nutritious is the Blueberry Protein Pancake Breakfast “Cake Recipe”?

It’s quite a powerhouse breakfast! Packed with protein from the eggs, Greek yogurt, and Kodiak mix, plus antioxidants and vitamins from blueberries and bananas, it offers a balanced start to your morning.

Final Thoughts

There’s something truly comforting about a Blueberry Protein Pancake Breakfast “Cake Recipe” that is both satisfying and nourishing. Whether you’re feeding the family or treating yourself, this breakfast cake is an easy and tasty way to enjoy all the benefits of pancakes without the fuss of flipping individual cakes. Give it a try—your mornings will thank you!