Birthday Cake Protein Pancakes with Vanilla Protein Frosting
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Food names are weird. Like, why do we bake cookies and cook bacon? Pancakes are another weird one because they’re nothing like cake cooked in a pan. That is, until now. These birthday cake protein pancakes are exactly like cake cooked in a pan. Light, moist, and topped with frosting, just like the real deal.
Nomenclature aside, these are the tastiest protein pancakes on my blog to date. Usually, that might mean a recipe is higher in calories, but these birthday cake protein pancakes only have 148 calories each with frosting and all. That means you could eat the entire recipe (good luck) for 592 calories. And if you wanted to swap the frosting for something like Walden Farms Pancake Syrup, you’d be looking at 460 calories.
Okay, to the recipe. Like 50 Cent said, “we don’t give a what it’s not ya birthday.”
What You Need to Make Birthday Cake Protein Pancakes
It’s a simple recipe, but I’d like to touch on a few ingredients and things to know below.
Sugar-Free Cake Mix
Our two primary ingredients will be protein powder and sugar-free cake mix. I used Pillsbury Moist Supreme Sugar-Free Classic Yellow which I’ve found at Kroger and Walmart. If you have trouble finding this, you can go with another product or find it here on Amazon.
And since we’re not using that much cake mix, you could always use a regular cake mix and account for the extra carbs and calories.
For these birthday cake protein pancakes, I used Optimum Nutrition Gold Standard Whey. You can use any protein you’d like, but I would caution against any isolates or ultra-lean protein powders. Since these birthday cake protein pancakes are very low fat, using something like a whey isolate may result in tough or dry pancakes.
The same could be said for plant-based protein powders here since they can be a bit dry and granular. One way to combat this issue would be adding an extra serving of light butter or swapping the egg whites for one whole egg.
You can see that I used larger sprinkles on top of the pancakes. You’ll probably want to use the regular-sized sprinkles inside the protein pancake batter.
Griddle or Good Pans
If you have a griddle, that would work great here so you’re not trying to squeeze four pancakes into one pan. I cooked mine in my 11-inch Best Pan on Earth. Okay, that’s not really the name of the pan. I’m just always raving about my $20 pans from Amazon. I’ve had them for over a year now, wash them in the dishwasher, use them daily, and they’re in great shape and cook just about anything without sticking. If you’ve seen my Instagram stories, maybe you’ve seen my spatula-free pancake flips.
So, if you need new pans, check them out. You get three pans for twenty bucks. I’ve got them and every other recommended product or tool on my Amazon list.
Birthday Cake Protein Pancakes
Confetti-style protein pancakes with high protein vanilla frosting.
Protein Pancake Batter
- 1/2 C (75g) Sugar-Free Yellow Cake Mix
- 1 scoop (32g) Protein Powder vanilla
- 3 Tbsp (46g) Liquid Egg Whites or 1 whole egg white
- 1 Tbsp (14g) Light Butter
- 2 Tbsp (30mL) Skim Milk or your choice of liquid
- 1 tsp Rainbow or Confetti Sprinkles
- 1/2 C (113g) Vanilla Fat-Free Greek Yogurt
- 1/2 scoop (16g) Protein Powder vanilla
- 1 tsp Rainbow or Confetti Sprinkles
Mix all the pancake ingredients in a bowl until smooth.
Heat a large skillet over medium heat with nonstick cooking spray.
Pour the pancake batter into small circles. (You can portion the recipe into 4 small pancakes or 2 large pancakes here.)
Cook for 2-3 minutes until the bottoms are golden brown before flipping and cooking for another 1-2 minutes.
Mix the frosting ingredients and top the pancakes with frosting and sprinkles.
- Macros with skim milk.
- Macros for pancakes only (no frosting): 115 Calories | 8.3P | 18C | 3F
- Not a Greek yogurt fan? Check out my 2-ingredient protein frosting recipe.