Brownie Batter Pancakes

Total Calories: 350 Servings: 2 pancakes Serving Size: 2 pancakes


  • 66g (2 scoops) PEScience Chocolate Truffle Select Protein
  • 50g granular sugar substitute
  • 13g (2 tbsp) peanut butter powder
  • 20g unsweetened cocoa powder
  • 70g canned pumpkin
  • 1/4 cup sugar-free syrup (or any sticky sweetener of choice)
  • 15g melted dark chocolate

Pancake Ingredients


  • Make your protein brownie batter by adding together all of the dry ingredients, then stirring in the syrup, pumpkin, melted chocolate, and milk until it forms a thick batter.
  • This will make a large batch of brownie batter and we only need a small amount for the pancakes, so store leftovers in the fridge to enjoy later.
  • Add your pancake mix to a bowl and slowly mix the water into the pancake mix until smooth.
  • While the batter sits, heat a skillet or griddle over medium heat until hot, about 3 - 5 minutes.
  • Spoon a small amount of batter into the pan for 2 small pancakes. Add a spoonful of your brownie batter right on top of the pancake batter, then cover with the rest of the pancake batter.
  • Cook to your liking, then top with additional brownie batter for extra chocolatey flavor!

Nutrition Facts

Calories: 350
Total Fat: 10g
Total Carbs: 38g
Total Protein: 29g

Created by @cheatdaydesign

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Brownie Batter Pancakes
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