Craving cookies but don’t have all the usual ingredients on hand? Or maybe you’re just looking for a new and exciting way to use that leftover pancake mix sitting in your pantry?
These pancake mix cookies are here for you.
This chocolate chip cookie recipe transforms a simple pancake mix into soft, chewy, and utterly irresistible chocolate chip cookies.
Even better, I’ve got a twist for the chocolate lovers: a double chocolate chip version.
Each chewy cookie has just over 100 calories, and thanks to a high-protein pancake and waffle mix, sneaks some protein in as well.
Sure, these may not be typical cookies or be crowned the perfect cookie, but they are amazing cookies considering just how quick & easy they truly are.
The Best Pancake Mix to Use for Pancake Mix Cookies
When it comes to pancake mix, you’ve got options. Plenty of them.
But if you’re looking to elevate your cookie game, not just any mix will do. You’ll want a mix that adds a little something extra – like protein.
While a classic like Bisquick mix or Krusteaz pancake mix will get the job done, why not give your cookies a protein boost? Kodiak Cakes is a well-known option for protein-enriched pancake mixes, but let’s take a moment to talk about a game-changer: PEScience protein pancake mix.
I personally formulated this mix, ensuring it delivers not only on the protein content but also on taste. I’ve worked to perfect a blend that stands toe-to-toe with any pancake mix on the market, protein-packed or not.
It creates fluffy pancakes, crispy waffles, and now, it’s your secret ingredient for the most satisfying cookies. Just add water, and you’re good to go – or in this case, just add a few extra simple ingredients, and you’ve got cookie dough!
But, any pancake mix should work great in this recipe. Pancake mixes contain the all purpose flour, leavening agents, and sweetener (white sugar, brown sugar, or buttermilk in most cases) needed for cookies, so it’s basically a way to take a shortcut and utilize it as a baking mix.
For the chocolate version of these cookies, I did use Kodiak mix, and it worked great.
How to Make Pancake Mix Cookies
Now, let’s talk about how we go from pancake mix to cookies. It’s really quite simple.
Start by taking your favorite protein pancake mix – mine being the PEScience mix that I am incredibly proud of.
You’ll need about half a cup of mix, which typically comes to about 65 grams depending on the brand.
Add this to a large bowl and combine with light butter (or margarine, or full-fat butter if that’s more your style) and a touch of unsweetened applesauce. The applesauce keeps the cookies moist without the added fat, but it’s your call on how indulgent you want to go.
I like to keep my recipes a little bit lower in both calories and fat, but if you prefer full-fat butter, just replace the light butter & applesauce with 3 tablespoons of total butter.
Add in the teaspoon vanilla extract for that warm, comforting flavor and a dash of salt to balance the sweetness. Then, gently fold in dark chocolate chips for those heavenly pockets of chocolatey goodness in every bite.
These ingredients should all be light enough that you can use a silicone spatula or spoon to mix and you shouldn’t need to mess with an electric hand mixer.
Here’s a pro tip: Chill your dough for about an hour before baking. This step is a game-changer, allowing the flavors to meld together and the dough to firm up, resulting in the best texture. This is especially helpful when using a high-protein pancake mix, because protein can get a bit sticky at room temperature.
If you’re in a rush, you can skip the chill and still end up with delicious cookies, but it’s recommended.
Once chilled, shape your dough into balls and give them a slight press on the baking sheet. They’ll remain plenty thick, but spread just enough to yield the perfect chewy cookie.
Bake for 8 minutes at 350 degrees F until golden brown, and then allow them to cool on a cooling rack for about 10 minutes or so.
When these pancake cookies are fresh out of the oven, they may seem a bit puffy, but they sink and settle as they cool.
If you end up with leftover cookies, you can keep them stored in an airtight container at room temperature to enjoy throughout the week.
Try this recipe with the PEScience protein pancake mix (don’t forget to use code “Matt” for a discount) or your favorite mix, and let these cookies surprise you with just how easy and delicious they truly are.
And don’t think for one second that you are limited to just a classic chocolate chip cookie!
Use a peanut butter pancake mix to make your own pancake mix peanut butter cookies with peanut butter chips, add cinnamon and raisins to create your own cinnamon raisin cookies, add sprinkles to replicate your favorite sugar cookie, or anything else you can dream up.
More Healthy Pancake Mix Recipes & Easy Cookies
Here are some recipes of mine worth checking out:
- Microwave Pancake in a Mug
- Easy Peanut Butter Cookies
- The Perfect Protein Cookie Recipe
- High-Protein Chocolate Pancakes from Pancake Mix
- Protein Banana Pancakes
- No-Bake Vegan Protein Cookies
- 3-Ingredient Cake Mix Pancakes
- 1/2 Cup (About 65g) Protein Pancake Mix of Choice (Click here to buy my own protein pancake mix!)
- 28g Light Butter or Margarine (can use softened full-fat butter as well)
- 25g Unsweetened Applesauce (omit if using full-fat butter)
- 1/2 tsp Vanilla Extract
- Dash of Salt
- 15g Dark Chocolate Chips
- Add 1/2 cup of pancake mix to a mixing bowl. I prefer to use a high-protein pancake mix for this recipe to make it a little healthier, but any pancake mix will work great.
- Add the vanilla, butter, and applesauce to the bowl, then use a silicone spatula to combine everything into cookie dough.
- Fold in the chocolate chips.
- Refrigerate the cookie dough for one hour. This step can be skipped if needed, but chilling the dough leads to the best results (and allows the dough to firm up).
- Once the cookie dough has chilled, preheat your oven to 350 degrees F.
- Remove the pancake mix cookie dough from the fridge and use a medium cookie scoop or spoon to create 4 cookie dough balls.
- Roll the cookie dough in your palms, place them on a parchment paper-lined baking sheet, and then lightly press down the tops to create discs. Note that these do not need to be completely flattened into cookie shapes, but pressing down the tops slightly will prevent them from puffing up too much.
- Bake the cookies at 350 degrees F for 8 minutes.
- Remove the cookies from the oven and allow them to cool for about 10 minutes. The cookies will settle as they cool.
- Enjoy these cookies fresh out of the oven or keep them stored in an airtight container to enjoy throughout the week.
- I recommend PEScience protein pancake mix because I personally formulated it and can promise you it is delicious. That being said, I did also use Kodiak Cakes chocolate mix for this recipe and it worked great, so any pancake mix should work great.
- This recipe works really well as 2 larger cookies. If you go this route, adjust the bake time to be 10-12 minutes instead.
- I use a combination of light butter & applesauce in this recipe to keep the fat and calories down while maintaining a soft & chewy texture. You can use full-fat butter if you prefer- use 3 tablespoons of softened butter and omit the applesauce in that case.
- The nutrition facts below will vary slightly depending on the pancake mix you use.
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Nutrition InformationYield 4 Serving Size 1 Cookie
Amount Per Serving Calories 110Total Fat 5.5gCarbohydrates 10gProtein 4g