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This easy baked protein pancake bowl comes together in three simple steps and has 40g of protein. Make a few different versions, refrigerate, and reheat one each morning of the week for an easy and filling breakfast on the go!
For more protein-packed versions of your favorite breakfast dishes, try protein french toast, high-protein cottage cheese bagels, protein cinnamon rolls, or my high-protein breakfast burrito recipe.
These baked protein pancake bowls are truly like dessert for breakfast — or breakfast for dessert, because you could eat it any time of day!
Add any special toppings you desire to make it just the way you’d like!
Just like cottage cheese pancakes, the Greek yogurt in these pancake bowls adds extra protein and makes them fluffy and thick. Just the way a pancake should be!
For more sweet breakfast dishes that use Greek yogurt, try mini chocolate chip muffins, yogurt chia pudding, or strawberry cheesecake overnight oats.
Ingredients You Need
Here are the simple ingredients you need to make this baked protein pancake bowl. Skip to the recipe card for exact measurements.
- Egg: Great source of protein and choline.
- Plain Greek yogurt: Substitute with cottage cheese.
- Milk: I used Fairlife brand, but you can use any type of milk.
- Flax meal: Optional but recommended. It’s loaded with nutrients, omega-3s, and fiber.
- Flour: Use gluten-free 1:1 flour if needed.
- Protein powder: I used Be Well by Kelly protein powder, but any protein (preferably without tons of sweeteners) works.
- Maple syrup: Use Stevia as a sweetener substitute.
- Baking powder: Gives the added fluff you want from your pancakes!
- Optional toppings before baking: Raspberries, strawberries, blueberries, chocolate chips, and bananas.
- Optional toppings after baking: Nut butter, syrup, greek yogurt, salted butter, and chia jam.
Need another variation on a traditional pancake recipe? Try pancake roll-ups, oat flour pancakes, cottage cheese pancakes, or healthy pumpkin pancakes.
Recipe Variations
- Dairy-free: Use plant-based or nut milk and dairy-free Greek yogurt.
- Substitute the Greek yogurt with cottage cheese if you don’t have it.
- Gluten-free: Use gluten-free 1:1 flour instead of regular flour.
- Lower-calorie: Use unsweetened almond milk and stevia to sweeten.
How to Make Baked Protein Pancake Bowls
Here are the simple steps, with photos, to make this baked protein pancake bowl recipe. Skip to the recipe card for the printable version.
Step 1. Mix Ingredients. Add all of the ingredients to the bowl and mix well until combined.
Step 2. Add Toppings. Add to 12-14 ounce glass dishes or ramekins with nonstick spray. Arrange desired toppings on top.
Step 3. Bake. Bake at 350°F for 22-25 minutes or until the pancakes are set in the middle and slightly golden brown. Cool for 5-10 minutes then serve in the dish with any additional toppings.
Recipe Tips
- Check your baking powder to be sure it isn’t expired.
- Choose a good quality protein powder that won’t make the batter too dense or dry.
- Be sure to preheat your oven and grease your baking dishes before placing your protein bowls in the oven.
- Insert a clean toothpick into your baked pancake to test and see if the inside is all the way cooked.
- Only fill your ramekin 3/4 of the way to allow the pancake to rise and not overspill.
Topping Ideas
The best part about this recipe is that you can customize the toppings for a different pancake bowl each time!
- Add a little cocoa powder to the mix for a chocolatey taste.
- Feeling like fall? Add a dash of cinnamon, pumpkin spice, or nutmeg.
- Drizzle honey, vanilla almond granola, and banana slices on top for a banana pancake bowl.
Recipe FAQs
This baked protein pancake bowl recipe is filled with protein, good fats, and fiber. It uses natural sweeteners and is low-carb, so you won’t get the mid-morning sugar crash you might get with a regular stack of pancakes. Choose a protein powder without unwanted additives like excessive sugars or artificial ingredients.
Yes, it’s safe to add protein powder to pancake mix, and it’s a great way to boost the protein content of your pancakes.
Storage Tips
Store: I like to make a few batches at once, refrigerate them, and heat one up at breakfast each morning. Allow the pancake bowls to cool to room temperature and store them in an airtight container in the fridge for up to 5 days. Reheat in the microwave in 30-second intervals until warmed through.
Freeze: Freeze them for up to 1 month and thaw them in the fridge overnight before you’re ready to serve them the next morning.
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Baked Protein Pancake Bowl
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Ingredients
- 1 large egg
- 1/4 cup plain greek yogurt dairy-free if needed
- 1/3 cup milk any kind
- 1-2 Tablespoons flax meal
- 1/3 cup flour gluten-free if needed (I used Bob's Red Mill 1:1 flour)
- 1 scoop vanilla protein powder
- 1 Tablespoon maple syrup or stevia
- 3/4 teaspoon baking powder
- Toppings before baking: raspberries strawberries, blueberries, chocolate chips, bananas
- Toppings after baking: nut butter syrup, greek yogurt, salted butter, chia jam
Instructions
- Preheat the oven to 350°F. Spray a 12-14 ounce glass dish or ramekin with nonstick spray.
- Add all of the ingredients to the bowl and mix well until combined. Arrange desired toppings on top.1 large egg, 1/4 cup plain greek yogurt, 1/3 cup milk, 1-2 Tablespoons flax meal, 1/3 cup flour, 1 scoop vanilla protein powder, 1 Tablespoon maple syrup or stevia, 3/4 teaspoon baking powder
- Bake in the preheated oven for 22-25 minutes or until the the pancakes are set in the middle and slightly golden brown. Cool for 5-10 minutes then serve in the dish with any additional toppings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
