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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.

baked protein pancake bowl with almond butter and chocolate chips.
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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!

Why You’ll Love These Baked Protein Pancake Bowls

  • 40g of protein per serving.
  • Same fluffy and delicious pancakes with better ingredients.
  • Make them any way you’d like!
  • Meal prep them ahead of time and heat them when you’re ready to eat.
  • Enjoy them for breakfast, an afternoon snack, or a healthier dessert.

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.

ingredients for baked protein pancakes bowls on a countertop.
  • 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.

pancake batter in a white ramekin.

Step 1. Mix Ingredients. Add all of the ingredients to the bowl and mix well until combined.

protein pancake batter in three separate bowls with fruit toppings.

Step 2. Add Toppings. Add to 12-14 ounce glass dishes or ramekins with nonstick spray. Arrange desired toppings on top.

baked protein pancake bowls topped with blueberries, strawberries, and bananas.

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

Are protein pancakes healthy for you?

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.

Is it safe to add protein powder to my pancakes?

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.

a spoon in a bowl of baked protein pancakes.

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Baked Protein Pancake Bowl

Prep: 5 minutes
Cook: 22 minutes
Total: 27 minutes
These protein pancake bowls bake have 40g of protein per serving and make a perfect meal prep to reheat during the week. Add your favorite toppings and enjoy healthy, delicious, and high-protein breakfast!

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Servings: 1 bowl

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.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Nutrition information. The information is for a pancake bowl with almond milk, gluten free flour, Be Well by Kelly Protein Powder, and 1/3 cup raspberries as the topping.
Toppings. My favorite topping combinations are blueberries and cinnamon and raspberries and chocolate chips. Raspberries add a lot of extra fiber!
Meal Prep. You can make 4-5 of these at a time, cover, and refrigerate them for up to 5 days. Reheat in the microwave or the oven and serve warm.
Milk. I tested this with Fairlife whole milk and unsweetened almond milk. Both work great!
Protein Powder. I use Be Well by Kelly Protein Powder. It doesn’t have any carbs and uses monkfruit to sweeten it. I recommend a protein powder with around 26g of protein per scoop, which is what you see reflected in the nutrition information.

Nutrition

Serving: 1bowl | Calories: 476kcal | Carbohydrates: 48g | Protein: 40g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 197mg | Sodium: 652mg | Fiber: 8g | Sugar: 5g | Vitamin A: 371IU | Vitamin C: 0.04mg | Calcium: 534mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

MyFitnessPal Entry Baked Protein Pancake Bowl – What Molly Made

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Recipe Rating




6 Comments

  1. Susan says:

    Looks delicious

    1. Molly Thompson says:

      Thank you!

  2. Carolyn Savage says:

    This was good but quite sweet if your protein powder is sweet. Next time I’d omit adding syrup to the batter. Is it supposed to be a bit wet and eggy in the middle? Definitely tasty and would be great with fresh berries

    1. Molly Thompson says:

      Hello!! Your protein powder can definitely adjust the taste of this. Mine is sweetened with monkfruit so it’s perfect amount of sweetness. It’s not supposed to be wet or eggy. It sounds like yours needed a little more bake time. This could be due to oven variations or the size of your baking dish. Thanks!

  3. Megan says:

    Since every protein powder scoop is different, how many grams of protein powder do you recommend?

    1. Molly Thompson says:

      Great question! Mine is about 26g of protein powder. It should work with whatever 1 serving of protein is for you. The goal is to have around 26g of protein in the protein you use. Thanks!