These baked protein pancake bowls are a game-changer for anyone who loves pancakes but wants something easier and healthier. Unlike traditional pancakes, they don’t require standing over a stove flipping each one individually. They’re customizable, easy to store and reheat, and packed with protein to keep you full longer. Whether you’re into fitness, need a quick breakfast, or want a sweet-but-healthy treat, this recipe delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Protein powder (vanilla or unflavored works best)
Rolled oats or oat flour
Baking powder
Salt
Eggs
Milk (dairy or non-dairy alternatives)
Greek yogurt or unsweetened applesauce
Maple syrup or honey
Vanilla extract
Optional: fresh or frozen berries, chocolate chips, cinnamon
Directions
Preheat your oven to 350°F (175°C) and lightly grease muffin tins or small ramekins.
In a large mixing bowl, combine the dry ingredients: protein powder, oats/oat flour, baking powder, and salt.
In a separate bowl, whisk together the wet ingredients: eggs, milk, Greek yogurt/applesauce, maple syrup/honey, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir until well combined.
Fold in any add-ins like berries, chocolate chips, or cinnamon.
Divide the batter evenly among the prepared muffin cups or ramekins.
Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted comes out clean.
Let them cool slightly before serving, or allow to cool completely for storage.
Servings and timing
This recipe makes approximately 6 to 8 pancake bowls, depending on the size of your baking vessels. Prep time: 10 minutes Cook time: 20–25 minutes Total time: 30–35 minutes
Variations
Chocolate lovers: Use chocolate protein powder and mix in cocoa powder and dark chocolate chips.
Berry bliss: Stir in blueberries, raspberries, or chopped strawberries.
Nutty crunch: Add chopped nuts like walnuts or almonds for extra texture.
Banana flavor: Replace applesauce or yogurt with mashed ripe banana.
Savory option: Use unflavored protein, skip the sweeteners, and add cheese, spinach, and herbs.
Storage/Reheating
Storage: Store cooled pancake bowls in an airtight container in the refrigerator for up to 5 days. Freezing: Freeze in a sealed container or freezer bag for up to 2 months. Reheating: Microwave for 30–60 seconds or reheat in a 350°F oven for about 5–7 minutes until warmed through.
FAQs
How much protein is in each pancake bowl?
This depends on the type of protein powder used, but typically each bowl contains around 10–15 grams of protein.
Can I use plant-based protein powder?
Yes, but be aware that plant-based powders can change the texture. Choose a fine, non-gritty variety.
Can I make this without eggs?
Absolutely. Use flax eggs or mashed banana as a substitute.
Is this recipe gluten-free?
It can be if you use certified gluten-free oats or oat flour and a gluten-free protein powder.
Can I make the batter the night before?
Yes, you can mix everything and store it covered in the fridge overnight. Stir before baking.
What’s the best protein powder for baking?
Whey or casein protein blends work best for fluffy texture, but plant-based powders can also be used with adjustments.
Can I use regular flour instead of oats?
Yes, all-purpose or whole wheat flour can be substituted in a 1:1 ratio for oat flour.
Are these sweet or savory?
The base recipe is slightly sweet, but you can adjust the sweetness or make them savory by changing the ingredients.
Can I make these in a large baking dish instead of bowls?
Yes, you can bake the entire mixture in a greased 8×8-inch pan and cut into squares after baking.
Do I need to use a blender?
No, but using a blender can help make the batter smoother, especially if using rolled oats.
Conclusion
Baked protein pancake bowls are the perfect solution for busy mornings, meal prep, or anyone wanting a high-protein, low-effort breakfast that still tastes like a treat. They’re customizable, easy to make in batches, and incredibly satisfying. Try them once, and they’ll quickly become a staple in your weekly routine.
Baked protein pancake bowls are a high-protein, mess-free alternative to traditional pancakes. Perfect for meal prep and busy mornings, these fluffy, oven-baked bowls are customizable and delicious.
Ingredients
1 cup rolled oats or oat flour
1/2 cup vanilla or unflavored protein powder
1 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup milk (dairy or non-dairy)
1/2 cup Greek yogurt or unsweetened applesauce
2 tbsp maple syrup or honey
1 tsp vanilla extract
Optional: 1/2 cup fresh or frozen berries, chocolate chips, or a dash of cinnamon
Instructions
Preheat the oven to 350°F (175°C) and lightly grease muffin tins or small ramekins.
In a large bowl, mix the dry ingredients: protein powder, oats/oat flour, baking powder, and salt.
In another bowl, whisk together the eggs, milk, Greek yogurt or applesauce, maple syrup or honey, and vanilla extract.
Pour the wet ingredients into the dry and stir until well combined.
Fold in any optional add-ins such as berries, chocolate chips, or cinnamon.
Divide the batter evenly among the prepared muffin cups or ramekins.
Bake for 20–25 minutes, until golden and a toothpick comes out clean.
Let cool slightly before serving, or cool completely for storage.
Notes
Use certified gluten-free oats and protein powder for a gluten-free option.Substitute flax eggs or mashed banana for an egg-free version.Store in the fridge for up to 5 days or freeze for up to 2 months.Reheat in the microwave for 30–60 seconds or oven for 5–7 minutes at 350°F.Try different variations like chocolate, berry, nut, banana, or savory styles.
