Need a quick meal prepped breakfast? You HAVE to try this high protein pancake bowl recipe! They're are the perfect meal-prep breakfast—soft, lightly sweet, and packed with protein thanks to Greek yogurt. Plus, they’re completely customizable with your favorite toppings!
If you love quick & easy breakfast recipes, you are also going to LOVE my Turkish Eggs, Cheesy Cornbread & my Easy 10 minute Air Fryer Pizza!
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Ingredients
- Greek Yogurt
- Eggs
- White Sugar / Maple Syrup
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Cooking Spray Or Melted Butter
- Toppings Of Choice (Raspberries, Blueberries, Chocolate Chips)
See recipe card for quantities.
Instructions
Mix wet & dry ingredients to form a pancake batter!
Transfer to greased glass baking containers!
Bake for 20-25 minutes!
Serve & enjoy or pack up for meal prep!
- Mix the wet ingredients: In a large bowl, whisk together the eggs, Greek yogurt, sugar (or maple syrup), and vanilla extract until smooth.
- Incorporate the dry ingredients: Gradually fold in the flour and baking powder, mixing until a smooth pancake batter forms.
- Prepare for baking: Lightly grease oven-safe glass containers or ramekins and divide the batter evenly. Add your favorite toppings.
- Bake at 350°F (175°C) for 25 minutes or until the tops are golden and set.
- Serve and store: Enjoy warm with a drizzle of maple syrup. If meal prepping, let them cool, then store in the fridge and reheat when ready.
Tip: Want extra protein? Stir in a scoop of your favorite protein powder for a boost!
Substitutions
- Greek Yogurt → Sour cream, coconut yogurt, or mashed bananas
- Eggs → Unsweetened applesauce (¼ cup per egg), flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg), or mashed bananas
- White Sugar or Maple Syrup → Honey, coconut sugar, or agave syrup
- Vanilla Extract → Almond extract, maple extract, or vanilla bean paste
- All-Purpose Flour → Whole wheat flour, oat flour, or a gluten-free flour blend
- Baking Powder → ¼ teaspoon baking soda + ½ teaspoon lemon juice or vinegar per teaspoon
- Cooking Spray or Melted Butter → Coconut oil, olive oil, or ghee
- Toppings of Choice → Chopped nuts, shredded coconut, dried fruit, or dark chocolate chunks
Equipment
- 3 glass oven-safe containers
- measuring cups & spoons
- large bowl & whisk
Storage
Let the pancake bowls cool completely before storing. For the fridge, place them in an airtight container and store for up to 4 days. Reheat in the microwave for 30-45 seconds. For the freezer, wrap each portion tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat in the microwave or oven until warmed through.
Top tips
- Use Full-Fat Greek Yogurt – It adds richness and helps create a moist, fluffy texture. Avoid using non-fat yogurt, as it can make the batter too dry.
- Don’t Overmix the Batter – Stir until just combined to keep the pancake bowls light and airy. Overmixing can lead to a dense texture.
- Grease the Baking Dishes Well – This prevents sticking and makes for easy removal. Butter, oil, or cooking spray all work well.
FAQs
Yes! You can substitute each egg with ¼ cup unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). The texture may be slightly denser, but they’ll still be delicious.
Yes, but the texture will be a bit heartier. For best results, use a mix of half whole wheat and half all-purpose flour to keep them soft and fluffy.
Toss berries or chocolate chips in a little flour before adding them to the batter. This helps them stay evenly distributed while baking.
Related
Looking for other breakfast recipes like this? Try these:
High Protein Pancake Bowl Recipe (for Meal Prep)
Ingredients
Equipment
Method
- Mix the wet ingredients: In a large bowl, whisk together the eggs, Greek yogurt, sugar (or maple syrup), and vanilla extract until smooth.
- Incorporate the dry ingredients: Gradually fold in the flour and baking powder, mixing until a smooth pancake batter forms.
- Prepare for baking: Lightly grease oven-safe glass containers or ramekins and divide the batter evenly. Add your favorite toppings.
- Bake at 350°F (175°C) for 25 minutes or until the tops are golden and set.
- Serve and store: Enjoy warm with a drizzle of maple syrup. If meal prepping, let them cool, then store in the fridge and reheat when ready.
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Conni says
Delicious! I will make again & add nuts & chocolate chips next time.