These high protein pancake bowls skip the whole stand-at-the-stove, flip-them-one-by-one routine that pancakes usually come with. You mix the batter, pour it into containers, add your toppings, and bake, that's it. One tray and you've got breakfast for the whole week.

Three high protein pancake bowls in glass meal-prep containers, baked with berries and chocolate chips

They're kind of genius, perfectly soft, lightly sweet, and made with Greek yogurt and eggs, so they actually keep you full instead of leaving you hungry an hour later. I make a batch every weekend, and little Nole is always first in line when they come out of the oven.

Want more sweet, simple breakfasts? Go check out my Banana Protein Muffins, my High Protein Strawberry Chia Pudding and my Pumpkin Pie Spice Pancakes!

Jump to:

Ingredient Notes
Instructions
High Protein Pancake Bowls
Frequently Asked Questions for High Protein Pancake Bowl Recipe
Related

Ingredient Notes

A gold spoon lifting a bite of baked pancake bowl with blueberries and a dusting of powdered sugar

Greek Yogurt: this is the protein source and what keeps them moist and soft. Full-fat works best, and coconut yogurt is the best dairy-free swap.
Sweetener: cane sugar or maple syrup both work. Honey or coconut sugar swap in easily, or cut back if you like them less sweet.

See recipe card for full ingredient list and quantities.

Instructions

Pancake batter with flour being whisked in a glass bowl

Mix wet & dry ingredients to form a pancake batter!

Batter poured into three containers, topped with berries and chocolate chips

Transfer to greased glass baking containers!

A baked pancake bowl golden and set in a glass dish

Bake for 20-25 minutes!

Serve & enjoy or pack up for meal prep!

High Protein Pancake Bowls

5 from 1 vote

Soft, lightly sweet baked pancake bowls made with Greek yogurt and eggs for real protein. The easiest meal-prep breakfast, and totally customizable with your favorite toppings.

Print Recipe Pin Recipe

Prep Time 10

Baking Time 25

Total Time 35

Servings: 3 servings

Course: Breakfast, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 ¼ cups Greek yogurt
6 large eggs
⅓ cup white sugar or maple syrup
1 tablespoon vanilla extract
1 cup all-purpose flour
3 teaspoons baking powder
Cooking spray or melted butter for greasing
Toppings of choice raspberries, blueberries, and chocolate chips work great

Equipment

3 oven safe glass containers
Whisk
Measuring Cups & Spoons

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

How to Store:

Fridge: Let them cool completely, then keep them in an airtight container for up to 4 days, this is what makes them such an easy grab-and-go breakfast. Reheat in the microwave for 30 to 45 seconds.

Freezer: Wrap each one tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the microwave or oven until warmed through.

Use full-fat Greek yogurt. It's what keeps them moist and fluffy. Non-fat can make the batter a little dry, so go full-fat if you can.

Don't overmix the batter. Stir just until everything comes together. Overmixing makes them dense instead of light and soft.

Grease your containers really well. Butter, oil, or cooking spray all work, this is what makes them pop right out instead of sticking.

Want even more protein? Stir a scoop of your favorite protein powder into the batter. Just add a splash of milk if it gets too thick.

Tried this recipe?

Let us know how it was!

Three baked pancake bowls lined up for meal prep with berries

Frequently Asked Questions for High Protein Pancake Bowl Recipe

Can I make these without eggs?
Yes! Swap each egg for ¼ cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). They'll be a little denser, but still really good.

Can I use a different flour?
For sure. Whole wheat works but makes them heartier, so I'd do half whole wheat and half all-purpose to keep them soft. Oat flour or a gluten-free blend work too if you need them.

How do I stop the toppings from sinking?
Toss your berries or chocolate chips in a little flour before mixing them in. That thin coating helps them stay spread throughout instead of sinking to the bottom.

Looking for other breakfast recipes like this? Try these: