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–+ servings
High protein pancake bowls meal prepped in glass containers with berries and chocolate

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.
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Prep Time 10 minutes
Baking Time 25 minutes
Total Time 35 minutes
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

Method
 

  1. Mix the wet ingredients: In a large bowl, whisk together the eggs, Greek yogurt, sugar (or maple syrup), and vanilla extract until smooth.
  2. Incorporate the dry ingredients: Gradually fold in the flour and baking powder, mixing until a smooth pancake batter forms.
  3. Prepare for baking: Lightly grease oven-safe glass containers or ramekins and divide the batter evenly. Add your favorite toppings.
  4. Bake at 350°F (175°C) for 25 minutes or until the tops are golden and set.
  5. 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.

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