Baked Protein Pancake Bowls

I love making Baked Protein Pancake Bowls when I want a healthy, filling breakfast that still feels comforting and fun. They’re fluffy, lightly sweet, and packed with protein, making them perfect for busy mornings or meal prep without sacrificing flavor.

Why You’ll Love This Recipe

I like this recipe because it’s easy, customizable, and great for staying full longer. Baking the pancake batter in bowls makes everything hands-off, and I can easily adjust flavors and toppings to fit my mood. I also enjoy how these feel like a treat while still being nourishing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

oats or oat flour
protein powder
baking powder
salt
milk or plant-based milk
eggs
maple syrup or honey
vanilla extract

optional mix-ins
chocolate chips
berries
banana slices
nut butter

Directions

I start by preheating the oven to 375°F (190°C) and lightly greasing oven-safe bowls or ramekins.

In a bowl, I mix the oats or oat flour, protein powder, baking powder, and salt. In another bowl, I whisk together the milk, eggs, maple syrup, and vanilla extract.

I combine the wet and dry ingredients until smooth, then fold in any mix-ins I’m using. I divide the batter evenly between the prepared bowls.

I bake the pancake bowls for about 18 to 22 minutes, until they’re puffed, set in the center, and lightly golden on top. I let them cool slightly before serving.

Servings and timing

I usually get about 2 to 3 servings from this recipe.
Preparation time: 10 minutes
Baking time: 20 minutes
Total time: 30 minutes

Variations

I sometimes add cinnamon or cocoa powder to the batter for extra flavor. When I want a higher-protein option, I use Greek yogurt in place of some of the milk. I also enjoy topping the baked bowls with fresh fruit, yogurt, or nut butter.

storage/reheating

I store leftover pancake bowls in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in the microwave for about 30 to 60 seconds or in the oven until heated through.

FAQs

Can I make these ahead of time?

I often bake them ahead and reheat throughout the week for quick breakfasts.

What protein powder works best?

I use vanilla protein powder most often, but unflavored works well too.

Can I make this dairy-free?

I use plant-based milk and dairy-free protein powder with great results.

Are these good for meal prep?

I find they’re perfect for meal prep since they reheat well and stay fluffy.

Can I make this gluten-free?

I make them gluten-free by using certified gluten-free oats or oat flour.

Conclusion

I keep Baked Protein Pancake Bowls in my breakfast rotation because they’re easy, filling, and endlessly customizable. Every time I make them, they give me a warm, satisfying start to the day without any stress.