Go Back
High protein pancake bowl recipe for meal prep topped with fresh blueberries in an oven-safe glass container

High Protein Pancake Bowl Recipe for Meal Prep

Oven-baked high protein pancake bowls made with Greek yogurt and eggs, topped with fresh berries or chocolate chips. Perfect for weekly meal prep and ready in 35 minutes.
Print Recipe Save to Pinterest
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3 portions
Course: Breakfast, Meal Prep
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups full-fat Greek yogurt 4% milk fat recommended for best texture
  • 6 large eggs Room temperature for smoother blending
  • 0.33 cup white sugar or pure maple syrup Maple syrup preferred for natural sweetness
  • 1 tbsp pure vanilla extract
  • 1 cup all-purpose flour Substitute 1:1 gluten-free blend if needed
  • 3 tsp baking powder
  • cooking spray or melted butter For greasing containers
  • toppings of choice Fresh raspberries, blueberries, or chocolate chips

Equipment

  • Oven-safe glass containers or ramekins
  • Baking sheet
  • Large mixing bowl
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease your oven-safe glass containers or ramekins with cooking spray or melted butter. Set them on a baking sheet for easier handling.
  2. In a large mixing bowl, whisk together the eggs, Greek yogurt, sugar or maple syrup, and vanilla extract until smooth and no streaks of yogurt remain, about 60 seconds of active whisking.
  3. Sprinkle in the flour and baking powder. Fold gently with a spatula until just combined and no dry flour pockets remain. Stop as soon as the batter looks smooth. Do not overmix.
  4. Divide the batter evenly among the three prepared containers, filling each about two-thirds full. Scatter your chosen toppings over the top of each bowl.
  5. Bake for 25 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean. Let cool for 5 minutes before serving or storing.

Notes

Use full-fat Greek yogurt for the best creamy texture. Do not overmix the batter or the bowls will be dense. Bake plain without toppings if freezing, then add fresh toppings after reheating. Store in airtight containers in the fridge for up to 4 days or freeze individually for up to 2 months. Reheat in the microwave for 1 to 2 minutes or in a 350 degree F oven for 8 minutes.