Why You’ll Love This Recipe
This High Protein Pancake Bowl is the ideal breakfast for busy mornings or meal prep. It’s packed with protein from Greek yogurt and eggs, making it a filling and nutritious way to start your day. The recipe is super easy to prepare, and since it’s baked in individual portions, it’s a perfect grab-and-go breakfast. Plus, the customizable toppings give you endless flavor possibilities!
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, chocolate chips, etc.)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions
1. Mix the Wet Ingredients
In a large bowl, whisk together the eggs, Greek yogurt, sugar (or maple syrup), and vanilla extract until the mixture is smooth and well-combined.
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 with cooking spray or melted butter. Divide the pancake batter evenly among the containers. Add your favorite toppings (such as raspberries, blueberries, or chocolate chips) on top.
4. Bake the Pancake Bowls
Bake in a preheated oven at 350°F (175°C) for 25 minutes, or until the tops are golden and set. You can check by inserting a toothpick into the center—if it comes out clean, the pancake bowls are ready.
5. Serve and Store
Enjoy the pancake bowls warm with a drizzle of maple syrup or your favorite toppings. If you’re meal prepping, let the pancake bowls cool, then store them in the fridge for up to 3-4 days. Reheat when you’re ready to serve.
Servings and Timing
- Servings: 3
- Prep Time: 10 minutes
- Baking Time: 25 minutes
- Total Time: 35 minutes
Variations
- Extra Protein Boost: Stir in a scoop of your favorite protein powder into the batter for a higher protein content.
- Vegan Version: Use a dairy-free yogurt and replace the eggs with a flaxseed egg or another egg substitute. You can also use maple syrup instead of sugar.
- Chocolate Chip Pancake Bowls: Add mini chocolate chips to the batter for a sweeter, dessert-like version.
- Fruit-filled Pancake Bowls: Stir in chopped bananas, apples, or other fruits into the batter for added flavor.
- Cinnamon Swirl Pancake Bowls: Add 1 teaspoon of ground cinnamon to the batter and swirl in some cinnamon-sugar before baking for a cozy twist.
Storage/Reheating
- Storage: Store leftover pancake bowls in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the microwave for about 30 seconds to 1 minute until warmed through.
FAQs
1. Can I use a different type of yogurt?
Yes, you can use non-dairy yogurt (like almond or coconut yogurt) for a dairy-free version, but it may slightly change the flavor and texture.
2. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour for a heartier texture, though it may result in denser pancake bowls. You can also use a gluten-free flour blend if you need a gluten-free option.
3. Can I make this without an oven?
If you don’t have an oven, you could try making this in a skillet over medium heat. Pour the batter into a greased skillet and cover it with a lid, cooking it for a few minutes until golden on the bottom before flipping. However, baking gives the best texture.
4. Can I freeze these pancake bowls?
Yes! These pancake bowls freeze well. Let them cool completely, then wrap each bowl individually and store them in the freezer for up to 3 months. Reheat in the microwave or oven when you’re ready to eat.
5. How can I make the pancake bowls sweeter?
If you like sweeter pancake bowls, add an extra tablespoon of sugar or drizzle with maple syrup when serving. You could also use a sweetened yogurt or add a bit of honey or agave syrup to the batter.
6. Can I double the recipe?
Yes, you can double the ingredients to make more servings. Just use a larger baking dish or multiple smaller dishes and adjust the baking time slightly if needed.
7. How do I know when the pancake bowls are done?
The pancake bowls are done when the tops are golden and set. You can insert a toothpick into the center of the bowl—if it comes out clean, they are ready!
Conclusion
This High Protein Pancake Bowl recipe is a delicious, easy, and customizable breakfast that’s perfect for meal prep. Packed with protein, soft and fluffy, and totally adaptable with your favorite toppings, it’s a quick and filling option for busy mornings. Whether you make it for yourself or your family, these pancake bowls are sure to become a go-to breakfast!
High Protein Pancake Bowl Recipe (for Meal Prep)
- Total Time: 35 minutes
- Yield: 3 pancake bowls
Description
Looking for a healthy, protein-packed breakfast that’s perfect for meal prep? This High Protein Pancake Bowl recipe is easy to make, customizable with your favorite toppings, and packed with Greek yogurt for a protein boost. Perfect for busy mornings, this recipe is ready in just 35 minutes and will keep you energized all day!
Ingredients
For the Pancake Bowl:
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, chocolate chips, etc.)
Optional Add-ins for Extra Protein:
1 scoop protein powder (optional for added protein)
Instructions
-
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 batter forms. -
Prepare for Baking:
Lightly grease oven-safe glass containers or ramekins with cooking spray or melted butter. Divide the pancake batter evenly among the containers and top with your favorite toppings (raspberries, blueberries, chocolate chips, etc.). -
Bake the Pancake Bowls:
Bake in a preheated oven at 350°F (175°C) for 25 minutes or until the tops are golden and set. Use a toothpick to check—if it comes out clean, they are ready. -
Serve and Store:
Let the pancake bowls cool slightly before serving. Drizzle with maple syrup or add extra toppings. If you’re meal prepping, let them cool and store in the fridge for up to 3-4 days.
Notes
The pancake bowls can be stored in the refrigerator for up to 3-4 days.
For extra protein, you can add a scoop of your favorite protein powder.
These bowls are best enjoyed warm with syrup or fruit toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
