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High Protein Pancake Bowl with fresh berries in a glass ramekin on a marble counter.

High Protein Pancake Bowl

This High Protein Pancake Bowl Recipe is perfect for meal prep, offering a nutritious and delicious start to your day. Made with Greek yogurt, eggs, and toppings, these oven-baked bowls are filling and easy to prepare.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups Greek yogurt plain
  • 6 large eggs
  • 1/3 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

Equipment

  • Oven-safe glass containers or ramekins
  • Large mixing bowl
  • whisk

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together the eggs, Greek yogurt, sugar (or maple syrup), and vanilla extract until smooth and well combined.
  3. Gradually fold in the flour and baking powder, mixing until a smooth pancake batter forms without lumps.
  4. Lightly grease oven-safe glass containers or ramekins with cooking spray or melted butter.
  5. Divide the batter evenly among the containers. Add your favorite toppings such as raspberries, blueberries, or chocolate chips on top.
  6. Bake for 25 minutes or until the tops are golden brown and the batter is set through.
  7. Serve warm with a drizzle of maple syrup or let cool completely for meal prep storage.

Notes

Use Greek yogurt for added protein and creaminess. Substitute white sugar with maple syrup for a natural sweetener. Ensure ramekins are oven-safe before baking. Customize toppings to your preference for variety. These pancake bowls can be stored in the fridge for up to 4 days.
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