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Baked protein pancake bowls golden and fluffy in oven-safe glass ramekins topped with fresh mixed berries, Greek yogurt, and a drizzle of maple syrup

Baked Protein Pancake Bowls

Soft, fluffy baked pancake bowls made with oat flour, Greek yogurt, and protein powder - no banana needed. Batch bake four to eight at once on Sunday and reheat in under 90 seconds each morning for a warm, high-protein breakfast all week long. Endlessly customizable with different mix-ins for variety across the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: American
Calories: 264
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats, blended into oat flour or 1 cup pre-made oat flour
  • 1 scoop (30g) vanilla protein powder whey or plant-based
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 2 large eggs
  • 3/4 cup plain Greek yogurt, full fat or 2 percent
  • 1/3 cup milk of choice dairy or unsweetened oat milk
  • 2 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • 1/3 cup mix-ins of choice blueberries, chocolate chips, diced apple, or chopped walnuts

Equipment

  • Four 6-oz Ramekins or Standard Muffin Tin
  • Blender for Oat Flour
  • Two Mixing Bowls
  • Baking Sheet
  • Whisk

Method
 

  1. Preheat oven to 350°F. Grease four 6-oz ramekins generously and set on a baking sheet.
  2. Blend rolled oats into oat flour if starting from whole oats. Whisk oat flour, protein powder, baking powder, baking soda, cinnamon, and salt in a bowl.
  3. Whisk eggs, Greek yogurt, milk, maple syrup, and vanilla together in a separate bowl until smooth.
  4. Pour wet ingredients into dry. Stir until just combined. Do not overmix. Fold in mix-ins with 2 to 3 strokes.
  5. Divide batter evenly among ramekins, filling three-quarters full. Press extra mix-ins onto the surface. Bake 18 to 22 minutes until tops are set and golden and a toothpick comes out with moist crumbs.
  6. Cool 5 minutes in ramekins before serving warm or transferring to a rack to cool fully for meal prep storage.

Notes

  • Use full fat or 2 percent Greek yogurt - fat-free makes the batter thinner and the finished bowls rubbery rather than fluffy.
  • Do not overmix after combining wet and dry - a few small lumps are fine and produce a better texture than a fully smooth batter.
  • For plant-based protein powder, add 1 extra tablespoon of milk to compensate for higher liquid absorption.
  • Store cooled bowls in the refrigerator up to 5 days. Reheat 60 to 90 seconds in the microwave.
  • Freeze individually wrapped for up to 2 months - microwave from frozen 90 seconds to 2 minutes.