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High Protein Pancake Bowls topped with yogurt, berries, and walnuts in a glass ramekin on marble

Easy High Protein Pancake Bowls for Meal Prep

Emily Wilson
These Easy High Protein Pancake Bowls for Meal Prep are fluffy, filling, and packed with protein for a warm breakfast you can make ahead. They bake up in individual portions, reheat well, and are easy to customize with fruit, yogurt, nut butter, or other favorite toppings.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 4 bowls
Calories 290 kcal

Equipment

  • Large mixing bowl
  • Whisk
  • Silicone spatula
  • 4 ramekins
  • Baking Sheet
  • Oven

Ingredients
  

For the Batter

  • 3 large eggs
  • 1 cup plain Greek yogurt about 240 g
  • 1 cup milk of choice about 240 ml
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour about 120 g
  • 1 scoop vanilla protein powder about 30 g, optional
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine salt

Optional Toppings

  • fresh berries
  • sliced banana
  • Greek yogurt
  • almond butter or peanut butter
  • chopped walnuts or pecans
  • maple syrup for serving
  • mini chocolate chips optional
  • granola optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly grease 4 ramekins. Place the ramekins on a baking sheet if you want easier transfer in and out of the oven.
    In a large mixing bowl, whisk together the eggs, Greek yogurt, milk, maple syrup, and vanilla extract until smooth and creamy.
    Add the flour, protein powder if using, baking powder, cinnamon, and salt. Fold gently with a spatula just until combined. Do not overmix.
    Divide the batter evenly among the ramekins, filling each about three-quarters full.
    Bake for 22 to 25 minutes, or until the tops are puffed, lightly golden, and set in the center. The tops should spring back lightly when pressed.
    Let the pancake bowls cool for 5 to 10 minutes before serving. Add your favorite toppings and enjoy warm, or cool completely and store for meal prep.

Notes

Use thick plain Greek yogurt for the best texture and protein boost. If your batter looks too thick, add 1 to 2 tablespoons of milk before baking.
One scoop of protein powder is usually enough for the whole batch. Adding too much can make the pancake bowls dry or rubbery.
Store cooled pancake bowls in airtight containers in the refrigerator for up to 4 days, or freeze for up to 2 months.
For a healthy bulking version, top with banana, peanut butter, chopped nuts, and extra Greek yogurt.
Nutrition Facts:
  • Calories: 290
  • Carbohydrates: 26g
  • Protein: 22g
  • Fat: 9g
  • Saturated Fat: 3g
  • Cholesterol: 150mg
  • Sodium: 280mg
  • Potassium: 260mg
  • Fiber: 2g
  • Sugar: 8g
  • Vitamin A: 220 IU
  • Vitamin C: 3mg
  • Calcium: 180mg
  • Iron: 2mg