Name: Baked Protein Pancake Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup protein pancake mix; 2/3 cup milk or water (as per mix instructions); 2 large eggs; 1/2 tsp baking powder (optional); 1/2 tsp cinnamon (optional); 1 tsp vanilla extract (optional); Toppings: fresh berries, chocolate chips, chopped nuts (optional)

Baked Protein Pancake Bowls are a wholesome and filling breakfast option that packs flavor, texture, and nutrition into one simple dish. I love how these bowls come together quickly and bake up beautifully in the oven. They’re high in protein, customizable with toppings, and perfect for meal prep or a relaxed weekend brunch.

Why You’ll Love This Recipe

I love this recipe because it gives me the satisfaction of pancakes without the hassle of flipping them one by one. These baked bowls are light, fluffy, and full of protein, which helps me stay energized and full longer. I also appreciate how easy they are to personalize—whether I’m in the mood for berries, chocolate chips, or nut butter, this bowl can handle it all.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Protein pancake mix
Milk or water (depending on mix instructions)
Eggs
Baking powder (if needed for extra lift)
Cinnamon (optional)
Vanilla extract (optional)
Toppings like fresh fruit, chocolate chips, or nuts

Directions

I preheat my oven to 350°F and lightly grease oven-safe ramekins or small bowls.
In a mixing bowl, I combine the protein pancake mix, milk or water, eggs, and any optional flavorings like cinnamon or vanilla.
I stir the batter until just combined, being careful not to overmix.
Then I pour the batter evenly into the greased bowls, filling them about halfway.
I add any desired toppings on top of the batter.
I bake for about 20 to 25 minutes, or until the tops are golden and a toothpick comes out clean.
I let them cool for a couple of minutes before serving.

Servings and timing

This recipe makes 2 to 4 servings, depending on the size of the bowls used. It takes about 10 minutes to prepare and 20 to 25 minutes to bake, so I usually have it ready in about 35 minutes.

Variations

Sometimes I add mashed banana or applesauce to the batter for natural sweetness. I also enjoy using flavored protein pancake mixes, like chocolate or blueberry. When I want extra indulgence, I swirl in a spoonful of peanut butter or top with a few dark chocolate chunks before baking. I’ve even made a savory version with chopped spinach and cheese.

Storage/reheating

I store leftover bowls in an airtight container in the fridge for up to 4 days. To reheat, I microwave them for 30 to 60 seconds, or I warm them in a 300°F oven for about 10 minutes. These also freeze well—I let them cool, then wrap them tightly and freeze for up to 2 months.

FAQs

Can I make this without protein pancake mix?

Yes, I sometimes use regular pancake mix and add a scoop of protein powder to boost the content.

What kind of toppings work best?

I like using blueberries, strawberries, banana slices, chocolate chips, or chopped nuts. Pretty much anything I’d put on a pancake works great here.

Can I make these ahead?

Absolutely. I bake a batch on Sunday and have breakfast ready for several days. Just reheat and go.

How do I know when they’re done baking?

I look for golden tops and check with a toothpick—it should come out clean or with a few crumbs.

What size bowls should I use?

I use oven-safe ramekins or small glass bowls, around 6 to 8 ounces each. They bake evenly and are the perfect single serving size.

Conclusion

Baked Protein Pancake Bowls are my go-to for a cozy, nourishing breakfast that doesn’t sacrifice convenience or flavor. Whether I prep them in advance or enjoy them fresh out of the oven, they’re always a satisfying way to start the day.