Fluffy Baked Protein Pancake Bowls for Breakfast (Print Version)
Start your day with fluffy baked protein pancake bowls. Easy to make, packed with protein, and customizable with your favorite toppings for a healthy breakfast.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Fluffy Bowl Foundation
01 -
1 cup all-purpose flour
02 -
1/2 cup vanilla protein powder (whey or plant-based)
03 -
1 tbsp baking powder
04 -
2 tbsp granulated sugar
05 -
1/2 tsp ground cinnamon
06 -
Pinch of salt
→ Moisture & Bind
07 -
1 cup milk (any kind, e.g., 2% or almond)
08 -
1 large egg
09 -
2 tbsp unsalted butter, melted
10 -
1 tsp vanilla extract
→ Sweet & Tangy Toppers
11 -
1 cup fresh mixed berries (strawberries, blueberries, raspberries)
12 -
1/4 cup pure maple syrup
13 -
1 cup plain Greek yogurt (2% or full-fat)
14 -
1/4 cup chopped pecans
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or non-stick spray. This ensures your Fluffy Baked Protein Pancake Bowls for Breakfast won't stick and will bake evenly.
02 -
In a large mixing bowl, whisk together 1 cup all-purpose flour, 1/2 cup vanilla protein powder, 1 tbsp baking powder, 2 tbsp granulated sugar, 1/2 tsp ground cinnamon, and a pinch of salt until well combined.
03 -
In a separate medium bowl, whisk together 1 cup milk (any kind), 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth and fully incorporated.
04 -
Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined. A few lumps are perfectly fine and help achieve the desired fluffy texture for these Fluffy Baked Protein Pancake Bowls for Breakfast. Do not overmix.
05 -
Pour the prepared batter evenly into the greased 9x13 inch baking dish. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
06 -
While the pancake bakes, gently wash and slice 1 cup fresh mixed berries (strawberries, blueberries, raspberries). Have your 1/4 cup pure maple syrup, 1 cup plain Greek yogurt, and 1/4 cup chopped pecans ready for assembly.
07 -
Once baked, let the pancake cool slightly for 5 minutes. Cut into 4 equal portions and place each into a serving bowl. Top generously with fresh mixed berries, a drizzle of pure maple syrup, a dollop of plain Greek yogurt, and a sprinkle of chopped pecans. Enjoy your Fluffy Baked Protein Pancake Bowls for Breakfast!
# Notes:
01 -
Feel free to swap out the vanilla protein powder for unflavored, adjusting sugar or adding a touch more vanilla if needed. Any fruit or nut can be used for toppings.
02 -
Leftover baked pancake can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven for a quick breakfast.
03 -
For extra fluffiness, ensure your baking powder is fresh. You can test it by adding a teaspoon to hot water; it should fizz vigorously.
04 -
These bowls are incredibly versatile! Add a sprinkle of chocolate chips to the batter before baking, or a dollop of nut butter on top for extra richness and flavor.
# Tools You'll Need:
01 -
Large mixing bowls
02 -
Whisk
03 -
Measuring cups and spoons
04 -
9x13 inch baking dish (or individual ramekins)
05 -
Oven
# Nutrition Facts (Per Serving):
Calories: 458 kcal
Total Fat: 15 g
Total Carbohydrate: 57 g
Protein: 25 g