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High protein pancake bowl baked in a ramekin topped with fresh blueberries and raspberries

High Protein Pancake Bowl

Fluffy baked pancake bowls made with Greek yogurt and eggs, packed with protein and perfect for meal prep. Ready in 35 minutes and great for busy mornings all week.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3 portions
Course: Breakfast, Brunch, Meal Prep
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cup Greek yogurt full-fat preferred
  • 6 large eggs room temperature
  • 1/3 cup white sugar or maple syrup maple syrup adds subtle warmth
  • 1 tbsp vanilla extract
  • 1 cup all-purpose flour spoon and level for accuracy
  • 3 tsp baking powder check that it is fresh
  • cooking spray or melted butter for greasing containers
  • toppings of choice raspberries, blueberries, or chocolate chips — add after reheating if storing

Equipment

  • Oven-safe glass containers or ramekins
  • Large mixing bowl
  • Whisk
  • Baking sheet

Method
 

  1. Preheat the oven to 350 degrees F. Lightly grease oven-safe glass containers or ramekins with cooking spray or melted butter. Place on a baking sheet and set aside.
  2. In a large bowl, whisk together the eggs, Greek yogurt, sugar or maple syrup, and vanilla extract until smooth and fully combined with no streaks remaining.
  3. Gradually fold in the flour and baking powder. Mix gently until a smooth batter forms. Do not overmix — a few small lumps are fine.
  4. Divide the batter evenly among the prepared containers. Add desired toppings such as raspberries, blueberries, or chocolate chips on top of each.
  5. Bake for 25 minutes until the tops are golden brown and the centers are fully set. A toothpick inserted in the center should come out clean. Cool for 2 to 3 minutes before serving warm with a drizzle of maple syrup.

Notes

Do not overmix the batter — mix just until smooth for the lightest texture. Use full-fat Greek yogurt for the best flavor and protein content. Add fresh berry toppings after reheating rather than before storing to avoid sogginess. Chocolate chips baked in hold up fine through storage. Store in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave for 45 to 60 seconds. For gluten-free, substitute a 1-to-1 gluten-free baking flour blend.