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I can’t get over this baked protein pancake bowl recipe. It’s all the fluffy pancake flavor you love, with 36 grams of protein & 9 grams of fiber per bowl (and ZERO flipping at the stove). Eggs, egg whites, Greek yogurt, vanilla protein powder & King Arthur gluten free flour get mixed in one bowl, poured into four Pyrex containers, topped with raspberries, and baked for 30 minutes. That’s it! I make them on Sunday for a week’s worth of easy breakfasts!
Quick Look: Protein Pancake Bowls
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 30 minutes
- 🕒 Total Time: 40 minutes
- 👥 Servings: 4 bowls
- 📊 Calories: ~438 kcal per serving
- 🔥 Cook Method: Oven-baked
- ⭐ Flavor Profile: Fluffy vanilla pancake with tart raspberries & a hit of maple
- 👩🍳 Difficulty: Easy, perfect for Sunday meal prep
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Why You’ll Love These Protein Pancake Bowls
I’m all about breakfasts that are actually MAKEABLE on a weekday. Standing at the stove flipping pancakes one at a time on a weekday morning… not happening around here! So these bowls do all the work in the oven while you get on with your morning. They have that same fluffy pancake texture as my cottage cheese protein pancakes, but you mix everything in one bowl, pour it into four containers, and walk away.
And the macros on these are awesome: 36 grams of protein AND 9 grams of fiber per bowl, thanks to the eggs, egg whites, Greek yogurt, protein powder & flaxseed all working together. It’s a filling, macro-friendly breakfast that tastes like a treat, just like my high protein carrot cake baked oats. (and you know how I feel about my protein!). Best of all, one batch is four breakfasts.
These protein pancake bowls are part of the Move Together Fall 2026 challenge!
Disclosure: I’m a proud Moves App partner, and I may earn a commission if you sign up through my link. As always, all opinions are my own!
I’ve been using the Moves app for YEARS, and I absolutely love it - it has made a huge impact on my fitness AND my lifestyle. So I’m SO excited that these bowls are one of the 30+ all-new recipes in this round’s Move Together Recipe Guide! If you haven’t heard of it, Move Together is the Moves App’s 5-week challenge that lines up your workouts & your nutrition, so they’re finally working together instead of against each other.
Here’s what you get:
- A 5-week workout plan designed by Doctors of Physical Therapy - home or gym, 30- or 60-minute workouts, 4 or 6 days a week. Your call!
- Personalized nutrition - custom macro counts (maintenance or fat loss), or simple build-your-plate guidance if tracking isn’t your thing. No worries either way!
- 30+ all-new, macro-friendly recipes reviewed by a Registered Dietitian.
- NEW this round: choose a high intensity or low impact day, plus prenatal swaps for every trimester.
Sign-ups open September 28 and close October 15, and the challenge kicks off October 12. It’s just $50 - or $30 if you’re already a Moves App member. Pretty awesome for five full weeks of workouts AND meals! Sign up for the Move Together challenge here
Ingredient Notes
Here's an overview of what you'll need to make these bowls. The rest of the ingredients and measurements are in the recipe card down below.
- Eggs & liquid egg whites: Whole eggs give you that rich, fluffy texture, and the carton egg whites bump the protein WAY up without adding a ton of extra fat. Grab the liquid egg whites in a carton. No separating a dozen eggs, promise!
- King Arthur Gluten Free 1:1 Flour: This is the ONLY gluten free flour I use, and the only one I tested this recipe with. It is the best. It’s the same flour in my homemade gluten free protein biscuits, if you need another way to use up the bag!
- Vanilla protein powder: I swear by Clean Simple Eats protein powder in recipes - best taste and texture, hands down. If you’re using a different brand, just double check the label says gluten free!
- Flaxseed meal: This is where a good chunk of the fiber comes from, and you won’t even taste it. If you’re a fiber-and-protein person like me, my protein chia seed pudding is another one to keep in the rotation.
- Raspberries: Raspberries are my go-to because they pack a ton of fiber. Blueberries are great too. Just know the fiber count will change a bit.
Recipe Variations
- Swap the berries: Blueberries, chopped strawberries, or a mix of whatever’s in your fridge. Just remember raspberries are the fiber powerhouse here, so other fruit will change the macros a little.
- Change up the protein flavor: A chocolate or cinnamon roll protein powder would give these a whole different flavor.
- Add a little crunch on top: A sprinkle of chopped nuts or gluten free granola before baking, if that’s your thing.
- Got extra berries? Blend the rest of the container into my berry cottage cheese smoothie - 41 grams of protein in a glass!
How to Make Protein Pancake Bowls
Step 1: Step 1: Preheat the oven to 350 degrees. Spray four 3-cup Pyrex rectangle glass containers with cooking spray - don’t skip this or they’ll stick!
Step 2: Mix all of the ingredients EXCEPT the fruit in a large bowl until smooth. You can also blend everything in a blender until smooth. I’ve done it both ways, and the blender version puffs up a bit more in the oven. Either way works, so use whatever’s easiest for you!
Step 3: Divide the batter evenly between the 4 containers and top each one with an even amount of raspberries.
Step 4: Set the containers on a baking sheet (way easier to get in & out of the oven) and bake for 30 minutes, or until the tops are set and beginning to brown. You’ll know they’re done when they’re slightly browned and firm on top with no visible raw batter. Top with a drizzle of maple syrup if you’d like and dig in!
Recipe Tips
- Do NOT try to cut back on the flour to save calories. I tried it, and they turned out more like a souffle! Stick with the full 1 ⅓ cups for that fluffy pancake texture.
- Mixing by hand in a bowl gives you a slightly less puffed-up bowl than blending. I personally think it’s great either way, so go with whichever is easier to clean up.
- The baking sheet is your friend here. Four glass containers full of batter are a lot to juggle, and the sheet makes it fool-proof.
- These will settle a bit as they cool - totally normal!
- Want a classic stack for the weekend instead? My gluten free protein pancakes made with almond flour are the stovetop version.
Storage & Make-Ahead Tips
This is a meal prep recipe through & through. I love making these on a Sunday, popping the lids on the Pyrex containers, and heating one up in the microwave every morning for 1 minute for an easy, macro-friendly breakfast. Working smarter, not harder!
Stored in the fridge with the lids on, they’ll keep for up to 4 days. They can also be frozen. Let them cool completely first, then thaw overnight in the fridge before reheating.
These bowls are also included in the September 2026 Moves Challenge Recipe Guide! Make sure to check it out for a whole month of recipes just like this one.
Recipe FAQs
This one is! Each bowl has 438 calories, 36 grams of protein, and 9 grams of fiber (based on the nutrition panel), and it’s made with real ingredients. That combo of protein and fiber is what keeps you full all morning instead of hungry again by 10am.
Heads up for my gluten free friends: the classic Kodiak Power Cakes mix contains wheat, so it’s NOT safe for anyone with Celiac. Kodiak does make a gluten free mix, but I haven’t tested this recipe with any pancake mix. This version is built on King Arthur 1:1 flour plus protein powder & baking powder, and a mix already has its own leavening and sweetener in it - so if you experiment, just know I haven’t tried it… no promises!
Nope! A large bowl and a whisk work just fine - the blender version just comes out a touch puffier. I’ve made these both ways and either one is delicious.
Any oven-safe dish that holds about 3 cups should work: ramekins, small baking dishes, whatever you have on hand. Just keep an eye on the bake time, since a wider or shallower dish may bake faster. These are the ones I used!
More High Protein Breakfast Recipes
Overnight Oats with Protein Powder
Protein Apple Pie Overnight Oats
Easy Healthy Banana Protein Muffins Recipe
Baked Protein Pancake Bowls
Equipment
Ingredients
- 4 eggs
- 1 cup liquid egg whites
- 1 ⅓ cups plain non-fat Greek yogurt
- ½ cup milk of choice
- 4 tsp maple syrup
- 2 cups King Arthur 1:1 Gluten Free Flour
- 2 scoops vanilla protein powder, I like Clean Simple Eats brand
- ¼ cup flaxseed meal
- 2 tsp baking powder
- 1 ⅓ cups raspberries, or blueberries
- cooking spray
Instructions
- Preheat the oven to 350 degrees. Spray 4 pyrex (3-cup) rectangle glass containers with cooking oil.
- Mix all ingredients except the fruit / toppings in a large bowl until smooth. Alternatively, you can mix in a blender until smooth.
- Divide the mixture between the 4 containers and top with even amounts of berries.
- Place the containers on a baking sheet and bake for 30 minutes, or until the tops are set and beginning to brown.
- Serve top with more maple syrup, if desired.
Notes
- Do NOT reduce the flour to cut calories - I tried it and they turned out more like a souffle!
- Mixing by hand in a bowl gives a slightly less puffed-up result than blending. Both are delicious!
- Use any toppings you want, just know it may change the fiber content of the recipe if raspberries are not used.
- Meal prep tip: make these on Sunday, pop the lids on, and microwave one for 1 minute each morning. They keep in the fridge for up to 4 days.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
