Protein “PanBake”
— An easy baked twist on pancakes!
If you love pancakes but hate standing over the stove flipping them one by one, you’re going to love this baked protein pancake recipe. It’s packed with 42g of protein, made with simple ingredients, and comes out fluffy and golden — all with minimal cleanup. Just mix, pour, bake, and enjoy!
This is perfect for busy mornings, post-workout fuel, or meal prepping for the week.
Ingredients:
1 egg
170g Greek yogurt (plain or flavored)
1/2 cup milk of your choice (dairy or plant-based)
35g flour
1 scoop protein powder (mine has 25g of protein per scoop)
1/2 tsp baking powder
Fruit of your choice (fresh berries, sliced banana, or even frozen fruit works great)
Total protein: 42g
How to make baked protein pancakes:
Preheat your oven to 350°F (175°C).
In a bowl, whisk together the egg, Greek yogurt, and milk until smooth.
Add in the flour, protein powder, and baking powder. Stir until combined — no overmixing needed.
Pour the batter into a greased, oven-safe glass container (an 8x8 dish or similar works well).
Sprinkle your chosen fruit evenly over the top.
Bake for about 20-25 minutes, or until the center is set and the edges are lightly golden.
Let cool slightly and enjoy!
Why I love baking them instead of frying:
No flipping: Hands-free cooking means I can prep coffee or get ready while it bakes.
Even texture: Comes out like a cross between pancakes and cake — fluffy and soft.
Easy cleanup: Only one dish to wash!
Great for meal prep: Bake once, store in the fridge, and reheat.
Pro tip: Top your baked pancakes with a dollop of Greek yogurt, extra fruit, and a drizzle of honey or maple syrup for maximum deliciousness.
Whether you’re meal prepping or just want a quick and satisfying breakfast, this baked protein pancake is a game changer. Give it a try and let me know your favorite fruit combos — I’m always looking for new ones to test!