This pancake bake gives you the cozy taste of pancakes with the convenience of a casserole. It’s fluffy, lightly sweet, and packed with protein to keep you full all morning. Mix everything in one bowl, bake, and slice for the week.

It’s great for busy mornings, kid-friendly, and endlessly customizable with toppings. If you love pancakes but not standing over the stove, this is your new go-to.

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What Makes This Recipe So Good

Overhead shot of the freshly baked Healthy Protein Breakfast Pancake Bake just out of the oven in a

High protein, low fuss: Each serving offers a solid protein boost without complicated steps.
Meal prep hero: Bake once, eat for days. It reheats beautifully and freezes well.
Customizable: Add berries, chocolate chips, or nuts to switch up flavors.
Balanced breakfast: A nice mix of protein, fiber, and healthy fats keeps energy steady.
Kid and adult approved: Familiar pancake flavor with better nutrition.

Ingredients

1 1/2 cups rolled oats (or quick oats)
1 scoop (25–30g) vanilla or unflavored whey or plant-based protein powder
1 cup plain Greek yogurt (2% or nonfat)
3 large eggs
1 cup milk of choice (dairy or unsweetened almond/oat milk)
2 tablespoons pure maple syrup or honey (plus more for serving, optional)
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon fine salt
Optional mix-ins: 1 cup blueberries, diced strawberries, or 1/3 cup dark chocolate chips
Optional toppings: fresh fruit, a dollop of yogurt, nut butter, or a drizzle of maple syrup
For the pan: nonstick spray or a little butter/coconut oil

Step-by-Step Instructions

Close-up plated slice of the pancake bake on a matte white plate, showing a tall, fluffy crumb with

Prep the pan and oven: Preheat oven to 350°F (175°C).
Grease a 9×9-inch or 8×10-inch baking dish.
Blend or mix the base: Add oats to a blender and pulse into a flour. If you prefer texture, leave some oats whole. In a large bowl, whisk eggs, yogurt, milk, maple syrup, and vanilla until smooth.
Add dry ingredients: Stir in oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
Mix until just combined. The batter should be pourable; add a splash of milk if too thick.
Fold in extras: Gently fold in any mix-ins like berries or chocolate chips.
Pour and level: Pour batter into the prepared dish and smooth the top with a spatula.
Bake: Bake for 22–28 minutes, or until set in the center and lightly golden on top. A toothpick should come out mostly clean.
Cool and slice: Let it cool for 10 minutes.
Slice into 6–9 pieces, depending on your serving size.
Serve: Top with fresh fruit, a spoonful of yogurt, or a light drizzle of maple syrup. For extra protein, add a smear of almond or peanut butter.

Storage Instructions

Fridge: Store slices in an airtight container for up to 4 days.
Freezer: Wrap individual portions and freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Microwave 30–60 seconds or warm in a 300°F (150°C) oven for 8–10 minutes.
Add toppings after reheating.

Health Benefits

High-quality protein: Eggs, Greek yogurt, and protein powder support muscle repair and keep you full.
Steady energy: Oats provide fiber and slow-digesting carbs for balanced blood sugar.
Bone support: Dairy-based ingredients add calcium and vitamin D (depending on milk used).
Heart-healthy options: Use olive oil spray and add walnuts or berries for extra omega-3s and antioxidants.

Common Mistakes to Avoid

Overmixing the batter: This can make the bake dense. Stir until ingredients just come together.
Using too much protein powder: Extra scoops can make it dry. Stick to the listed amount.
Skipping leavening: Don’t forget baking powder and baking soda; they help it rise and stay fluffy.
Baking too long: Overbaking leads to a rubbery texture.
Start checking at 22 minutes.
Adding wet fruit on top only: Mix fruit into the batter so moisture is evenly distributed.

Alternatives

Gluten-free: Use certified gluten-free oats and a gluten-free protein powder.
Dairy-free: Swap Greek yogurt for a thick dairy-free yogurt and use plant milk. Choose a plant-based protein powder.
No protein powder: Increase oats to 2 cups and add 1 extra egg. Texture will be slightly more cake-like.
Lower sugar: Skip the maple syrup and sweeten with mashed banana or a few drops of stevia.
Flavor twists: Lemon zest and blueberries, pumpkin spice with pumpkin puree, or peanut butter and banana slices.

FAQ

Can I make this without a blender?

Yes.

Use quick oats or pre-ground oat flour. Whisk wet ingredients in one bowl and sift dry ingredients in another, then combine gently.

What protein powder works best?

Whey isolates blend smoothly and bake well. For dairy-free, use a pea or rice blend.

Avoid collagen alone, as it won’t provide structure.

How do I prevent a gummy texture?

Measure liquids accurately, don’t overmix, and bake until the center is set. If using very juicy fruit, reduce milk by 2–3 tablespoons.

Can I double the recipe?

Absolutely. Use a 9×13-inch pan and add 3–5 minutes to the bake time.

Check for doneness in the center.

Is this good for kids?

Yes. It’s mildly sweet and easy to eat. Cut into sticks and serve with yogurt or fruit for dipping.

In Conclusion

This Healthy Protein Breakfast Pancake Bake delivers pancake comfort without the stovetop hassle.

It’s quick to mix, easy to customize, and perfect for meal prep. Bake a pan on Sunday, and you’ll have a balanced, satisfying breakfast ready all week. Add your favorite toppings and enjoy a simple morning win.