Protein Pancake Oats (Printable Version)

Wholesome baked oats with protein for a fluffy, hearty morning boost packed with nutrition.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup rolled oats (3.5 oz)
02 - 1 tsp baking powder
03 - Pinch of salt
04 - 1 tsp ground cinnamon (optional)

→ Wet Ingredients

05 - 2 large eggs
06 - 3/4 cup milk (6 fl oz), dairy or plant-based
07 - 1/2 cup Greek yogurt (4.2 oz)
08 - 2 tbsp maple syrup or honey (1 fl oz)
09 - 1 tsp vanilla extract

→ Protein

10 - 1 scoop vanilla or unflavored protein powder (1 oz)

→ Optional Add-ins

11 - 1/2 cup blueberries, chocolate chips, or chopped nuts (2.6 oz)

# Steps to Follow:

01 - Set oven to 350°F and grease an 8x8-inch baking dish.
02 - Process oats in a blender until finely ground, then add baking powder, salt, and cinnamon; pulse to combine.
03 - Add eggs, milk, Greek yogurt, maple syrup, vanilla extract, and protein powder to the blender; blend until smooth.
04 - Pour batter into the prepared dish and gently fold in optional add-ins if using.
05 - Bake for 22 to 25 minutes until the center is firm and the top is lightly golden.
06 - Allow to cool slightly before slicing; serve warm, optionally topped with fresh fruit, extra yogurt, or syrup.

# Additional Tips::

01 -
  • It tastes like a secret dessert breakfast, but your muscles won't mind the protein boost.
  • Ten minutes of prep means you can stumble into the kitchen and still have something impressive by the time you're awake.
  • One pan, one blender—cleanup is so easy you'll actually make it again next week.
02 -
  • Don't skip the cooling step—pull it out too hot and it'll fall apart on your plate, but three minutes makes all the difference.
  • Blending the oats thoroughly changes everything; if you see chunks, give it another pulse or two because the texture depends on it.
  • Check your protein powder ingredient list for sweeteners, because some are sweeter than others and will shift how much sweetness you taste overall.
03 -
  • Room-temperature ingredients blend smoother and create a lighter batter than cold ones straight from the fridge.
  • If the top starts browning too fast before the center sets, loosely tent it with foil for the last few minutes—your oven might run hot and you're just managing that.
  • Make it vegan by using flax eggs (1 tablespoon ground flaxseed plus 3 tablespoons water per egg), plant-based yogurt, and plant-based milk and protein powder.
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