Protein Pancake Oats (Printable)

Fluffy baked oats with protein and vanilla for a nourishing breakfast boost.

# What You'll Need:

→ Dry Ingredients

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

→ Wet Ingredients

05 - 2 large eggs
06 - 3/4 cup milk (dairy or plant-based)
07 - 1/2 cup Greek yogurt
08 - 2 tablespoons maple syrup or honey
09 - 1 teaspoon vanilla extract

→ Protein

10 - 1 scoop vanilla or unflavored protein powder (about 30 grams)

→ Optional Add-ins

11 - 1/2 cup blueberries, chocolate chips, or chopped nuts

# Directions:

01 - Preheat the oven to 350°F. Grease an 8x8-inch baking dish and set aside.
02 - Place the rolled oats into a blender and pulse until they form a fine flour.
03 - Add baking powder, salt, and cinnamon to the oat flour in the blender and pulse briefly to incorporate.
04 - Pour in the eggs, milk, Greek yogurt, maple syrup or honey, vanilla extract, and protein powder. Blend until the mixture is smooth and creamy.
05 - Transfer batter to the prepared dish and gently fold in any optional add-ins such as blueberries, chocolate chips, or nuts.
06 - Bake for 22 to 25 minutes until the center is set and the top is lightly golden.
07 - Allow to cool for a few minutes before slicing. Serve warm, optionally topped with fresh fruit, extra yogurt, or a drizzle of syrup.

# Expert Tips:

01 -
  • It tastes like you're eating something indulgent but your muscles are genuinely getting the fuel they need.
  • One baking dish means minimal cleanup, which is everything when you're half-asleep.
  • You can prep this while your coffee brews and have a warm, satisfying breakfast without feeling rushed.
02 -
  • Don't skip blending the oats into flour—whole oat pieces will make it gritty and heavy, not fluffy.
  • If your batter looks too thick after blending, add a splash more milk, but go slowly because it thickens slightly as it sits.
  • The center will still look slightly underdone when you pull it out, and that's exactly right—it continues cooking gently as it cools.
03 -
  • If your protein powder is particularly chalky, add an extra tablespoon of milk before blending—the creaminess of the yogurt helps mask it, but extra liquid helps even more.
  • Don't rotate the baking dish halfway through cooking; moving it around breaks the gentle bake and can make the center refuse to set properly.
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