Skip to content 
Light, fluffy, grab-and-go breakfast
If you love pancakes but never have the time to flip them on busy mornings, these Protein Pancake Cups are about to become your new breakfast hero. They’re fluffy, lightly sweet, and packed with protein to keep you full through hectic workdays or school drop-offs. Just mix, pour, and bake, no skillet required! This recipe is perfect for meal prep, quick snacks, or a cozy weekend brunch without the mess. Even better, you can customize each cup with chocolate chips, berries, or warm spices so every batch feels fun and exciting. These healthy baked pancake cups deliver all the comfort of pancakes with the grab-and-go convenience you need.
Time Breakdown
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 pancake cups
Ingredients
- 1 cup oat flour
- 1 scoop vanilla whey protein powder
- 1 tsp baking powder
- 1 tbsp maple syrup
- 1 large egg
- ¾ cup milk (any milk works)
- 1 tsp vanilla extract
- 2 tbsp melted butter or coconut oil
- Optional: ¼ cup blueberries or mini chocolate chips
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Mixing bowls
- Measuring cups & spoons
- Whisk or spoon
- Muffin tin
- Silicone or paper muffin liners
- Spatula
Step-by-Step Beginner-Friendly Instructions
Preheat the oven to 350°F (175°C). Line a muffin tin with liners.
Whisk dry ingredients: In a bowl, combine oat flour, protein powder, and baking powder.
Mix wet ingredients: In a separate bowl, whisk the egg, milk, vanilla, maple syrup, and melted butter.
Combine: Pour wet ingredients into the dry mixture. Stir until smooth. Batter should be pourable but thick.
Add mix-ins: Fold in blueberries or chocolate chips if using.
Fill cups: Divide batter evenly into 6 muffin wells.
Bake: Bake 18–20 minutes until tops are set and lightly golden. A toothpick should come out clean
Cool & enjoy: Let cool for 5 minutes before removing. Perfect warm or chilled!
Pro Tips
- Storage: Refrigerate for up to 5 days or freeze for 2 months.
- Meal Prep Friendly: Make a double batch and freeze individually for grab-and-go mornings.
- Dairy-Free Option: Use almond milk + coconut oil.
- Flavor Ideas: Cinnamon swirl, chocolate chip, lemon blueberry, or banana chunk.
Nutrition Table (per serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 pancake cup | 420 | 18g | 35g | 22g | 4g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary. Please consult a nutritionist for precise dietary advice.
Conclusion
These Protein Pancake Cups are the perfect blend of convenience and comfort, warm, fluffy, and packed with the protein you need to stay energized through busy mornings. Whether you’re meal prepping for the week, making a quick snack for the kids, or treating yourself to a healthier pancake fix, this recipe delivers every time. Easy, customizable, and delicious, they’re the kind of breakfast you’ll want to save, share, and come back to again and again. Give them a try, and don’t forget to pin this recipe so you always have a simple, stress-free breakfast ready when you need it!
FAQ’s
Can I make these pancake cups dairy-free?
Absolutely! Swap in almond milk or oat milk and use melted coconut oil instead of butter. Most plant-based protein powders also work well in this recipe.
Do pancake cups freeze well?
Yes! Freeze them individually on a baking sheet, then store in a freezer-safe container for up to 2 months. Reheat in the microwave for 20–30 seconds for a quick breakfast.
Can I use a different type of flour?
You can. Oat flour works best, but you can substitute it with whole wheat flour or a 1:1 gluten-free baking blend. Just note that the texture may vary slightly depending on the flour type.
Protein Pancake Cup
Equipment
- Mixing bowls
- Measuring cups & spoons
- Whisk or spoon
- Muffin tin
- Silicone or paper muffin liners
- Spatula
Ingredients
- 1 cup oat flour
- 1 scoop vanilla whey protein powder
- 1 tsp baking powder
- 1 tbsp maple syrup
- 1 large egg
- 0.75 cup milk (any kind)
- 1 tsp vanilla extract
- 2 tbsp melted butter or coconut oil
- 0.25 cup blueberries or mini chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with liners.
- In a bowl, combine oat flour, protein powder, and baking powder.
- In a separate bowl, whisk the egg, milk, vanilla, maple syrup, and melted butter.
- Pour wet ingredients into the dry mixture. Stir until smooth. Batter should be pourable but thick.
- Fold in blueberries or chocolate chips if using.
- Divide batter evenly into 6 muffin wells.
- Bake 18–20 minutes until tops are set and lightly golden. A toothpick should come out clean.
- Let cool for 5 minutes before removing. Perfect warm or chilled!
