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Mornings just got a whole lot easier (and tastier) with these Meal Prep Pancake Bowls! Made with just a few wholesome ingredients: Kodiak pancake mix, egg whites, Greek yogurt, frozen berries, and a splash of milk. These bowls are perfect for busy weekdays when you need a quick, nourishing breakfast without sacrificing flavor or nutrition.
If you’re anything like me, you love pancakes but don’t always have time to whip up a fresh batch every morning. That’s where this easy, make-ahead solution comes in. These bowls are light, fluffy, subtly sweet, and packed with almost 25 grams of protein per serving! The best part? They store and reheat beautifully, making them a meal prep staple in our house.
Why you’ll love these pancake bowls
- High in protein to keep you full and fueled all morning. As a nutritionist, I know there is nothing more important than a high protein breakfast to start the day! BONUS: it also has fiber with the addition of berries. For more protein-packed options, try my Easy Cottage Cheese Waffles or Cottage Cheese Chocolate Chip Cookies. Soft, chewy, and satisfying anytime.
- Made with minimal ingredients: you probably already have everything on hand.
- Meal prep-friendly: make a batch, store in the fridge, and reheat in seconds. I love my meal prep breakfast recipes like my Baked Blueberry Cottage Cheese Bowls, and Egg Frittata Bowls and Apple Cinnamon Raisin Overnight Oats Bowls, which are perfect for grab-and-go mornings with cozy, lightly sweet flavors.
- Totally customizable: swap the berries for bananas, chocolate chips, apples and cinnamon, or even chopped nuts.
How to make meal prep pancake bowls
Gather up these easy ingredients: kodiak pancake mix, egg whites, plan greek yogurt for moisture and protein boost, frozen berries, and a splash of milk.
Mix together your ingredients in a large bowl. Evenly divide up among four 2 cup glass bowls. Place the bowls on a baking sheet and bake them all at once for 30 – 35 minutes. That’s it!
Serving, storing, and reheating
- Serve: top with extra berries, nut butter, or maple syrup. Trust me, you’ll want these extra additions to really bring home the yummy flavor!
- Storing: Once baked and cooled, these pancake bowls can be stored in an airtight container in the fridge for up to 5 days.
- Reheating: simply pop one in the microwave for 30 – 60 seconds and breakfast is served!
Perfect for Meal Prep!
Whether you’re prepping for a busy school week, planning a grab-and-go breakfast for work, or just trying to stay on track with your macros, these bowls are a total win! I especially love meal prep recipes like Meal Prep Chicken Enchilada Bowls or the flavorful Pesto Chicken Orzo Meal Prep Bowls when I want a hearty, make-ahead option that keeps well throughout the week.
High Protein Meal Prep Pancake Bowls
Ingredients
- 2 cups Kodiak Pancake Mix , (high protein)
- 1 cup Liquid egg whites
- 3/4 cup Greek yogurt, (non-fat or low-fat works fine)
- 1/3 cup Milk*
- 1.5 cups Frozen berries**
For serving:
- Maple syrup
- Fresh berries
Instructions
- Preheat the oven to 350 degrees F. Lightly spray 4x 2cup glass bowls with cooking spray. Place the bowls on a large baking sheet.
- In a large bowl, combine the pancake mix, egg whites, greek yogurt, and milk. Whisk until smooth. Fold in frozen berries.
- Pour the batter into 4 equal bowls and transfer to the oven. Bake for 30 – 35 minutes, depending on oven, or until tops are golden brown and the batter is cooked through.
- Top with fresh berries and syrup to serve! Or store with lids in the fridge.
Notes
How can I incorporate some pumpkin? Should we omit the egg or milk?
You can just add in 3/4 cup pumpkin to this recipe! No need to omit the egg or milk, it will still work.