oven baked protein pancakes

“Life changing” – that’s the best way to describe these


As I’ve said 763 times before, breakfast is so important.

You should never skip it. But I understand it can be a hassle if you haven’t planned ahead, run out of time, feel lazy, etc.

If you need quick breakfast ideas, here are 10 that I love.

If you are feeling lazy, I have an answer to your lazy breakfast problems…


Oven Baked Protein Pancakes!

You have no idea how amazing this is for me {and for all of you now, too!}

No more flipping pancakes or making them every single morning.

No. Now all you do is make a big batch and stick them in the oven.

I know they don’t look like regular pancakes, but honestly, I could care less when it means I had like no work to do to make these gems.


I’m not lying when I call them gems because they are amazing!

First of all, I get over 150 views on these babies every single day!

{That’s not a lot for most food bloggers, but for this humble little blog, it’s huge}

Plus they taste great – really really great. They are super healthy & keep you full all morning

Check out these stats: 1 serving is 180 calories, about 6g fat, 16g carbs, and 15g protein!

If you cut them bigger, it’s still amazing – 240 calories, 8g fat, 21g carbohydrate, 2.5g fiber, and 20g protein

I totally borrowed this idea from Lynn’s Kitchen Adventures, and now I won’t have any excuse not to make my breakfast for the week.

And neither do you!

Try these this weekend and don’t tell anyone how you made them until after they have gobbled them up. {I guarantee that anyone will like these! They are that good}

Oven Baked Protein Pancakes

by Meme Inge

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Keywords: bake breakfast gluten-free healthy high protein low-carb no-sugar-added nut-free soy-free vegetarian whole grain oats eggs

Print this recipe

Ingredients (Serves 4-6)

  • 1-1/4 cups oats {old fashioned preferred}
  • 1-1/4 cups low-fat or fat-free cottage cheese
  • 5 eggs
  • 1 tsp vanilla extract
  • 1-1/2 tsp baking powder


Add all of the ingredients to a food processor or blender and process until completely combined. Stop halfway through blending and push down any ingredients off the sides of the food processor bowl.

Let sit for 10 minutes while the oven preheats. Preheat the oven to 375°F. Coat a 9×13 baking pan with non-stick spray, butter, or canola oil.

Pour the batter into the prepared baking pan. Transfer to oven and bake for 10 minutes. Rotate pan and return to oven.

Reduce heat to 350°F and bake another 10-15 minutes, until a toothpick inserted in the center comes out clean. {These won’t be as dark as these usually get when they are made into pancakes. The edges will be lightly browned and pulling off the sides of the pan.}

Cut into 4 or 6 pieces.

Keep tightly covered in an airtight container in the refrigerator for up to 5 days or the freezer for up to 2 months. Reheat on high for 1 minute {flipping over halfway through cook time} from refrigerator or 1:45 to 2 minutes from freezer.

Here’s the original recipe and here’s a version for pumpkin {or sweet potato}


Nutrition Facts per 1/4 recipe:

239 calories, 8.1g fat (2.2g saturated), 21.1g carbohydrate, 2.5g fiber, 20.4g protein

Nutrition Facts per 1/6 recipe:

180 calories, 6.1g fat (1.7g saturated), 15.8g carbohydrates, 1.9g fiber, 15.3g protein

Allergy Notes:

Make sure you use gluten-free oats processed & packaged in a certified gluten free facility {like these}.

If you’re lactose intolerant, look for lactose-free cottage cheese {like this one}.

Update on egg-free version: it’s just not working out… I’ve had 3 unsuccessful attempts… flax eggs, peanut butter, egg replacer – none are working

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Have a nice weekend!



  1. Im making these tonight and I added grated zuccini. I plan on eating them this week and also giving them to my 1 year old. I’ve been dying to try them! Oh and I also added cinnamon. Because since the temperature has dropped below 85 outside I’m diving into fall head first.

    • Love it! Adding the zucchini is so smart; let me know how they turn out. I’m with you – I have already started making fall dishes the second it went below 85 ha

  2. LateToTheParty says:

    I’ve been using a similar protein pancake recipe for a while now — SO good! You can even make them in the microwave (great for travel, work or dorm)! I use a wide, shallow bowl and cook for about 3 minutes, checking every minute until cooked through. The pancakes don’t get browned like those cooked in a skillet or baked in the oven but they are really tasty topped with fresh fruit and a tablespoon of real maple syrup.

    • Oh my gosh what a great idea!! I must try them in the microwave. Do you just stir everything together or do you put the ingredients in a food processor before?

  3. Not a fan of cottage cheese, might Greek yogurt work?

    • I haven’t tried it with Greek yogurt so I can’t guarantee it. However, I’ve heard that it works with yogurt. Also, I am not a cottage cheese fan either but you really can’t taste it in these!!! I promise!

  4. annalise says:

    Hi making these right now But didn’t have all the right ingredients. I used oats only a cup and only had 4 eggs.substituted the cottage cheese for half a cup of cream and half a package of Philadelphia cream cheese, baking powder the same and forgot the vanilla.added 2 tablespoons of brown sugar (turning this in to pudding).and I had roasted off some beautiful red plums last night that were still in fridge so placed them cut side down and poured batter over the top.will serve with icecream or cream.thanks for recipe although I’ve taken all the healthy stuff out of it


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