Save I discovered this recipe on a Tuesday morning when I'd overslept and was frantically searching my kitchen for something that felt like both breakfast and dessert. My blender caught my eye, and I wondered what would happen if I treated oats like flour and baked them into something fluffy. The result was so unexpectedly good—and packed with protein—that I've been making it ever since whenever I need something that tastes indulgent but keeps me full until lunch.
I made this for my roommate last Sunday, and she was absolutely convinced I'd bought it from a bakery. When I showed her the ingredient list, she laughed and immediately asked if she could steal the recipe. That moment of watching someone bite into it and just close their eyes in satisfaction—that's when I knew this deserved a permanent spot in rotation.
Ingredients
- Rolled oats (1 cup): Blending them into flour is the secret—it creates structure without making this feel like traditional oatmeal.
- Eggs (2 large): These provide lift and richness, so don't skip them even if you're tempted to use a substitute.
- Greek yogurt (1/2 cup): This is what makes it creamy and tender, plus it adds extra protein without any weird texture.
- Milk (3/4 cup): Use whatever you have on hand—dairy, almond, oat milk, it all works beautifully.
- Protein powder (1 scoop): Vanilla blends seamlessly, but unflavored is equally good if you want the real oat and cinnamon flavors to shine.
- Maple syrup or honey (2 tbsp): Just enough sweetness to make it feel special without overshadowing the other flavors.
- Vanilla extract (1 tsp): A small amount goes a long way toward making this feel like something worth waking up for.
- Baking powder (1 tsp): This is crucial for the fluffy texture—don't accidentally use baking soda or you'll end up with something flat.
- Cinnamon (1 tsp, optional): If you use it, the whole kitchen smells like a cozy breakfast spot.
- Salt (pinch): This tiny amount makes every other flavor taste more like itself.
- Optional add-ins (1/2 cup): Blueberries, chocolate chips, or nuts fold in right before baking for little moments of texture and flavor.
Instructions
- Preheat and prepare:
- Set your oven to 350°F and grease an 8x8-inch baking dish—use butter or cooking spray so nothing sticks.
- Blend the oats:
- Pour your rolled oats into the blender and blend until they look like coarse flour, about 30 seconds. You'll hear the sound change as the oats break down.
- Combine dry ingredients:
- Add baking powder, salt, and cinnamon to the blender, then pulse a few times until everything is evenly mixed.
- Add the wet ingredients:
- Crack in the eggs, pour in the milk and yogurt, add the maple syrup, vanilla, and protein powder, then blend on high until the mixture is completely smooth and creamy with no lumps.
- Prepare the batter:
- Pour the batter into your prepared dish, then gently fold in any add-ins like blueberries or chocolate chips so they're distributed throughout.
- Bake to golden:
- Slide the dish into the oven for 22 to 25 minutes—you'll know it's done when the center is set and the top has turned a light golden brown.
- Rest and serve:
- Let it cool for just a few minutes so it sets, then slice and serve while it's still warm, maybe with fresh fruit, extra yogurt, or a drizzle of syrup on top.
Save There's something deeply comforting about pulling this out of the oven and watching it puff up and turn golden. It transforms from a blended mixture into something that looks like real cake, and that moment of anticipation—wondering if it'll actually work—never gets old.
Why This Beats Regular Pancakes
Traditional pancakes are wonderful, but they require more steps and usually leave you hungry again by mid-morning. This baked version has wholesome oats built in, so you're getting fiber and substance alongside the protein powder. Plus, you make it all at once and then just wait—no flipping, no standing over a griddle, no burnt edges.
Variations to Try
Once you've made this a few times, you'll start seeing the endless possibilities. I've done chocolate by adding cocoa powder, gone full fruit with raspberries and lemon zest, and even made a peanut butter version by swirling some in before baking. The base is forgiving enough that you can play around without worrying about ruining it.
Storage and Meal Prep
This is genuinely great for meal prep because it keeps in the fridge for three or four days and actually tastes good cold or reheated. I often make a batch on Sunday night and then have grab-and-go breakfasts for the first half of the week. You can even wrap individual pieces in foil and freeze them for up to a month.
- Store cooled pancake in an airtight container in the fridge for up to 4 days.
- Reheat gently in a 300°F oven for a few minutes or eat cold straight from the container.
- Frozen pieces thaw in about an hour at room temperature or warm up beautifully in a toaster oven.
Save This recipe has quietly become one of my go-to breakfasts because it asks so little of me in the morning but delivers something that feels genuinely special. Give it a try and I think you'll find yourself making it again and again.
Recipe FAQs
- → Can I use plant-based milk in this dish?
Yes, plant-based milk such as almond, soy, or oat milk works well and keeps the dish suitable for vegetarian and vegan adaptations.
- → What can I substitute for eggs for a vegan version?
Flax eggs, made from ground flaxseed and water, provide a good vegan alternative that helps bind the ingredients together.
- → How do I make it gluten-free?
Use certified gluten-free rolled oats and ensure your protein powder is gluten-free to keep the dish safe for gluten sensitivities.
- → Can I add flavors like chocolate or fruits?
Yes, you can fold in chocolate chips, blueberries, or chopped nuts before baking for added flavor and texture.
- → What is the best way to store leftovers?
Store cooled portions in an airtight container in the fridge for up to three days. Reheat gently before serving.