Pumpkin Protein Pancake Bowls with Honey Cream Cheese Icing
These Pumpkin Protein Pancake Bowls are the ultimate cozy fall breakfast! Made with Greek yogurt, pumpkin puree, and protein powder, then baked with a gooey cinnamon swirl and topped with a creamy honey-sweetened icing. High-protein, macro-friendly, and perfect for meal prep mornings.
Equipment
- glass oven safe meal prep bowls
Ingredients
Pancake Base
- 4 eggs
- 1 cup Oikos Pro plain Greek yogurt
- ½ cup pumpkin puree
- 2 tsp vanilla extract
- 3 tbsp maple syrup
- 2 scoops vanilla protein powder or unflavored
- ¾ cup gluten-free 1:1 flour or all-purpose
- 2 tsp baking powder
Cinnamon Swirl
- 2 tbsp melted butter
- 2 tbsp brown sugar or coconut sugar
- 1 tsp cinnamon
Honey Cream Cheese Icing
- 3 oz light cream cheese softened
- 3 tbsp plain Greek yogurt
- 1 –2 tbsp honey to taste
- 1 tsp vanilla extract
Let's Make It
- Preheat the oven to 375°F and lightly grease 4 oven-safe glass meal prep bowls or ramekins.
- Blend the batter: In a blender or food processor, combine all pancake base ingredients. Blend until completely smooth and creamy (about 1–2 minutes).
- Pour into bowls: Divide the batter evenly among your 4 bowls.
- Make the cinnamon swirl: Stir together melted butter, brown sugar, and cinnamon. Spoon small dollops onto each bowl and swirl with a knife or toothpick.
- Bake for 15–20 minutes, or until the centers are firm and a toothpick inserted in the middle comes out clean.
- Make the icing: While the pancake bowls cool slightly, whisk together the cream cheese, Greek yogurt, honey, and vanilla until smooth and creamy.
- Serve warm: Drizzle the icing over each baked pancake bowl before serving.