There is something so comforting about a warm, oven baked breakfast. My High Protein Chocolate Chip Pancake Casserole takes my Greek Yogurt Protein Pancakes and turns them into a soft, custardy bake layered with rich vanilla flavor and pockets of melted chocolate in every bite. It’s simple to prepare the night before, making it perfect for busy mornings, family brunches, or weekly meal prep. The pancakes soak up the egg mixture overnight, and by morning, all that’s left to do is bake and enjoy.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Equipment You’ll Need
- Large mixing bowl or glass measuring cup
- Whisk
- Sharp knife
- 9 x 13 inch casserole dish
- Nonstick cooking spray
- Measuring cups and spoons
What You Will Need
- 20 of my Greek yogurt protein pancakes (prepared)
- 5 eggs (large, organic)
- 1 1/2 cups milk (of choice. Use almond milk if DF)
- 1 tbsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup chocolate chips (I use Hu organic)
How To Make Them
- Cut the prepared Greek yogurt protein pancakes in half and set aside.
- In a large mixing bowl or glass measuring cup, whisk together the eggs, milk, vanilla extract, cinnamon, and salt until smooth.
- Spray a deep 9 x 13 inch casserole dish with nonstick cooking spray.
- Arrange the pancake halves evenly in the dish, layering and slightly overlapping if needed.
- Slowly pour the egg mixture over the pancakes, making sure all pieces are well coated and soaking up the custard.
- Cover the dish and refrigerate overnight to allow the pancakes to absorb the mixture.
- The next morning, preheat your oven to 350°F (177°C).
- Sprinkle the chocolate chips evenly over the top.
- Bake for 40 to 45 minutes, or until the center is set and the top is lightly golden.
- Let cool slightly before slicing. Serve warm with maple syrup.
My Greek Yogurt Pancakes Recipe
My Greek yogurt protein pancakes recipe can be found here. Simply multiply the recipe by 4 to make enough for this casserole. You will have 4 leftover pancakes to enjoy however you like.
Here are the measurements multiplied by 4 in case you do not feel like doing the math:
- 3 cups flour (organic all purpose or oat flour)
- 120 g protein powder (organic; vanilla recommended)
- 4 tsp cinnamon
- 4 tsp baking powder
- 1 tsp salt
- 4 tbsp monk fruit (or sweetener of choice)
- 3 cups Greek yogurt (plain, nonfat)
- 2 cups almond milk (unsweetened)
- 4 large eggs
- 4 tsp vanilla extract
Tips or Variations
- Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
- Add sliced bananas or fresh berries between the pancake layers.
- Stir a scoop of protein powder into the egg mixture for an even bigger protein boost.
- Swap chocolate chips for blueberries for a fruity twist.
Dietary Information
This recipe is high in protein thanks to the Greek yogurt pancakes and eggs. It is vegetarian and fits well into a balanced, macro friendly lifestyle.
To make it dairy free, use dairy free milk and dairy free chocolate chips (I use Hu).
Why Is Consuming Protein Important?
- Protein is nutrient-rich, so it helps you stay fuller longer. You are more likely to eat less when you have high protein meals because you won’t have the munchies!
- It boosts your metabolism & increases fat burning.
- It increases muscles & strength. If you are lifting weights and not eating enough protein, you aren’t going to see much of a difference!
- It lowers your blood pressure.
Serving Suggestions
Serve this pancake casserole with:
- Warm maple syrup
- Fresh strawberries or raspberries
- A dollop of Greek yogurt
- A side of turkey bacon or breakfast sausage
It pairs beautifully with hot coffee or a creamy latte.
How Can I Make These Gluten Free?
Use your favorite gluten free pancakes instead of my Greek yogurt pancakes!
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
FAQ’s
Can I freeze this pancake casserole?
Yes. Let it cool completely, slice into portions, and freeze in airtight containers for up to 2 months. Reheat until warmed through.
Do I have to refrigerate it overnight?
For best texture, yes. If you are short on time, let it sit for at least 2 hours before baking.
How do I know when it’s done baking?
The center should be set and no longer jiggly. A knife inserted in the middle should come out mostly clean.
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Description
There is something so comforting about a warm, oven baked breakfast. My High Protein Chocolate Chip Pancake Casserole takes my Greek Yogurt Protein Pancakes and turns them into a soft, custardy bake layered with rich vanilla flavor and pockets of melted chocolate in every bite. It’s simple to prepare the night before, making it perfect for busy mornings, family brunches, or weekly meal prep. The pancakes soak up the egg mixture overnight, and by morning, all that’s left to do is bake and enjoy.
Ingredients
Instructions
-
Cut the prepared Greek yogurt protein pancakes in half and set aside.
-
In a large mixing bowl or glass measuring cup, whisk together the eggs, milk, vanilla extract, cinnamon, and salt until smooth.
-
Spray a deep 9 x 13 inch casserole dish with nonstick cooking spray.
-
Arrange the pancake halves evenly in the dish, layering and slightly overlapping if needed.
-
Slowly pour the egg mixture over the pancakes, making sure all pieces are well coated and soaking up the custard.
-
Cover the dish and refrigerate overnight to allow the pancakes to absorb the mixture.
-
The next morning, preheat your oven to 350°F (177°C).
-
Sprinkle the chocolate chips evenly over the top.
-
Bake for 40 to 45 minutes, or until the center is set and the top is lightly golden.
-
Let cool slightly before slicing. Serve warm with maple syrup.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
