Baked Protein Pancake Bowl (Printable)

Soft, fluffy, high-protein pancake baked in a bowl—single-serve, no banana, ready in under 30 minutes.

# What You Need:

→ Wet Ingredients

01 - 1 large egg
02 - 1/4 cup high-protein yogurt, Greek or skyr style, dairy or plant-based
03 - 1/4 cup milk, soy, almond, or dairy

→ Dry Ingredients

04 - 1/4 cup all-purpose flour or substitute with oat, spelt, buckwheat, or gluten-free blend
05 - 3/4 oz vanilla or white chocolate protein powder
06 - 1 teaspoon sweetener of choice, optional
07 - 1/2 teaspoon baking powder

→ Optional Pre-Bake Toppings

08 - Fresh or frozen berries, to taste
09 - Chocolate chips, to taste
10 - Shredded carrot, to taste
11 - Chopped nuts, to taste

→ Optional Post-Bake Toppings

12 - Peanut butter, to taste
13 - Maple syrup or honey, to taste
14 - Additional yogurt, to taste

# How To Make It:

01 - Preheat oven to 356°F. Select a ramekin or oven-safe bowl with minimum 22 fl oz capacity.
02 - Add egg, yogurt, and milk directly to the prepared bowl.
03 - Add flour, protein powder, sweetener if using, and baking powder to the bowl.
04 - Mix thoroughly using a spoon or whisk until batter is smooth and well combined with no lumps.
05 - Gently fold in any desired pre-bake toppings such as berries, chocolate chips, or shredded carrot.
06 - Bake for 20 to 22 minutes until lightly golden and just set in the center.
07 - Remove from oven and let cool for 5 to 10 minutes. The center will firm up as it cools.
08 - Top with your favorite post-bake toppings and enjoy while warm.

# Expert Suggestions:

01 -
  • You get 31 grams of protein in a single warm bowl without any banana flavor masking the taste.
  • It bakes while you shower or check email, and the bowl goes straight from oven to table.
  • The texture is softer than a traditional pancake but holds toppings like a dream.
  • You can prep a week's worth in one session and reheat each morning in under two minutes.
02 -
  • The center will look slightly jiggly when you pull it out, but it firms up perfectly as it cools for five to ten minutes.
  • Using a bowl smaller than 650 ml will cause overflow in the oven and uneven cooking.
  • High-protein yogurt like Greek or skyr is essential for structure, regular yogurt makes it too wet.
03 -
  • Spray the bowl lightly with oil if you plan to turn the pancake out onto a plate, but eating it straight from the bowl is simpler and just as satisfying.
  • If you love a crispy edge, bake for an extra two minutes, but watch closely so the center doesn't dry out.
  • Stirring a tablespoon of nut butter into the batter before baking creates swirls of richness throughout.
  • For a sweeter treat, top with a handful of dark chocolate chips the moment it comes out of the oven so they melt into glossy pools.
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