Save One rushed Tuesday morning, I cracked an egg straight into a ramekin, dumped in some yogurt and protein powder, and shoved it in the oven while I answered emails. Twenty minutes later, the kitchen smelled like vanilla cake, and I had a fluffy, golden bowl waiting that tasted like I'd actually tried. No flipping, no standing over a griddle, no banana mush—just a warm, pillowy pancake I could eat with a spoon. That accidental experiment became my weekly ritual, and now I bake these in batches, stash them in the fridge, and reheat them faster than I can brew coffee.
I made this for a friend who swore she hated protein powder, convinced it always tasted chalky. She took one skeptical bite, then another, then scraped the bowl clean and asked for the recipe. We sat at my tiny kitchen table, her phone out, typing notes while I explained the ratios. That bowl convinced her that high protein breakfasts didn't have to taste like cardboard, and now she texts me photos of her own versions with different toppings every week.
Ingredients
- Large egg: Binds everything together and adds structure, giving the pancake its soft, custardy center without any rubbery bounce.
- High protein yogurt (50 g): Greek or skyr works best for moisture and tang, and the extra protein keeps you full without weighing down the batter.
- Milk (70 ml): Soy, almond, or dairy all work, loosening the batter just enough to stay fluffy and light after baking.
- All purpose flour (35 g): You can swap in oat, spelt, buckwheat, or a gluten free blend, each one shifts the texture slightly but still bakes up tender.
- Vanilla or white chocolate protein powder (25 g): This is where the flavor lives, so pick one you actually like eating plain, because it'll shine through.
- Sweetener (5 g, optional): A teaspoon of sugar, stevia, or monk fruit is enough if your protein powder isn't already sweet.
- Baking powder (1/2 tsp): The secret to that rise and fluff, don't skip it or you'll end up with a dense puck.
- Optional toppings (before baking): Fresh or frozen berries, chocolate chips, shredded carrot, or chopped nuts fold in gently and bake right into the batter.
- Optional toppings (after baking): Peanut butter, maple syrup, honey, or extra yogurt turn this into dessert or keep it simple and clean.
Instructions
- Preheat and prep:
- Set your oven to 180°C (356°F) and grab a ramekin or oven safe bowl that holds at least 650 ml. Too small and the batter will overflow, too big and it'll spread thin and dry out.
- Mix the batter:
- Crack the egg right into the bowl, then add yogurt, milk, flour, protein powder, sweetener, and baking powder. Stir with a spoon or whisk until everything is smooth and no clumps remain, it should look thick but pourable.
- Fold in toppings:
- If you're adding berries, chocolate chips, or anything else, gently fold them in now. Frozen berries work just as well as fresh and won't bleed color if you're gentle.
- Bake until golden:
- Slide the bowl into the oven and bake for 20 to 22 minutes, until the edges are lightly golden and the center is just set. It'll look a little soft in the middle when you pull it out, but that's what keeps it moist.
- Cool and top:
- Let it sit for 5 to 10 minutes so the center firms up without turning rubbery. Then pile on peanut butter, syrup, yogurt, or whatever you're craving and dig in with a spoon.
Save The first time I reheated one of these from the fridge, I expected it to turn rubbery or weird, but it came out just as soft and fluffy as the day I baked it. I stood at the counter, eating it straight from the ramekin with a spoon, and realized I'd finally cracked the code for a breakfast that felt like a treat but fueled me through the morning. Now I bake three or four at a time, stack them in the fridge, and feel smug every time I skip the drive through line.
Choosing Your Flour
All purpose flour gives you a classic, tender crumb, but oat flour makes it heartier and slightly sweet, while spelt adds a nutty depth. Buckwheat works if you want an earthy, almost savory base, and gluten free blends hold up surprisingly well as long as they contain xanthan gum. I've tried them all, and each one shifts the flavor just enough to keep things interesting without changing the technique.
Storage and Reheating
Once cooled, cover the bowls with plastic wrap or transfer them to airtight containers and stash them in the fridge for up to five days. For longer storage, freeze them in individual portions, then thaw overnight in the fridge or zap them from frozen in the microwave for 90 seconds. I've reheated these a dozen times, and they never turn rubbery or dry as long as you don't nuke them past steaming hot.
Flavor Twists
A pinch of cinnamon or cardamom stirred into the batter turns this into a spiced morning treat, and a little citrus zest brightens the whole bowl without adding sugar. I've folded in shredded carrot and a dash of nutmeg for a carrot cake vibe, swapped the vanilla protein for chocolate and added peanut butter chips, and even tried matcha powder for a green tea twist. The base is so forgiving that you can experiment without worrying about wrecking it.
- Try swapping vanilla protein for chocolate and folding in dark chocolate chips for a brownie like breakfast.
- Add a spoonful of pumpkin puree and pumpkin spice for a fall version that tastes like dessert.
- Stir in a handful of blueberries and a squeeze of lemon zest for a bright, fruity bowl.
Save This little bowl has saved more mornings than I can count, and it never feels like a compromise. Make one tonight, and tomorrow you'll understand why I keep coming back to it.
Recipe FAQs
- → Why does the center appear soft when it comes out of the oven?
The slightly soft center is completely normal and ensures a moist, tender texture. As the pancake bowl cools for 5–10 minutes, the center firms up to the perfect consistency.
- → Can I make this without protein powder?
Yes, simply replace the protein powder with an additional 20–25g of flour. You may want to add a bit more sweetener or vanilla extract to maintain flavor balance.
- → What size bowl works best for this pancake?
Use an oven-safe bowl or ramekin with at least 650ml capacity. This gives enough room for the batter to rise without overflowing during baking.
- → How should I store leftover portions for meal prep?
Cover the cooled bowl and refrigerate for up to 5 days, or freeze for up to 1 month. Reheat in the microwave for 60–90 seconds until warmed through.
- → Can I use different flours for this bowl?
Absolutely—oat, spelt, buckwheat, or gluten-free blends all work well. Just ensure the protein powder is also gluten-free if needed.