Baked Protein Pancake Bowl (Print Version)

A soft, fluffy pancake bowl packed with protein. Ready in 30 minutes, no banana needed, and easily customizable for any morning routine.

# What You'll Need:

→ Wet Ingredients

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

→ Dry Ingredients

04 - 1/4 cup all-purpose flour (or oat, spelt, buckwheat, or gluten-free blend)
05 - 3 tablespoons 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
09 - Chocolate chips
10 - Shredded carrot
11 - Chopped nuts

→ Optional Post-Bake Toppings

12 - Peanut butter
13 - Maple syrup or honey
14 - Extra yogurt

# How to Make:

01 - Heat oven to 356°F (180°C)
02 - Select a ramekin or oven-safe bowl with minimum 22-ounce (650 ml) capacity
03 - Add egg, yogurt, and milk directly to the selected bowl
04 - Pour flour, protein powder, sweetener, and baking powder into the bowl with wet ingredients
05 - Mix thoroughly until batter is smooth and well combined with no lumps
06 - Gently fold in any desired pre-bake toppings such as berries, chocolate chips, or nuts
07 - Bake for 20 to 22 minutes until lightly golden and just set in the center
08 - Remove from oven and allow to cool for 5 to 10 minutes; the center will firm up during cooling. Top with preferred toppings and serve warm

# Expert Advice:

01 -
  • It bakes in one bowl with zero flipping, so you can walk away and do something else while breakfast makes itself.
  • The texture is soft and cake like, not rubbery or dry, and it holds up beautifully in the fridge for grab and go mornings.
  • You can toss in whatever you have—berries, chocolate chips, shredded carrot—and it still turns out perfectly every time.
02 -
  • The batter will look slightly soft and jiggly in the center when you pull it out, but it firms up as it cools, so don't overbake or it'll dry out.
  • If you're meal prepping, let the bowls cool completely before covering them, or condensation will make the tops soggy.
03 -
  • Use a ramekin with straight sides instead of sloped ones so the pancake bakes evenly and doesn't puff over the edges.
  • If your protein powder is unflavored or you want more sweetness, add a drizzle of maple syrup to the batter before baking instead of just topping it after.
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