Baked Protein Pancake Bowl

I discovered this recipe during a frantic morning when I realized I had zero bananas but was desperate for something cake-like and protein-packed. The batter looked suspiciously simple in my ramekin, but that first bite changed everything about how I approach single-serve breakfasts.

My roommate wandered into the kitchen while this was baking, drawn by the vanilla scent wafting through our apartment. Now she makes one every Sunday night for the weeks breakfast prep, and the oven has become our favorite pancake maker.

Ingredients

• 1 large egg: This binds everything together and creates that fluffy structure that rises beautifully in the oven
• 50 g high-protein yogurt: Greek or skyr adds incredible moisture and bumps up the protein content significantly
• 70 ml milk: Any variety works, just adjust the consistency if your protein powder is particularly thick
• 35 g flour: All-purpose creates the lightest texture, but oat or spelt flour adds lovely nutty notes
• 25 g vanilla or white chocolate protein powder: Vanilla keeps it classic while white chocolate makes it feel like dessert
• 5 g sweetener: Completely optional depending on your protein powder and personal preference
• 1/2 tsp baking powder: Essential for that rise that transforms dense batter into something airy

Instructions

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

Preheat your oven to 180°C (356°F):

This temperature creates the perfect golden exterior while keeping the inside tender

Grab an oven-safe bowl or ramekin:

Make sure it holds at least 650 ml so the batter has room to rise without overflowing

Combine all ingredients directly in your bowl:

Add egg, yogurt, milk, flour, protein powder, sweetener, and baking powder all together

Mix until completely smooth:

Take your time to ensure no lumps remain, but do not overwork the batter

Fold in your chosen toppings:

Berries, chocolate chips, or shredded nuts should be gently incorporated so they do not sink

Bake for 20 to 22 minutes:

The edges should turn golden while the center remains slightly soft to the touch

Let it cool for 5 to 10 minutes:

This resting period is crucial as the center will firm up beautifully

Add your favorite toppings and serve warm:

Peanut butter, extra yogurt, or maple syrup take this over the top

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

Pin It

This has become my go-to after gym breakfast because it feels like such a treat while hitting my protein goals. Something about eating pancakes out of a bowl makes the whole experience feel cozy and intentional.

Flavor Variations

I have experimented with countless flavor combinations and cinnamon with a pinch of cardamom creates the most aromatic version. Lemon zest folded into the batter brightens everything up beautifully on summer mornings.

Meal Prep Magic

Batch cooking these bowls on Sunday has saved my weekdays countless times. They reheat perfectly in the microwave and actually taste even better after the flavors have melded overnight in the fridge.

Texture Troubleshooting

If your pancake bowl turns out rubbery, you probably overmixed the batter or used too much protein powder relative to flour. The consistency should look like thick cake batter, not dough.

• Check your oven temperature with an oven thermometer for accuracy
• Let the bowl rest on the counter for 2 minutes before baking
• Store any leftovers uncovered initially to prevent condensation

Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

Check price on Amazon

Pin It

There is something deeply satisfying about having a hot, protein-packed breakfast ready with minimal morning effort. This bowl has transformed my relationship with breakfast entirely.

Recipe Questions & Answers

→ What are the key wet ingredients in this baked pancake?

The primary wet components include one large egg, 50g of high-protein yogurt (Greek or skyr, dairy or plant-based), and 70ml of milk (soy, almond, or dairy). These contribute to the pancake's soft texture and rich flavor profile.

→ Can I use different types of flour for this baked treat?

Yes, you can. While all-purpose flour is suggested, you can easily substitute it with oat flour, spelt flour, buckwheat flour, or a certified gluten-free blend to suit your dietary preferences. Ensure the consistency remains similar when making substitutions.

→ Can this baked pancake be prepared ahead for meal prep?

Absolutely! This single-serve baked pancake is excellent for meal prep. You can bake multiple bowls and store them covered in the refrigerator for up to 5 days, or freeze them for up to one month. Simply reheat in the microwave for 60-90 seconds before serving.

→ What are some recommended toppings to enhance this dish?

You can customize your baked pancake with various toppings both before and after baking. Before baking, consider folding in fresh or frozen berries, chocolate chips, or shredded carrot. After baking, popular choices include peanut butter, maple syrup, honey, or an extra dollop of yogurt.

→ My baked pancake seems a bit soft in the center when hot. Is this normal?

Yes, it's perfectly normal for the center to appear slightly soft when the pancake is hot, right out of the oven. This characteristic helps ensure a wonderfully moist and tender texture. It will firm up further as it cools.

→ How can I adapt this baked pancake for specific dietary needs like gluten-free or vegetarian?

To make it gluten-free, ensure you use certified gluten-free flour (like oat or buckwheat) and a gluten-free protein powder. For a vegetarian option, if you typically avoid dairy, simply choose plant-based yogurt and milk alternatives, such as soy or almond varieties, which are already listed as options.