Baked Protein Pancake Bowl (Printable)

Soft, fluffy pancake bowl with 31g protein. Ready in under 30 minutes—perfect for quick breakfasts or meal prep.

# What You Need:

→ Wet Ingredients

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

→ Dry Ingredients

04 - 1/4 cup all-purpose flour or gluten-free blend
05 - 3.5 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

# Steps:

01 - Set oven to 356°F and allow to reach full temperature.
02 - Select a ramekin or oven-safe bowl with minimum 22 ounce capacity.
03 - Add egg, yogurt, milk, flour, protein powder, sweetener, and baking powder directly to the bowl.
04 - Whisk thoroughly 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 nuts.
06 - Bake for 20 to 22 minutes until lightly golden and just set at 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 peanut butter, maple syrup, honey, or extra yogurt and serve warm.

# Expert Advice:

01 -
  • You get all the comfort of pancakes without standing at the stove, which means you can shower or answer emails while breakfast bakes itself.
  • It packs 31 grams of protein per bowl, keeping you full and energized without the mid-morning slump.
  • Theres no banana in here, so if youre tired of that same old mashed banana flavor in every healthy breakfast, this is your fresh start.
  • You can prep a whole weeks worth in one session and just reheat each morning, making rushed mornings feel completely manageable.
02 -
  • The center will look a little jiggly when you first pull it out, but resist the urge to overbake—it sets perfectly as it cools and stays moist instead of dry.
  • If you skip the baking powder, youll end up with a dense, eggy puck instead of a fluffy pancake, so measure it carefully and check the expiration date.
  • Using a bowl thats too small will cause overflow and a mess in your oven, so always go for at least 650 ml capacity to give the batter room to rise.
03 -
  • Taste your batter before baking and adjust the sweetness—some protein powders are already quite sweet, so you might not need any extra sweetener at all.
  • If youre making multiple bowls at once, set a timer and rotate their positions halfway through baking to ensure even browning, especially if your oven has hot spots.
  • Always let the bowl cool for at least five minutes before eating—it not only firms up the texture but also prevents you from burning your tongue on molten chocolate chips.
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