Baked Protein Pancake Bowl (Printable)

Soft, fluffy pancake bowl packed with protein, ready in 27 minutes. No banana needed, fully customizable, and ideal for meal prep.

# What You Need:

→ Wet Ingredients

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

→ Dry Ingredients

04 - 1/4 cup all-purpose flour or alternative blend
05 - 3 tablespoons vanilla or white chocolate protein powder
06 - 1 teaspoon sweetener of choice, optional
07 - 1/2 teaspoon baking powder

→ Optional Toppings

08 - Fresh or frozen berries
09 - Chocolate chips
10 - Shredded carrot
11 - Chopped nuts
12 - Peanut butter
13 - Maple syrup or honey
14 - Extra yogurt

# How To Make It:

01 - Set oven temperature to 350°F and allow to fully preheat.
02 - Select a ramekin or oven-safe bowl with a minimum capacity of 22 ounces.
03 - Add egg, yogurt, milk, flour, protein powder, sweetener, and baking powder directly into the bowl.
04 - Stir thoroughly using a mixing spoon or whisk until batter achieves smooth consistency with no lumps.
05 - Gently incorporate desired pre-bake toppings such as berries or chocolate chips into the batter.
06 - Place in preheated oven for 20 to 22 minutes until the surface is lightly golden and the center is just set.
07 - Remove from oven and allow to cool for 5 to 10 minutes; the center will continue to firm during cooling.
08 - Top with desired toppings such as peanut butter, maple syrup, or additional yogurt and serve warm.

# Expert Tips:

01 -
  • You mix everything right in the bowl you bake it in, so theres almost no cleanup and zero flipping involved.
  • It packs over 30 grams of protein without relying on banana, which means you can finally use that tub of protein powder gathering dust in your pantry.
  • The texture stays moist and cake-like even after reheating, making it perfect for meal prep mornings when you barely have time to think.
  • You can throw in whatever toppings you have on hand, from frozen berries to chocolate chips, and it always feels like a treat.
02 -
  • The batter will look slightly jiggly in the center when you first pull it out, but if you wait a few minutes it will set perfectly, so resist the urge to overbake or youll end up with a dry puck.
  • Using a bowl thats too shallow means the pancake wont rise properly and you lose that fluffy, cake-like texture, so stick with a deep ramekin or small oven-safe bowl.
  • If youre meal prepping, let the bowls cool completely before covering them, or condensation will make the tops soggy by day three.
03 -
  • If youre making multiple bowls at once, place them all on a rimmed baking sheet so theyre easy to move in and out of the oven without spilling.
  • For an extra fluffy texture, let the batter rest for two minutes before baking, the baking powder gets a head start and the rise is even better.
  • Top with a tiny pinch of flaky sea salt right before eating, it makes the sweetness pop and gives the whole thing a gourmet edge.
Go Back