Baked Protein Pancake Bowl (Printable version)

Fluffy, protein-packed baked pancake bowl ready in 30 minutes. Single-serve and meal-prep friendly.

# 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 - 3.5 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

# Directions:

01 - Preheat oven to 356°F.
02 - Select a ramekin or oven-safe bowl with a minimum capacity of 22 fluid ounces.
03 - Add egg, yogurt, and milk directly to the bowl.
04 - Add flour, protein powder, sweetener, and baking powder to the same bowl.
05 - Mix thoroughly with a spoon or whisk until batter is smooth and well combined.
06 - Gently fold in any desired pre-bake toppings such as berries, chocolate chips, shredded carrot, or nuts.
07 - Bake for 20 to 22 minutes until lightly golden and just set in the center.
08 - Remove from oven and let cool for 5 to 10 minutes; the center will firm up as it cools. Top with your favorite post-bake toppings and serve warm.

# Expert Tips:

01 -
  • It bakes hands-free while you get ready, so breakfast happens without babysitting a pan.
  • The protein keeps you full for hours, and the texture is softer and fluffier than stovetop versions.
  • You can prep several bowls at once and reheat them all week long.
02 -
  • The batter looks thin at first, but it puffs dramatically in the oven. Do not add more flour or it will turn dry.
  • A slightly soft center when hot is normal and keeps the texture moist. It sets perfectly as it cools.
03 -
  • Grease the bowl lightly with butter or oil if you plan to turn it out onto a plate. Otherwise, eat it straight from the ramekin.
  • If the top browns too fast, tent it loosely with foil for the last five minutes of baking.
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