Baked Protein Pancake Bowl (Printable Version)

Fluffy baked pancake bowl with 31g protein, ready in 30 minutes. No banana needed, fully customizable toppings.

# 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, to taste
09 - Chocolate chips, to taste
10 - Shredded carrot, to taste
11 - Chopped nuts, to taste

→ Optional Post-Bake Toppings

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

# Method:

01 - Set oven to 356°F and allow to fully preheat.
02 - Select a ramekin or oven-safe bowl with minimum 22 fluid ounce capacity.
03 - Add egg, yogurt, milk, flour, protein powder, sweetener, and baking powder directly to the bowl.
04 - Mix thoroughly with a spoon or whisk until batter is smooth and well combined.
05 - Gently fold in desired pre-bake toppings such as berries, chocolate chips, shredded carrot, or nuts.
06 - Bake for 20 to 22 minutes until lightly golden and just set in 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 favorite post-bake toppings and enjoy warm.

# Expert Hints:

01 -
  • It bakes while you shower, answer emails, or hunt for matching socks, no babysitting required.
  • The texture lands somewhere between a soufflé and a classic pancake, soft in the middle with edges that pull away clean.
  • You can prep four bowls on Sunday night and have grab and go breakfasts that actually taste homemade all week.
02 -
  • The batter looks alarmingly liquidy at first, but the protein powder thickens as it bakes, so trust the process and do not add extra flour.
  • Opening the oven door too early causes the pancake to deflate, so wait until at least the 18 minute mark before peeking.
  • If the top browns too fast, tent a piece of foil over the bowl for the last five minutes to keep the inside cooking without burning the surface.
03 -
  • Use a kitchen scale for the protein powder and flour, eyeballing leads to dense, rubbery pancakes that do not rise properly.
  • If your batter looks too thick, add a tablespoon of milk at a time until it pours like honey, too thin and it will not puff.
  • Let the bowl sit on the counter for a minute after mixing so the baking powder activates and the batter lightens slightly before baking.
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