Baked Protein Pancake Bowl

My mornings used to be chaotic until I stumbled upon this baked pancake bowl on a Sunday when I had zero energy to stand at the stove. I threw everything into one bowl, slid it into the oven, and went back to my coffee. Twenty minutes later, the smell of warm vanilla and toasted edges pulled me back to the kitchen. It was fluffy, golden, and tasted like I'd actually tried—but I hadn't, and that's exactly why it stuck.

I made this for my sister once when she showed up unannounced and hungry. She watched me stir batter in a ramekin and looked skeptical, but when I pulled it out of the oven all puffed and golden, she grabbed a spoon before I could even add toppings. She's been texting me for the recipe ever since, and now she meal preps them every Sunday. It's become our inside joke that the laziest recipe I know is the one she brags about most.

Ingredients

• Egg: This is your binder and lift, giving structure without needing any fancy leavening tricks.
• High-protein yogurt: Greek or skyr works best for moisture and tang, and it keeps the texture dense but tender.
• Milk: Soy, almond, or dairy all work fine, just use whatever you have open in the fridge.
• All-purpose flour: You can swap this for oat, spelt, or a gluten-free blend and it still bakes up beautifully.
• Vanilla or white chocolate protein powder: This is where your protein boost comes from, and it adds a subtle sweetness even without extra sugar.
• Sweetener: Optional but nice if you like things a little sweeter, honey or maple syrup work too.
• Baking powder: Just half a teaspoon makes the whole thing rise and stay fluffy instead of dense.
• Toppings: Berries, chocolate chips, nuts, peanut butter, whatever makes you happy in the moment.

Instructions

Preheat and prep:

Set your oven to 180°C and grab a ramekin or oven-safe bowl that holds at least 650 ml. If it's too small, the batter will overflow and make a mess.

Mix the batter:

Crack the egg right into your bowl, then add yogurt, milk, flour, protein powder, sweetener, and baking powder. Stir it all together until smooth and no lumps remain.

Fold in pre-bake toppings:

If you're adding berries, chocolate chips, or anything else you want baked in, gently fold them into the batter now. Don't overmix or you'll deflate the air.

Bake until golden:

Slide the bowl into the oven and bake for 20 to 22 minutes, until the top is lightly golden and the edges pull away slightly. The center might look a little soft, but it will set as it cools.

Cool and top:

Let it sit for 5 to 10 minutes before you dig in. Add your favorite toppings like peanut butter, syrup, or extra yogurt and enjoy it warm.

Save to Pinterest

There was a morning I made this and forgot to set a timer because I got distracted by a work email. I smelled it just in time, pulled it out at exactly 22 minutes, and it was perfect by accident. That's when I realized this recipe is forgiving enough to survive my scattered brain, and that's a rare quality in anything I cook. Now it's my go-to when I need something foolproof that still feels like a treat.

Storing and Reheating

These bowls keep covered in the fridge for up to five days, and they reheat in the microwave in about 60 to 90 seconds. I've also frozen them for up to a month, and they thaw overnight in the fridge or defrost in the microwave without losing any texture. It's one of those rare meal prep wins that actually tastes good on day four.

Flavor Variations

I've stirred in cinnamon and shredded apple for a fall vibe, and once I added cocoa powder and chocolate chips for what basically became dessert for breakfast. You can also fold in lemon zest and blueberries, or go savory with a pinch of salt, cheese, and herbs. The base is neutral enough to go anywhere your cravings take you.

Topping Ideas and Timing

Some toppings work best baked in, like frozen berries or chocolate chips, because they melt and create pockets of flavor. Others, like peanut butter, maple syrup, or fresh fruit, are better added after baking so they stay creamy or crisp. I usually keep it simple with a drizzle of almond butter and a handful of fresh raspberries.

• Try a dollop of Greek yogurt and a sprinkle of granola for crunch.
• Drizzle with tahini and honey if you want something a little different.
• Add a spoonful of jam or fruit compote for extra sweetness without much effort.

Save to Pinterest

This little bowl has become my morning reset, the thing I make when I need something warm and filling without the fuss. I hope it does the same for you.

Recipe FAQs

→ Do I need a banana for this bowl?

No banana is required. The combination of egg, yogurt, and baking powder creates the fluffy texture without any banana. You can add shredded carrot, berries, or nuts as mix-ins if you prefer extra ingredients.

→ Can I make this gluten-free?

Yes, use certified gluten-free flour blend and ensure your protein powder is labeled gluten-free. Oat flour also works well if you tolerate oats. The baking time remains the same.

→ Why is the center soft when it comes out of the oven?

A slightly soft center is normal and indicates moisture. The bowl continues to set as it cools for 5-10 minutes. If it's still jiggly after 22 minutes, add 2-3 more minutes, but avoid overbaking or it becomes dry.

→ What size bowl do I need?

Use an oven-safe ramekin or bowl with at least 650 ml capacity. This allows room for the batter to rise without overflowing. A standard 10-12 oz ramekin works perfectly.

→ How long do meal prep portions last?

Store covered bowls in the refrigerator for up to 5 days, or freeze for up to one month. Reheat in the microwave for 60-90 seconds. Add fresh toppings like yogurt or syrup after reheating.

→ Can I use different protein powder flavors?

Vanilla and white chocolate work best, but chocolate, cinnamon, or unflavored protein powder are fine. Adjust sweetener accordingly—flavored powders may need less added sweetener.