Save to Pinterest Some mornings call for something warm, soft, and ridiculously simple. I was tired of flipping pancakes one by one, watching them burn while I answered emails, so I tossed everything into a ramekin and shoved it in the oven. Twenty minutes later, I had a fluffy, golden pancake bowl that tasted like a hug. No spatula flipping, no banana mush, just pure protein-packed comfort that I could eat straight from the dish.
The first time I made this for my roommate, she stood in the kitchen doorway sniffing the air like a cartoon character. She thought I was baking a cake at 7 a.m. When I told her it was breakfast, she grabbed a spoon and dug in before I could even plate it. Now she asks me to make extras every Sunday so she can grab one on her way out the door.
Ingredients
- 1 large egg: The backbone of the batter, giving structure and richness without needing a banana to hold it together.
- 50 g high-protein yogurt (Greek or skyr, dairy or plant-based): Adds creaminess and a tangy depth while boosting protein, I prefer skyr for extra thickness.
- 70 ml milk (soy, almond, or dairy): Thins the batter just enough to bake evenly, soy milk adds a touch more protein if you are counting.
- 35 g all-purpose flour (or oat, spelt, buckwheat, or gluten-free blend): Provides the soft, cakey texture, oat flour makes it heartier and slightly nutty.
- 25 g vanilla or white chocolate protein powder: The secret protein punch, white chocolate makes it taste like dessert.
- 5 g sweetener of choice (optional, around 1 tsp): A little sweetness goes a long way, I skip it if my toppings are already sweet.
- 1/2 tsp baking powder: The magic that makes it puff up and stay fluffy, do not skip this.
- Optional toppings before baking: Fresh or frozen berries, chocolate chips, shredded carrot, or chopped nuts for texture and bursts of flavor baked right in.
- Optional toppings after baking: Peanut butter, maple syrup, honey, or extra yogurt to finish it off however you are feeling that morning.
Instructions
- Preheat and Prep:
- Set your oven to 180 degrees C (356 degrees F) and grab a ramekin or oven-safe bowl with at least 650 ml capacity. I use a wide ceramic bowl so the pancake bakes evenly and gets those golden edges.
- Mix the Batter:
- Crack the egg right into the bowl, then add yogurt, milk, flour, protein powder, sweetener, and baking powder. Stir with a spoon or whisk until smooth and no lumps remain, it should look thick but pourable.
- Fold in Toppings:
- If you are adding berries, chocolate chips, or nuts, gently fold them into the batter now. Do not overmix or the pancake will turn dense.
- Bake Until Golden:
- Slide the bowl into the oven and bake for 20 to 22 minutes, until the top is lightly golden and the center is just set. It will jiggle slightly but will firm up as it cools, so do not overbake.
- Cool and Top:
- Let it rest for 5 to 10 minutes, then add your favorite toppings and dig in. I like mine with a swirl of peanut butter and a drizzle of honey.
Save to Pinterest I started meal prepping these on Sundays after a particularly chaotic week where I ate cereal for breakfast four days in a row. Now I line up three or four bowls, bake them all at once, and stack them in the fridge. On rushed mornings, I pop one in the microwave for 90 seconds and it tastes like I just baked it fresh. It is the kind of habit that makes you feel like you have your life together, even when you do not.
Texture and Flavor Tips
This pancake bowl should be soft and cakey, not dense or rubbery. If yours turns out dry, you may have overbaked it or used too much protein powder, which can soak up moisture. I like to add a spoonful of extra yogurt on top after baking to keep it moist and add a creamy contrast. A pinch of cinnamon or a bit of lemon zest in the batter can completely change the vibe, making it feel like a whole new recipe.
Storage and Reheating
Once cooled, cover your pancake bowls tightly with plastic wrap or transfer them to airtight containers. They will keep in the fridge for up to five days, or you can freeze them for up to a month. When you are ready to eat, microwave straight from the fridge for 60 to 90 seconds, or thaw overnight and warm for about a minute. I have found that reheated ones are just as good as fresh, especially if you add a drizzle of something sweet on top.
Customization Ideas
This base recipe is a blank canvas. I have made savory versions with shredded cheese and herbs, sweet ones with cocoa powder and raspberries, and even a carrot cake version with grated carrot, raisins, and a sprinkle of nutmeg. The beauty is that you can adapt it to whatever you have on hand or whatever you are craving that morning.
- Try stirring in a tablespoon of cocoa powder and topping with banana slices for a chocolate twist.
- Add a handful of blueberries and a squeeze of lemon juice for a bright, fruity version.
- Mix in a teaspoon of pumpkin spice and top with pecans and a drizzle of maple syrup for fall vibes.
Save to Pinterest This little pancake bowl has become my favorite weekday breakfast hack, proof that you do not need fancy ingredients or extra time to eat something that actually tastes good. Make it once and you will understand why I keep coming back to it.
Recipe FAQs
- → Why does the center appear soft when hot?
The center appears soft while hot because residual heat continues cooking the batter as it cools. This ensures a moist, fluffy texture rather than dry. Let cool 5–10 minutes before serving.
- → Can I use different protein powder flavors?
Absolutely. Vanilla, white chocolate, unflavored, or even chocolate protein powder work well. Adjust sweetener accordingly—chocolate varieties may require less added sweetener.
- → What size bowl works best?
Use a ramekin or oven-safe bowl with at least 650 ml capacity. This allows room for the batter to rise without overflowing during baking.
- → How do I reheat leftovers?
Microwave for 60–90 seconds until warmed through. For a crispier top, reheat in a 180°C (356°F) oven for 8–10 minutes.
- → Can I make this without protein powder?
Replace protein powder with additional flour or oats, though protein content will decrease. Add extra sweetener and vanilla extract to maintain flavor balance.
- → What toppings work best?
Fresh or frozen berries, chocolate chips, or shredded carrots added before baking create swirls of flavor. After baking, try peanut butter, maple syrup, honey, or extra yogurt for richness.