Baked Protein Pancake Bowl (Printable)

Soft, fluffy high-protein baked pancake bowl—single serve, no banana, ready in 27 minutes.

# What You'll Need:

→ Wet Ingredients

01 - 1 large egg
02 - 3.5 oz high-protein yogurt (Greek or skyr; dairy or plant-based)
03 - 2.4 fl oz milk (soy, almond, or dairy)

→ Dry Ingredients

04 - 1.2 oz all-purpose flour (or oat, spelt, buckwheat, or gluten-free blend)
05 - 0.9 oz vanilla or white chocolate protein powder
06 - 0.2 oz sweetener of choice, optional (approximately 1 teaspoon)
07 - 0.5 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

# Steps:

01 - Set oven to 356°F (180°C) to ensure proper baking temperature.
02 - Select a ramekin or oven-safe bowl with minimum 22 fl oz (650 ml) capacity.
03 - Add egg, yogurt, milk, flour, protein powder, sweetener, and baking powder directly to the bowl.
04 - Stir thoroughly with a mixing spoon or whisk until batter achieves smooth consistency with no lumps.
05 - Gently fold in desired toppings such as berries, chocolate chips, or shredded carrot.
06 - Transfer to preheated oven and bake for 20 to 22 minutes until edges turn lightly golden and center is just set.
07 - Remove from oven and allow to cool for 5 to 10 minutes. Center will firm up considerably during cooling.
08 - Top with preferred garnishes such as peanut butter, maple syrup, honey, or additional yogurt. Serve warm.

# Expert Tips:

01 -
  • One bowl, one spoon, zero cleanup drama, and you can walk away while it bakes.
  • Packs 31 grams of protein without relying on banana or complicated mix-ins.
  • Tastes like dessert for breakfast but keeps you full for hours.
  • Meal prep friendly, so you can bake a few and reheat them all week without losing that fluffy texture.
02 -
  • The center will look a little soft when you pull it out, but it sets as it cools, so trust the process and do not leave it in too long.
  • If your batter seems too thick, add a splash more milk, too thin and it will take forever to bake through.
  • Use a bowl with enough headroom because the batter will puff up, I learned this the hard way with a tiny ramekin that overflowed.
03 -
  • Weigh your protein powder if you can, scoops vary wildly and too much will dry out the batter.
  • Use frozen berries straight from the freezer, they will not make the batter watery and they bake into sweet, jammy pockets.
  • If you want a crispier edge, lightly grease your bowl with butter or oil before adding the batter.
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