Baked Protein Pancake Bowl (Printable)

Soft, fluffy baked pancake bowl packed with protein. Single-serve, quick to make, and endlessly customizable with your favorite toppings.

# What You Need:

→ Wet Ingredients

01 - 1 large egg
02 - 1.76 oz high-protein yogurt, Greek or skyr, dairy or plant-based
03 - 2.36 fl oz milk, soy, almond, or dairy

→ Dry Ingredients

04 - 1.23 oz all-purpose flour, or oat, spelt, buckwheat, or gluten-free blend
05 - 0.88 oz vanilla or white chocolate protein powder
06 - 0.18 oz sweetener of choice, approximately 1 teaspoon, optional
07 - 0.5 teaspoon baking powder

→ Optional Toppings Before Baking

08 - Fresh or frozen berries
09 - Chocolate chips
10 - Shredded carrot
11 - Chopped nuts

→ Optional Toppings After Baking

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

# Directions:

01 - Set oven to 356°F and allow 10 minutes for full preheat.
02 - Select a ramekin or oven-safe bowl with a minimum capacity of 22 fluid ounces.
03 - Add egg, yogurt, milk, flour, protein powder, sweetener, and baking powder directly into the bowl.
04 - Whisk thoroughly until batter reaches a smooth, uniform consistency with no visible dry pockets.
05 - Gently fold in berries, chocolate chips, or other pre-bake toppings using a spatula until evenly distributed.
06 - Place in preheated oven for 20 to 22 minutes until the surface turns lightly golden and the center sets with slight firmness.
07 - Remove from oven and let rest 5 to 10 minutes to allow the center to firm up fully.
08 - Top with peanut butter, maple syrup, honey, or additional yogurt and serve warm.

# Expert Hints:

01 -
  • No flipping, no stove watching—just mix, bake, and dig in with a spoon.
  • Packed with protein to keep you satisfied all morning without feeling heavy.
  • Endlessly customizable with toppings, flavors, and mix-ins you already have on hand.
  • Perfect for meal prep since you can bake several at once and reheat them throughout the week.
02 -
  • The center will look slightly underdone when hot—resist the urge to overbake or it will dry out.
  • Using a bowl smaller than 650 ml will cause the batter to overflow, so check your bowl size before mixing.
  • If reheating from the fridge, microwave for 60 to 90 seconds and it will taste freshly baked again.
03 -
  • Weigh your flour and protein powder for the most consistent results—volume measurements can vary too much.
  • If your batter looks too thick, add a tablespoon of milk at a time until it's pourable but still holds its shape.
  • For extra fluffiness, separate the egg and whip the white to soft peaks before gently folding it into the batter.
  • Grease your bowl lightly with coconut oil or butter if you want to flip the pancake out for plating instead of eating from the bowl.
Go Back