Baked Protein Pancake Bowl (Printable)

Single-serve fluffy bowl packed with 31g protein. Ready in 30 minutes, no banana required, perfect for meal prep.

# What You’ll Need:

→ Wet Ingredients

01 - 1 large egg
02 - 1/4 cup high-protein yogurt, Greek or skyr style
03 - 1/4 cup milk, soy, almond, or dairy

→ Dry Ingredients

04 - 1/4 cup all-purpose flour or alternative flour 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
09 - Chocolate chips
10 - Shredded carrot
11 - Chopped nuts

→ Optional Post-Bake Toppings

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

# How to Prepare:

01 - Preheat oven to 356°F.
02 - Select a ramekin or oven-safe bowl with minimum 22 fluid ounces capacity.
03 - Add egg, yogurt, milk, flour, protein powder, sweetener, and baking powder directly to the bowl.
04 - Mix thoroughly until batter is smooth and well combined with no lumps.
05 - Gently fold in any desired pre-bake toppings such as berries, chocolate chips, or shredded carrot.
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 your favorite post-bake toppings and enjoy warm.

# Expert Suggestions:

01 -
  • You mix everything in one bowl and bake it without touching a stovetop or spatula.
  • It delivers 31 grams of protein per serving, keeping you full for hours without feeling heavy.
  • You can prep multiple bowls on Sunday and reheat them all week for instant breakfasts.
  • No banana means the flavor stays neutral and pairs beautifully with sweet or savory toppings.
02 -
  • The center will look soft and slightly wobbly when you first pull it from the oven, but it will firm up as it cools; overbaking dries it out.
  • Use a bowl with at least 650 ml capacity or the batter will overflow and make a mess in your oven.
  • If reheating from the fridge, microwave for 60 to 90 seconds until warm and fluffy again.
  • Frozen berries work perfectly but add a bit of extra moisture, so expect a slightly softer texture.
03 -
  • Weigh your flour and protein powder for consistent results; scooping can pack in too much and make the pancake dense.
  • Let the batter sit for a minute before baking to allow the baking powder to activate fully, resulting in a fluffier rise.
  • If you want a crispier top, broil the bowl for the last 1 to 2 minutes of baking, watching closely to avoid burning.
  • Grease the bowl lightly with coconut oil or butter if you plan to flip the pancake out for a prettier presentation.
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