Baked Protein Pancake Bowl (Print Version)

Fluffy high-protein pancake baked in a bowl. Single-serve, no banana, ready in under 30 minutes.

# What to Use:

→ Wet Ingredients

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

→ Dry Ingredients

04 - 1/4 cup all-purpose flour, or oat, spelt, buckwheat, or gluten-free 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. Select a ramekin or oven-safe bowl with minimum 22 fl oz capacity.
02 - Add egg, yogurt, milk, flour, protein powder, sweetener, and baking powder directly to the bowl.
03 - Mix thoroughly using a spoon or whisk until batter is smooth and well combined with no lumps.
04 - Gently fold in desired pre-bake toppings such as berries, chocolate chips, or nuts.
05 - Bake for 20 to 22 minutes until lightly golden and just set in the center.
06 - Remove from oven and let cool for 5 to 10 minutes. The center will firm up as it cools.
07 - Top with favorite post-bake toppings and enjoy while warm.

# Expert Advice:

01 -
  • It bakes while you shower or check emails, no flipping or babysitting required.
  • The texture is softer and richer than stovetop pancakes, almost like a warm cake.
  • You can prep several at once and reheat them all week without losing that fresh baked feel.
  • No banana means no overpowering sweetness, just clean protein and whatever toppings you crave.
02 -
  • The center will look soft and underbaked when you pull it out, this is correct, it sets as it cools and keeps the pancake moist instead of dry.
  • If your batter looks too thick to pour, add a splash more milk, protein powders vary wildly in absorbency and a thin batter bakes more evenly.
  • Always use a bowl with at least 650 ml capacity or the batter will overflow in the oven, I learned this the messy way.
03 -
  • Spray or lightly grease your bowl before adding batter if you want to flip the pancake out onto a plate for a prettier presentation.
  • Use frozen berries straight from the freezer, they release juice as they bake and create jammy pockets without needing to thaw first.
  • If you want a crispier top, switch the oven to broil for the last 1 to 2 minutes, but watch it closely so it doesn't burn.
Go Back