Baked Protein Pancake Bowl

One morning I was rummaging through the fridge, craving something warm and filling but with zero patience for flipping individual pancakes. I tossed an egg, some yogurt, and protein powder into a bowl, stirred it up, and slid the whole thing into the oven. Twenty minutes later I had a fluffy, golden pancake I could eat straight from the dish with a spoon. It felt like discovering a shortcut I should have known years ago.

I made this for my roommate once after a long gym session, and she couldn't believe it was high-protein until I showed her the yogurt and powder I'd mixed in. She topped hers with peanut butter and berries, I went for chocolate chips and maple syrup. We ended up eating them right out of the ramekins on the couch, laughing at how something so simple tasted that good. It became our Sunday ritual for a while.

Ingredients

• 1 large egg: Binds everything together and adds structure, plus it gives you a soft, custardy center when baked just right.
• 50 g high-protein yogurt (Greek or skyr, dairy or plant-based): Keeps the batter moist and creamy while sneaking in extra protein without making it dense.
• 70 ml milk (soy, almond, or dairy): Loosens the batter so it bakes evenly and doesn't turn into a rubbery puck.
• 35 g all-purpose flour (or oat, spelt, buckwheat, or gluten-free blend): Provides the fluffy pancake texture, swap freely based on what you have or need.
• 25 g vanilla or white chocolate protein powder: Boosts protein and adds subtle sweetness, pick a flavor you actually enjoy drinking.
• 5 g sweetener of choice (optional, about 1 tsp): A little sugar, honey, or stevia rounds out the flavor if your toppings are tart.
• 1/2 tsp baking powder: The magic lift that turns batter into a puffy, airy pancake instead of a sad flat disc.
• Optional toppings before baking: Fresh or frozen berries, chocolate chips, shredded carrot, or chopped nuts fold right into the batter for built-in bursts of flavor.
• Optional toppings after baking: Peanut butter, maple syrup, honey, or extra yogurt turn this into whatever mood you are in that morning.

Instructions

Preheat your oven:

Set it to 180°C (356°F) so it is fully hot and ready when your batter is mixed. A properly preheated oven gives you that even, golden top.

Choose your bowl:

Grab a ramekin or oven-safe bowl with at least 650 ml capacity. Too small and the batter will overflow, too big and it will spread thin and dry out.

Mix the batter:

Crack the egg right into your chosen bowl, then add yogurt, milk, flour, protein powder, sweetener, and baking powder. Whisk or stir until the batter is smooth and no dry pockets remain.

Fold in pre-bake toppings:

If you want berries, chocolate chips, or nuts baked inside, gently fold them in now. They will sink a little as it bakes, creating pockets of flavor.

Bake until set:

Slide the bowl into the oven for 20 to 22 minutes, until the edges are lightly golden and the center barely jiggles. It will look slightly soft in the middle, but it firms up as it cools.

Cool briefly:

Let it sit for 5 to 10 minutes after pulling it out. The residual heat finishes cooking the center without overbaking the edges.

Add final toppings and serve:

Drizzle on peanut butter, syrup, or honey, add a dollop of yogurt, and dig in with a spoon. Enjoy it warm straight from the bowl.

Pin It

The first time I brought one of these to my desk at work, a coworker asked if I'd bought it from some fancy cafe. I told her I'd baked it in a bowl that morning, and she made me write down the recipe on a sticky note. Now she texts me photos of hers every few weeks, each one topped with something new. It is funny how a simple baked pancake can spark that kind of ongoing conversation.

Storing and Reheating

I usually bake three or four at once on Sunday and stack them in the fridge in covered containers. They keep perfectly for up to five days, and you can even freeze them for a month if you want a stash on hand. When I am ready to eat, I just microwave one for 60 to 90 seconds, and it tastes almost as fluffy as it did fresh. It is the easiest meal prep I have ever stuck with because it actually tastes good cold or reheated.

Customizing Your Bowl

This recipe is forgiving enough that you can swap the flour for oat or buckwheat, use any milk you have open, or skip the sweetener entirely if your toppings are sweet enough. I have added a pinch of cinnamon and orange zest when I felt fancy, or stirred in a spoonful of cocoa powder when I wanted it to taste like dessert. You can even fold in shredded carrot and a handful of raisins for a carrot-cake vibe. The base is just a vehicle for whatever sounds good that day.

Troubleshooting and Tips

If your pancake turns out dense, you probably packed the flour or used too much protein powder, so spoon and level your dry ingredients next time. If it overflows, switch to a bigger bowl or reduce the batter slightly. A too-dry result usually means overbaking, so pull it out when it still looks a touch soft in the center and trust the resting time to finish the job.

• Always check your oven temperature with a thermometer because off temps can throw timing completely.
• Frozen berries work just as well as fresh, but they release moisture so expect a slightly softer center.
• For gluten-free, use a certified blend and double-check your protein powder label for hidden gluten.

Pin It

This baked pancake bowl has become my go-to when I want something warm, filling, and ready without much thought. It is proof that you do not need a griddle or perfect timing to enjoy a really good pancake.

Your Questions Answered

→ Why is the center soft when it comes out of the oven?

The center appears slightly soft when hot because residual heat continues cooking the batter as it cools. This ensures a moist, tender texture rather than dry or rubbery results.

→ Can I use flavored protein powder?

Yes, vanilla or white chocolate protein powder works beautifully. Chocolate flavors can also be used—just adjust sweetener accordingly since chocolate varieties tend to be sweeter.

→ How do I store and reheat meal prep bowls?

Store covered in the refrigerator for up to 5 days or freeze for up to 1 month. Reheat in the microwave for 60–90 seconds before serving for best texture.

→ What bowl size 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.

→ Can I make this dairy-free?

Absolutely. Substitute Greek yogurt with coconut or soy yogurt, and use almond, soy, or oat milk instead of dairy milk. The texture remains just as fluffy.

→ What toppings work well folded into the batter?

Fresh or frozen berries, chocolate chips, shredded carrot, or chopped nuts add wonderful texture and flavor. Add them gently after mixing to avoid overworking the batter.