Baked Protein Pancake Bowl

One Saturday morning, I stared at my empty fruit bowl and realized I was out of bananas—again. I'd been craving a warm, protein-packed breakfast, but every recipe I knew called for mashed banana. So I grabbed a ramekin, cracked an egg, and started tossing in whatever felt right: yogurt, a scoop of protein powder, a splash of milk. Twenty minutes later, I pulled out a golden, fluffy pancake baked right in the bowl, and I haven't looked back since.

The first time I made this for my sister, she peeked into the oven and asked if I was baking a muffin. When I told her it was breakfast, she laughed—until she tasted it. She immediately texted me for the recipe and now makes three at a time every Sunday. It's become our little kitchen secret, the kind of thing that sounds too simple to be good but somehow always is.

Ingredients

• 1 large egg: The backbone of the batter, giving structure and fluffiness without needing any banana to bind it together.
• 50 g high-protein yogurt: Greek or skyr work beautifully here, adding moisture and a slight tang that balances the sweetness of the protein powder.
• 70 ml milk: Any kind you like—dairy, soy, almond—just enough to loosen the batter so it bakes evenly and stays tender.
• 35 g all-purpose flour: You can swap in oat, spelt, buckwheat, or a gluten-free blend depending on what you have or need.
• 25 g vanilla or white chocolate protein powder: This is where the magic happens, turning a simple pancake into a high-protein powerhouse with barely any extra effort.
• 5 g sweetener: Optional, but a teaspoon of sugar, honey, or your favorite substitute makes it feel like dessert for breakfast.
• 1/2 tsp baking powder: The tiny ingredient that makes the whole thing puff up soft and light in the oven.
• Fresh or frozen berries, chocolate chips, shredded carrot, chopped nuts: Toss these in before baking for bursts of flavor and texture in every bite.
• Peanut butter, maple syrup, extra yogurt: Save these for the grand finale, drizzling or dolloping them on top once it's golden and warm.

Instructions

Preheat and Prep:

Set your oven to 180°C and grab a ramekin or oven-safe bowl that holds at least 650 ml. It should feel roomy enough to let the batter rise without spilling over.

Mix the Batter:

Crack the egg right into the bowl, then add yogurt, milk, flour, protein powder, sweetener, and baking powder. Stir everything together until smooth and no lumps remain—it should look thick but pourable.

Fold in Toppings:

If you're adding berries, chocolate chips, or nuts, gently fold them in now. Don't overmix, just a few swirls to distribute them evenly through the batter.

Bake:

Slide the bowl into the oven and bake for 20 to 22 minutes, until the edges are lightly golden and the center looks just set. It might jiggle a tiny bit—that's exactly what you want for a moist, tender crumb.

Cool and Top:

Let it rest for 5 to 10 minutes so the center firms up without drying out. Then pile on your favorite toppings and dig in while it's still warm.

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There's something quietly satisfying about pulling a single-serve breakfast out of the oven that's just for you. No sharing, no leftovers to worry about, just a warm bowl that fits perfectly in your hands. It's the kind of recipe that makes weekday mornings feel a little less rushed and a lot more intentional, like you actually took care of yourself before the day even started.

Customizing Your Bowl

I've tried this with cinnamon and shredded apple, cardamom and orange zest, even cocoa powder and a handful of dark chocolate chips. Each version tasted completely different, but the base stayed foolproof. If you're feeling adventurous, stir in a pinch of spice or a splash of vanilla extract—it only takes a second and turns the whole thing into something that feels brand new.

Storing and Reheating

I make three or four of these on Sunday and stack them in the fridge, each one covered with a reusable lid or a bit of foil. When I'm ready to eat, I just pop one in the microwave for 60 to 90 seconds, and it comes out warm and soft like it just left the oven. If you freeze them, let one thaw overnight in the fridge first, then reheat the same way—it saves you from that weird icy center problem.

Making It Your Own

This recipe is forgiving in the best way. You can swap the flour, change the milk, use any protein powder you have on hand, and it still works. I've made it with oat flour and almond milk, buckwheat and soy, even a gluten-free blend when my friend visited—every single time, it baked up fluffy and golden.

• Try adding a spoonful of nut butter directly into the batter for extra richness.
• Frozen berries work just as well as fresh and won't add any extra prep time.
• If you don't have protein powder, add an extra tablespoon of flour and a splash more milk to keep the texture right.

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This little baked pancake bowl has become my go-to whenever I want something warm, filling, and ready in under half an hour. It's the kind of recipe that makes you feel like you've got your mornings figured out, even when everything else is chaos.

Recipe Questions & Answers

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

The center appears soft while hot because residual heat continues cooking the batter. Let it cool for 5–10 minutes and the texture will firm to a moist, fluffy consistency.

→ Can I use different protein powder flavors?

Yes, vanilla and white chocolate work beautifully, but chocolate or unflavored protein powder also creates delicious results. Adjust sweetener accordingly based on your powder's taste.

→ How do I store leftovers for meal prep?

Cover baked bowls and refrigerate for up to 5 days or freeze for 1 month. Reheat in the microwave for 60–90 seconds before serving for a warm, fluffy texture.

→ What flour substitutes work well?

Oat, spelt, buckwheat, or gluten-free blends all perform well. Each adds slightly different flavor notes while maintaining the fluffy, tender crumb.

→ Can I make this dairy-free?

Absolutely—swap Greek yogurt for coconut or soy yogurt and use almond, soy, or oat milk. The protein content remains high while accommodating plant-based preferences.

→ Why no banana in this batter?

Some people prefer banana-free options or have allergies. The combination of yogurt and baking powder provides excellent lift and moisture without any banana flavor or texture.