Go Back
Baked Protein Pancake Bowls – Easy & High-Protein Treat

Baked Protein Pancake Bowls

This recipe offers a quick and indulgent breakfast solution with a single-serving, fluffy, cake-like pancake baked right in its own dish. It's packed with protein to keep you energized all morning, requires minimal cleanup, and is highly versatile. This makes for a delicious and satisfying start to your day without the hassle of traditional pancakes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings: 1 servings
Calories: 338
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 large egg
  • 50g high-protein yogurt (Greek yogurt or Skyr work best)
  • 70ml milk of your choice (soy, almond, or dairy all work well)
  • 35g all-purpose flour
  • 25g protein powder (vanilla or white chocolate flavors are recommended)
  • 5g sweetener of choice (optional)
  • 1/2 tsp baking powder

Equipment

  • Ramekin or oven-safe glass bowl
  • Fork or small whisk
  • baking sheet

Method
 

Instructions
  1. Prepare Your Oven and Bowl: Preheat your oven to 180°C (356°F). Grab a single-serving ramekin or an oven-safe glass bowl (around 650ml capacity).
  2. Combine the Ingredients: Add the egg, yogurt, milk, flour, protein powder, sweetener (if using), and baking powder directly into your baking bowl.
  3. Mix It All Up: Using a fork or a small whisk, mix the ingredients in the bowl until the batter is smooth. Do not overmix; a few small lumps are fine.
  4. Add Your Mix-Ins: Gently fold in any desired mix-ins, such as berries or chocolate chips.
  5. Bake to Perfection: Place the bowl on a baking sheet and bake for 20 to 22 minutes, until the top is light golden brown and the edges have pulled away from the sides.
  6. Let It Rest: Let the pancake bowl cool for at least 5 to 10 minutes before serving. This allows the center to set.
  7. Garnish and Serve: Add your favorite toppings and enjoy warm.

Notes

For the best texture, use a quality whey or whey-casein blend protein powder and avoid overmixing the batter. It is crucial to let the pancake bowl rest for 5-10 minutes after baking to allow the center to set properly. Lightly greasing the bowl is recommended for easy removal.