Baked Protein Pancake Bowl

The smell of vanilla protein powder always reminds me of rushed mornings when I needed something filling but didn't want to stand at the stove flipping pancakes. I started baking my pancake batter in a single bowl after burning three batches in a row while answering work emails. Now I just mix everything in one oven-safe dish, slide it in, and walk away. It's become my favorite way to eat pancakes without the stress, and the texture is somehow fluffier than anything I've made in a pan.

I made this for my sister one Sunday when she showed up unannounced and starving. She watched me dump everything into a ramekin, stir it with a fork, and toss it in the oven. When it came out golden and puffed, she thought I'd been hiding some secret baking skill. I laughed and told her it was just organized laziness, but she's been making it every week since.

Ingredients

• Large egg: This is your structure and richness, binding everything into a fluffy, cohesive pancake that holds its shape in the oven.
• High protein yogurt (50 g): Greek or skyr work best because they add moisture and tang without making the batter too runny.
• Milk (70 ml): Any type works, but I prefer unsweetened soy or almond to keep it light and slightly nutty.
• All purpose flour (35 g): You can swap this for oat, spelt, or a gluten free blend depending on what you have, the texture stays tender either way.
• Vanilla or white chocolate protein powder (25 g): This boosts the protein without adding bulk, and the vanilla flavor makes the whole bowl taste like dessert.
• Sweetener (5 g, optional): A teaspoon of your favorite sweetener brings out the vanilla, but if your protein powder is already sweet, skip it.
• Baking powder (1/2 tsp): This is what makes the pancake puff up and stay airy, don't leave it out or you'll end up with a dense puck.
• Optional toppings: Berries, chocolate chips, shredded carrot, or nuts can go in before baking, peanut butter, syrup, or extra yogurt are perfect after.

Instructions

Preheat and prep your bowl:

Set your oven to 180°C (356°F) and grab a ramekin or oven safe bowl that holds at least 650 ml. If it's too small, the batter will overflow and make a mess, trust me on that one.

Mix everything directly in the bowl:

Crack the egg into your bowl, then add the yogurt, milk, flour, protein powder, sweetener, and baking powder. Stir with a fork or small whisk until the batter is smooth and no dry pockets remain.

Fold in pre bake toppings:

If you're using berries, chocolate chips, or nuts, gently fold them into the batter now. Don't overmix or the pancake won't rise as much.

Bake until golden and just set:

Place the bowl in the oven and bake for 20 to 22 minutes. The top should be lightly golden and the center will still jiggle a little, it firms up as it cools so don't overbake.

Cool and top:

Let the pancake sit for 5 to 10 minutes before adding your favorite toppings. The center will finish cooking during this time, and you won't burn your tongue diving in too soon.

Save

The first time I brought one of these to my desk at work, a colleague asked if I'd ordered fancy bakery breakfast. I told her I made it in one bowl in under half an hour, and she didn't believe me until I brought her the recipe. Now we both keep a stack of ramekins at our desks and compare topping combinations every Monday.

Customizing Your Bowl

You can fold in a pinch of cinnamon or cardamom before baking if you want a spiced, cozy flavor. I've also grated in a little orange or lemon zest when I'm craving something bright, and it completely changes the vibe. Fresh or frozen berries work equally well, just don't thaw frozen ones first or they'll bleed too much into the batter.

Meal Prep and Storage

I usually bake four or five of these on Sunday and store them covered in the fridge. They last up to five days and reheat in the microwave in about 60 to 90 seconds, still soft and fluffy. You can also freeze them for up to a month, just let them thaw in the fridge overnight before reheating.

Swaps and Substitutions

If you're gluten free, swap the all purpose flour for a certified gluten free blend or oat flour and make sure your protein powder is also gluten free. Plant based yogurt and milk work perfectly if you're dairy free, just pick unsweetened versions so you control the sweetness. I've even used buckwheat flour once when I ran out of everything else, and it gave the pancake a hearty, nutty depth I didn't expect.

• For a richer texture, use full fat yogurt instead of low fat.
• If you don't have protein powder, add an extra tablespoon of flour and a splash more milk.
• Try white chocolate or caramel flavored protein powder for a dessert like twist.

Save

This bowl has saved me on so many mornings when I needed real fuel but had zero patience for complicated cooking. It's proof that high protein breakfasts don't have to be boring or time consuming, just smart and a little bit lazy in the best way.

Recipe Questions & Answers

→ Can I make this without protein powder?

Yes, you can substitute the protein powder with additional flour or use vanilla pudding mix for flavor. However, this will reduce the overall protein content significantly.

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

The center appears soft while hot but will firm up as it cools for 5-10 minutes. This resting period is essential for achieving the perfect texture.

→ Can I use regular yogurt instead of Greek yogurt?

Greek or skyr yogurt is recommended for its higher protein content and thicker consistency. Regular yogurt works but may result in a slightly softer, less protein-dense bowl.

→ How long can I store these in the fridge?

You can store baked bowls covered in the refrigerator for up to 5 days or freeze them for up to 1 month. Reheat in the microwave for 60-90 seconds before serving.

→ What size bowl do I need?

Use a ramekin or oven-safe bowl with at least 650 ml capacity. This ensures the batter has room to rise without overflowing during baking.

→ Can I make this dairy-free?

Yes, substitute dairy yogurt and milk with plant-based alternatives like soy or almond yogurt and milk. Ensure your protein powder is also dairy-free.