Baked Protein Pancake Bowls – Easy & High-Protein Treat

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It was one of those chilly mornings when I wanted something warm and satisfying but didn’t want a full stack of pancakes or a sugar-heavy breakfast. I had protein powder, an egg, and just enough yogurt left in the fridge. A bowl, a spoon, and twenty minutes later, breakfast was warm, fluffy, and packed with 31 grams of protein. It’s now part of my weekly meal prep, and I still look forward to it.

Baked Protein Pancake Bowls are soft, filling, and baked right in the dish you eat from. No banana, no flipping, no mess — just a cozy, high-protein option that’s ready in under half an hour.

You’ll Love Baked Protein Pancake Bowls

  • High in protein and balanced in carbs and fat
  • Single-serve and easy to scale for meal prep
  • Soft and fluffy without any banana
  • Customizable with different mix-ins or toppings

Whether you eat it fresh from the oven or reheat it later in the week, it always feels like a treat. And it keeps you full for hours.

Key Macros & Nutrition Breakdown

  • Calories: 338
  • Protein: 31g
  • Carbohydrates: 32g
  • Fat: 8.5g

This is the kind of meal that fits right into your day without dragging you down. It’s light enough to enjoy any time, but filling enough to fuel you through a busy morning.

Baked Protein Pancake Bowls: Ingredients & Substitutions

Base Ingredients

  • 1 egg
  • 50g high-protein yogurt (Greek or skyr work best)
  • 70ml milk (soy, almond, oat, or dairy)
  • 35g all-purpose flour (or oat, spelt, buckwheat, or gluten-free)
  • 25g protein powder (vanilla or white chocolate recommended)
  • 5g sweetener of choice (optional, about 1 tsp)
  • 1/2 tsp baking powder

Substitution Tips

  • No protein powder? Use 15g more flour and reduce the milk slightly
  • Using whey? Cut back on the milk a bit to avoid thinning
  • Dairy-free? Use plant-based yogurt and milk
  • Want to switch up the flour? Oat and gluten-free work great

Feel free to experiment. This base recipe is super forgiving.

How to Make Baked Protein Pancake Bowls

Prep time: 5 minutes
Cook time: 20–22 minutes
Servings: 1 bowl

  1. Preheat your oven to 180°C (356°F).
  2. Use a ramekin or glass bowl that holds at least 650ml.
  3. Add all ingredients directly into the bowl: egg, yogurt, milk, flour, protein powder, sweetener, and baking powder.
  4. Stir until smooth and fully combined.
  5. Add any toppings now: fresh berries, sugar-free chocolate chips, grated carrot, etc.
  6. Bake for 20–22 minutes. The top should be lightly golden.
  7. Let it cool for 5–10 minutes before eating. The center will set as it rests.
  8. Serve plain or top with peanut butter, maple syrup, butter, or more yogurt.

It’s a no-fuss process. You don’t need any mixing bowls or special tools — just one dish and a spoon.

Expert Tips for Perfect Results

  • Use a 650ml bowl to allow room for the pancake to rise
  • Mix well to avoid dry flour pockets or gritty bites
  • Don’t overbake — the middle should look soft when it comes out
  • Let it cool for 5–10 minutes so the center finishes setting
  • Add toppings before baking so they blend into the batter

It’s okay if the center looks a little underdone. It’ll firm up as it cools — and keeps the texture moist and fluffy.

Storage & Meal Prep Instructions

These bowls are great for making ahead.

  • Fridge: Store in an airtight container for up to 5 days
  • Freezer: Freeze for up to 1 month
  • Reheat: Microwave for 60–90 seconds until warm

Meal Prep Tip
Mix each bowl individually in its own ramekin. That way, they cook evenly and are ready to store right after baking.

Full Recipe Card

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Three baked protein pancake bowls in glass ramekins, topped with chocolate chips, strawberries, and plain golden tops on a neutral surface.

Baked Protein Pancake Bowls – Easy & High-Protein Treat


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  • Author: kai
  • Total Time: 27 minutes
  • Yield: 1 serving

Description

A soft, fluffy, high-protein pancake baked in a bowl. Single-serve, no banana, and perfect for quick breakfasts or meal prep.


Ingredients

1 egg

50g high-protein yogurt (Greek or skyr)

70ml milk (soy, almond, or dairy)

35g all-purpose flour (or oat, spelt, buckwheat, or gluten-free)

25g protein powder (vanilla or white chocolate recommended)

5g sweetener of choice (optional, about 1 tsp)

1/2 tsp baking powder


Instructions

1. Preheat your oven to 180°C (356°F).

2. Use a ramekin or oven-safe glass bowl (650ml capacity).

3. Add all ingredients to the bowl: egg, yogurt, milk, flour, protein powder, sweetener, and baking powder.

4. Mix well until smooth.

5. Add any toppings before baking: berries, chocolate chips, shredded carrot, etc.

6. Bake for 20–22 minutes until lightly golden on top.

7. Let cool for 5–10 minutes before serving. The center will finish setting as it cools.

8. Top with peanut butter, syrup, yogurt, or enjoy as is.

Notes

No banana needed in this recipe.

Use an oven-safe bowl that holds at least 650ml.

Center may look soft when hot but sets while cooling.

Great for meal prep: make multiple bowls and store individually.

Reheat in the microwave for 60–90 seconds.

Store in the fridge (up to 5 days) or freezer (up to 1 month).

  • Prep Time: 5 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 338
  • Sugar: 5
  • Sodium: 220
  • Fat: 8.5
  • Saturated Fat: 2
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 32
  • Fiber: 3
  • Protein: 31
  • Cholesterol: 185
Top-down close-up of a strawberry protein pancake bowl with nut butter and a spoon resting inside holding a fluffy bite.

More Recipes Like This

If you enjoyed this, try these other high-protein breakfast favorites:

Frequently Asked Questions

Can I make this without protein powder?

Yes. Replace the 25g protein powder with 15g more flour and reduce the milk a little.

What bowl should I use?

Use a ramekin or oven-safe glass bowl that holds at least 650ml. This gives the batter space to rise and bake evenly.

How do I know it’s done?

The top should be lightly golden. The center may look soft, but it will finish setting as it cools. Don’t overbake or it’ll turn dry.

Final Thoughts

This is the kind of recipe that makes breakfast easy again. Whether you need something post-workout, want to prep ahead for the week, or just feel like something warm and nourishing, this bowl delivers. It’s fast, flexible, and comforting in every bite.

If you try it, share your version with me on Pinterest or Facebook I’d love to see your favorite flavor combos.

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