There’s something comforting about waking up to a warm breakfast that feels like a treat yet fuels your day with energy. My Baked Protein Pancake Bowl is inspired by those Sunday mornings when pancakes meant family time, but I wanted a quicker, protein-packed version for busy weekdays. Unlike flipping stacks on the stove, this pancake bowl bakes in the oven, giving you a fluffy, golden base that’s both satisfying and nourishing. If you love cozy dishes like my banana bread, this will become another go-to in your kitchen.
Table of Contents
Why You Will Love This Recipe
The beauty of a pancake bowl lies in its simplicity and versatility. Here’s why you’ll adore it:
- Protein-rich: Each serving packs around 30 grams of protein, perfect for post-workout fuel.
- Quick and fuss-free: No need to stand by the stove. Mix, bake, and enjoy.
- Customizable: Add fruit, nuts, or chocolate chips to suit your mood.
- Meal prep friendly: Make a batch and reheat throughout the week.
Think of it as a baked pancake bowl that’s fluffy like traditional pancakes yet sturdier, holding up well for toppings like nut butter, maple syrup, or even a dollop of Greek yogurt.
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Baked Protein Pancake Bowl
This baked protein pancake bowl is fluffy, satisfying, and packed with over 30g of protein. A healthy, customizable breakfast perfect for busy mornings or meal prep.
- Total Time: 25 minutes
- Yield: 1 serving 1x
Ingredients
1 large egg
50 g Greek yogurt (plain or vanilla)
70 ml milk (dairy or almond/soy milk)
35 g all-purpose or oat flour
25 g vanilla protein powder (whey or vegan)
5 g sweetener (stevia, sugar, or maple syrup)
½ tsp baking powder
Optional toppings: berries, chocolate chips, nut butter
Instructions
1. Preheat oven to 180°C (356°F).
2. Grease a small oven-safe dish or ramekin.
3. In the dish, whisk egg, yogurt, and milk until smooth.
4. Stir in flour, protein powder, sweetener, and baking powder.
5. Add any toppings of choice.
6. Bake for 20–22 minutes until golden.
7. Cool for 5 minutes and serve with extra yogurt, nut butter, or syrup.
Notes
Don’t overbake – it firms up as it cools.
Whey protein makes it fluffier; vegan protein creates denser texture.
Refrigerate up to 5 days or freeze for 1 month.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 338
- Sugar: 6g
- Sodium: 120mg
- Fat: 8.5g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 80mg
Ingredients
For one baked pancake bowl, you’ll need:
- 1 large egg
- 50 g Greek yogurt (plain or vanilla)
- 70 ml milk (dairy or almond/soy milk)
- 35 g flour (all-purpose or oat flour)
- 25 g vanilla protein powder (whey or vegan)
- 5 g sweetener (stevia, maple syrup, or sugar)
- ½ tsp baking powder
Optional add-ins: blueberries, raspberries, sugar-free chocolate chips, shredded coconut, or cinnamon.
I recommend oven-safe glass bowls or ramekins to get the perfect rise. If you’re in a sweet mood, you might also enjoy my apple cider cheesecake cookies, which are perfect for fall flavors.
How to Make It
This recipe is straightforward, and once you try it, you’ll keep it in your regular rotation:
- Preheat oven to 180°C (356°F).
- Grease a small oven-safe dish or ramekin.
- In the bowl, whisk egg, yogurt, and milk until smooth.
- Stir in flour, protein powder, sweetener, and baking powder.
- Add optional toppings like fruit or chocolate chips.
- Bake for 20–22 minutes until golden and slightly firm in the middle.
- Let cool 5 minutes before serving.
Top with nut butter, maple syrup, or extra yogurt for a hearty finish. For another comforting option, try my Apple Fritter Waffle Donuts, which are also hearty and easy to prepare.
Tips and Variations
- Don’t overbake: The center may look slightly underdone but firms as it cools.
- Change the protein: Whey gives fluffiness, while vegan protein creates a denser texture. Adjust liquid as needed.
- Go gluten-free: Substitute oat or almond flour for a gluten-free option.
- Make it savory: Skip the sweetener, add herbs, cheese, or even spinach for a protein-packed lunch.
- Meal prep: Bake several bowls at once, refrigerate up to 5 days, or freeze for a month.
This flexibility makes it as adaptable as my Apple Brownies, which also work beautifully for make-ahead meals.
Frequently Asked Questions
Can I make a pancake bowl without protein powder?
Yes. Simply replace the protein powder with equal parts flour. It won’t be as high in protein but still delicious.
How do I store baked pancake bowls?
Cool completely, then refrigerate in an airtight container for up to 5 days or freeze for up to a month.
What toppings work best?
Fresh berries, nut butter, sugar-free syrup, nuts, or even dark chocolate chips add texture and flavor.
Can I reheat it?
Yes, just microwave for 60–90 seconds or warm in the oven until heated through.
Final Scoop
The Baked Protein Pancake Bowl is more than just breakfast; it’s a quick, nourishing way to start your day with energy and flavor. Whether you’re rushing out the door or enjoying a slow morning, this recipe fits right in. The best part? You can tailor it endlessly to your taste and lifestyle. From sweet to savory, it’s proof that healthy eating doesn’t have to be boring. Try it once, and it’ll become a staple in your kitchen just like it has in mine.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
