Save The first time I made this, I was rushing to get ready for work and ended up eating it straight from the ramekin while standing by the counter. It was one of those mornings where everything felt chaotic, but that warm, protein-packed bowl somehow made everything feel manageable. Now it's become my go-to when I need something substantial but don't want to deal with flipping pancakes or cleaning up a mountain of dishes.
My friend Sarah came over for brunch last month and watched me dump everything into a single bowl. She was skeptical until she took her first bite and immediately asked for the recipe. Now she makes a batch every Sunday for her work week breakfasts.
Ingredients
- 1 large egg: This provides structure and helps the bowl puff up beautifully while baking
- 50 g high-protein yogurt: Greek or skyr works best here—it adds creaminess and boosts the protein content significantly
- 70 ml milk: Any milk you prefer will work, but I've found soy or dairy gives the best texture
- 35 g all-purpose flour: You can swap this for oat, spelt, or gluten-free blends if needed
- 25 g vanilla or white chocolate protein powder: Vanilla blends seamlessly, but chocolate creates a dessert-like experience
- 5 g sweetener: Completely optional depending on your protein powder and taste preferences
- 1/2 tsp baking powder: This little bit of lift makes all the difference in creating that fluffy pancake texture
Instructions
- Preheat your oven to 180°C (356°F):
- This temperature ensures even baking without drying out the edges
- Grab your ramekin or oven-safe bowl:
- You'll need at least 650 ml capacity to prevent overflow as it rises
- Combine all ingredients directly in your bowl:
- Add the egg, yogurt, milk, flour, protein powder, sweetener, and baking powder all at once
- Mix until completely smooth:
- Take your time to ensure no flour pockets remain—the batter should be glossy and uniform
- Fold in any pre-bake toppings:
- Berries, chocolate chips, or shredded carrots should be added gently just before baking
- Bake for 20–22 minutes:
- Watch for a light golden color on top and a set center that still feels slightly soft
- Let it cool briefly:
- This step is crucial—waiting 5–10 minutes allows the center to firm up to the perfect consistency
- Add your favorite toppings:
- Peanut butter, extra yogurt, or maple syrup transforms this from great to incredible
Save Last week I made three of these on Sunday and ate them throughout the week. There's something comforting about knowing breakfast is already handled, just 90 seconds in the microwave away from being ready.
Flavor Variations
I've been experimenting with different mix-ins, and cinnamon with a handful of walnuts creates such a cozy morning vibe. Chocolate protein powder with berries tastes like dessert, but carrot and chopped nuts make it feel somehow virtuous.
Make-Ahead Strategy
Meal prep becomes genuinely easy with this recipe. The bowls store perfectly in the fridge for five days or freeze for a month. Just cover them tightly and you'll thank yourself all week.
Common Mistakes to Avoid
Overmixing is rarely an issue here, but underbaking creates a gummy center that's disappointing. Trust the 20–22 minute range and look for that golden surface. Also, don't skip the cooling time.
- Check that your baking powder is fresh—old baking powder means a flat, dense bowl
- Measure your flour by weight if possible for consistent results
- Use an oven-safe bowl, not just heat-resistant glass
Save This bowl has saved more rushed mornings than I can count. Hope it brings the same comfort to your kitchen.
Kitchen Questions
- → What makes this baked pancake bowl high-protein?
This dish incorporates protein powder and high-protein yogurt, such as Greek or skyr, along with an egg, significantly boosting its protein content. It's designed to be a substantial and satisfying meal.
- → Can I make this pancake bowl gluten-free?
Yes, absolutely! Simply substitute the all-purpose flour with a certified gluten-free blend, oat flour, or buckwheat flour. Ensure your protein powder is also gluten-free for a truly compliant dish.
- → What are some good topping ideas for this dish?
Before baking, try folding in fresh berries, chocolate chips, or shredded carrot. After baking, common additions include peanut butter, maple syrup, honey, or an extra dollop of yogurt. Feel free to get creative with your favorites!
- → How can I prepare this for meal prep?
This baked pancake bowl is excellent for meal prep. You can bake multiple bowls at once, let them cool completely, then cover and store them in the refrigerator for up to 5 days. For longer storage, they can be frozen for up to a month and reheated.
- → Is it normal for the center to be soft after baking?
Yes, it's perfectly normal for the center to appear slightly soft when fresh out of the oven. As the bowl cools for 5-10 minutes, the center will firm up to a moist and delightful consistency.
- → Can I adjust the sweetness level?
Certainly. The recipe includes an optional sweetener, so you can omit it entirely, reduce the amount, or increase it based on your preference. The protein powder and toppings will also contribute to the overall sweetness.