If you love pancakes but don’t have time to flip a whole stack, a Baked Protein Pancake Bowl is the perfect shortcut. It’s fluffy, filling, and packed with protein, making it a breakfast that feels indulgent but keeps you full all morning. You simply mix the ingredients, bake, and enjoy with your favorite toppings. Whether you’re into meal prep or need a quick single-serve breakfast, this recipe is a winner.
Table of Contents
Why You Will Love This Recipe
This baked pancake bowl saves time while giving you that pancake comfort we all crave. Instead of standing by the stove, everything goes into one oven-safe dish. After 20 minutes, you’ve got a warm, golden pancake that’s as fluffy as the classic version but with a higher protein boost. It’s also incredibly versatile; add berries, nut butter, or even chocolate chips to make it your own.
If you like cozy baked breakfasts, you’ll also love the Pumpkin Baked Oatmeal which has that same warm-from-the-oven feel. Both recipes prove healthy mornings don’t have to be boring.
Print
Baked Protein Pancake Bowl
A fluffy, high-protein baked pancake bowl that’s quick, easy, and customizable for a healthy breakfast.
- Total Time: 25 mins
- Yield: 1 bowl 1x
Ingredients
1 egg
50 g Greek yogurt (vanilla or plain)
70 ml almond or soy milk
35 g flour (all-purpose or oat)
25 g protein powder (vanilla or white chocolate)
5 g sweetener of choice
1/2 tsp baking powder
Optional toppings: berries, nut butter, chocolate chips
Instructions
1. Preheat oven to 180°C / 356°F.
2. In an oven-safe bowl, whisk egg, yogurt, and milk.
3. Stir in flour, protein powder, sweetener, and baking powder.
4. Add toppings like berries or chocolate chips.
5. Bake for 20–22 minutes until golden and set.
6. Cool slightly and serve with yogurt, syrup, or nut butter.
Notes
Don’t overbake, it sets as it cools.
Make multiple bowls for meal prep and refrigerate or freeze.
Try different flours or dairy-free yogurt for variations.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 338
- Sugar: 7g
- Sodium: 220mg
- Fat: 8.5g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 65mg
Ingredients
To make one baked protein pancake bowl, you’ll need:
- 1 egg
- 50 g Greek yogurt (vanilla or plain)
- 70 ml milk (almond, soy, or regular)
- 35 g all-purpose flour (oat or spelt also work)
- 25 g protein powder (vanilla or white chocolate is best)
- 5 g granulated sweetener (stevia, sugar, or honey)
- ½ tsp baking powder
Optional add-ins: blueberries, cocoa powder, or sugar-free chocolate chips.
For a lighter breakfast option, the Zucchini Carrot Muffins are another fantastic grab-and-go recipe.
How to Make It
- Preheat oven to 180°C / 356°F.
- In an oven-safe bowl, whisk egg, yogurt, and milk.
- Stir in flour, protein powder, sweetener, and baking powder until smooth.
- Add toppings like berries or chocolate chips.
- Bake for 20–22 minutes until the top is set and golden.
- Cool slightly before serving with yogurt, nut butter, or syrup.
It’s that simple! This pancake bowl is perfect for mornings when you need a filling breakfast with minimal effort.
For another easy high-protein idea, try the Cottage Cheese 2 Ingredient Flatbread; it’s versatile and just as fuss-free.
Tips and Variations
- Meal prep friendly: Bake several bowls, refrigerate for 5 days, or freeze for up to a month.
- Don’t overbake: The center may look soft but sets as it cools, keeping it moist.
- Flour swaps: Oat or spelt flour add extra nutrition but change texture slightly.
- Dairy-free: Use coconut yogurt and plant protein powder.
- Custom flavors: Mix in cinnamon, cocoa, or fruit for variety.
For more creative twists on pancakes, check out Mochi Buttermilk Pancakes, which are just as fluffy but with a fun chewy texture.
Frequently Asked Questions
Can I make this without protein powder?
Yes, replace with the same amount of flour. The protein will drop, but texture stays fluffy.
Can I microwave it instead of baking?
Yes, cook for 2–3 minutes in a microwave-safe bowl for a mug-cake style version.
How do I store it?
Cool completely, refrigerate up to 5 days, or freeze for a month. Reheat before serving.
What toppings work best?
Fresh fruit, nut butter, Greek yogurt, maple syrup, or sugar-free chocolate chips.
Final Note
The baked protein pancake bowl is a smart way to enjoy pancakes without the hassle. It’s fluffy, filling, and customizable, making it perfect for meal prep or busy mornings. Add your favorite toppings and enjoy a breakfast that’s both healthy and delicious.
For more easy and satisfying recipes, don’t hesitate to join me on Pinterest – where good food meets great company!
