Baked Protein Pancake Bowl

The morning I forgot to buy bananas turned out to be the best kitchen accident I ever had. I was craving something warm and filling, but my usual go-to pancake recipes all relied on mashed banana for moisture. So I grabbed what I had—yogurt, an egg, some protein powder—and mixed it all in a single bowl, then just baked it. Twenty minutes later, I had this soft, fluffy, golden pancake that tasted like a hug in a dish, no blender or banana required.

I started making these on repeat during finals week when I needed brain fuel but had zero patience for flipping individual pancakes. My roommate walked in one morning, saw me eating straight from the ramekin, and asked if I was having cake for breakfast. Technically yes, but also technically a balanced meal. We both made one the next day, hers with chocolate chips, mine with blueberries, and it became our little ritual before exams.

Ingredients

• Egg: The backbone of structure and fluffiness, plus it adds richness without needing extra fat or sugar.
• High protein yogurt: Greek or skyr works beautifully here, keeping the batter moist and adding a subtle tang that balances sweetness.
• Milk: Any kind you have on hand will work, I switch between soy for creaminess and almond for a lighter feel.
• All purpose flour: You can swap in oat, spelt, buckwheat, or a gluten free blend depending on what your pantry or body prefers.
• Protein powder: Vanilla or white chocolate flavors blend in seamlessly, just make sure its a brand that bakes well and doesnt turn gritty.
• Sweetener: Optional but a teaspoon of your favorite sweetener rounds out the flavor, I use honey or a little maple syrup.
• Baking powder: This half teaspoon is what gives you that airy, cake like rise in the oven.
• Toppings: Berries, chocolate chips, nuts, or even shredded carrot before baking, then peanut butter or extra yogurt after for pure joy.

Instructions

Preheat and Prep:

Set your oven to 180 degrees Celsius and grab a ramekin or oven safe bowl that holds at least 650 ml. Youll be mixing right in it, so choose one you like eating from too.

Combine the Batter:

Crack the egg into your bowl, add the yogurt, milk, flour, protein powder, sweetener if using, and baking powder. Whisk or stir with a spoon until everything is smooth and no dry pockets remain, it should look thick but pourable.

Fold in Pre Bake Toppings:

If youre adding berries, chocolate chips, or nuts, gently fold them in now so they get nestled throughout the batter. Dont overmix or youll deflate the airiness.

Bake Until Golden:

Slide the bowl into the oven and bake for 20 to 22 minutes, until the top is lightly golden and the edges pull away slightly. The center might jiggle a bit, but itll firm up as it cools, trust the process.

Cool and Finish:

Let it rest for 5 to 10 minutes out of the oven, then top with your favorite drizzles, spreads, or extra fruit. Grab a spoon and dig in while its still warm.

Save

One Sunday I made four of these at once, let them cool, and stacked them in the fridge in their bowls. Every morning that week I reheated one in the microwave for 90 seconds, added a swirl of peanut butter, and ate breakfast at my desk feeling like I had my life together. It was such a small thing, but it made the whole week feel calmer and more intentional.

Customizing Your Bowl

This recipe is a blank canvas, and Ive tried almost every flavor combination I could think of. Cinnamon and shredded apple with a pinch of nutmeg tastes like fall in a bowl. Cocoa powder stirred into the batter with a handful of dark chocolate chips turns it into dessert for breakfast. A little lemon zest and blueberries makes it bright and springy, and cardamom with chopped pistachios feels fancy even on a Tuesday.

Storage and Reheating

I usually make two or three at a time and keep them covered in the fridge for up to five days, sometimes even a week if Im honest. You can also freeze them for up to a month, just let them thaw overnight in the fridge or microwave from frozen for about two minutes. The texture stays surprisingly fluffy, and reheating brings back that just baked warmth without any sogginess.

Dietary Swaps and Allergen Notes

If youre avoiding dairy, plant based yogurt and almond or oat milk work perfectly, just pick a thick yogurt so the batter doesnt get too runny. For gluten free eaters, swap in a certified gluten free flour blend and double check your protein powder label. You can even make it egg free by using a flax egg, though the texture will be a bit denser. Just remember to read labels carefully if youre managing allergies, especially with protein powders and toppings.

• Use certified gluten free flour and protein powder if avoiding gluten.
• Choose plant based yogurt and milk for a dairy free version.
• Check protein powder labels for hidden soy or dairy if youre sensitive.

Save

This little bowl has become my breakfast safety net, the thing I make when I want something nourishing without thinking too hard. I hope it becomes that for you too.

Recipe FAQs

→ Why is the center soft when I remove it from the oven?

The slightly soft center is normal and ensures a moist, fluffy texture. As the bowl cools for 5–10 minutes, the center firms up perfectly. Don't overbake trying to achieve a completely set center, or you'll lose the soft, cake-like consistency.

→ Can I make this without a banana?

Absolutely. This bowl is specifically designed without banana, relying on egg, yogurt, and protein powder for structure and moisture. The texture remains fluffy and satisfying without any banana flavor or sweetness.

→ What size bowl should I use?

Use an oven-safe ramekin or bowl with at least 650 ml capacity. This gives the batter enough room to rise without overflowing. A standard 2-cup ramekin works perfectly for single-serving portions.

→ How do I store and reheat leftovers?

Cover and refrigerate for up to 5 days, or freeze for up to 1 month. Reheat in the microwave for 60–90 seconds until warm. The texture holds up beautifully for meal prep, making it an excellent grab-and-go breakfast option.

→ Can I use different protein powders?

Vanilla or white chocolate protein powder works best for flavor, but any unflavored or vanilla powder will work. Plant-based powders perform well, though you may need to add 1–2 teaspoons of milk if the batter seems too thick. Avoid strongly flavored powders that might overpower the subtle taste.