Description

Baked Protein Pancake Bowls

Prep Time: 5 minutes
Cook Time: 18–22 minutes
Total Time: ~25 minutes
Servings: 1 bowl (easy to multiply)

A soft, fluffy, high-protein pancake baked in a ramekin — no flipping, no mess, just a warm grab-and-go breakfast.

Ingredients

Scale

Wet Ingredients

2 large eggs
100 g vanilla or plain yogurt (Greek recommended; dairy-free works)
140 ml milk (soy, almond, oat, dairy — any kind)

Dry Ingredients

70 g all-purpose flour (or 1:1 gluten-free blend)
50 g vanilla or white chocolate protein powder
- Note: whey/casein may need +1–2 tbsp extra milk
10 g zero-calorie granulated sweetener
- (or sugar, coconut sugar, or maple syrup to taste)
1 tsp baking powder

Optional Add-ins

Chocolate chips
Blueberries
Cinnamon
Lemon zest
Chopped fruit
Nuts or seeds

Instructions

1. Preheat and Prepare

Preheat oven to 350°F (175°C).
Lightly grease a 12 oz (350 ml) oven-safe ramekin with butter, oil, or cooking spray.

2. Mix the Wet Ingredients

In a medium bowl, whisk together:

Eggs
Yogurt
Milk
Whisk until smooth and consistent.

3. Add the Dry Ingredients

Add:

Flour
Protein powder
Sweetener
Baking powder

Gently fold with a spatula until just combined.
Do not overmix—small lumps are fine.

If batter is very thick, add 1–2 tbsp extra milk.

4. Fill and Bake

Pour batter into the greased ramekin (about ¾ full).
Tap lightly on the counter to remove large air bubbles.
Bake 18–22 minutes, until puffed and golden.
Toothpick should come out clean.

5. Cool and Serve

Let cool 5 minutes.
Top as desired:
- Fresh berries
- Almond or peanut butter
- A drizzle of honey or maple
- Greek yogurt
- Granola
- Chocolate chips

Notes

Dense/rubbery texture: Overmixed batter; fold gently.
Didn’t rise: Baking powder may be old.
Batter too thick: Add 1–2 tbsp milk.
Dry result: Bake time too long or too much whey protein.