Pin it One frantic Tuesday morning, I stood in my kitchen staring at a near-empty pantry and realized I had exactly seventeen minutes before my first meeting. No time for stovetop flipping, no patience for batter splatter. I grabbed the one oven-safe bowl I owned, cracked an egg into it, and started whisking together whatever protein-packed ingredients I could find. Twenty-two minutes later, I pulled out a golden, puffy pancake that I could eat straight from the bowl with a spoon. That bowl became my breakfast savior, and I haven't looked back since.
The first time I made a batch for meal prep, my roommate wandered into the kitchen and asked why it smelled like a bakery at nine p.m. I lined up five little ramekins on the counter, each one crowned with different toppings: one with blueberries, one with dark chocolate chips, one with shredded coconut. By Wednesday, she'd swiped two of them from the fridge, and I found her eating one cold, straight out of the bowl, claiming it tasted like cake for breakfast. I started making extra after that.
Ingredients
- Large egg: The structural backbone of the batter, giving it rise and a tender crumb without any need for banana or extra binders.
- High-protein yogurt (50 g): Greek or skyr works beautifully here, adding moisture and a slight tang that balances the sweetness; plant-based versions work just as well if you prefer.
- Milk (70 ml): Soy, almond, or dairy all work perfectly—soy adds a touch more protein, almond keeps it light, and dairy makes it extra creamy.
- All-purpose flour (35 g): You can swap in oat, spelt, buckwheat, or a gluten-free blend depending on your pantry and dietary needs; each one shifts the texture slightly, so experiment to find your favorite.
- Vanilla or white chocolate protein powder (25 g): This is where most of your protein comes from, and the flavor you choose will set the tone for the whole bowl—vanilla is versatile, white chocolate feels like dessert.
- Sweetener of choice (5 g, optional): About a teaspoon is all you need if your protein powder isn't sweet enough on its own; I often skip it entirely.
- Baking powder (1/2 tsp): The secret to that fluffy, risen texture—don't leave it out or your pancake will bake flat and dense.
- Optional toppings (before baking): Fresh or frozen berries, chocolate chips, shredded carrot, or chopped nuts all bake beautifully into the batter and create little pockets of flavor and texture.
- Optional toppings (after baking): Peanut butter, maple syrup, honey, or extra yogurt turn this into a full breakfast bowl experience; I'm partial to a drizzle of almond butter and a few extra berries on top.
Instructions
- Preheat your oven:
- Set it to 180°C (356°F) and let it come to full temperature while you mix your batter. A properly preheated oven is what gives you that golden top and fluffy rise.
- Choose your bowl:
- Grab a ramekin or oven-safe bowl with at least 650 ml capacity—too small and the batter will overflow, too big and it'll bake flat. I use a wide, shallow ceramic bowl that fits perfectly in my hand.
- Mix the batter:
- Add the egg, yogurt, milk, flour, protein powder, sweetener (if using), and baking powder directly into the bowl. Whisk it all together until the batter is smooth and no dry pockets remain—this takes about thirty seconds of vigorous stirring.
- Fold in toppings:
- If you're adding berries, chocolate chips, or anything else, gently fold them in now so they're evenly distributed. I like to press a few extra berries onto the top for visual appeal.
- 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 have pulled away slightly from the sides. The center will look a little soft, but that's exactly what you want.
- Cool and set:
- Pull it out and let it sit for 5 to 10 minutes—the residual heat will finish cooking the center, and the texture will firm up into that perfect tender, cake-like consistency. Resist the urge to dig in immediately or you'll burn your tongue like I did the first three times.
- Top and enjoy:
- Add your favorite toppings—peanut butter, syrup, yogurt, whatever calls to you—and eat it warm, straight from the bowl with a spoon.
Pin it There was a Sunday afternoon when I batch-prepped five of these bowls, each one topped with a different combination of berries and nuts. I stacked them in the fridge, and all week long, I had breakfast waiting for me—no thinking, no measuring, just grab and reheat. On Thursday morning, I ate mine on the couch with a cup of coffee, and it hit me that this little bowl had quietly become the most reliable part of my morning routine. It wasn't fancy, but it was mine, and it worked.
How to Make It Gluten-Free
Swap the all-purpose flour for a certified gluten-free blend or use oat flour made from certified gluten-free oats. Double-check your protein powder label too, since some brands sneak in gluten through additives or cross-contamination. I've had great success with a simple gluten-free all-purpose blend, and the texture stays just as fluffy and tender as the original.
Meal Prep and Storage Tips
These bowls store beautifully in the fridge for up to five days, covered tightly with plastic wrap or a lid. For longer storage, I freeze them individually in freezer-safe containers for up to a month, then thaw overnight in the fridge or microwave them straight from frozen for about two minutes. The texture bounces back almost perfectly, and it's one of the easiest grab-and-go breakfasts I've ever prepped.
Flavor Variations to Try
Once you've nailed the base recipe, the flavor possibilities are endless. I've stirred in cinnamon and grated apple for a cozy autumn version, added lemon zest and poppy seeds for a bright, springy twist, and folded in cocoa powder and dark chocolate chips for a dessert-like breakfast that still clocks in at over 30 grams of protein. The batter is forgiving and loves whatever you throw at it.
- Try cardamom and orange zest with a handful of pistachios for a Middle Eastern-inspired bowl.
- Mix in shredded carrot, a pinch of nutmeg, and a few raisins for a carrot-cake vibe.
- Fold in frozen cherries and a splash of almond extract for a sweet, bakery-style treat.
Pin it This little bowl has become my kitchen shortcut for mornings when I need something warm, filling, and ready without any fuss. I hope it becomes yours too.
Recipe FAQs
- → Can I make this without banana?
Yes, this version is specifically designed without banana. The combination of egg, yogurt, and milk provides the perfect moisture and binding for a fluffy texture.
- → How do I know when it's fully baked?
The pancake bowl is ready when the edges are lightly golden and the center appears just set. It will seem slightly soft when hot but firms up as it cools for 5-10 minutes.
- → Can I use a different type of flour?
Absolutely! Oat, spelt, buckwheat, or any gluten-free flour blend works well. The texture may vary slightly depending on your choice, but all options produce delicious results.
- → How should I store and reheat leftovers?
Store covered in the refrigerator for up to 5 days or freeze for up to 1 month. Reheat in the microwave for 60-90 seconds until warmed through for best texture.
- → What size bowl do I need?
Use a ramekin or oven-safe bowl with a minimum capacity of 650 ml. This size allows the batter to rise properly and ensures even baking throughout.
- → Can I add toppings before baking?
Yes! Fresh or frozen berries, chocolate chips, shredded carrot, or chopped nuts can be folded into the batter before baking. Add spreads and syrups after baking for best results.