Save to Pinterest One chilly Tuesday morning, I was staring into my fridge, willing breakfast to materialize without effort. I had exactly one egg, some leftover yogurt, and a scoop of protein powder. Instead of reaching for the skillet, I grabbed my favorite ceramic bowl and wondered if I could just bake the whole thing. Twenty minutes later, I pulled out a golden, pillowy pancake that tasted like I'd actually tried, and I've been hooked ever since.
I started making these on repeat during a stretch of early work meetings when I needed something filling but fast. My partner would peek into the kitchen, drawn by the warm vanilla smell, and ask if I was baking a cake for breakfast. Technically yes, I'd say, handing over a spoon. It became our quiet weekday ritual, each of us customizing our bowls with whatever we craved that morning.
Ingredients
- Large egg: The backbone of structure and fluffiness, don't skip it or try to use just whites, you need the yolk for richness.
- High-protein yogurt (50 g): Greek or skyr work beautifully, adding tang and creaminess while boosting protein without making the batter dense.
- Milk (70 ml): Any kind works, I've used almond, soy, and dairy with equal success, just avoid anything too thick like coconut cream.
- All-purpose flour (35 g): Oat flour makes it heartier, buckwheat adds earthiness, and gluten-free blends work perfectly if you need them.
- Vanilla or white chocolate protein powder (25 g): This is where the protein punch comes from, and the flavor really shines through, so pick one you genuinely like.
- Sweetener (5 g, optional): A teaspoon of sugar, maple syrup, or your favorite substitute, taste your batter and adjust before baking.
- Baking powder (1/2 tsp): The magic that makes it rise and stay tender, make sure it's fresh or your pancake will be flat and sad.
- Optional toppings: Berries, chocolate chips, nuts, or shredded carrot before baking, peanut butter, syrup, or extra yogurt after, the possibilities are endless and personal.
Instructions
- Preheat and prep:
- Set your oven to 180°C (356°F) and grab a ramekin or oven-safe bowl with at least 650 ml capacity. I've learned the hard way that too-small bowls mean batter spilling over the edges and a smoky kitchen.
- Mix the batter:
- Crack the egg right into your bowl, then add yogurt, milk, flour, protein powder, sweetener, and baking powder. Whisk everything together until it's smooth and no dry pockets remain, this takes about 30 seconds of actual effort.
- Fold in toppings:
- If you're adding berries, chocolate chips, or nuts, gently stir them in now. Don't overmix or you'll deflate the batter, just a few turns of the spoon.
- 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 will jiggle a little, that's exactly what you want for a moist, fluffy texture.
- Cool and top:
- Let it rest for 5 to 10 minutes, the center firms up as it cools and becomes perfectly sliceable. Add your favorite toppings, grab a spoon, and dig in while it's still warm.
Save to Pinterest The first time I made a batch for the week, I labeled them with different toppings, Monday blueberry, Tuesday chocolate chip, Wednesday cinnamon apple. It felt a little silly until I realized how much easier my mornings became. That small act of planning ahead turned a hectic routine into something I actually looked forward to, and I started getting creative with flavor combinations I'd never have tried on a rushed weekday.
Choosing Your Flour
All-purpose gives you a classic, light crumb, but oat flour adds a subtle sweetness and makes it heartier. Buckwheat brings a nutty depth that pairs beautifully with dark chocolate chips, and gluten-free blends work seamlessly as long as they include a binder like xanthan gum. I've swapped them interchangeably depending on what's in my pantry, and each version has its own charm.
Protein Powder Matters
Cheap protein powder can taste chalky and ruin the whole bowl, so invest in one you'd actually want to drink. Vanilla and white chocolate are my go-tos for versatility, but I've also used chocolate with peanut butter swirled on top for a dessert-like breakfast. Whey, casein, and plant-based blends all work, just be aware that plant proteins sometimes need an extra splash of milk to keep the batter from being too thick.
Storage and Reheating
These keep beautifully in the fridge for up to five days, covered tightly so they don't dry out. For longer storage, I freeze them individually wrapped in parchment, then stack them in a freezer bag. When I'm ready to eat, I microwave one for 60 to 90 seconds, and it tastes like it just came out of the oven, soft and warm with no weird texture.
- Let them cool completely before wrapping to avoid soggy spots.
- Label with the date and flavor if you're freezing multiple batches.
- Reheat with a damp paper towel over the top to keep moisture in.
Save to Pinterest This little bowl has become my answer to mornings when I need comfort and fuel in equal measure. It's proof that taking care of yourself doesn't have to be complicated or time-consuming, just intentional.
Recipe FAQs
- → Why is the center soft when I first take it out of the oven?
The center appears soft immediately after baking because the structure needs time to set as it cools. Letting it rest for 5–10 minutes allows the texture to firm up while maintaining a moist, tender consistency throughout.
- → Can I make this ahead for meal prep?
Absolutely. Prepare multiple bowls, store them covered in the refrigerator for up to 5 days or freeze for up to a month. Reheat individual portions in the microwave for 60–90 seconds before enjoying.
- → What protein powder works best?
Vanilla or white chocolate protein powder blends seamlessly with the batter. Whey, casein, or plant-based options all work—just ensure your powder is unsweetened or adjust the sweetener to taste.
- → Is this gluten-free?
Yes, simply swap all-purpose flour for a certified gluten-free blend and ensure your protein powder is gluten-free. The texture remains just as fluffy and satisfying.
- → Can I add mix-ins?
Fold in fresh or frozen berries, chocolate chips, shredded carrot, or chopped nuts before baking. After baking, top with peanut butter, maple syrup, or extra yogurt for added flavor and richness.