Save My mornings used to be a scramble between skipping breakfast and settling for something boring. Then I discovered I could mix everything right in an oven-safe bowl, slide it in while I showered, and come back to a warm, protein-packed pancake that felt like a treat. No flipping, no hovering over a stove, just one bowl doing all the work. It changed my entire breakfast routine without adding a single extra dish to wash.
I started making these on Sunday nights, lining up four bowls on the counter and letting the oven do its thing in batches. By midweek, when motivation was low, I would just grab one from the fridge and microwave it for ninety seconds. It felt like I had cooked for myself even on the days I could barely think straight. That small act of preparation became a form of self-care I did not expect.
Ingredients
- 1 large egg: This binds everything together and adds structure without making the texture dense or rubbery.
- 50 g high-protein yogurt: Greek or skyr works beautifully here, lending moisture and a subtle tang that balances the sweetness.
- 70 ml milk: Any type you prefer, soy, almond, or dairy all behave the same in the oven.
- 35 g all-purpose flour: You can swap in oat, spelt, buckwheat, or a gluten-free blend without changing the method.
- 25 g vanilla or white chocolate protein powder: This boosts the protein without turning the pancake chalky if you mix it well.
- 5 g sweetener: Optional, but a teaspoon of sugar, stevia, or monk fruit rounds out the flavor nicely.
- 1/2 tsp baking powder: The key to that fluffy rise, do not skip this or your pancake will sit flat and sad.
- Optional toppings before baking: Berries, chocolate chips, shredded carrot, or chopped nuts fold in gently and bake right into the batter.
- Optional toppings after baking: Peanut butter, maple syrup, honey, or extra yogurt turn this into whatever mood you are in.
Instructions
- Preheat and Prep:
- Set your oven to 180°C (356°F) and choose a ramekin or oven-safe bowl that holds at least 650 ml. If the bowl is too small, the batter will overflow and make a mess.
- Mix the Batter:
- Crack the egg directly into the bowl, then add yogurt, milk, flour, protein powder, sweetener, and baking powder. Whisk or stir until completely smooth with no lumps hiding at the bottom.
- Add Pre-Bake Toppings:
- If you want berries, chocolate chips, or nuts baked in, fold them gently into the batter now. Do not overmix or you will deflate the air you just built up.
- Bake Until Set:
- Slide the bowl into the oven and bake for 20 to 22 minutes, until the edges are lightly golden and the center jiggles just slightly. It will firm up as it cools, so do not overbake or it will dry out.
- Cool and Finish:
- Let the pancake rest for 5 to 10 minutes, then top with whatever you like. Eat it straight from the bowl while it is still warm and comforting.
Save The first time I brought one of these to work, a colleague asked if I had ordered it from some fancy breakfast spot. I laughed and told her it was five minutes of effort and twenty-two minutes of oven time. She started making them too, and now we swap topping ideas every Monday. It is funny how something so simple can become a shared ritual.
Meal Prep and Storage
I bake four at once, let them cool completely, then cover each bowl with a lid or plastic wrap and stack them in the fridge. They keep for up to five days and reheat in the microwave in about ninety seconds. For longer storage, I freeze them in individual containers and thaw overnight in the fridge before reheating. It is the kind of prep that pays off when mornings get chaotic.
Flavor Variations
Some mornings I stir in a pinch of cinnamon and a handful of blueberries, other times I go for cocoa powder and chocolate chips for something closer to dessert. Adding a bit of lemon zest and poppy seeds makes it taste like a muffin, while cardamom and shredded carrot give it a spiced, warming vibe. The base is neutral enough that it welcomes whatever flavor direction you are craving.
Serving Suggestions
I love drizzling warm peanut butter over the top so it melts into the crevices, or dolloping on some extra yogurt for contrast. A handful of fresh berries and a drizzle of maple syrup turns it into something you would order at a cafe. Sometimes I skip the sweet route entirely and top it with savory things like cream cheese and a sprinkle of everything bagel seasoning, which sounds weird but works surprisingly well.
- Pair it with a smoothie or a cup of coffee for a complete breakfast.
- Pack it in a container with toppings on the side for an office-friendly meal.
- Serve it warm with a scoop of Greek yogurt and a handful of granola for texture.
Save This pancake bowl has become my answer to mornings when I need something nourishing but do not want to think too hard. It is reliable, comforting, and flexible enough to never feel boring.
Recipe FAQs
- → Can I make this without protein powder?
Yes, substitute the protein powder with additional flour or ground oats, though the protein content will decrease. You may need to adjust the liquid slightly to maintain the proper batter consistency.
- → Why is the center soft after baking?
A slightly soft center is normal and ensures a moist, tender texture. As the bowl cools for 5-10 minutes, the center firms up while remaining pleasantly fluffy throughout.
- → Can I use different yogurt types?
Absolutely. Greek yogurt, skyr, or plant-based yogurt all work well. Choose high-protein varieties for best results and adjust sweetness if using plain versus flavored yogurts.
- → How long do meal prep bowls last?
Store covered bowls in the refrigerator for up to 5 days or freeze for up to 1 month. Reheat in the microwave for 60-90 seconds and add fresh toppings before serving.
- → What size bowl should I use?
Use a ramekin or oven-safe bowl with at least 650 ml capacity. This ensures the batter has room to rise without overflowing during the 20-22 minute baking time.