Go Back
Fluffy baked protein pancake bowls topped with fresh fruit and syrup

Fluffy Baked Protein Pancake Bowls

These fluffy baked protein pancake bowls are a perfect quick breakfast or snack, packed with nutrients and easily customizable for various dietary needs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 serving
Course: Breakfast, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup pancake mix Feel free to swap for gluten-free mix.
  • 1 scoop protein powder Choose any protein powder you prefer.
  • 1 teaspoon baking powder Ensure it is fresh for maximum fluffiness.
  • 1 tablespoon sugar Optional, can be skipped if desired.
Wet Ingredients
  • 1 cup milk (or a milk alternative) Almond, oat milk, or any favorite substitute works.
  • 1 large egg Large egg for best results.
For Baking
  • as needed Cooking spray or oil for greasing Important for easy unmolding.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the pancake mix, protein powder, baking powder, and sugar (if using). Whisk together thoroughly.
  3. In a separate bowl, whisk together the milk and egg until smooth and well incorporated.
  4. Pour the wet ingredients into the dry mixture and stir gently until just combined, being careful not to overmix.
  5. Lightly grease an oven-safe bowl or ramekin with cooking spray or oil.
  6. Carefully pour the batter into the prepared bowl, filling it about halfway full.
Baking
  1. Bake for 15-20 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  2. Allow the pancake bowl to cool slightly before serving.

Notes

These pancake bowls are a blank canvas for toppings. Consider maple syrup, honey, fresh fruits, Greek yogurt, cinnamon, or chocolate chips. Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to two months.