Soft Baked Pancake Bowl – Easy Breakfast Ideas

Sharing is caring!

If you’re craving pancakes but don’t have time to stand over the stove flipping them, these Soft Baked Pancake Bowls are the perfect solution! Packed with protein and made with just seven simple ingredients, this easy breakfast option is quick to prepare and even easier to enjoy. With 31 grams of protein per serving, they keep you full and satisfied while offering all the deliciousness of traditional pancakes—no flipping required!

Why You’ll Love These Baked Pancake Bowls

• Time-Saving: No more standing over the stove! Just mix, bake, and enjoy.
• Protein-Packed: A high-protein breakfast with 31g per serving.
• Customizable: Add your favorite toppings like fresh fruit, sugar-free chocolate chips, or nuts.
• Great for Meal Prep: Make multiple servings ahead of time for a quick grab-and-go breakfast.
• No Banana Needed: A fluffy, protein-rich recipe without the need for bananas.

Nutritional Breakdown: A Soft Baked Pancake Bowl

• Calories: 338
• Carbohydrates: 32g
• Protein: 31g
• Fat: 8.5g

Ingredients

• 1 egg
• 50g vanilla or unflavored yogurt
• 70ml milk (soy, almond, or any milk of choice)
• 35g all-purpose flour
• 25g vanilla or white chocolate protein powder (use slightly less liquid if using whey protein)
• 5g granulated sweetener (stevia, erythritol, or choice of natural sweetener)
• 1/2 tsp baking powder

How to Make Baked Pancake Bowls

1: Preheat Your Oven

Preheat your oven to 180°C (356°F). Ensure your baking dish or ramekin is oven-safe.

2: Mix the Ingredients

In an oven-safe bowl, whisk together all the ingredients until smooth and well combined.

3: Add Toppings

Sprinkle your favorite toppings such as berries, sugar-free chocolate chips, or shredded coconut.

4: Bake

Bake for 20-22 minutes until the pancake bowl is golden and puffed up.

5: Let It Cool

Allow the pancake to cool for 5-10 minutes before serving. The center may appear slightly undercooked when hot but will set as it cools.

6: Serve & Enjoy

Top with yogurt, peanut butter, maple syrup, or your favorite pancake toppings!

Ingredient Substitutions

• Flour Options: Substitute with spelt, oat, gluten-free, or buckwheat flour (texture may vary).
• Protein Powder: If omitting, replace with equal parts flour for a classic pancake texture.
• Sweetener: Use honey, maple syrup, or regular sugar instead of sugar-free sweeteners.
• Egg Alternative: While untested, a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) may work.
• Dairy-Free Option: Swap yogurt with coconut or almond yogurt, and use plant-based milk
  

Storage & Meal Prep

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze for up to 1 month. Defrost overnight in the fridge.
• Reheating: Microwave for 60-90 seconds for a warm and fluffy texture.

Expert Tips for the Perfect Baked Pancake

• Use a Small Ramekin: A small, oven-safe dish ensures even baking.
• Preheat Your Oven: This guarantees consistent cooking and a perfectly baked pancake.
• Don’t Overbake: The center will continue cooking as it cools, so avoid drying it out.
• Experiment with Flavors: Try cocoa powder, cinnamon, or nut butter for variety!
  

More Breakfast Recipes To Try

• 10 Keto Breakfast Recipes to Kickstart Your Day
• High-Protein Breakfast Bowls
• Classic Breakfast Sausage and Egg Casserole

Try This Delicious Baked Pancake Recipe for an Easy Breakfast Today!

Say goodbye to time-consuming pancake flipping and hello to these fluffy, high-protein Baked Pancake Bowls! Whether you’re meal prepping for the week or craving a quick and nutritious morning treat, this recipe is a must-try. Enjoy them warm with your favorite toppings and fuel your day the delicious way!