Save It My morning routine got a major upgrade the day I turned my oven into a single-serve pancake station. I was staring at leftover Greek yogurt and a scoop of protein powder, wondering how to make breakfast feel less like meal prep and more like a treat. That's when I remembered the magic of baked pancake bowls—thick, fluffy, and impossibly satisfying. I folded in chocolate chips, drizzled peanut butter on top, and suddenly breakfast tasted like dessert without any guilt.
I made this for a friend who swore she hated protein powder, and she scraped the bowl clean without saying a word. The Greek yogurt keeps it ridiculously moist, and the peanut butter melts into every bite like a warm hug. We sat at the counter with our spoons, debating whether this counted as breakfast or dessert, and decided it didn't matter. It's become my go-to whenever I want something cozy, quick, and just a little bit extra.
Ingredients
- Large egg: Binds everything together and gives the pancake bowl structure, creating that fluffy, cake-like texture when baked.
- Greek yogurt (plain or vanilla, 120 g): Keeps the batter incredibly moist and adds a protein boost, plus a subtle tang that balances the sweetness.
- Vanilla or chocolate protein powder (30 g): The secret to hitting 30 grams of protein without any chalkiness, and chocolate powder makes it taste like brownie batter.
- Oat flour (16 g): Adds a tender crumb and gentle sweetness, and you can make your own by blending oats until fine.
- Baking powder (1/2 tsp): Creates lift and airiness so the bowl puffs up beautifully in the oven instead of staying dense.
- Creamy peanut butter (1 tbsp in batter, 1 tbsp for topping): Swirled into the batter for richness, then melted on top for that iconic peanut butter cup finish.
- Milk of choice (15 ml): Thins the batter just enough to pour smoothly, any milk works here.
- Vanilla extract (1/2 tsp): Rounds out all the flavors and makes your kitchen smell like a bakery.
- Pinch of salt: Amplifies the chocolate and peanut butter, don't skip this tiny but mighty ingredient.
- Chocolate chips (1-2 tbsp in batter, 1 tbsp for topping): They melt into gooey pockets of chocolate heaven, use mini chips if you want even distribution.
Instructions
- Prep your oven and bowl:
- Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe bowl or ramekin with cooking spray or butter. This prevents sticking and makes cleanup a breeze.
- Mix the batter:
- In a mixing bowl, whisk together the egg, Greek yogurt, protein powder, oat flour, baking powder, 1 tablespoon peanut butter, milk, vanilla, and salt until completely smooth with no lumps. The batter should be thick but pourable, like a soft cake batter.
- Fold in the chocolate:
- Gently stir in 1 to 2 tablespoons of chocolate chips, saving a few for the top if you like. Be careful not to overmix or the batter can deflate.
- Pour and smooth:
- Transfer the batter into your prepared bowl or ramekin and use a spoon to smooth the top evenly. This helps it bake uniformly without any weird bumps.
- Bake until set:
- Place the bowl in the oven and bake for 18 to 22 minutes, until the center is just set and a toothpick inserted comes out mostly clean with a few moist crumbs. It will puff up beautifully and smell incredible.
- Cool briefly:
- Remove from the oven and let it cool for 2 to 3 minutes so you don't burn your tongue. It will deflate slightly, which is totally normal and actually makes it easier to eat.
- Add toppings:
- Drizzle 1 tablespoon of melted peanut butter over the top, sprinkle with extra chocolate chips, and add banana slices or chopped peanuts if you're feeling fancy. Grab a spoon and dig in while it's still warm.
Save It The first time I brought this to the table, my partner looked at me like I'd invented breakfast. We ate it straight from the bowl with two spoons, laughing at how something so simple could taste this good. It's become our lazy Sunday ritual, the kind of meal that makes getting out of bed feel worth it. There's something about warm chocolate and peanut butter that turns any morning into a celebration.
Make It Your Own
Swap peanut butter for almond or cashew butter if you want a milder, slightly sweeter flavor. Try adding a handful of fresh berries into the batter before baking, they burst into jammy pockets that contrast beautifully with the chocolate. For a mocha twist, stir in half a teaspoon of instant espresso powder with the dry ingredients. If you're craving crunch, sprinkle crushed pretzels or granola on top right before serving.
Storage and Reheating
You can bake this ahead and store it covered in the fridge for up to two days, though it's always best fresh and warm. Reheat it in the microwave for 30 to 45 seconds, and it'll puff back up almost like it just came out of the oven. If you're meal prepping, bake two or three at once in separate ramekins and reheat as needed throughout the week. The texture stays tender and the flavors actually deepen after a day in the fridge.
Dietary Swaps and Allergen Notes
For a dairy-free version, use coconut or almond milk yogurt and check that your chocolate chips are vegan. Certified gluten-free oat flour and protein powder make this completely celiac-safe. If you're avoiding eggs, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), though the texture will be slightly denser.
- Always double-check protein powder labels for hidden gluten or soy.
- Use sunflower seed butter for a nut-free version that's school-lunch safe.
- Dark chocolate chips are often dairy-free, but read the label to be sure.
Save It This little bowl has earned a permanent spot in my breakfast lineup, and I think it'll do the same for you. Warm, spoonable, and ridiculously satisfying, it's proof that eating well doesn't have to feel like a compromise.
Common Questions About Recipes
- → Can I make this bowl dairy-free?
Yes, simply substitute the Greek yogurt with a non-dairy alternative like coconut yogurt or almond-based yogurt, and use plant-based protein powder. Check that your chocolate chips are dairy-free as well.
- → What type of protein powder works best?
Vanilla or chocolate whey protein powder blends smoothly and provides the best texture. Plant-based options work too, though they may make the batter slightly thicker. Avoid unflavored powder if you want that rich dessert-like taste.
- → Can I prepare this the night before?
While best enjoyed fresh from the oven, you can mix the dry and wet ingredients separately the night before and combine them just before baking. The toppings should be added right before serving for optimal melty texture.
- → How do I know when it's done baking?
The bowl is ready when the center is set and a toothpick inserted comes out mostly clean—some moist crumbs are fine, but no wet batter should remain. The edges will pull slightly away from the bowl.
- → Can I double this recipe for multiple servings?
Absolutely—simply multiply all ingredients by the number of servings needed and divide the batter between individual ramekins or small baking dishes. Baking time remains the same.