Peanut Butter Cup Protein Pancake Bowl (Printable Version)

Decadent baked pancake bowl with protein-packed Greek yogurt base, melted chocolate chips, and creamy peanut butter drizzle for a satisfying high-protein breakfast.

# The Ingredients You'll Need:

→ Pancake Base

01 - 1 large egg
02 - 1/2 cup Greek yogurt, plain or vanilla
03 - 1/4 cup vanilla or chocolate protein powder
04 - 2 tablespoons oat flour
05 - 1/2 teaspoon baking powder
06 - 1 tablespoon creamy peanut butter
07 - 1 tablespoon milk of choice
08 - 1/2 teaspoon vanilla extract
09 - Pinch of salt
10 - 1 to 2 tablespoons chocolate chips

→ Toppings

11 - 1 tablespoon creamy peanut butter, melted
12 - 1 tablespoon chocolate chips
13 - Sliced banana, optional
14 - Chopped peanuts, optional

# Step-by-Step Instructions:

01 - Preheat oven to 350 degrees Fahrenheit. Lightly grease a small oven-safe bowl or ramekin with cooking spray or butter.
02 - In a mixing bowl, whisk together egg, Greek yogurt, protein powder, oat flour, baking powder, peanut butter, milk, vanilla extract, and salt until smooth and well combined.
03 - Fold 1 to 2 tablespoons of chocolate chips into the batter using a spatula.
04 - Pour the batter into the prepared oven-safe bowl and smooth the top surface with the back of a spoon.
05 - Bake for 18 to 22 minutes, until the center is just set and a toothpick inserted into the middle comes out mostly clean.
06 - Remove from oven and allow to cool for 2 to 3 minutes before serving.
07 - Drizzle melted peanut butter over the pancake bowl and sprinkle additional chocolate chips on top. Add sliced banana or chopped peanuts if desired.
08 - Enjoy the warm pancake bowl with a spoon.

# Additional Tips::

01 -
  • It bakes hands-free while you get ready, no flipping required.
  • Packs 30 grams of protein into a warm, spoonable bowl that tastes like candy.
  • Uses simple pantry staples you probably already have on hand.
  • Feels indulgent enough for dessert but fuels you like a real breakfast.
02 -
  • Don't overbake or the edges will dry out, pull it when the center still jiggles just a little.
  • Use a small bowl (8 to 12 ounces) for a thick, fluffy pancake, a larger dish will spread too thin and bake unevenly.
  • Let the peanut butter sit at room temperature or microwave it for 10 seconds so it drizzles instead of clumping.
03 -
  • Microwave the peanut butter with a tiny splash of milk to make it extra drippy and glossy for topping.
  • Use vanilla Greek yogurt if you want extra sweetness without adding sugar.
  • Let the bowl cool for a full 5 minutes if you're adding banana slices, they'll soften perfectly without turning mushy.
  • Double the recipe and bake in a larger dish for a shareable dessert that serves two.
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