Peanut Butter Cup Protein Pancake Bowl (Printable Version)

High-protein baked pancake bowl with chocolate chips and peanut butter drizzle

# The Ingredients You'll Need:

→ Pancake Base

01 - 1 large egg
02 - 1/2 cup plain or vanilla Greek yogurt
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°F. Lightly grease a small oven-safe bowl or ramekin with 8 to 12 ounce capacity.
02 - In a mixing bowl, whisk together egg, Greek yogurt, protein powder, oat flour, baking powder, 1 tablespoon peanut butter, milk, vanilla extract, and salt until smooth and fully incorporated.
03 - Gently fold 1 to 2 tablespoons chocolate chips into the batter.
04 - Pour batter into the prepared bowl or ramekin and smooth the top surface with the back of a spoon.
05 - Bake for 18 to 22 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
06 - Remove from oven and allow to cool for 2 to 3 minutes.
07 - Drizzle 1 tablespoon melted peanut butter over the top and sprinkle additional chocolate chips. Add optional toppings such as sliced banana or chopped peanuts if desired.
08 - Enjoy warm with a spoon.

# Additional Tips::

01 -
  • It tastes like a peanut butter cup cake but actually keeps you satisfied until lunch.
  • The whole thing comes together in about 10 minutes of actual work, then the oven does the heavy lifting.
  • You get to eat something warm and comforting from a real bowl with a spoon, which somehow makes protein feel less like a chore.
02 -
  • Greek yogurt isn't optional—regular yogurt has too much liquid and your pancake bowl will spread everywhere and taste more like a cake.
  • The baking temperature matters; too hot and the outside sets while the inside stays raw, too cool and it never gets that tender pancake texture.
03 -
  • Warm your peanut butter in a small saucepan over low heat or a few seconds in the microwave so it drizzles like honey instead of sitting in blobs.
  • Use chocolate chips that you actually like eating, because cheap chocolate tastes cheap and undermines everything else you've done.
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