Peanut Butter Cup Protein Pancake Bowl (Printable Version)

Gooey baked pancake bowl with chocolate chips and peanut butter drizzle, packing 22g protein per serving for a dessert-inspired breakfast.

# Needed Ingredients:

→ Pancake Base

01 - 1 large egg
02 - 1/3 cup milk, dairy or unsweetened plant-based
03 - 1/2 cup vanilla or chocolate protein powder
04 - 1/3 cup oat flour
05 - 1/2 teaspoon baking powder
06 - 1 tablespoon unsweetened cocoa powder
07 - 1 tablespoon maple syrup or honey
08 - Pinch of salt

→ Toppings

09 - 2 tablespoons mini chocolate chips
10 - 2 tablespoons creamy peanut butter
11 - 1 to 2 teaspoons milk, to thin peanut butter if needed
12 - Sliced banana, optional
13 - Chopped roasted peanuts, optional

# Steps:

01 - Preheat oven to 350°F. Lightly grease two small oven-safe bowls or ramekins.
02 - In a mixing bowl, whisk together egg, milk, protein powder, oat flour, baking powder, cocoa powder, maple syrup, and salt until smooth and well combined.
03 - Pour pancake batter evenly into prepared bowls.
04 - Sprinkle 1 tablespoon chocolate chips over each bowl.
05 - Bake for 20 to 25 minutes, until pancake is puffed and set in the center.
06 - While baking, combine peanut butter with 1 to 2 teaspoons milk to create a pourable drizzle.
07 - Remove bowls from oven and let cool slightly. Drizzle with peanut butter mixture and add optional toppings as desired. Serve warm.

# Expert Advice:

01 -
  • It tastes like a legitimate peanut butter cup dessert but actually has 22 grams of protein per bowl.
  • No flipping required, no timing stress—just pour, bake, and walk away while your breakfast cooks itself.
  • Ready in 35 minutes total, which means you can wake up and have something decadent on the table before your coffee gets cold.
02 -
  • If your batter is too thick and doesn't pour easily, add milk one teaspoon at a time—it should have the consistency of thick pancake batter, not brownie batter.
  • Don't overbake this; the moment the center is set is the moment you pull it out, because overcooked protein pancakes get rubbery and lose that custardy texture you're after.
03 -
  • Invest in small oven-safe ramekins because they bake more evenly than larger bowls, and they honestly feel nicer to eat from than a mug.
  • If you don't have mini chocolate chips, roughly chop a dark chocolate bar—bigger pieces actually distribute better and create pockets of melted chocolate throughout.
Go Back