The viral Protein Pancake Bowl really lives up to the hype: fluffy, comforting, and high in protein without using any protein powder. This holiday-friendly version swaps some of the usual liquids for eggnog and adds a pinch of cinnamon for warm seasonal flavor. The result is a single-serving baked pancake that’s ready in about 30 minutes, easy to meal-prep, and satisfying enough to keep you full through a busy morning. It’s a repeat favorite at my house during the holidays and a simple way to enjoy the classic pancake texture with a creamy eggnog twist.
What Makes This Recipe Great
- Made with just six simple ingredients you likely already have on hand.
- Single-serving format — perfect for mornings when you want a homemade breakfast without leftovers.
- High in protein (around 17 g per serving) without using protein powder — the egg and eggnog provide natural protein.
- Versatile and easy to customize: add fruit, nuts, or a dollop of yogurt for extra texture and flavor.
- Works well for meal prep — bake a few in oven-safe containers or reheat leftovers in the microwave.
Ingredients You Need
- Rolled oats (¾ cup): Blended into a quick oat flour, they form the base of this pancake bowl; no separate flour is required.
- Baking powder (½ tsp): Adds lift and helps create a light, fluffy texture.
- Cinnamon (pinch): Brings a warm, holiday aroma that pairs beautifully with eggnog.
- Eggnog (⅓ cup): Use your favorite variety — it adds creaminess, flavor, and additional protein.
- Vanilla extract (1 tsp): Enhances the flavor and complements the eggnog and cinnamon.
- Large egg (1): Provides structure, richness, and protein so this turns into a baked pancake instead of a soggy porridge.
How to Make This Eggnog Protein Pancake Bowl
- Preheat your oven to 350°F (175°C). Lightly grease a small round baking dish or an oven-safe meal prep container.
- Place the rolled oats, baking powder, a pinch of cinnamon, eggnog, vanilla extract, and the egg in a blender. Blend until the mixture is smooth and well combined; it should resemble a thick pancake batter.
- Pour the batter into the prepared dish, spreading it evenly.
- Bake for 15–20 minutes, or until the center is set and a toothpick inserted in the middle comes out clean. Oven times vary, so start checking at 15 minutes.
- Remove from the oven and let it cool for a minute. Top with a pat of butter, a drizzle of maple syrup, and an extra dusting of cinnamon if desired. Serve warm and enjoy.
Meal Prep
Containers
I like using uniform, oven-safe meal prep containers if I’m making a few pancakes at once — they stack neatly in the fridge and reheat easily in the microwave.
Storage and Reheating
Allow the pancake bowl to cool completely before covering. Store in the refrigerator for 3–5 days in an airtight container. To reheat, either warm briefly in the microwave (about 1–1 ½ minutes depending on your microwave) or reheat in a 300°F oven for 6–8 minutes until warmed through. If reheating from chilled, add a few seconds in the microwave or a couple extra minutes in the oven.
More Protein Pancake Recipes
- Lemon Ricotta Pancakes
- Blueberry Protein Pancakes
- High-Protein Peanut Flour Pancakes
- Cottage Cheese Pancakes
Eggnog Protein Pancake Bowl Recipe
A cozy holiday spin on the viral protein pancake bowl. This single-serve baked pancake uses eggnog and oats for a creamy, protein-packed breakfast without any protein powder.
By: Lee Funke
Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 1
Ingredients
- ¾ cup rolled oats
- ½ teaspoon baking powder
- Pinch cinnamon
- ⅓ cup eggnog
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat the oven to 350ºF and lightly grease a small oven-safe dish or ramekin.
- Combine all ingredients in a blender and process until smooth. The batter should be thick but pourable.
- Pour into the prepared dish and bake 15–20 minutes, checking for doneness in the center.
- Remove, top as desired (butter, maple syrup, cinnamon), and serve warm.
Tips & Notes
- Oven times vary — check at 15 minutes and bake until the middle is set.
- Microwave option: Pour batter into a greased microwave-safe container and cook on high for about 3 minutes, or until set. Let sit briefly before topping.
- Swap the eggnog for milk or a milk alternative if you prefer a less sweet base; flavor and protein will vary slightly.
- Add-ins: fold in a handful of fresh berries, a tablespoon of chopped nuts, or a few dark chocolate chips before baking for extra flavor and texture.
- Toppings ideas: Greek yogurt, nut butter, fresh fruit, toasted nuts, or a spoonful of apple butter make great complements.
Nutrition
Calories: 380 kcal, Carbohydrates: 49 g, Protein: 17 g, Fat: 12 g, Fiber: 6 g, Sugar: 8 g
Nutrition information is automatically calculated and should be used as an approximation.
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