Why You’ll Love This Recipe

Pancake Bowls are a fun and delicious twist on traditional pancakes, turning your favorite breakfast into an edible bowl you can fill with fruit, yogurt, syrup, or anything you love. Fluffy, golden, and slightly crisp on the edges, these pancake bowls are perfect for brunches, meal prepping, or making breakfast extra special for kids and adults alike.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powderbaking sodasaltgranulated sugarmilk (or plant-based milk)eggbutter (melted)vanilla extractnonstick cooking spray or extra butter for greasing

directions

Preheat oven to 350°F (175°C). Grease a muffin tin or oven-safe small bowls with nonstick spray or butter.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

In another bowl, whisk milk, egg, melted butter, and vanilla extract until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined—don’t overmix.

Spoon the batter into each muffin tin or bowl, using the back of a spoon to press the center slightly and form a “bowl” shape.

Bake for 15-18 minutes, or until golden and a toothpick comes out clean.

Let cool for a few minutes, then gently remove and cool slightly before filling.

Fill with yogurt, fruit, syrup, nut butters, whipped cream, or chocolate chips.

Servings and timing

This recipe makes 6 pancake bowls.Preparation time: 10 minutesBaking time: 15-18 minutesTotal time: 25-28 minutes

Variations

Make it chocolatey with cocoa powder or mini chocolate chips in the batter.

Use almond or oat flour for a gluten-free version.

Add cinnamon or pumpkin spice for a seasonal twist.

Top with a scoop of ice cream for a dessert-style pancake bowl.

Mix in blueberries or mashed bananas for flavor and moisture.

storage/reheating

Store pancake bowls in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.Reheat in the microwave for 10-15 seconds or in a toaster oven to crisp the edges.You can also freeze them for up to 1 month and reheat as needed.

FAQs

Can I make the batter ahead of time?

It’s best made fresh, but you can mix dry and wet separately ahead and combine when ready.

Do I need a special pan?

No, a muffin tin or small oven-safe bowls work great.

Can I make this vegan?

Yes, use a flax egg, plant-based milk, and vegan butter.

Can I use pancake mix?

Yes, prepare as directed and bake into bowls—just watch the baking time.

Can kids help with this?

Absolutely—it’s a fun and easy recipe for little hands.

What fillings work best?

Yogurt, fruit, granola, syrup, or even scrambled eggs and cheese for savory versions.

Can I make them mini-sized?

Yes, use a mini muffin tin and reduce baking time to 10-12 minutes.

Will the bowl shape hold?

Yes, pressing the center gently before baking helps them keep their shape.

Are these sweet?

They’re mildly sweet, perfect as a base for any topping.

Can I use this for brunch?

Definitely—it’s a show-stopping, build-your-own breakfast option.

Conclusion

Pancake Bowls are a creative and crowd-pleasing way to enjoy breakfast with a twist. Whether you fill them with fruit and yogurt or go all out with syrup and whipped cream, these fluffy edible bowls make mornings extra fun and delicious. Give them a try and turn your breakfast into an edible masterpiece!