Sheet Pan Protein Pancakes (14g protein!)

Take the ease out of making pancakes with my sheet pan protein pancakes. Instead of pour, flip, and repeat, bake your pancake batter in a sheet pan for a hands-off breakfast that serves a crowd! I like to section mine out with different toppings, which definitely helps to please picky eaters. I hope you love this recipe as much as my kiddos do ❤️.

Ingredients You Need

The batter for these sheet pan protein pancakes will look extremely similar to any ordinary pancake batter. That’s because it’s essentially a pancake recipe baked on a sheet pan. Here’s what you need:

• All-purpose flour: AP flour is light and airy. I wanted to get classic pancake texture, which is why I went with classic all-purpose flour.
• Protein powder: Amp up the protein in these pancakes by using a 1/2 cup of your favorite vanilla whey protein powder. I LOVE the taste and texture of Naked Whey protein powder.
• Baking powder: Baking powder is the levening agent. Don’t skip it!
• Maple syrup: I love sweetening pancakes with maple syrup and this is no exception!
• Eggs: Eggs help bind everything together, but also help make this pancake nice and fluffy.
• Vanilla: Vanilla is used to bring out the sweet and rich flavor of the maple.
• Almond milk: Almond milk is my milk of choice, but really any kind of milk will work for this recipe.
• Coconut oil: A little bit of fat will help make this sheet pan pancake recipe nice and moist.
• Your favorite pancake mix-ins: I like sectioning out these pancakes into 4 equal parts to use different toppings on each. Banana, blueberry, strawberry, and chocolate chip are classic flavors me and my family love, but you do you in the toppings department!

Don’t Over-Mix: As always when it comes to baked goods and pancakes, try not to overmix your batter or you might end up with a dense pancake.

Use a Quarter Baking Sheet: It’s important to note that I used a 9×13-inch quarter baking sheet and not a standard-sized one. If you don’t have a quarter baking sheet, you can try using a 9×9-inch baking dish. However, you’ll have to increase the bake time as you’ll have a deeper/thicker pancake.

Let your sheet pan pancakes cool completely. Then, slice them into single servings. transfer them into an airtight container and remove as much air as possible. Store in the fridge for up to 3-5 days.

Thinking about making 2 or 3 sheet pans of this delicious breakfast? DO IT. Because, you can freeze it for later. Here’s how:

1. Let your sheet pan pancakes cool completely.
2. Then, slice into 6 slices. Stack 2 slices of pancake on top of one another.
3. then, tightly wrap in tin foil, removing as much air as possible.
4. Freeze for up to 3 months.

Sheet Pan Breakfast Ideas