Sheet Pan Protein Pancakes
These sheet pan protein pancakes are light, fluffy, and perfect for a healthy breakfast! Make a batch of these for meal prep and you’ll have a protein-packed breakfast ready when you need it!
If you love protein pancakes, you’re going to be hooked on this sheet pan recipe. It’s a great way to make a big batch of pancakes for the week and this recipe tastes like angel food cake. One serving has over 16 grams of protein and it’s so delicious! This is a great one for the whole family. We love making these for a weekend brunch, but they’re also a lifesaver on busy weekdays. If you want a fun way to make healthy pancakes, try this!
Ingredients and Substitutions
- Flour– I recommend all-purpose flour, but this recipe has also been tested with Bob’s Red Mill’s Gluten-Free 1 to 1 flour, if you wanted to make it gluten-free. I have not tested this with whole wheat flour.
- Baking powder & baking soda- These leavening agents help the pancakes rise and become light and airy.
- Salt- Enhances the overall flavor of the pancakes by balancing the sweetness and other flavors.
- Milk- You can substitute almond milk or soymilk, if you prefer, but I like to use Fairlife milk for extra protein.
- Yogurt– Non-fat Greek yogurt adds protein and richness to the pancakes. You can use full fat yogurt if you prefer.
- Eggs– These help make the pancakes fluffy while also adding protein.
- Coconut oil- This adds richness and moisture to the pancakes. You can substitute with vegetable oil or avocado oil if you prefer.
- Vanilla extract– A splash of vanilla extract helps enhance the flavor.
- Protein powder- I used Clean Simple Eats vanilla protein powder, which gives these a lovely vanilla flavor. Since the protein powder is sweetened, I did not add any additional sweetener.
How to Make Sheet Pan Protein Pancakes
Pancake Mix In and Topping Ideas
If you want to take your pancakes to the next level, add some fruit or flavoring to the pancake batter! Here are a few of my favorite topping ideas to try for an easy breakfast:
- Chocolate Chips: A handful of chocolate chips can make this breakfast taste like dessert.
- Bananas: Banana slices are a great option to add natural sweetness to your pancakes.
- Blueberries: Fresh or frozen blueberries add a sweet flavor when cooked into pancakes.
- Chopped Nuts: Pecans, walnuts, or almonds can provide a satisfying crunch plus added protein to your pancakes.
- Strawberries: Sliced strawberries or diced strawberries are delicious on top of these pancakes. You can bake them on top or just add them once the pancakes are done.
- Chopped Apples: Sprinkle chopped apples on top for a fruity flavor.
- Lemon Zest: Lemon zest and lemon juice add a zingy, citrusy flavor that pairs wonderfully with blueberries.
- Peanut Butter: Try a drizzle of peanut butter on top for healthy fats and even more protein. This also works great with PB2 or other powdered peanut butter.
- Whipped Cream: Add a dollop of whipped cream on top of the cooked pancakes to add sweetness.
Frequently Asked Questions
- What protein powder do you use? I used Clean Simple Eats Vanilla Whey protein. It has a great flavor. It’s essential that you like the flavor of your protein powder if you want to enjoy these pancakes!
- Can I make individual pancakes? Yes! You can cook these in a skillet on the stovetop if you want to make individual pancakes.
- What size pan do I need? This works best in a 9×13 pan. You can either use a quarter sheet pan or a 9×13 casserole dish.
- How should I store leftovers? Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to one month.
- Can I make these vegan? I have not tested this recipe with vegan protein powder or vegan egg substitutes, but you can try my vegan sheet pan pancakes recipe!
How to Reheat Leftover Pancakes
You can reheat leftovers in the microwave, oven, or toaster oven. To reheat in the microwave, place individual pancakes on a microwave-safe plate and reheat in short intervals. Alternatively, you can warm them in the oven or toaster oven by covering them with foil and reheating at 350 degrees for 3-4 minutes. Keep an eye on the pancakes to avoid overcooking, and remember that the exact time may vary depending on their thickness and size. Once heated, top with your favorite toppings like syrup or fruit, and enjoy!
Print
Sheet Pan Protein Pancakes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
These sheet pan protein pancakes are light, fluffy, and perfect for a healthy breakfast! Make a batch of these for meal prep and you’ll have a protein-packed breakfast ready when you need it!
Ingredients
- 1 1/2 cups all-purpose flour (190 g)
- 1/2 cup almond flour (48 g)
- 1 tablespoon baking powder (12 g)
- 1/2 teaspoon baking soda (2.5 g)
- 3/4 teaspoon salt (2.5 g)
- 1/2 cup (2 oz) vanilla whey protein powder (60g)
- 1 cup skim milk (240 ml)
- 1/2 cup plain non-fat Greek yogurt (120 g)
- 3 eggs
- 1 teaspoon vanilla extract (2.5 ml)
- 1 tablespoon coconut oil, melted (14 ml)
- Optional: maple syrup for topping
Instructions
- Preheat the oven to 375 degrees and line the bottom of a 9” x 13” sheet pan or cake pan with parchment paper.
- In a medium-sized bowl, mix together the all purpose flour, almond flour, baking powder, baking soda, salt, and protein powder.
- In a large bowl, whisk together the milk, yogurt, eggs, vanilla and coconut oil. Add in the dry ingredients and whisk well to combine, so that there are no lumps.
- Pour the batter into the prepared sheet pan and use a spatula to spread it evenly into every corner. Top with your favorite toppings, if desired.
- Bake for 20 to 25 minutes, or until the top is browned, cracks are forming close to the edges, and a knife or toothpick comes out clean.
- Let cool for at least 5 minutes before slicing.
