Simplify your pancake preparation with these delightful sheet pan protein pancakes. Rather than the tedious process of pouring, flipping, and repeating on the stovetop, you can simply bake the entire batch of batter in a large sheet pan. This method delivers a completely hands-free breakfast option that’s ideal for feeding a group of people. One of my favorite techniques is to divide the pan into sections, each adorned with unique toppings, which makes it easier to satisfy even the most selective eaters in the family. My own children absolutely adore this recipe, and I have no doubt you’ll feel the same way once you try it.
Perfect for Group Breakfasts
This recipe shines when you’re preparing breakfast for a large gathering or desire a low-effort morning meal that leaves your stovetop available for cooking complementary items like crispy bacon or savory breakfast sausage. The preparation is remarkably straightforward, and the end result offers the same delicious flavor and texture as traditional stovetop pancakes, without any of the hassle.
Boosted with Protein
Building on my original sheet pan pancakes formula, I’ve incorporated vanilla protein powder to elevate the nutritional profile. These pancakes maintain their signature fluffiness while delivering an impressive 14 grams of protein in each serving, making them a more satisfying and energizing start to your day.
Infinitely Customizable Options
Personalize these protein-packed pancakes by adding your preferred toppings. You can even divide the sheet pan into multiple zones, each featuring a distinct combination of flavors, just as shown in the accompanying images. This approach ensures variety and appeals to different tastes all in one baking session.
Essential Ingredients for Success
The batter for these sheet pan protein pancakes closely resembles that of standard pancakes, since it’s fundamentally a classic pancake recipe adapted for oven baking on a sheet pan. To create this treat, gather the following components:
- All-purpose flour: This flour provides the light, airy quality essential for achieving the perfect classic pancake consistency, which is why it’s the ideal choice here.
- Protein powder: Enhance the protein content significantly by incorporating half a cup of your go-to vanilla whey protein powder. Personally, I find the flavor and texture of Naked Whey protein powder to be outstanding in this application.
- Baking powder: As the key leavening agent, baking powder ensures the pancakes rise beautifully—it’s crucial not to omit it.
- Maple syrup: Sweetening the batter with pure maple syrup imparts a rich, authentic pancake taste that pairs wonderfully throughout the recipe.
- Eggs: These serve to bind the ingredients securely while contributing to the light and fluffy texture that defines great pancakes.
- Vanilla: A touch of vanilla extract amplifies the sweetness and depth of the maple syrup, creating a more aromatic and flavorful base.
- Almond milk: I prefer almond milk for its subtle nutty undertone, but any type of milk—dairy or non-dairy—will work effectively in this versatile recipe.
- Coconut oil: Incorporating a small amount of fat from melted coconut oil keeps the pancakes moist and tender during baking.
- Your favorite pancake mix-ins: For added fun, divide the batter into four equal sections on the pan and experiment with diverse toppings. Favorites in our household include banana slices, fresh blueberries, juicy strawberries, and chocolate chips, but feel free to get creative with whatever combinations excite you and your loved ones.
Avoid Over-Mixing the Batter: As with all baked goods and pancake recipes, take care not to overmix the ingredients. Doing so can lead to a denser, less appealing texture in the final pancakes.
Opt for a Quarter Sheet Pan: Keep in mind that this recipe is designed for a 9×13-inch quarter baking sheet with sides, rather than a full-sized pan. If a quarter sheet isn’t available, a 9×9-inch baking dish can substitute, though you’ll need to extend the baking time slightly due to the thicker batter depth.
Storage and Make-Ahead Tips
Allow your sheet pan pancakes to cool thoroughly after baking. Once cooled, cut them into individual portions, place them in an airtight container, and squeeze out as much air as possible before sealing. They can be stored in the refrigerator for up to 3-5 days, ready for quick reheating whenever needed.
Planning to prepare multiple batches for future meals? Absolutely go for it. These pancakes freeze exceptionally well. Follow these steps for optimal preservation:
- Ensure the pancakes have cooled completely to room temperature.
- Cut the pan into 6 even slices, then stack two slices together.
- Wrap the stacked slices tightly in aluminum foil, expelling excess air to prevent freezer burn.
- Place in the freezer, where they will keep their quality for up to 3 months.
Detailed Recipe Instructions
Dry Ingredients
- 1.5 cups all-purpose flour
- ½ cup vanilla protein powder (Naked Whey recommended)
- 1.5 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Wet Ingredients
- ½ cup maple syrup, plus extra for serving
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup unsweetened almond milk
- 3 tablespoons melted coconut oil
Optional Toppings
Strawberry Peanut Butter
- 2 large strawberries, sliced
- 1 tablespoon drippy all-natural creamy peanut butter
Blueberry Chia
- ¼ cup fresh blueberries
- 1/2 tablespoon chia seeds
Banana
- 1 small banana, sliced lengthwise
Step-by-Step Directions
Preheat your oven to 400ºF. Generously spray a quarter baking sheet (with sides) with nonstick cooking spray and set it aside for later use.
In a medium bowl, combine all the dry ingredients thoroughly until they are evenly mixed, then set the mixture aside.
Take a large separate bowl and whisk together the wet ingredients (excluding the coconut oil) until fully blended and smooth.
Gently incorporate the dry ingredients into the wet mixture, stirring just until combined. Finally, fold in the melted coconut oil to complete the batter.
Transfer the prepared batter to the greased baking sheet, spreading it out into an even layer. If desired, scatter blueberries or your chosen toppings across the surface at this stage.
Bake in the preheated oven for 15-17 minutes, or until the edges are lightly golden brown and a toothpick inserted comes out clean.
Remove from the oven and allow the pancakes to rest for about 5 minutes before serving.
Slice into squares and enjoy warm, topped with butter, fresh berries, and a drizzle of maple syrup as desired.
Note: The provided nutrition facts exclude any optional toppings for accuracy.
Nutrition (per serving): Calories: 326 kcal, Carbohydrates: 46 g, Protein: 14 g, Fat: 10 g, Fiber: 1 g, Sugar: 18 g
This nutritional information is estimated automatically and should be used as a general guideline rather than precise values.
