Enjoy pancakes without having to flip them! Oats, protein powder, Greek yogurt, and milk make these sheet pan protein pancakes easy to make and high in protein. Add your favorite nut butter and fruit on top for a delicious breakfast.
Why You’ll Love Sheet Pan Protein Pancakes
Pancakes are a breakfast staple, but sometimes you don’t have the time to cook them on the stove or griddle. Knowing when they are ready to flip is also a challenge. Baking in a sheet pan or baking dish is a quicker way to enjoy pancakes and makes for a great meal prep option.
This recipe makes four large servings. Each serving provides 260 calories, 28 g protein, 19 g carbs, 2 g fiber, and 7.5 g fat. Cut the serving into 4 rectangle pieces to enjoy utensil free. Add your favorite toppings to make it an even more filling breakfast.
Mix Up Flavors and Toppings
The Easy Sheet Pan Protein Pancakes recipe includes simple ingredients to allow you to add your favorite flavors and toppings. Before baking, place fruit on top of the batter. Top pancakes with fruit after baking. Add some spice with cinnamon and nutmeg mixed in the batter. Use different flavored protein powders to mix it up. Try making chocolate protein pancakes. Top pancakes with syrup, jam, or peanut butter. The options are endless to enjoy sheet pan protein pancakes without getting bored of the taste.
Try these toppings: Greek yogurt mixed with cinnamon and sliced strawberries; Greek yogurt with frozen berries microwaved and smashed on top; peanut butter and banana.
Ingredients for Sheet Pan Protein Pancakes
- Oats: act as the flour and provides fiber and a little protein.
- Protein powder: provides protein and delicious flavor. I used vanilla for this recipe.
- Greek yogurt: adds more protein. I used nonfat.
- Eggs: adds protein and fat. In baking, eggs help bind ingredients together.
- Almond milk: adds liquid to the batter. You can use the milk of your choice.
- Baking powder: helps pancakes rise.
How to Make Sheet Pan Protein Pancakes
Preheat oven to 425°F. Spray a 9 x 13-inch baking pan with oil or line with parchment paper. In a food processor or large blender, add all ingredients. Blend until combined. Pour batter into baking pan. Bake for about 12-15 minutes or until an inserted toothpick comes out clean.
Cut into 4 servings. Enjoy plain or add your favorite toppings. I cut my serving into 4 rectangle pieces to enjoy utensil free. My favorite toppings are peanut butter and banana slices.
Tips
- Oats don’t have to be 100% blended. It is ok to have some oats intact. Blend for about 30-60 seconds.
- Add fruit on top of batter. Bake fruit into the pancakes by adding on top of the batter.
Storage and Freezing
- Store in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave for about 30-60 seconds.
- To freeze: allow pancakes to completely cool, then place in airtight container in freezer. Foods can be kept in the freezer for up to 3-4 months per the USDA. However, breads can become dry the longer they are frozen.
More Breakfast Recipes
- High Protein Banana Bread Mug Cake
- High Protein Cottage Cheese Egg Bites
- Protein Packed Egg White Oatmeal
- Pumpkin Protein Baked Oatmeal
Free Meal Plan
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Easy Sheet Pan Protein Pancakes
Equipment
- 1 food processor or blender
Ingredients
- 1 cup oats
- 2 scoops protein powder (62 grams total weight)
- 2 tsp. baking powder
- 1 cup Greek yogurt, plain
- 4 eggs
- 1/2 cup milk
Instructions
- Preheat oven to 425°F. Spray a 9 x 13-inch baking pan with oil or line with parchment paper (best way to make it easy to remove pancakes from pan).
- In a food processor or blender, add all ingredients. Blend until combined.
- Pour batter into baking pan. Bake for 12-15 minutes or until inserted toothpick comes out clean.
- Cut into 4 pieces. Add your favorite toppings and enjoy!
Notes
- Oats don’t have to be 100% blended. It is ok to have some oats intact. Blend for about 30-60 seconds.
- Add fruit on top of batter. Bake fruit into the pancakes by adding on top of the batter.
