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These sheet pan protein pancakes are high-protein fluffy pancakes that are done in less than 15 minutes and so easy. No pancake flipping required and they come out perfect every time. Perfect for the whole family!
About This Recipe
Say goodbye to standing over your stove and flipping pancakes. These are pancakes made the easy way!
These sheet pan pancakes are one of my favorite healthy breakfasts because they’re so easy and delicious. Plus they’re packed with protein and fiber for a breakfast you can feel good about! Here’s why you’ll love ’em.
- High-protein. Three pancakes packs 22 grams of protein and 3 grams of fiber too for a balanced and protein-packed way to start your day.
- Quick and easy. Blend, pour and bake. Slice it up and you’re done! So much easier than standing over the stove flipping pancakes.
- Customizable. Add different toppings to each section of the baking sheet for pancakes so that your entire family can have the toppings they like best without a hassle.
- Meal prep friendly. These are perfect for meal prepping because you can slice them up and have them ready to go for busy mornings. They’re freezer-friendly too!
Pair them with my Cottage Cheese Egg Bites or a quick Scrambled Egg with Cottage Cheese for a super high protein start to your day.
Variations + Topping Ideas
- Mixed berry. Sprinkle blueberries, strawberries, raspberries and/or blackberries evenly on top of the batter before baking.
- Chocolate peanut butter swirl. Swirl 2-3 tbsp of melted peanut butter into the batter right before baking and add 1/3 cup of chocolate chips.
- Birthday cake. Add 1/8 teaspoon of almond extract and 1/3 cup of sprinkles to the batter before baking.
- Blueberry lemon. Stir 1 cup fresh blueberries and 1 teaspoon of lemon zest right into the batter before baking.
- Swap the Greek yogurt. Use full fat cottage cheese instead.
- Gluten-free. Use certified gluten-free oats to keep these gluten free.
- More topping ideas:
- Fresh fruit like raspberries, blueberries or sliced strawberries
- Sliced ripe bananas
- Swirled jam
- Chopped pecans or walnuts
Ingredients
For full ingredient list and amounts, make sure to scroll down to the recipe card.
- Rolled oats. For a nutrient-packed, fiber-rich base! You can also use oat flour or swap in whole wheat flour for something slightly different.
- Greek yogurt. Adds protein and moisture for tender pancakes.
- Vanilla protein powder. Adds a boost of protein and a little bit of sweetness too to keep you satisfied.
- Milk. Adds moisture and keeps the batter the perfect consistency.
- Eggs. Gives the pancakes structure and adds protein too.
- Vanilla extract. For that classic pancake flavor.
- Baking powder, baking soda + salt. Baking powder and soda are for fluff and lift. Salt to balance out all of the flavors
How To Make Protein Sheet Pan Pancakes
- Blend. Add all dry ingredients to a high speed blender and blend on high until oats have formed a fine powder (30-60 seconds). Add wet ingredients and blend until smooth.
- Pour. Pour pancake batter onto prepared baking sheet, spreading evenly to edges with a rubber spatula.
- Toppings. Generously sprinkle with toppings of your choosing, like chocolate chips, berries or sliced banana.
- Bake. Transfer to oven and bake for 10-12 minutes until golden brown. Slice into 12 pieces and serve with your favorite pancake toppings like butter and maple syrup.
How To Store
You can refrigerate sliced leftover pancakes in an airtight container in the fridge for up to 4 days. Or, freeze slices in a single layer and then transfer to a freezer safe bag or container.
REcipe tips
Tips For Success
- Blend oats fully. Make sure the oats are blended up into a fine flour before adding wet ingredients so that your pancakes are light and fluffy!
- Use parchment paper for easy clean up. My favorite method for lining the pan is adding a sheet of parchment paper and then spraying the edges lightly with oil.
- Spread evenly! Make sure to use a rubber spatula to spread the batter evenly to all corners so that the pancakes are even and the edges aren’t crispy.
- Check early. Baking time can vary by oven, so check right around 9-10 minutes to prevent over baking.
More Healthy Pancake Recipes
If you’ve made and loved these Sheet Pan Protein Pancakes or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Sheet Pan Protein Pancakes
Ingredients
Dry Ingredients
- 1 2/3 cup rolled oats
- 1/2 cup vanilla protein powder, my favorite is Clean Simple Eats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 cup plain Greek yogurt, 2% or full-fat
- 1/2 cup milk
- 2 eggs
- 1 tsp vanilla extract
- topping ideas: chocolate chips, fresh berries, banana slices
Instructions
- Preheat oven to 400 degrees F. Line a rimmed baking sheet (18×13” or smaller) with non-stick spray or line with parchment paper. Note: I personally like to line with parchment paper and then spray the sides of the baking sheet.
- Add all dry ingredients to a high speed blender and blend on high until oats have formed a fine powder (30-60 seconds).
- Add wet ingredients to blender. Blend on high until well combined. Scrape down the sides as needed (oats will stick!).
- Pour pancake batter onto prepared baking sheet, spreading evenly to edges with a rubber spatula. Generously sprinkle toppings on top of batter.
- Transfer to oven and bake for 10-12 minutes until golden brown.
- Cut into 12 pieces and serve with your favorite pancake toppings like butter and maple syrup.
Notes
- Blend oats fully.
- Use parchment paper for easy clean up.
- Spread pancake batter evenly to edges.
- Ovens can vary in temperature, so check right around 9-10 minutes to prevent over baking.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
So yummy, easy and high protein! I added banana slices and strawberries 🙂 Perfect for busy mornings
If I don’t have vanilla protein powder, what can I use?
This recipe was soo easy and so good. It lasted a long while and was very filling when eaten alongside toppings or other foods. To Jamie’s point, it froze very well, so it made for an easy breakfast to grab when needed. I added fruit to mine in one of the variations I did. I like the other suggestions for variations that she had, like birthday cake. Can’t wait to make those, too!
Just made these tonight for a meal prep breakfast for the week – we tried them while they were hot off the press and me and my kids loved them! So thick and fluffy!! I am gluten-free so I love when recipes use oats or oat flour since I only buy the protein gluten free oats by Bob’s Red Mill – I can’t wait to add berries; I’m low on fruit so we just did mini-chocolate chips and they were delicious! Thanks for another easy, healthy and fast recipe! xoxo