30 Minute Meals
Sheet Pan Pancakes (High Protein)
Prep
15 minutes
Cook
15 minutes
Yield
12
🥞 Ditch the flip! These high protein sheet pan pancakes let you make a week's worth of breakfast in 15 minutes flat. Packed with apples and protein powder, they're the perfect grab-and-go meal that'll keep you full and fueled all morning long!
Pancakes are a breakfast staple. But you will be wanting these sheet pan pancakes for breakfast, lunch, and dinner. They are packed with protein and delicious apple flavor. You can even make a big batch of these pancakes and store them in the freezer to warm up on the go. Not to mention, they are nutritious and perfect for the whole family.
❤️ Why You’ll Love Sheet Pan Pancakes (High Protein)
- Time-Saving: No more flipping pancakes one by one – bake an entire batch at once.
- Customizable: Are you team white chocolate chips or not? Whether you want to try your favorite fruits or switch up the flavor of protein powder, customize this pancake recipe with all your favorite flavors.
- Meal Prep: This recipe is perfect for meal prep! Refrigerate these pancakes for up to three days, or freeze them for up to one month
- Nutritious: With added protein, these pancakes keep you fuller longer than traditional recipes.
🍲 Ingredients
Apples – You know what they say about an apple a day. For these pancakes, Gala apples work great because they have a mild flavor and are crisp without being too hard. Apples provide natural sweetness, fiber, and vitamin C, making these sheet pan pancakes a nutritious breakfast option.
Protein Powder: For this recipe, you will want to use a vegan pea protein. I also used a classic vanilla flavor protein for these pancakes, but feel free to get creative with your favorite protein powder flavor. Adding protein powder transforms ordinary pancakes into a satisfying, muscle-supporting meal that helps balance blood sugar levels.
👩🍳 How to Make Sheet Pan Pancakes (High Protein)
- Preheat the oven to 425F.
- Line a medium (approx. 9×13 inch) sheet pan with parchment paper and grease the bottom and sides with softened butter. Alternatively, you can spray with your favorite cooking spray.
- In a large bowl stir together the dry ingredients – all-purpose flour, baking powder, cinnamon, nutmeg, salt, and protein powder.
- In a small bowl, whisk together the milk, eggs, melted butter, and maple syrup.
- Mix until just combined. You will get a dough that’s more like a thicker cake batter; if you find the dough too thick stir in 2 tbsp – 1/4 cup more milk. Gently fold in the apples.
- Pour the batter onto the prepared baking sheet and sprinkle with white chocolate chips if desired.
- Bake for 10-15 minutes until the center of the pancake is springy to the touch and a toothpick inserted in the center comes out clean.
- Allow to cool for 5-10 minutes before slicing into 10-12 portions.
- Enjoy slices with maple syrup and butter or on the go as a single slice. See notes for meal prep options.
🪄 Tips and Tricks
- Batter: Don’t overmix the batter – a few lumps are perfectly fine and help keep the pancakes fluffy.
- Spreading: Use an offset spatula to spread the batter evenly in the pan for uniform cooking.
- Doneness: Look for lightly golden edges and a springy center – a toothpick should come out clean.
- Cooling: Let the pancakes cool slightly before cutting for the cleanest slices.
🗒 Variations
- Protein: I haven’t tested any other types, but a whey protein may also work. You may need less milk for the dough with other protein types.
- Fruit: Try other fruits, such as blueberries, strawberries, or bananas, for variety.
- Flour: Use a 1:1 gluten-free flour blend for a gluten-free version.
- Dairy: Substitute plant-based milk and vegan butter for a dairy-free option.
🗒 Best served with
👝 How to Store Leftovers
Slice and store in the refrigerator for up to 3 days for easy on-the-go breakfasts. You can freeze slices of these sheet pan pancakes by individually wrapping them and storing up to 1 month. Reheat in the toaster, microwave, or oven until warmed through.
🤔 Common Questions
A medium sheet pan measuring approximately 9×13 inches works best. This size allows the pancake to be thick enough without being too dense or undercooked in the middle.
Yes (although from scratch is always more delicious!)! If you are short on time, you can use your favorite boxed pancake mix and just add the protein powder and apples. Follow the instructions on the box for the liquid ingredients.
The key is proper preparation – line your pan with parchment paper AND grease it well, especially the sides. This double protection ensures easy release.
Absolutely! Besides the apples and white chocolate chips mentioned, try nuts, other fruits, or even a swirl of nut butter before baking.
The center should spring back when lightly touched, and a toothpick inserted in the middle should come out clean. The edges will be slightly golden brown.
Overmixing the batter can lead to dense pancakes. Mix just until combined, and make sure your baking powder is fresh.
For the best texture, toast each slice individually. You can also microwave for 20-30 seconds or reheat in a 350°F oven for 5-7 minutes.
Yes! For gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour. For dairy-free, substitute the milk with your favorite plant-based alternative and use vegan butter or coconut oil instead of regular butter.
Sheet Pan Pancakes (High Protein)
Ingredients
- softened butter for the pan
- 2 cups all purpose flour
- 1 1/2 tbsp baking powder
- 1 1/4 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/3 cup vanilla protein powder (vegan pea protein) see notes for other options
- 1 tbsp LAIRD Pumpkin Spice Superfood Creamer
- 1 3/4 cup milk of choice we used almond milk
- 2 eggs
- 1/4 cup butter, melted and cooled melted coconut oil may also work
- 1/4 cup maple syrup
- 2 cups chopped apple about 2 small apples, Gala apples work well
- 1/4 cup white chocolate chips optional
Instructions
- Preheat the oven to 425F.
- Line a medium (approx. 9×13 inch) sheet pan with parchment paper and grease the bottom and sides with softened butter. Alternatively you can spray with your favorite cooking spray.
- In a large bowl stir together the dry ingredients – all purpose flour, baking powder, cinnamon, nutmeg, salt and protein powder.
- In a small bowl, whisk together the milk, eggs, melted butter and maple syrup.
- Mix until just combined. You will get a dough thats more like a thicker cake batter; if you find the dough too thick stir in 2 tbsp – 1/4 cup more milk. Gently fold in the apples.
- Pour the batter onto the prepared baking sheet and sprinkle with white chocolate chips if desired.
- Bake for 10-15 minutes until the center of the pancake is springy to the touch and a toothpick inserted in the center comes out clean.
- Allow to cool 5-10 minutes before slicing into 10-12 portions.
- Enjoy slices with maple syrup and butter or on the go as a single slice. See notes for meal prep options.
