Sheet Pan Pancakes | FoodByMaria Recipes

Vegetarian

High Protein Sheet Pan Pancakes

Last Updated:
sheet pan pancakes

Prep

15 minutes

Cook

15 minutes

Yield

12

Pancakes are a breakfast staple. But you will be wanting these sheet pan pancakes for breakfast, lunch and dinner.

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 flavour. You can even make a big batch of these sheet pan 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.

Sheet pan pancakes

Why You’ll Love These Sheet Pan Pancakes

Delicious – Breakfast, lunch or dinner – these sheet pan pancakes are perfect for any time of day.

Meal Prep – This recipe is perfect for meal prep! Refrigerate these sheet pan pancakes for up to three days, or freeze them for up to one month.

Customizable – Are you team white chocolate chips or no? Whether you want to try your favourite fruits or switch up the flavour of protein powder – customize this sheet pan pancake recipe with all your favourite flavours.

Sheet pan pancakes

Ingredient Notes

Apples: You know what they say about an apple a day. For these sheet pan pancakes, Gala apples work great as they have a mild flavour and are crisp without that too hard of a texture.

Protein Powder: For this recipe, you will want to use a vegan pea protein. I also used a classic vanilla flavour protein for these pancakes, but feel free to get creative with your favourite protein powder flavour. 

pancake ingredients

How To Make Sheet Pan Pancakes

  1. Preheat the oven to 425F.
  2. 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 favourite cooking spray.
  3. In a large bowl stir together the dry ingredients – all-purpose flour, baking powder, cinnamon, nutmeg, salt and protein powder.
  4. In a small bowl, whisk together the milk, eggs, melted butter and maple syrup.
  5. 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.
  6. Pour the batter onto the prepared baking sheet and sprinkle with white chocolate chips if desired.
  7. 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.
  8. Allow to cool for 5-10 minutes before slicing into 10-12 portions.
  9. Enjoy slices with maple syrup and butter or on the go as a single slice. See notes for meal prep options.
sheet pan pancakes

Expert Tips & FAQ

Protein powder: We have not tested any other types but a whey protein may also work; you may just need less milk for the dough for other protein types.

Slice and store in the refrigerator for up to 3 days for easy on-the-go breakfasts.

Freeze slices, individually wrapped, for up to 1 month.

Try other fruits: Swap the apple for 1-2 cups of blueberries.

sheet pan pancakes

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High Protein Sheet Pan Pancakes

5 from 2 votes
Pancakes are a breakfast staple. But you will be wanting these sheet pan pancakes for breakfast, lunch and dinner.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course 30 minute meals, Baking, Breakfast, Vegetarian, Vegetarian Breakfast
Cuisine American, Asian-Inspired
Servings 12
Calories 181 kcal

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.

Video

Notes

Protein powder: We have not tested any other types but a whey protein may also work; you may just need less milk for the dough for other protein types.
Slice and store in the refrigerator for up to 3 days for easy on the go breakfasts.
Freeze slices, individually wrapped, for up to 1 month.
Try other fruits: Swap the apple for 1-2 cups blueberries.

Nutrition

Calories: 181kcal | Carbohydrates: 26.6g | Protein: 7g | Fat: 6.4g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.5g | Cholesterol: 41.9mg | Sodium: 144.6mg | Fiber: 1.3g | Sugar: 8.3g
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