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High Protein Sheet Pan Pancakes Recipe

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4.1 from 59 reviews

These High Protein Sheet Pan Pancakes are a quick and easy way to enjoy a nutritious breakfast. Baked in the oven on a single sheet pan, they offer the perfect fluffy texture with the added benefit of protein powder and Greek yogurt. Ideal for meal prep or feeding a crowd, this recipe combines wholesome ingredients to create a delicious, cinnamon-spiced batter that cooks evenly and to perfection in just under 30 minutes.

  • Total Time: 30-35 minutes
  • Yield: 6 servings

Ingredients

Dry Ingredients

  • 2 cups 00 flour (all purpose or 1:1 gluten free flour)
  • 1/2 cup vanilla protein powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 3 eggs
  • 1 cup 2% milk
  • 1 cup Two Good brand vanilla yogurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil, melted

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the pancakes evenly.
  2. Prepare Baking Sheet: Line the bottom of a 9″x13″ baking sheet with parchment paper to prevent sticking and make cleanup easier. Set it aside.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, vanilla protein powder, baking powder, baking soda, salt, and ground cinnamon until well combined and uniform.
  4. Add Wet Ingredients: To the same bowl, add the eggs, 2% milk, vanilla yogurt, and vanilla extract. Whisk thoroughly until the batter is smooth and free of lumps.
  5. Incorporate Coconut Oil: Slowly whisk in the melted coconut oil to combine everything evenly, adding moisture and richness to the batter.
  6. Pour and Spread Batter: Pour the pancake batter into the prepared baking sheet and use a spatula to spread it out evenly to the edges for uniform thickness.
  7. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
  8. Rest and Serve: Allow the sheet pancakes to rest and cool slightly before slicing into portions. Serve warm with your favorite toppings.

Notes

  • You can use all-purpose flour or substitute with a 1:1 gluten-free flour for a gluten-free option.
  • If you prefer dairy-free, swap 2% milk and yogurt with plant-based alternatives.
  • Melted coconut oil helps keep the pancakes moist; you can substitute with melted butter or another neutral oil.
  • For added flavor, consider topping with fresh fruit, nut butter, or maple syrup.
  • Store leftovers covered in the refrigerator for up to 3 days; reheat in oven or microwave before serving.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose

Find it online: https://allyumcooks.com/high-protein-sheet-pan-pancakes-recipe/