Skip the flipping with these big batch sheet pan protein pancakes! Light and fluffy, with juicy blueberries and a hint of vanilla, they are filling with 11 g protein per serving. Prep them ahead and reheat for easy breakfasts through the week.
When it comes to pancakes, I'm a big fan of protein pancakes. Whether it's the ultra popular perfect, fluffy protein pancakes or these Instant Pot protein pancake bites, that extra protein means you won't be starving an hour after eating.
These sheet pan protein pancakes are a reader favorite, and for good reason- no flipping, easy to prep, and you have breakfasts ready for a week (or more!).
Why you’ll ♡ this recipe
- they are light and fluffy, and easy to customize
- the protein powder helps to keep you feeling full
- they store and reheat well
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Recipe video
Watch the video below to see how simple it is to cook sheet pan pancakes! You can find more recipe videos on my YouTube channel.
Ingredient notes
- flour- I've used a mixture of all purpose and whole wheat flour (50% of each); you can swap for 100% all purpose or 100% white whole wheat flour. I do not know if gluten-free, almond, or any other alternative flours will work in this recipe (leave us a comment if you give them a try!)
- protein powder- I recommend a vanilla whey protein powder; in my experience pea protein powder does not substitute in pancakes for whey, and the vanilla helps to give the pancake bites extra flavor
- coconut oil- use refined coconut oil to avoid a prominant coconut flavor; swap for vegetable oil or butter if needed
- maple syrup- may be substituted for honey or brown sugar; alternative sweeteners have not been tested (leave us a comment if you give any a try!)
- blueberries- fresh or frozen may be used. If using frozen, do not thaw
Step by step directions
Scroll to the recipe card for ingredient quantities.
- Mix batter- In a large bowl, mix together the flour, baking powder and protein powder. Add the maple syrup, milk, eggs and melted coconut oil on top, then mix until just combined and no pockets of flour remain. Fold in the blueberries last, reserving some for the tops of the pancake bites.
- Add to baking pan- Spray a 9 x 13 inch baking pan with spray oil, then spread the pancake batter evenly across. Scatter additional blueberries across the top.
- Bake- Bake at 425°F for 15-18 minutes.
- Cool + serve- Cool for 10 minutes before slicing into 8 portions. Serve immediately, or store for later.
Recipe tips
Use vanilla whey protein powder
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While testing protein pancakes, I found that pea protein powder and whey protein powder do not behave equivalently. When adding pea protein powder, the batter was incredibly thick and somewhat bland.
I do recommend sticking to vanilla whey protein powder for best results. If you use pea protein powder, you may need to add more liquid to make it spreadable. Leave us a comment below if you try with pea protein powder!
I've used AllWhey French Vanilla Protein Powder
One bowl for easy clean up
It's always a goal of mine to create one bowl recipes, because that makes clean up extra easy. I'm happy to report that these sheet pan pancakes can mix up in a single bowl. Start by mixing the dry ingredients, then mix the wet ingredients into the batter using a spatula. Make sure no pockets of flour remain.
A kitchen scale is your best friend!
Another great way to avoid making dishes? Place your bowl right on a kitchen scale, and weigh your ingredients out. No more dirtying a measuring cup and a spoon to measure coconut oil, maple syrup, or any other ingredients! I’ve included weights for most of the ingredients in this recipe, and the others are simple teaspoon or tablespoon measurements.
A kitchen scale is also a great way to ensure you measure your flour correctly. For this recipe, we use 2 cups of spooned and levelled flour, which works out to 250 g. Did you know that scooping your flour can mean you overmeasure by nearly twice the amount of flour?
Recipe variations
This is a great base recipe that you can play around with. Here are some ideas:
- cran apple- swap the blueberries for 1 cup chopped apple and ½ cup fresh or frozen cranberries
- zucchini bread- swap the blueberries for 1 cup shredded zucchini (squeeze moisture out), ½ cup chopped walnuts, ¼ cup mini chocolate chips, ½ teaspoon cinnamon
- citrus- add in 1 tablespoon lemon or lime zest
- other fruit- swap the blueberries for chopped strawberries, blackberries, raspberries, sliced bananas or other fruit- note: do not use bulky or extremely wet fruit as it can cause the pancakes to not cook through properly
- other protein powders- swap the vanilla whey protein powder for another flavor- chocolate or lemon could be good!
- matcha- reader Jenn P added 2 tablespoons of green matcha powder
Storage and reheating
These pancakes work great for meal prep, and can be stored in both the fridge or freezer:
- fridge- Cool completely before portioning out into meal prep containers- consider storing in a multi-compartment container as pictured above and adding yogurt or other toppings. Refrigerate for up to 4 days.
- freezer- Cool completely, then wrap individual portions in plastic wrap. Store the portions in a larger freezer bag, meal prep container, or reusable silicone bag (squeeze out as much air as possible). Freezer for up to 1 month *
- thaw- overnight in the fridge
- reheat- heat in the microwave until warmed through. Be sure to serve with syrup, yogurt, or something to help restore moisture to the pancakes, as they do dry out slightly after storage.
*I do not recommend freezing for longer than 1 month because they are prone to drying out.
Check out my favorite meal prep containers as well as my picks for the best freezer containers.
More meal prep breakfast options
- 7 Healthy Steel Cut Oats
- Blueberry Overnight French Toast Casserole
- Blueberry Baked Oatmeal
- Apple Quinoa Breakfast Bars
- Fruit on the Bottom Overnight Oats
- Breakfast Tacos
- 28 Healthy Breakfast Meal Prep Ideas
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Sheet Pan Protein Pancakes
Ingredients
- 1 cup all purpose flour 125 g; see note 1
- 1 cup whole wheat flour 125 g
- 1 ½ tablespoons baking powder
- 1 scoop 43g vanilla protein powder; roughly a heaping half cup; see note 2
- ¼ cup maple syrup 82 g; see note 3
- 1 ¼ cups milk 308 g; dairy or non-dairy
- 2 large eggs
- ¼ cup coconut oil 52 g; melted; butter may also work
- 1 cup blueberries fresh or frozen; see note 4
Instructions
- Heat oven to 425°F.
- In a large bowl, stir together the flour, baking powder and protein powder.
- Add in the maple syrup, milk, eggs and butter, and mix until just combined.
- Spray a 9 x 13 inch baking pan with oil, and rub with a paper towel to ensure even coverage.
- Pour the batter into the baking pan and sprinkle with blueberries.
- Bake for 15-18 minutes, until a toothpick comes out of the centre cleanly and pancake springs back to the touch.
- Allow to cool for 10-20 minutes, then slice into 8 portions.
- StorageStore in the fridge for 4 days in a sealed container.
- Store in the freezer, wrapped in plastic and stored in a larger freezer bag or container, for up to 3 months. Thaw completely before serving.
- To Serve:Enjoy cold or heated slightly.
- Serve with yogurt and fresh fruit, and/or maple syrup.
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Tips:
- fridge- store in an air tight meal prep container for 3-4 days (they do start to dry out by day 4, so serve with yogurt and syrup)
- freezer- wrap individual slices in plastic wrap, then store in a meal prep container, freezer bag, or reusable silicone bag. Freeze for up to 1 month.
- cran apple– swap the blueberries for 1 cup chopped apple and ½ cup fresh or frozen cranberries
- zucchini bread– swap the blueberries for 1 cup shredded zucchini (squeeze moisture out), ½ cup chopped walnuts, ¼ cup mini chocolate chips, ½ teaspoon cinnamon
- citrus– add in 1 tablespoon lemon or lime zest
- other fruit– swap the blueberries for chopped strawberries, blackberries, raspberries, sliced bananas or other fruit- note: do not use bulky or extremely wet fruit as it can cause the pancakes to not cook through properly
- other protein powders– swap the vanilla whey protein powder for another flavor- chocolate or lemon could be good!
- matcha– reader Jenn P added 2 tablespoons of green matcha powder
Video
Nutrition Information
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Jen says
This recipe is fantastic, and I make it weekly for breakfast meal prep! I also have to make a couple of adjustments as I am gluten free dairy free. I use 250 grams of 1-1 GF flour, 43 grams of pea protein powder, and increase the "milk" (almond or pea milk) to a total of 1.5 cups since the pea protein powder is so absorbent. Turns out amazing every time! Thank you!
Stacey says
This is a good recipe. I used strawberries and I weighed the ingredients so they were exact. I baked at 18 min and the top was done but it still seems a little underbaked inside. Next time I will cover after 18 min and try about 3 min longer.
Robin says
One of my daughters had to go gluten and dairy free so I did some swaps. Used 1:1 gluten free flour and almond milk with the Just Ingredients vegan vanilla protein powder. This came out AMAZING! All 3 of my girls loved this and we will be making this weekly!
Megan B says
These have become a meal prep staple for me! So easy and versatile, plus filling with the protein powder! I've made matcha blueberry, blueberry chocolate chip, and chocolate chip raspberry.
Jasmine @ Sweet Peas & Saffron says
Hi Megan, we're so glad that this recipe has become a staple in your meal prep rotation! Thank you so much for taking the time to come back to leave a rating and review.