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
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Regina Rollins says
I’d love to figure out a way to make these pumpkin spice flavored with chopped pecans or walnuts. Any suggestions?
Jasmine @ Sweet Peas & Saffron says
Hi Regina, great question! I think you might enjoy this recipe for pumpkin pancakes - and you could top them with chopped pecans/ walnuts. We have not tested the pumpkin pancakes recipe in a sheet pan but if you do try it out, be sure to let us know how they turn out!
Sharon says
Made this this morning ,couldn't wait to try it . I used pea protein because that's what I have turned out great. Will definitely be making this again.
Denise Bustard says
Hi Sharon! I'm so happy to hear you enjoyed. Thank you so much for reporting back and leaving a review, I really appreciate it!
Long says
Amazing recipe. I tried it 3 times already, family and friends loved it, and on for the 4th this evening where i will try this again.
Thank you
Denise Bustard says
Wow! So happy to hear you love this recipe. Thank you so much for taking time out of your day to come back and leave a review, I really appreciate it!
Rachel says
Another winner! I actually used pea protein, OWYN brand, and it turned out great! I also used whole wheat flour, so it turned out a little dry (although still fluffy and delicious) but I think that was due to my flour choice, not the pea protein. Anyway, thank you for another wonderful recipe!
Denise Bustard says
Hi Rachel! Woo hoo! I'm so happy that pea protein powder worked for you 🙂 Thank you so much for coming back to leave a review, I really appreciate it!
Megan says
These made for a quick and easy Sunday breakfast and I look forward to having leftovers this week. I used almond milk and frozen blueberries and baked for 16 minutes. My oven usually runs cold and I have to add a few minutes on other recipes--not so with this one, but very tasty and easy recipe! Thanks!
Denise Bustard says
Hi Megan! I'm so happy to hear you enjoyed the recipe, and I hope you enjoy the leftovers all week! Thanks so much for taking the time to come back and leave a review.
AMY says
Hello! Just confirming.... is it 1.5 tablespoon baking powder? That seems like a lot! Thank you!! These look delicious!
Denise says
Hi Amy! Yes, that is correct 🙂
Jackie says
I've never used any protein powder...is it okay for kids to have? or do I need a specific kid protein powder?
Kristy McCarthy says
Very nice and so easy to make. Thank you!
Denise says
So happy you enjoyed them, Kristy! Thanks so much for taking the time to come back and leave a review 🙂
Ashley says
I made this and it was great!! Just wondering if frozen blueberries could be used for this recipe??
Denise says
Hi Ashley! So happy you enjoyed! I think frozen blueberries would work fine, just make sure you only sprinkle on top rather than folding into the batter (they will turn it purple 😀 )
Sydney says
Frozen berries will absolutely work, but you have to reduce the temperature to 350 and cook it for longer. I used frozen berries and it wasn’t all the way done, but the bottom was a little burnt just following the recipe...
Ashley says
Thank you so much! My toddler might like purple pancakes though. 😄
Jen P says
This recipe has become my go-to for a fast breakfast prep. This week I also mixed it 2 tbsp of green tea matcha powder and they turned out great!!
Denise says
I love that idea! Thanks for sharing 🙂
Bronwyn Benito says
My five-year-old is not a fan of blueberries in his pancakes (though he loves to add them to other people's). Any other suggestions for add-ins? I personally love banana nut pancakes and I'm wondering if you might have any suggestions for modifying the recipe for those additions?
Denise says
Hi Bronwyn! I bet bananas would work but I can't eat them myself so I haven't tried. Shredded apples or other berries could also work!
Shella says
So far I have successfully added: bananas, raspberries, and strawberries, blackberries were a bit too tart for us. This spring I want to try strawberry rhubarb!
Kelly says
Just wondering, can you leave these out on your counter instead of refrigerating? If you're going to eat within a couple of days?
Denise says
Hmmm I think you might be OK to do that? I haven't tried. I guess since I would leave muffins out at room temp these pancakes might be OK? Definitely eat them within 2 days though 🙂
Kirsten says
These are fantastic and my kids loved them! I used Orgain organic protein powder from Costco and it was great. This will be a staple for busy mornings in my house!
Denise says
So happy to hear that, Kirsten! Thanks so much for taking the time to leave a review.
Allison says
In your recipe, where it says "1 scoop 5 tablespoons" of the protein powder- does that mean 1 scoop + an additional 5 tablespoons, or that we should add 1 scoop and that's equivalent to 5 tablespoons? I've never used protein powder in my life so I want to make sure I understand. Thanks!
(I didn't rate the recipe since I haven't tried it yet.)
Denise says
Sorry about that! That's an error. It should say 1 scoop, which worked out to a heaping half cup/ 43 g.
Allison says
Thank you for the clarification!
Debbie Dorombozi says
Made these today. Used Vega Vanilla Protein Powderl, they tasted great! I like that they are not too sweet. And the blueberries are perfect on top. We already ate one each. Very filling. Thank you Denise for another great recipe.
Denise says
So happy you enjoyed them Debbie! Thanks for reporting back 🙂
tamaran says
Gluten free pancake mix would it work for the flour
Denise says
Hi Tamaran, unfortunately I haven't tried. I do believe someone used gluten-free flour with no issues but can't say for sure.
Chelsea Davis says
do you think using a lactose free 2% fat milk will make a difference on baking up?
Denise says
I don't think that will be a problem; almond milk works as well!
Jamie says
It does work and I've also tried it with almond milk with vanilla and it was yummy too
Adriana says
I’ve made these 3 times and they have all been cooked on the top/sides and raw in the middle 🙁 what am I doing wrong?
Denise says
Hi Adriana! I'm so sorry to hear that. What type of pan were you using? Glass? Metal? Was it exactly 9x13? Just trying to pin point what might have gone wrong. My other suspicion is oven temperature...have you ever had issues baking in your oven? My old oven was surprisingly never up to temperature until 10 minutes after it beeped (I eventually figured that out with an oven thermometer!)
Adriana says
I don’t have a 9x13 pan but the first time I used two metal bread loaf pans. I have also tried using a metal circular pan. As for the temperature in the oven I couldn’t say :/ I just moved in recently.
Denise says
Hi Adriana, I would think your pans are probably the issue; I've only tested it in the 9x13 pan indicated. You may have ended up with a thicker layer or pancake than I did and you may need to cook it for longer, although I can't guarantee that it will turn out.
Ashley says
hi there! could it be you're not spreading it out correctly? maybe try making the sides thicker then the middle when you pour the batter! since the middle portion will take slightly longer to cook as compared to the sides!
Beverly Deardurff says
How about topping it with dark chocolate chips? You can add chocolate chips to pancake mix. Can you eliminate the protein powder?
Denise says
Hi Beverly! a) you could absolutely add some dark chocolate chips and b) this recipe has been developed to work with protein powder. If you are looking for pancake recipes without protein powder, I have seven of them here: https://sweetpeasandsaffron.com/homemade-pancakes/
Marcia Pacak says
Can u use oat flour for them or coconut?
Denise says
I haven't tried them with anything other than all purpose and whole wheat.
Sarah says
We made this on Sunday afternoon & had for dinner on Monday - loved by all! Just popped it in the oven at 350 degrees for 15 minutes to heat it up right before dinner.
Denise says
So happy you liked it! Breakfast for dinner is always a good idea 🙂