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5 from 5 votes

No Flipping Meal Prep Protein Pancakes (Sheet Pan)

No flipping meal prep protein pancakes- learn how to make protein pancakes in a sheet pan for a big batch meal prep breakfast that you can stash in the fridge or freezer. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: blueberries, freezer, meal prep, pancakes
Servings: 8
Calories: 232kcal
Author: Denise


  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 tablespoons baking powder
  • 1 scoop (43g vanilla protein powder; roughly a heaping half cup)
  • 1/4 cup maple syrup
  • 1 1/4 cups milk
  • 2 large eggs
  • 1/4 cup butter or coconut oil melted
  • 1 cup blueberries


  • 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.



Serving: 1pancake | Calories: 232kcal | Carbohydrates: 33g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 150mg | Fiber: 2g | Sugar: 9g