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overhead shot of sheet pan protein pancakes cut in large squares
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5 from 34 votes

Sheet Pan Protein Pancakes

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 232kcal

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.

Video

Notes

1- when measuring the flour, make sure you fluff, spoon, then level it. You may swap the mixture of all purpose and whole wheat flour for 2 cups of all purpose or 2 cups of white whole wheat flour. Alternative flours have not been tested.
2- vanilla whey protein powder is recommended; pea protein powder does not behave equivalently and may require extra liquids to thin it out- may also be blander if you do not choose a flavored protein powder.
3- swap the maple syrup for honey or brown sugar; alternative sweeteners have not been tested.
4- if using frozen blueberries, do not thaw before adding.
Storage
After baking the pancakes, cool completely on a wire rack.
  • 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.
Reheating
Heat in the microwave until steaming hot. Serve with yogurt, berries and/or syrup.
Variations
  • 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
 

Nutrition

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