Sheet Pan Protein Pancakes
Looking for a quick, delicious, and protein-packed breakfast? Our sheet pan protein pancakes are the perfect solution! This high protein pancake recipe is designed to make your mornings easier while keeping things flavorful and satisfying. Unlike traditional pancakes, these baked protein pancakes are fluffy, easy to prepare, and perfect for meal prepping, making them ideal for anyone looking to fuel their day with extra protein.
Are you preparing for the week ahead or just want a delicious breakfast today? This recipe makes both possible and shows you how to make protein pancakes that are both convenient and incredibly tasty. If you’d like to discover more alternatives for a delicious and macro-friendly start to your day, you’ll definitely find what you’re looking for in our breakfast recipes.
Nutrition (Per Serving – Recipe Makes 6 Servings)
|
Calories |
Carbs |
Fat |
Protein |
|---|---|---|---|
|
501 kcal |
60 g |
13 g |
38 g |
Calories and macronutrients are per serving and are approximate. Actual values may vary depending on the specific ingredients used. For informational purposes only.
Why Choose This Recipe?
Sheet Protein Pancakes are Effortless to Make
Forget standing by the stove flipping pancakes one by one. With these sheet pan protein pancakes, you simply pour the batter onto a baking tray, let the oven do the work, and end up with fluffy, golden squares of pancake perfection. It’s the easiest way to enjoy pancakes without the hassle, especially when mornings are busy.
Perfect for Meal Prep
These baked protein pancakes are a game-changer for anyone who likes to meal prep. Bake once, cut into portions, and you’ll have ready-to-go breakfasts for several days. Just store them in the fridge or freezer, and you can quickly reheat them whenever you need a protein-packed start to your day.
Packed with Flavor, Not Just Protein
A high protein pancake recipe should do more than just hit your macros – it should taste amazing, too. These pancakes are fluffy, slightly sweet, and easy to top with your favorite add-ons like fruit, nut butter, or a drizzle of syrup. For our version, we opted for a tasty Skyr cream, honey and chopped walnuts as toppings, which we really enjoyed. But feel free to get creative with your toppings! In summary you get all the satisfaction of traditional pancakes with the added benefit of extra protein.
Easy to Customize for Any Lifestyle
One of the best things about this recipe is it’s flexibility. Whether you’re counting macros, following a specific diet, or just want a balanced, filling breakfast, these pancakes can be adapted to your needs. You can easily swap in different toppings, or adjust portion sizes – the result is always delicious and satisfying.
What You Need for Sheet Pan Protein Pancakes
Here you can see the ingredients for the sheet pan protein pancakes. See the recipe card below for the full list of ingredients with all quantities.
Ingredients Explained
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Rolled Oats: blended into flour to form the base of the pancakes. They add mild flavor and help give the pancakes structure.
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Spelt Flour: supports the texture and helps the pancakes hold together while staying soft.
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Cottage Cheese: one of the main protein sources. It blends smooth and makes the pancakes moist and slightly creamy.
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Egg Whites: a key protein source that keeps the pancakes light and fluffy.
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Egg: adds extra protein, richness, and helps everything bake evenly.
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Milk: smooths out the batter and supports a soft texture.
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Nonfat Powdered Milk: adds extra milk flavor and contributes additional protein to the pancakes.
- Honey: sweetens the pancakes and adds a mild, natural sweetness.
How to Make Sheet Pan Protein Pancakes
Step 1-4: Mixing the Dry Ingredients of the Pancakes
Making these sheet pan protein pancakes is easier than you might think, and the result is a batch of fluffy, nutrient-packed baked protein pancakes that are perfect for breakfast, meal prep, or a post-workout treat. Start by turning your rolled oats into oat flour using a blender — this ensures a smooth, light texture in the final pancakes. Next, combine all your dry ingredients, including spelt flour, powdered milk, baking powder, baking soda, and a pinch of vanilla, in a large mixing bowl. Mixing them well helps prevent clumps and creates an even base for your batter.
Step 5-8: Mixing the Wet Ingredients & Making the Batter
In a blender, combine all wet ingredients — cottage cheese, whole milk, egg whites, one whole egg, and honey — until smooth. Pour this mixture into the dry ingredients and gently fold everything together until the batter is uniform. For best results, line a sheet pan with parchment paper and spread the batter evenly across the surface. This ensures your pancakes bake evenly, creating thick and fluffy slices. Bake at 180°C (350°F) for about 25 minutes until the edges are golden and the center is set.
Step 9-12: Finishing with Cream & Toppings
While the pancakes are baking, you can prepare the cream. Simply mix Skyr (or another high-protein yogurt) with honey and a pinch of vanilla powder. Let it chill in the fridge for a few minutes to thicken slightly — it will be the perfect creamy topping for your baked protein pancakes. Once the pancakes have cooled slightly, cut a portion, top it with the chilled cream, and finish with chopped walnuts and a drizzle of honey.
These high protein pancakes are not only simple to make but also versatile. You can experiment with different toppings or even add berries or chocolate chips to the batter for extra flavor. For a week of meal prep or a quick, satisfying breakfast today, this high protein pancake recipe brings you taste, ease, and a nutritional boost with every serving.
If this recipe was a hit for you, consider leaving a star rating and letting us know your experience in the comments below. 🙂
Recipe: Sheet Pan Protein Pancakes
Sheet Pan Protein Pancakes
6
servings15
minutes25
minutes501
kcal60
g13
g38
gEasy baked protein pancakes made in a sheet pan – ideal for meal prep, packed with protein, and perfect for a satisfying breakfast or snack.
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Ingredients
- Dry Ingredients
170 g Rolled Oats
70 g Spelt Flour
50 g Nonfat Powdered Milk
2 g Salt
8 g Baking Powder
2 g Baking Soda
2 g Bourbon Vanilla Powder
- Wet Ingredients
400 g Cottage Cheese
240 g Whole Milk
250 g Egg Whites
1 Large Egg
30 g Honey
- Cream
600 g Skyr (or another High Protein Yoghurt)
60 g Honey
1 g Bourbon Vanilla Powder
- Toppings
60 g Honey
60 g Chopped Walnuts
Directions
- Pancakes
- Add oats to a blender and blend for couple seconds until there’s oat flower.
- Then add to a big bowl all the dry ingredients and mix together to avoid clumbs.
- Blend all the wet ingredients until smooth, then pour into the bowl with the dry ingredients and stir everything together.
- Line a sheet pan, pour in the batter, and spread it out evenly — nice and thick.
- Bake at 180°C (350°F) for around 25 minutes.
- Cream & Toppings
- For the cream: Mix everything together and pop it in the fridge to thicken.
- Put the chilled cream on top of one portion of pancakes and top it with the toppings.
Recipe Video
Notes
- The entire pancake batter was divided between 2 baking sheets, each measuring 25 x 30 cm (10″ x 12″).
- *Calories and macronutrients are per serving and are approximate. Actual values may vary depending on the specific ingredients used. For informational purposes only.
Have you tried this recipe yourself?
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Recipe FAQs
What makes these pancakes high in protein?
The combination of egg whites and cottage cheese contributes to a high protein content, making these pancakes a filling and nutritious option.
Can I add different toppings (e.g. fruits) to these pancakes?
Absolutely! Feel free to incorporate various fruits like berries, bananas, or even chocolate chips into the batter to customize your pancakes to your liking.
How do I store leftovers?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. They can also be frozen for up to a month.
How can I reheat the pancakes?
If you have frozen the pancakes, defrost them in the fridge overnight. Then, reheat the pancakes in the oven at 180°C (350°F) for about 4–6 minutes, or in the toaster until heated through.
