High Protein Sheet Pan Pancakes

Why You Need These Protein Pancakes in Your Life

Whether it’s a cozy weekend breakfast for the family or for meal prep, this high protein sheet pan pancakes recipe is a total game-changer.

• High protein for high satisfaction. Protein powder, yogurt, and eggs come together for a healthy, filling breakfast that still tastes like a treat.
• The easiest way to do pancakes. Mix, bake, slice, and devour—once you try sheet pan pancakes, you’re never going to go back to the griddle again!
• Tender and fluffy texture. These pancakes have the most magical texture thanks to the 00 flour, extra eggs, and yogurt.

What You’ll Need

Here are the ingredients you’ll need for this high protein sheet pan pancakes recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• 00 flour – Using 00 flour creates a soft, tender crumb, but all-purpose or 1:1 gluten-free also work.
• Vanilla protein powder – Using vanilla protein powder adds flavor and sweetness in addition to the protein.
• Baking powder and baking soda – For rise.
• Salt – Balances the sweetness and enhances flavor.
• Ground cinnamon – I love the coziness this adds!
• Eggs – Using more eggs than a typical pancake recipe means extra protein.
• 2% milk – If you have skim or whole milk on hand, that’s fine too.
• Vanilla yogurt – I used the Two Good brand.
• Vanilla extract – Vanilla is good at masking the flavor of eggs in baked goods; since we’re adding extra eggs in these pancakes, the vanilla keeps them from tasting eggy.
• Coconut oil – This helps create the tender crumb that makes these sheet pan protein pancakes so irresistible!

How to Make High Protein Sheet Pan Pancakes

These step-by-step photos will show you how it’s done.

• Prepare the oven. Preheat your oven to 375ºF and line a baking sheet with parchment paper.
• Mix the dry ingredients. Whisk the flour, protein powder, baking powder, baking soda, salt, and cinnamon.
• Add the wet ingredients. Whisk in the eggs, milk, yogurt, and vanilla until smooth.

• Add the coconut oil. Slowly whisk in the melted coconut oil until fully incorporated.
• Bake. Pour the batter into the pan, spread it evenly, and bake for 20 to 25 minutes.
• Rest and slice. Cool slightly before cutting into squares and serving.

Variation Ideas

Want to add mix-ins? Switch up the flavor? This high protein sheet pan pancakes recipe is highly adaptable!

• Add fruit. Scatter blueberries, sliced strawberries, or bananas over the batter before baking.
• Give it some crunch. Fold chopped walnuts or pecans into the batter. (These will add a little extra protein too!)
• Make it chocolatey. Fold in chocolate chips and/or swap the vanilla protein powder for chocolate.
• Swap out the cinnamon. Pumpkin pie spice, apple pie spice, or even cardamom would work in these pancakes too.

Serving Suggestions

These high protein sheet pan pancakes are fairly sweet on their own so they can be eaten as a grab-and-go breakfast if you’d like, but they’re also delicious with an extra drizzle of maple syrup if you want to sit down and put them on a plate! Here are few more ideas: 

• Top with a dollop of yogurt and fresh fruit.
• Drizzle with with warm nut butter and banana slices.
• Serve with scrambled eggs and bacon for even more protein.
• Spoon sautéed apples over the top.

Storage and Reheating

• Refrigerator: Store these high protein sheet pan pancakes in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze in a single layer on a parchment-lined sheet pan, then transfer to a freezer bag and freeze for up to 2 months.
• To reheat: Warm in the microwave for 20 to 30 seconds or toast in a toaster oven until heated through.