30 Minute Meals
High Protein Sheet Pan Pancakes
Prep
15 minutes
Cook
15 minutes
Yield
12
Pancakes are a breakfast staple. But you will be wanting these sheet pan pancakes for breakfast, lunch and dinner. 🥞
Pancakes are a breakfast staple. But you will be wanting these sheet pan pancakes for breakfast, lunch, and dinner. They are packed with protein and delicious apple flavor. You can even make a big batch of these pancakes and store them in the freezer to warm up on the go. Not to mention they are nutritious and perfect for the whole family.
❤️ Why You’ll Love Sheet Pan Pancakes
- Delicious – Breakfast, lunch, or dinner – these pancakes are perfect for any time of day.
- Meal Prep – This recipe is perfect for meal prep! Refrigerate these pancakes for up to three days, or freeze them for up to one month.
- Customizable – Are you team white chocolate chips or not? Whether you want to try your favorite fruits or switch up the flavor of protein powder – customize this pancake recipe with all your favorite flavors.
🍲 Ingredients
Apples: You know what they say about an apple a day. For these pancakes, Gala apples work great as they have a mild flavor and are crisp without that too hard of a texture.
Protein Powder: For this recipe, you will want to use a vegan pea protein. I also used a classic vanilla flavor protein for these pancakes, but feel free to get creative with your favorite protein powder flavor.
👩🍳 How to Make Sheet Pan Pancakes
- Preheat the oven to 425F.
- Line a medium (approx. 9×13 inch) sheet pan with parchment paper and grease the bottom and sides with softened butter. Alternatively, you can spray with your favorite cooking spray.
- In a large bowl stir together the dry ingredients – all-purpose flour, baking powder, cinnamon, nutmeg, salt, and protein powder.
- In a small bowl, whisk together the milk, eggs, melted butter, and maple syrup.
- Mix until just combined. You will get a dough that’s more like a thicker cake batter; if you find the dough too thick stir in 2 tbsp – 1/4 cup more milk. Gently fold in the apples.
- Pour the batter onto the prepared baking sheet and sprinkle with white chocolate chips if desired.
- Bake for 10-15 minutes until the center of the pancake is springy to the touch and a toothpick inserted in the center comes out clean.
- Allow to cool for 5-10 minutes before slicing into 10-12 portions.
- Enjoy slices with maple syrup and butter or on the go as a single slice. See notes for meal prep options.
🪄 Tips and Tricks
- Protein powder: We have not tested any other types but a whey protein may also work; you may just need less milk for the dough for other protein types
- Fruit: Try other fruits instead of apples like blueberries or other berries
🗒 Best served with
👝 How to Store Leftovers
Slice and store in the refrigerator for up to 3 days for easy on-the-go breakfasts. You can freeze slices of these sheet pan pancakes by individually wrapping them and storing up to 1 month.
🤔 Common Questions
Yes definitely! It’ll make it even quicker and easier.
Yes! Slice them into the desired size and then freeze them flat (and not stacked) so they don’t stick together.
High Protein Sheet Pan Pancakes
Ingredients
- softened butter for the pan
- 2 cups all purpose flour
- 1 1/2 tbsp baking powder
- 1 1/4 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/3 cup vanilla protein powder (vegan pea protein) see notes for other options
- 1 tbsp LAIRD Pumpkin Spice Superfood Creamer
- 1 3/4 cup milk of choice we used almond milk
- 2 eggs
- 1/4 cup butter, melted and cooled melted coconut oil may also work
- 1/4 cup maple syrup
- 2 cups chopped apple about 2 small apples, Gala apples work well
- 1/4 cup white chocolate chips optional
Instructions
- Preheat the oven to 425F.
- Line a medium (approx. 9×13 inch) sheet pan with parchment paper and grease the bottom and sides with softened butter. Alternatively you can spray with your favorite cooking spray.
- In a large bowl stir together the dry ingredients – all purpose flour, baking powder, cinnamon, nutmeg, salt and protein powder.
- In a small bowl, whisk together the milk, eggs, melted butter and maple syrup.
- Mix until just combined. You will get a dough thats more like a thicker cake batter; if you find the dough too thick stir in 2 tbsp – 1/4 cup more milk. Gently fold in the apples.
- Pour the batter onto the prepared baking sheet and sprinkle with white chocolate chips if desired.
- Bake for 10-15 minutes until the center of the pancake is springy to the touch and a toothpick inserted in the center comes out clean.
- Allow to cool 5-10 minutes before slicing into 10-12 portions.
- Enjoy slices with maple syrup and butter or on the go as a single slice. See notes for meal prep options.
