Sheet Pan Protein Pancakes
Sheet Pan Protein Pancakes are an easy, make-ahead breakfast that bakes all at once—no standing at the stove flipping pancakes while everyone else is asking where their shoes are. 😏 Bake a batch, cut them into squares, and keep them in the refrigerator or freezer for busy mornings. Just reheat, add your favorite toppings, and breakfast is ready in minutes.
- Serves: 6 people
- Prep Time: 5 minutes
- Cook Time: 16-18 minutes
Ingredients:
- 3 cups protein pancake mix
- 2 – 2 ½ cups of milk (or water)
- 3 eggs
- 1 tsp vanilla extract
- Optional Toppings:
- chocolate chips
- cinnamon sugar
- berries
- banana slices
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions:
Step 1: Preheat oven to 400º F. In a large mixing bowl, combine pancake mix, eggs, vanilla extract and 2 cups of the milk with a whisk. Batter thickness varies with brands, so add up to a ½ cup more milk to reach the right consistency. The batter should be slightly thick, but pourable.
Step 2: Line a 13×18 sheet pan with parchment paper (or spray with nonstick spray). Pour batter into prepared pan and spread to the edges with a spatula.
Step 3: Top each section with desired toppings and bake in preheated oven for 16-18 minutes. The top should feel springy when lightly pressed.
Step 4: Slice into squares and serve with butter and syrup. Easy and delicious!
Simply Made Suggestions:
- We like either Kodiak Cakes or Krusteaz Protein Pancake mix.
Before you go . . .
If make-ahead breakfasts make your mornings a little easier, don’t stop here. Try our Sheet Pan Denver Omelette for a savory breakfast everyone can grab on the way out, or satisfy a sweet tooth with our Chocolate Chip Banana Breakfast Bake. They’re both easy, family-friendly options that help take the stress out of busy mornings.
Sheet Pan Protein Pancakes
Ingredients
- 3 cups protein pancake mix
- 2 – 2 ½ cups of milk (or water)
- 3 eggs
- 1 tsp vanilla extract
Optional Toppings:
- chocolate chips
- cinnamon sugar
- berries
- banana slices
Instructions
- Preheat oven to 400º F. In a large mixing bowl, combine pancake mix, eggs, vanilla extract and 2 cups of the milk with a whisk. Batter thickness varies with brands, so add up to a ½ cup more milk to reach the right consistency. The batter should be slightly thick, but pourable.
- Line a 13×18 sheet pan with parchment paper (or spray with nonstick spray). Pour batter into prepared pan and spread to the edges with a spatula.
- Top each section with desired toppings and bake in preheated oven for 16-18 minutes. The top should feel springy when lightly pressed.
- Slice into squares and serve with butter and syrup. Easy and delicious!
Notes
- We like either Kodiak Cakes or Krusteaz Protein Pancake mix.
- Nutritional Information is for pancakes only and does not include any toppings.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
My favorite breakfast meal prep! Love doing it with chocolate chips or frozen raspberries.
These sheet pan pancakes were incredibly easy to make. I used parchment paper so I didn’t even have to clean the cookie sheet. They came out very fluffy but cut into squares without falling apart, which makes them easy to eat with hands if you’re so inclined. I made some with chocolate chips, some with cinnamon, and some plain. I think the cinnamon are my favorite. They definitely need butter or syrup for added moisture. The Kodiak pancake mix I used is low sugar, so some people may prefer them sweeter, but with maple syrup I think they’re delicious.
So glad you liked them! Thank you for your kind review!