Sheet Pan Protein Pancakes
Sheet Pan Protein Pancakes are such an easy way to prep breakfast! 🥞 You can customize the toppings however you like or just enjoy them plain with a bit of butter and syrup. They are perfect for busy school mornings since you can bake them ahead of time. Just slice them up with a pizza cutter and store in an airtight container in the fridge for up to 3 days. Breakfast done! ✅
- 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!
Tips:
- We like either Kodiak Cakes or Krusteaz Protein Pancake mix.
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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!