Sheet Pan Protein Pancakes: The Easiest Breakfast for a Crowd

Say goodbye to standing over the stove flipping pancakes one by one! This sheet pan protein pancakes recipe is a game-changer for busy mornings or when you need to feed a crowd. Simply pour, bake, and enjoy a hands-off breakfast that’s both delicious and convenient. I love adding different toppings to sections of the pan to make sure everyone gets exactly what they want, especially my picky eaters. I’m sure you’ll love this recipe as much as we do!

Why This Sheet Pan Protein Pancake Recipe is a Winner

What makes these sheet pan protein pancakes so great? Let’s dive into the delicious details:

• Perfect for a Crowd: When you’re cooking for many or need a breakfast solution that doesn’t require constant attention at the stovetop, sheet pan pancakes are your best bet! I love making these because they free up the stovetop to cook bacon or breakfast sausage.
• Protein-Packed Goodness: This recipe takes traditional sheet pan pancakes to the next level by adding vanilla protein powder. You get all the fluffy goodness of regular pancakes with an added boost of 14g of protein per serving.
• Customizable Toppings: One of the best things about sheet pan pancakes is the ability to customize each section with different toppings. This recipe shows an array of topping options, but don’t limit yourself to what you see!
• Easy to Make: Seriously, this recipe is so easy, a beginner can make it! The results taste just like stove-top pancakes without all of the extra work.

Sheet Pan Protein Pancakes: Ingredients You’ll Need

The batter for these sheet pan protein pancakes will feel very similar to normal pancake batter. That’s because it’s essentially the same as any normal pancake recipe, but baked! Here’s a breakdown of the key ingredients:

• All-Purpose Flour: All-purpose flour is perfect because it’s light and airy. I wanted to get the classic pancake texture, so I went with this flour.
• Protein Powder: Amp up the protein content of your pancakes! Use around ½ cup of your favorite vanilla whey protein powder to boost the protein. I absolutely love the taste and texture of Naked Whey protein powder.
• Baking Powder: Don’t skip baking powder! It acts as the leavening agent and makes the pancakes nice and fluffy.
• Maple Syrup: This ingredient adds a touch of sweetness. Pancakes with maple syrup are a match made in heaven!
• Eggs: Eggs bind everything together and contribute to a nice, fluffy pancake.
• Vanilla Extract: Vanilla extract really brings out the sweet and rich flavor of the maple syrup.
• Almond Milk: Almond milk is what I always choose, but really, any milk should work for this recipe.
• Coconut Oil: Just a little bit of fat will help make this sheet pan pancake recipe nice and moist.
• Favorite Pancake Mix-Ins: I like splitting these pancakes into 4 sections to put different toppings on each. My family loves banana, blueberry, strawberry, and chocolate chip flavors.

Essential Tips for Sheet Pan Protein Pancake Perfection

These tips will help you achieve the perfect protein pancake:

• Don’t Over-Mix: Just like with other baked goods, try not to overmix your pancake batter to avoid dense pancakes.
• Use the Right Baking Sheet: I used a 9×13 inch quarter baking sheet. This is important, because if you don’t have the right size pan, you might end up with the wrong thickness for the pancakes. If you don’t have a quarter baking sheet, a 9×9 inch baking dish should work. But you’ll need to adjust the bake time, because you’ll have a deeper/thicker pancake.

Storing Your Sheet Pan Protein Pancakes

Want to enjoy these pancakes throughout the week? Here’s how to store them properly:

1. Let the pancakes cool completely after baking.
2. Cut the sheet pan pancakes into individual servings.
3. Place them into an airtight container and remove as much air as possible.
4. Store in the refrigerator for 3-5 days.

Freezing Instructions for Longer Storage

Thinking about making 2 or 3 sheet pans of this delicious breakfast? DO IT! You can freeze it for later. Here’s how:

1. Let your sheet pan pancakes cool completely.
2. Then, slice into 6 slices. Stack 2 slices of pancake on top of one another.
3. Tightly wrap the pancakes in tin foil, removing as much air as possible.
4. Freeze for up to 3 months.

More Sheet Pan Breakfast Ideas

If you loved this Sheet Pan Protein Pancakes recipe, check out these other breakfast recipes:

• Sheet Pan French Toast
• Sheet Pan Sweet Potato Hash
• Sheet Pan Freezer Breakfast Sandwiches
• Sheet Pan Pancakes