Get ready to serve a Saturday morning crowd or meal prep for the week ahead with these Sheet Pan Protein Pancakes! This recipe couldn’t be easier – just mix up the ingredients, spread it onto a sheet pan, and bake. Then get ready to enjoy as many slices as you’d like. Rather than standing in front of a griddle all morning flipping individual pancakes, you’ve got a big batch of them ready to feed hungry kids and teenagers in no time.
But is it really a pancake if it’s made in a baking sheet? Or does that make it a sheet cake? Idk but it doesn’t really matter to me because it’s delicious either way. This recipe is adapted from my Buttermilk Protein Pancakes, which I tested the heck out of to get the best tasting, most perfect protein pancakes ever. It only took me a few tries to get the adjustments for size, time, and temperature right for making them into perfect sheet pan pancakes.
Mix it up with more
Topping Ideas
The great thing about a sheet pan pancake is that you can add a variety of toppings in sections so people can take what they like, kind of like pizza! Here are some ideas for toppings:
- Fruit like blueberries, sliced bananas, and sliced strawberries
- Chocolate chips
- Nuts
- You could even make them sweet & savory with cooked sausage crumbles or bacon, shredded cheese, and green onions
Ingredients and Substitutions
Here’s what you’ll need to make these Sheet Pan Protein Pancakes at home:
- Flour – I used all purpose flour here.
- Protein powder – A mix of whey and casein is crucial to getting the right texture in these pancakes! Keep scrolling down for more info.
- Baking powder – This is what helps the pancakes rise the most.
- Cinnamon – A little spice and everything nice! You can adjust this to your taste.
- Baking soda – Baking soda helps the pancakes rise, but it also encourages browning on top.
- Salt – Just a pinch to help the sweet flavors pop.
- Buttermilk – Buttermilk is key to nailing the texture of these pancakes. I think it makes the most tender pancakes and there’s really no perfect substitute. If you absolutely can’t find it, a tablespoon of white vinegar or lemon juice in a cup of dairy milk will work in a pinch.
- Eggs and egg whites – Eggs are the glue that hold the pancakes together, and we’re using extra egg whites for more protein.
- Applesauce – A light way to get some volume, sweetness, and moisture in the batter.
- Butter – I used unsalted.
- Brown sugar – I used light brown sugar, but dark brown sugar will work great too.
- Vanilla – Don’t skimp on the vanilla!
why it matters:
Whey vs Casein Protein
Whey and casein behave very differently in recipes, and it’s important to use a blend of the two to get the best of both worlds for these pancakes. If you were to use all whey in this recipe, the pancakes would yield a rubbery texture and wouldn’t rise properly. Using casein all alone would thicken up the batter and dry them out. A 50/50 mix of the two brings the best of both worlds so you get a really tender baked pancake.
Some brands offer a pre-mixed whey and casein blend or even a protein powder meant specifically for baking, but I prefer to mix my own.
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Recipe
Sheet Pan Protein Pancakes
Ingredients
Dry Ingredients
- 1 3/4 cup all purpose flour, generous, (291 g)
- 1 1/2 scoops Dymatize Elite Vanilla Casein Protein Powder, (50 g)
- 1 1/2 scoops Optimum Nutrition Gold Standard Whey Protein Powder, Vanilla Ice Cream, (47 g)
- 1 tbsp baking powder
- 1/2 tbsp cinnamon
- 3/4 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 2 cup 1% lowfat buttermilk – be sure to shake it well!, (16 fl oz)
- 3/4 cup liquid egg whites, (6 fl oz)
- 1/2 cup unsweetened applesauce, (4 fl oz)
- 3 large eggs
- 3 tbsp unsalted butter, melted, (1.5 oz)
- 3 tbsp light brown sugar, (36 grams)
- 1/2 tbsp vanilla extract
Instructions
- Pre-heat oven to 425°F. Spray a 1/2 sheet pan with non-stick cooking spray or rub with butter. Set aside.
- Add dry ingredients to a large bowl and mix until evenly combined. Set aside.
- To a smaller bowl, add eggs and egg whites and whisk until yolks are evenly incorporated. Add buttermilk, applesauce, brown sugar, and vanilla extract and whisk together. While continuing to whisk, slowly drizzle in the hot melted butter.
- Add wet mixture into the dry mixture and whisk until just combined. It's okay if the mixture has lumps, so long as you can't see spots of powdery flour. Don't overmix it! This should be thicker than your average pancake batter.
- Pour the batter into the prepared baking sheet and allow it to rest for about 5 minutes before putting it in the oven. Add desired toppings on top of the batter. Bake for 13-15 minutes or until top of pancakes are golden brown and a toothpick inserted into the center comes out clean.
- Store leftovers covered in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Tips & Tricks
Nutrition Information
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