PB & J Banana Swirl Sheet Pan Pancakes

If you’re looking for an easy make-ahead breakfast option that’s great for at home or on the go, sheet pan pancakes are the perfect nearly hands-off way to enjoy pancakes on busy weekday mornings!

I knew I wanted to create a sheet pan pancake recipe because not only do my kids love them- I have no desire to make pancakes at 7am on a Wednesday. But during my meal prep on a Sunday? Heck yeah, let’s make pancakes for the whole week!

Of course, I had to Healthy Mama Kris-ify infuse mine with some extra protein for staying power (for reference: 2 squares = 14g protein!)- the result is a delicious, fluffy, easy to reheat morning breakfast for the kids- or quick pre-workout meal for me!

A few notes:

• The base recipe can be used with 1/2-1 cup of any of your favorite pancake add-ins…
  • Blueberries
  • Strawberries
  • Apple slices
  • Chocolate chips
• To make GF, use 2 ½ cups cup-for-cup gluten-free flour
• This is the sheet pan I use– they’re my absolute favorite!
• Reheat for about 20 seconds in the microwave or in a 350 oven for about 5-7 minutes.

Protein Sheet Pan Pancakes
Serves 12 (serving size: 1-2 squares)

Ingredients (Base recipe):

• 1 1/2 cup all-purpose flour
• 1 cup white whole wheat flour
• 2 tbsp sugar or maple syrup
• 2 tbsp baking powder
• 1/2 tsp fine-grain sea salt
• 1/2 tsp cinnamon (optional)
• 2 eggs
• 1 cup milk (of choice- cow’s milk will increase the protein)
• 1/2 cup egg whites
• 1/2 cup greek yogurt
• 4 tbsp butter or coconut oil (melted)
• 2 tsp vanilla extract

PB & J Banana Swirl Sheet Pan Pancakes:

• 4 tbsp peanut butter
• 4 tbsp jam or jelly of choice (you want something a little runny!)
• 1 banana, sliced

Instructions:

1. Preheat oven to 400. Line baking sheet with parchment paper or spray with nonstick spray (as long as your pan is nonstick, it shouldn’t stick). Combine all dry ingredients in a medium bowl.
2. In a separate bowl, combine eggs, milk, egg whites, greek yogurt, oil and vanilla extract. Stir in dry mixture until just combined.
3. Spread over baking sheet. If using add-ins, dot over top (for peanut butter and jam, place 1 tbsp of each in each corner of pan and use a chopstick or knife to gently swirl).
4. Place in oven and bake for 16-20 minutes, until just set.
5. Let cool and serve with maple syrup or your favorite toppings.
   

Print