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
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:
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.
In a separate bowl, combine eggs, milk, egg whites, greek yogurt, oil and vanilla extract. Stir in dry mixture until just combined.
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).
Place in oven and bake for 16-20 minutes, until just set.
Let cool and serve with maple syrup or your favorite toppings.
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
Instructions
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.
In a separate bowl, combine eggs, milk, egg whites, greek yogurt, oil and vanilla extract. Stir in dry mixture until just combined.
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).
Place in oven and bake for 16-20 minutes, until just set.
Let cool and serve with maple syrup or your favorite toppings.
A ‘half sheet pan’ is what most people consider a full size sheet pan (that’s the culinary world term!). I think you might be thinking of quarter sheet pans! The size I use is a 17.75″L x 12.75″W x 1″H pan (from USA pan, linked in the notes above!)
What size baking sheet? I know half baking sheets are popular but I have the full ones.
A ‘half sheet pan’ is what most people consider a full size sheet pan (that’s the culinary world term!). I think you might be thinking of quarter sheet pans! The size I use is a 17.75″L x 12.75″W x 1″H pan (from USA pan, linked in the notes above!)