Are protein pancakes actually healthy?

Yes, protein pancakes are healthy —especially when made with high-quality ingredients like oat flour, Greek yogurt, and natural protein powder. They’re rich in protein, moderate in carbs, and lower in sugar compared to traditional pancakes. Baking them as Sheet Pan Protein Pancakes also reduces the need for added oils or frying, making them lighter and more nutrient-dense.

How much pancake mix for sheet pan pancakes?

For a standard 9x13 baking sheet, you'll need about 2 to 2½ cups of pancake mix . If you're adding extra ingredients like mashed banana, pumpkin, or protein powder, adjust the liquid slightly to maintain a pourable consistency. For a thicker batch of Sheet Pan Protein Pancakes , use closer to 3 cups of mix and extend the baking time by 3–5 minutes.

Why do my protein pancakes fall apart?

This is a common issue with protein-based batters. If your Sheet Pan Protein Pancakes fall apart, it’s usually due to too much protein powder and not enough binding agents like eggs, yogurt, or mashed banana. Try reducing dry ingredients slightly and adding more moisture or using a combination of wet binders to fix the structure.

Why are restaurant pancakes so fluffy?

Restaurant pancakes are fluffy because they often use ingredients like buttermilk , baking soda , and whipped egg whites , which create air pockets during cooking. You can achieve a similar fluffiness in your Sheet Pan Protein Pancakes by using baking powder, letting the batter rest, and avoiding over-mixing, which can deflate the batter.

Sheet Pan Protein Pancakes – Best 7-Step Breakfast Prep Guide

Description

These Sheet Pan Protein Pancakes are the ultimate breakfast meal prep solution—fluffy, protein-packed, and oven-baked to perfection. With no flipping and minimal cleanup, this recipe is perfect for busy mornings, fitness goals, or family breakfast time.

Ingredients

2 cups oat flour (or whole wheat flour)
2 scoops protein powder (vanilla or unflavored)
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 large eggs
1 cup unsweetened almond milk
1/2 cup plain Greek yogurt
1 ripe banana, mashed
Optional add-ins: chocolate chips, blueberries, or chopped nuts

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C). Lightly grease or line a 9×13 sheet pan with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together oat flour, protein powder, baking powder, cinnamon, and salt.
Mix Wet Ingredients: In a separate bowl, whisk eggs, almond milk, Greek yogurt, and mashed banana until smooth.
Combine: Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
Add Toppings: Pour the batter into the prepared sheet pan. Smooth evenly and sprinkle on any desired toppings.
Bake: Bake for 18–22 minutes or until the top is golden and a toothpick comes out clean.
Cool and Slice: Let cool for 5 minutes. Slice into squares and serve or store.

Notes

Customize with your favorite toppings like nuts, berries, or dark chocolate chips. Store in the fridge for up to 5 days or freeze for up to 2 months. Reheat in the toaster or microwave for a quick breakfast!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Oven-Baked
Cuisine: American