Skip the flipping, these Sheet Pan Protein Pancakes are light, fluffy, and pack 15 grams of protein per serving, making them perfect for busy mornings or weekend meal prep. Just bake, slice, and fuel your day with zero fuss.
“Thank you for sharing this recipe! It's the fastest I have ever made pancakes for a crowd so we could all eat at once. They were perfect!” - Glenda
A Quick Look At The Recipe
- ⏲️Ready In: 26 Minutes
- 👪Serves: 8
- 🍽 Calories and Protein: 200 kcals and 15 grams of protein
- 📋 Main Ingredients: Gluten-free baking flour, collagen powder, dairy-free yogurt, blueberries, and maple syrup.
- 📖 Dietary Notes: Dairy-free and gluten-free.
- ⭐ Why You'll Love It: Easy to prep and with a light and fluffy texture these protein pancakes will be a staple in your meal prep rotation!
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I’m all for anything that makes healthy eating easier (which is why I love meal prep breakfast recipes), especially when mornings are chaos. Just like these pumpkin protein baked oats, these sheet pan protein pancakes with Greek yogurt are a lifesaver when you need something quick, filling, and kid-approved. No flipping, no standing over the stove, just bake once, slice, and you’re done.
Even better? These high-protein sheet pan pancakes store beautifully, making them perfect for your weekly meal prep (pair them with a protein latte for an energy boost!). My girls love them with a drizzle of almond butter (they do this for our pancake in a bowl too), and I love that they help us all hit our protein goals, without making extra dishes
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💭Why You'll Love This Recipe
Easy: No more standing at the stove to flip pancakes. Instead, with less effort, you’ll have light, fluffy, fueling pancakes ready in 20 minutes.
High-protein: This protein pancake recipe uses collagen powder to amp up the protein intake and keep you full, just like these collagen pancakes that are made traditionally.
Allergy-friendly: Naturally dairy-free and gluten-free to suit everyone’s needs.
Meal prep: The protein pancakes can be meal prepped in advance to help save you time in the morning.
Ingredients and Substitutions
With well-stocked gluten-free pantry staples, you probably already have everything you need for this recipe on hand.
- Collagen powder is the secret to high-protein intake. Collagen powder is one of the cleanest sources of protein you’ll find. Learn more about the difference between collagen powder and protein powder.
- Gluten-Free 1:1 Baking Flour: I use Bob's Red Mill baking flour so that I know what to expect each time. That said, you can use all-purpose regular flour if you don’t need this recipe to be gluten-free.
- Dairy-free Greek yogurt: Adding yogurt into pancakes gives them a fluffier texture, and in my experience, any yogurt will work, though I prefer a dairy-free Greek yogurt for the bump in protein. You can substitute applesauce here if that’s all you have, but know that the protein intake will be lower.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
These light and fluffy pancakes are delicious on their own, but there are a variety of ways to adjust them.
Sweetener: Honey should work in place of maple syrup if needed, but may make the batter thicker.
Fruit: Any frozen fruit will work and make for fun flavor swaps. If using larger fruits like mango or peaches, you’ll want to dice them first. Of course, you can top them with fresh fruit also.
Indulgent twists: Adding in chocolate chips or drizzling the sheet pan pancakes with dairy-free chocolate glaze or coconut milk caramel sauce is a fun way to step up the indulgence for something like a Mother’s Day Brunch along with protein French toast.
Greek Yogurt: Vary the taste of the high-protein sheet pan pancakes by using a flavored Greek yogurt. This is true for Greek yogurt pancakes with almond flour, too.
How To Make Sheet Pan Protein Pancakes
Step 1: In a large bowl, combine all the dry ingredients.
Step 2: One by one add the wet ingredients.
Step 3: Mix until smooth.
Step 4: Stir in the frozen blueberries until just mixed.
Step 5: Pour the pancake batter onto a lined baking sheet and smooth it out.
Step 6: Bake until golden.
Expert Tips
Once you have everything mixed and are adding the blueberries, don’t over-stir. Just mix them until they’re combined.
You’ll need to smooth the pancake batter onto the sheet with a silicone spatula so that it bakes evenly.
This recipe uses a 17.25x11.5 size baking sheet. You can halve the recipe and cook it in a 8x8 casserole dish, though if you don’t need as much.
Line the baking sheet with parchment paper so that you can get the slices off. I actually line slow cookers for this reason, too, like with this breakfast casserole without cheese.
Quality collagen powder is the secret ingredient in these pancakes. I like to use Perfect Supplements collagen (and bone broth powder) because they have such high-quality products. If you try them, use code mamabear10 to save yourself some money.
How To Meal Prep and Store Pancakes
These sheet pan pancakes can be made in advance to help keep busy mornings easier. Follow the directions for the pancakes and let them cool fully.
Fridge: Store sliced pancakes in the fridge in an airtight container for up to 3 days.
Freezer: Freeze sliced pancakes between sheets of parchment paper in a plastic bag for up to 3 months.
Reheating: If the pancakes are in the freezer, let them thaw in the fridge overnight if at all possible. From there, place the slices into the toaster to reheat them.
Sheet Pan Protein Pancakes FAQ’s
Both fresh and frozen blueberries (or any other fruit) can be used for the recipe.
In place of collagen powder, you can probably use whey protein powder as it blends similarly. However, if you’re using a flavored protein, you may want to cut the maple syrup and replace it with milk. Vegan protein powder cannot be used with this oven-baked pancake recipe as it absorbs too much liquid.
More Protein Pancake Recipes
If you tried this Sheet Pan Protein Pancake Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Sheet Pan Protein Pancakes (Dairy and Gluten-Free)
Video
Ingredients
- 2 cups 1:1 Gluten-Free Baking Flour
- ⅔ cup Collagen powder
- 1 teaspoon Salt
- ⅔ cup Dairy-free yogurt
- 4 teaspoons Baking powder
- ½ cup Maple syrup
- 1.5 cups Frozen blueberries
- 4 Eggs
- ½ cup Almond milk
Instructions
- Preheat the oven to 350F.
- In a large bowl combine all the dry ingredients and mix lightly.
- One by one add the wet ingredients pouring the almond milk in last.
- Mix the pancake mix until smooth making sure to really scrape the bottom as collagen powder sticks.
- Stir in the frozen blueberries until just mixed.
- Pour the pancake batter onto a lined baking sheet and smooth it out until even.
- Bake for 21 minutes until the top is lightly golden. Let cool for 5 minutes out of the oven before slicing and serving.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Glenda says
Thank you for sharing this recipe! It's the fastest I have ever made pancakes for a crowd so we could all eat at once. They were perfect!
jane says
My family loved this!
Sharon says
My son is bulking for football season so I have been meal prepping high protein breakfasts for him. He loves these so we're adding them to the rotation. Thank you very much!
Carol says
Was looking for some breakfast meal prep options and this recipe was great.
Sage says
Thank you for sharing this recipe