![['Close-up of Sheet Pan Protein Pancakes topped with strawberries, blueberries, and peanut butter.', 'Side view of fluffy Sheet Pan Protein Pancakes with chocolate and coconut sprinkled on top.', 'Delicious stack of Sheet Pan Protein Pancakes featuring fresh fruit and creamy peanut butter.', 'Golden-brown Sheet Pan Protein Pancakes garnished with sliced bananas and berries.']](https://timetocooks.com/wp-content/uploads/2026/08/sheet-pan-protein-pancakes_1_U1-300x300.webp)
Sheet Pan Protein Pancakes
Enjoy a healthy and easy-to-make sheet pan pancake recipe packed with protein and fresh toppings, perfect for a quick breakfast or brunch.
Ingredients
Dry ingredients
- 1.5 cups all-purpose flour
- ½ cup vanilla protein powder (e.g., Naked Whey)
- 1.5 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Wet ingredients
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup unsweetened almond milk
- 3 tablespoons melted coconut oil
Add-ins and toppings
- 2 tablespoons chopped semi-sweet chocolate
- 2 tablespoons unsweetened shredded coconut
- 2 large strawberries sliced
- 1 tablespoon drippy all-natural creamy peanut butter
- ¼ cup fresh blueberries
- 1/2 tablespoon chia seeds
- 1 small banana sliced lengthwise
Instructions
- Preheat oven to 400ºF and spray a baking sheet with nonstick spray.
- Mix dry ingredients in a bowl; set aside.
- Whisk wet ingredients in a large bowl, then combine with dry and fold in coconut oil.
- Pour batter into sheet, top with blueberries, and bake for 15-17 minutes.
- Let sit for 5 minutes, then cut into squares and serve with toppings.
Notes
For extra flavor, add a drizzle of maple syrup or additional fresh berries.