Sheet Pan Protein Pancakes
Bake a full batch of fluffy protein pancakes on one sheet pan β no flipping required. Slice into squares for a muscle-building grab-and-go breakfast.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store in airtight containers with parchment between layers in the fridge for up to 5 days, or freeze for up to 2 months.
- Batching: Don't overmix the batter β overmixing makes pancakes tough instead of fluffy.
- Reheat: Pop in the toaster for 2 cycles from fridge, or microwave for 45 seconds. From frozen, toast for 3 cycles.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 425Β°F (220Β°C). Line a half-sheet pan (18x13 inches) with parchment paper and spray with cooking spray.
THE MACRO PREP
In a large bowl, whisk together pancake mix and protein powder.
VEGGIE STEAM-SAUTΓ
Add eggs, milk, coconut oil, and vanilla. Stir until just combined β a few lumps are fine.
THE MACRO PREP
Pour batter evenly onto the prepared sheet pan, spreading to the edges.
STEP 5
Scatter blueberries over the top of the batter.
STEP 6
Bake for 13β15 minutes until the center springs back when pressed and edges are golden.
STEP 7
Let cool for 5 minutes, then cut into 8 even rectangles.
STEP 8
Drizzle lightly with maple syrup before storing if desired.
PRIMARY CATEGORY
EXPLORE MORE Sheet Pan ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN βΊGROCERY LIST
servings
- 2 cups whole wheat pancake mix
- 2 scoops (60g) vanilla protein powder
- 4 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 2 tablespoons maple syrup (for drizzling)
- Nonstick cooking spray