Sheet Pan Protein Pancakes with Blueberries and Vanilla Recipe
These sheet pan protein pancakes are an easy and delicious way to enjoy a high-protein breakfast without the need to flip individual pancakes. Light and fluffy with juicy blueberries and a subtle hint of vanilla, they deliver 11 grams of protein per serving. Perfect for meal prepping, they can be made ahead and reheated for quick breakfasts throughout the week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Dry Ingredients
- 1 cup all purpose flour (125 g)
- 1 cup whole wheat flour (125 g)
- 1 ½ tablespoons baking powder
- 1 scoop (43 g) vanilla protein powder (roughly a heaping half cup)
Wet Ingredients
- ¼ cup maple syrup (82 g)
- 1 ¼ cups milk (308 g), dairy or non-dairy
- 2 large eggs
- ¼ cup coconut oil (52 g), melted (butter may also work)
Other
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat the oven: Heat your oven to 425°F (220°C) to prepare for baking the pancakes.
- Mix dry ingredients: In a large bowl, stir together the all-purpose flour, whole wheat flour, baking powder, and vanilla protein powder until well combined.
- Combine wet ingredients: Add the maple syrup, milk, eggs, and melted coconut oil (or butter) to the dry ingredients, and mix just until combined, being careful not to overmix to maintain fluffiness.
- Prepare the baking pan: Lightly spray a 9 x 13 inch baking pan with oil, then rub oil evenly using a paper towel to fully coat the surface and prevent sticking.
- Pour batter and add blueberries: Pour the batter evenly into the prepared baking pan, then sprinkle the blueberries evenly over the top.
- Bake the pancakes: Place the pan in the oven and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean and the pancake surface springs back to the touch.
- Cool and slice: Remove from the oven and allow to cool for 10-20 minutes before slicing into 8 equal portions.
- Storage instructions: Store leftover pancakes in a sealed container in the refrigerator for up to 4 days, or wrap tightly and freeze in a freezer bag or container for up to 3 months. Thaw fully before reheating.
- Serving suggestions: Enjoy pancakes cold or warmed slightly. Serve with yogurt, fresh fruit, and/or an extra drizzle of maple syrup for added flavor.
Notes
- You can substitute butter for coconut oil if preferred.
- Use fresh or frozen blueberries; no need to thaw if using frozen.
- Do not overmix batter to keep pancakes light and fluffy.
- Make ahead and store for quick, protein-packed breakfasts.
- Reheat gently in a microwave or oven to retain texture.
- For a dairy-free version, use plant-based milk.
