Healthy Sheet Pan Pancakes {High Protein}

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Need healthy breakfast ideas? Try this easy recipe. These high protein Sheet Pan Pancakes (“Baked Pancakes”) are soft, fluffy and so customizable. Plus, they’re perfect for your weekly meal prep.

Together with cottage cheese pancakes and Greek yogurt pancakes, these baked oatcakes will become part of your breakfast rotation. My recommendation: Enjoy drizzled with honey and almond butter.

What are sheet pan pancakes?

Everyone knows pancakes…But what about sheet pan pancakes? Instead of cooking them on a skillet, the batter is baked in the oven in a thin layer. The result is a sheet of light and fluffy pancakes ready to slice and serve. Don’t forget the toppings!

Why you will love this recipe

• Healthy and nutritious – Oil-free, gluten-free, refined sugar-free and high fiber. You can add protein powder for a boost of protein.
• Fluffy and delicious – They’re naturally sweet and irresistibly soft. Your kids will love them before school too.
• Meal-prep friendly – Bake a large batch on Sunday for a week of ready-to-eat breakfasts. Perfect for busy mornings when you don’t have time to cook.
• Easy to customize – Mix in strawberries in Summer or diced apple in Fall, chopped walnuts or chocolate chips, or experiment with warm spices like cinnamon.

The ingredients

You’ll need just a handful of pantry staples. Here are all the details along with replacement options. You can find the precise measurements in there recipe card at the bottom.

• Egg – Use a large fresh egg, or replace with one flaxseed egg for a vegan bake.
• Ripe banana  – Ensure it’s ripe, it makes them softer and sweeter. If you don’t like bananas, replace it with ½ cup (110 g) of unsweetened applesauce.
• Greek yogurt – For more protein and nutrients, this recipe uses 2% Greek yogurt. Feel free to substitute with cottage cheese or any other yogurt of your choice, dairy-free if necessary.
• Maple syrup – It adds a touch of natural sweetness without refined sugars. As a substitute, use honey, agave syrup or date syrup.
• Oat flour – You can use homemade or store-bought oat flour, gluten-free if necessary. As an alternative, replace it with almond flour or wholewheat flour.
• Milk of choice – Either cow milk or dairy-free options will work. This time I went for 2% fat milk.
• Vanilla extract and salt – They boost flavors.
• Baking powder – We don’t want flat pancakes! Baking powder helps them rise.

Mix-in ideas

Have fun customizing these baked oatmeal pancakes to your likings. Once the batter is smooth, you can mix in fruits, nuts or anything you’d like. Here are some ideas!

• Fruit – Diced strawberries, blueberries, raspberries, apple, pears or mango.
• Chocolate chips – Extra dark, dark, milk or white chocolate chips. Chunks pair well, too.
• Nuts and seeds – Crunchy pieces of walnuts, pecans, almonds, pumpkin seeds or sunflower seeds.
• Dried fruit – Raisins, cranberries, candied fruit or even orange skin. My girlfriend loves the combo orange + dark chocolate.
• Spices – Ground cinnamon, pumpkin spice mix, caramel extract or cardamom are delicious.

High protein baked pancakes

This recipe is also macro-friendly! All you have to do is replacing 1/3 cup (30 g) of oat flour with your favorite protein powder. I’ve tried both with vanilla whey and vegan protein powder, both worked.

Just keep in mind that plant based options absorb more liquid. So, you may need to fix the batter with a drop of milk. Whey on the other hand tends to dry easily, so do not overbake them.

How to cook pancakes in the oven?

1. Preheat oven. Preheat oven to 350°F (180°C) and fold a 7 inch x 7 inch (15 cm x 15 cm) brownie pan with parchment paper. 
2. Mix wet ingredients. In a large bowl, mash the banana. Once mashed, beat it with egg, Greek yogurt, maple syrup, vanilla extract and a pinch of salt.
3. Add dry ingredients. Sift in oat flour, optionally protein powder (if using) and baking powder. Start mixing, adding the milk gradually until the batter is smooth.
4. Add mix-ins. Fold in any additional ingredient you’d like, such as strawberries or chopped nuts.
5. Prep for baking. Transfer the batter to the prepared baking ban and top with strawberries, if you desire.
6. Bake. Bake pancakes in hot oven for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool. Once ready, remove them from the oven and allow to cool for at least 5 minutes before serving.

Watch the video recipe

Storage and meal prepping

Oven-baked pancakes are ideal for meal prepping. Make them ahead and in the morning you’ll have a healthy breakfast ready to eat.

To store, first let them cool completely to room temperature. Once cooled, slice and transfer to a food container or wrap in foil. In the fridge, they will last for up to 3 days. For a longer storage, you can freeze the portions in zipper bags for up to 3 months.

Recipe tips

• For the best taste and texture, use a well ripe banana. Ideally, it should have dark spots all over its skin.
• Bake the batter in a 7 inch x 7 inch (15 cm x 15 cm) brownie pan folded with baking paper. This way they will cook nicely without burning on the top.
• Don’t over-bake your pancakes or they will dry out, especially if using protein powder. They are done when a toothpick inserted in the center comes out clean.

Bonus tip – Make your pancakes ahead and refrigerate overnight. After sitting in the fridge for some hours, they will have a much better taste and texture. But be careful, they are addictive!

More high protein pancakes

High protein baked pancakes

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• Preheat oven to 350°F (180°C) and fold a 7 inch x 7 inch (15 cm x 15 cm) brownie pan with parchment paper.

• In a large bowl, mash the banana. Once mashed, beat it with egg, Greek yogurt, maple syrup, vanilla extract and a pinch of salt.

• Sift in oat flour, optionally protein powder (if using) and baking powder. Start mixing, adding the milk gradually until the batter is smooth.

• Fold in any additional ingredient you’d like, such as strawberries or chopped nuts.

• Transfer the batter to the prepared baking ban and top with strawberries, if you desire.

• Bake pancakes in hot oven for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Once ready, remove them from the oven and allow to cool for at least 5 minutes before serving.

Serving: 1 serving | Calories: 366kcal | Carbohydrates: 58.2g | Protein: 15.2g | Fat: 6.7g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 84.2mg | Sodium: 253.3mg | Potassium: 469.4mg | Fiber: 6.7g | Sugar: 21.5g | Vitamin A: 179.8IU | Vitamin C: 5.1mg | Calcium: 236.2mg | Iron: 2.9mg