Looking for a new meal-prepped breakfast idea? Our Sheet Pan Protein Pancakes are a great place to start. They’re easy to make, delicious, customizable, and macro-balanced. What more could you ask for?
Weekday breakfast can sometimes be a tad hectic, which is why you can usually find me spending at least a little bit of time in the kitchen on Sundays prepping for the week ahead. Sheet Pan Protein Pancakes are the perfect meal-prepped breakfast to make ahead and enjoy all week long!
3 Reasons Why You'll Love This Recipe
- Sheet Pan Pancakes are perfect for meal prepping. Truth be told, I’m not a big meal prepper. Unless something is really easy and keeps really well in the refrigerator, I’m unlikely to prepare it ahead of time. However, these protein pancakes are both easy to make and convenient to store (they don’t get weird or soggy!), so they are one of my favorite meal-prepped breakfast choices.
- It’s totally customizable. Who doesn’t love a meal that you can modify simply and make it your own? With these Sheet Pan Protein Pancakes, you can do just that. The simple base allows you to mix in whatever you want. We chose blueberries and chocolate chips, but there are countless options!
- It’s macro-balanced. A traditional pancake is very carb-heavy, which isn’t necessarily a bad thing, but if you have protein targets to hit, switching to a protein pancake will help get you there.
You may also love our macro friendly three ingredient protein pancakes recipe!
MyFitnessPal Pre-Log
“FHM Sheet Pan Pancakes”
Macro Friendly Sheet Pan Protein Pancakes
Pancakes are a delicious breakfast, but they’re messy to make and don’t pack much of a nutritional punch. But our Sheet Pan Protein Pancakes change the pancake game! No more flipping, no more mess. One pan, 12g of protein per pancake, and a light, fluffy texture – these protein pancakes are going to be your new favorite meal prepped breakfast.
Equipment
- 1 Large mixing bowl
- 1 Mixing spoon
- Measuring cups
Ingredients
- 1 cup white flour
- 1 cup whole wheat flour
- 1½ tbsp Baking powder
- 45 g vanilla protein powder
- ¼ cup sugar-free maple syrup
- 1¼ cup milk
- 1 large eggs
- ¼ cup coconut oil (melted)
- 2 tbsp Mini chocolate chips
Instructions
- Heat oven to 375 degrees Fahrenheit and spray a 9×13-inch pan with cooking spray.
- In a large mixing bowl, add your dry ingredients (flour, protein powder, baking powder). Stir until well combined.
- Add in your sugar-free maple syrup, eggs, milk, and coconut oil, and mix until just combined (do not overmix).
- Pour the batter into your prepared baking dish and sprinkle with your toppings of choice.
- Place the pan into the preheated oven for 12-15 minutes or until an inserted toothpick comes out clean.
- Allow pancakes to cool for 10-20 minutes before slicing into 8 portions.
- Enjoy! If meal prepping, be sure to store your pancakes in an airtight container.
Notes
Do not overmix your batter, this can lead to thin, dense pancakes.
Nutrition
Calories: 228kcalCarbohydrates: 29gProtein: 12gFat: 8g
Tried this recipe?Let us know how it was!
