Sheet Pan Protein Pancakes with Fresh Milled Flour

If you’ve been hunting for a breakfast that feels both homemade and a little impressive without the fuss of traditional pancakes that have to be flipped one by one, you’re in for a treat. Sheet pan protein pancakes made with fresh milled flour are a time-saving way to make your morning routine even better. Imagine waking up to the inviting aroma of wholesome pancakes that are not just fluffy but packed with protein to power your day. There’s something truly satisfying about a simple recipe that feels both cozy and cleverly easy—this sheet pan protein pancake recipe hits that sweet spot. Plus, the delicious convenience of sheet pan pancakes means more time sipping your coffee and less time hovering over the stove.

Course Breakfast

Cuisine American

Keyword sheet pan protein pancakes

Prep Time 10

Cook Time 25

Total Time 35

Servings slices

Calories 243kcal

Ingredients

2 cups freshly milled soft white wheat flour finely milled (230 grams)
⅔ cup vanilla protein powder 80 grams
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup whole milk 246 grams
2 eggs
3 tablespoons maple syrup
3 tablespoons melted coconut oil
¾ cup frozen blueberries 94 grams

Instructions

Preheat the oven to 425 degrees F. and grease a 9x13 inch pan.
In a medium bowl combine the dry ingredients.
In a large bowl, combine the wet ingredients, but not the blueberries.
Combine the dry ingredients with the wet ingredients and allow the pancake batter to rest for 10 minutes.
Pour in the pan and sprinkle with the blueberries.
Bake for 20-25 minutes, until the edges start to turn golden brown.
Allow to cool for several minutes before cutting.

Nutrition