Forget standing over a hot hob waiting for the perfect flip — this sheet pan pancakes recipe allows you to bake a week’s worth of fluffy, high-protein fuel in just 15 minutes.
Whether you're feeding the family on Pancake Day or meal-prepping for a busy commute, this is the smartest way to start your day.
Sheet Pan Protein Pancake Recipe
This "bake-and-go" method gives you nine thick, fluffy squares. It’s the perfect solution for anyone who wants the taste of a fresh stack without the morning faff.
| Makes | 9 squares |
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Protein | 15g+ per square |
| Storage | Up to 5 days (fridge) |
Ingredients
- 3 large eggs
3 scoopsImpact Whey Protein (Vanilla) 300ml milk (dairy or plant-based) 200g plain flour (swap for oat flour for a fibre boost) - 2 tsp baking powder
150g strawberries (sliced) - 150g blueberries
Instructions
Prep: Preheat your oven to 220C (gas mark 7). Line a large baking tray (sheet pan) with baking paper. Wet mix: In a large bowl, whisk the eggs and milk until well combined. Dry mix: Add the flour, baking powder, and protein powder. Whisk until the batter is smooth and lump-free. Pour: Pour the mixture into your tray. Use a spatula to spread it evenly into the corners. Top: Scatter your berries (or chosen toppings) across the surface. Bake: Bake for 15 minutes until golden brown and firm to the touch. Slice: Cut into 9 squares and serve immediately or store for later.
Customise Your Tray
Mix up your flavours
You aren't limited to Vanilla. Try Salted Caramel Impact Whey for a richer base, or Chocolate Impact Whey for a deeper, dessert-style breakfast. If you want a punch of flavour without extra calories, stir through 5-10 drops of Flavour Drops.
Variations & Toppings
Swap berries for sugar-free chocolate chips and a drizzle of Sugar-Free Syrup. Swirl a few tablespoons of All-Natural Peanut Butter into the batter before baking. - Swap the plain flour for blended rolled oats to increase the complex carb count.
Meal Prep & Storage
The sheet pan method is the king of meal prep. Because the pancakes are baked as one uniform block, they stay moist and don't dry out like traditional pan-fried versions.
Fridge: Store in an airtight container for up to 5 days. Toaster/oven: Reheat your squares to give them a crispy edge that tastes "fresh from the pan." Freezer: Freeze in individual portions for up to a month. Defrost overnight or reheat from frozen.
Frequently Asked Questions
Is this recipe high in fibre?
Yes, especially if you make one simple swap. While the standard recipe uses plain flour, using oat flour (simply blended oats) or wholemeal flour makes this a high-fibre breakfast. Combined with the antioxidants and nutrients in the fresh berries, it's a great choice for digestive health and satiety.
Is this a good hack for Pancake Day?
It’s the best hack for Pancake Day if you’re cooking for a group. Instead of flipping pancakes one by one while everyone else eats, you can serve nine people at once. It’s efficient, impressive, and keeps your kitchen smoke-free.
Can I make these vegan?
Absolutely. Use Impact Vegan Protein, swap the eggs for a flax-egg or applesauce, and use your favourite plant-based milk. Vegan batters can be thicker, so you may need a splash of extra milk alternative to get an even pour.
How do I stop the berries from sinking?
The batter should be thick enough to support them, but if you’re using heavier fruit, try tossing them in a tiny bit of flour before scattering them on top. This should help them "grip" the batter as it rises.
More High-Protein Breakfasts
Baked Oatmeal Cups | Make-Ahead Breakfast Idea
There are more to oats than porridge, you know. Try these delicious baked muffin...
| calories 169 kcal |
| totalFat 3g |
| totalCarbohydrates 22g |
| protein 13g |
