These Protein-Packed Sheet-Pan Pancakes Will Keep You Fueled All Week Long

When it comes to beloved breakfast foods, pancakes are high on the list. Their cloud-like texture is seriously addicting, and they are a surefire way to satisfy an a.m. sweet tooth. But all of the flipping required can become time-consuming, especially if you’re trying to whip up a big batch to eat throughout the week. Enter: Sheet-pan pancakes, a baked take on regular pancakes that’ll save your wrists from aching and stomach from growling later.

Though the flapjacks may seem simple, you can easily incorporate fresh fruit into the batter to up the flavor and the fiber. Add diced Granny Smith, Gala, or Honeycrisp apples into the batter, as is done in the recipe below, to kick off autumn; or mix in fresh blueberries, along with 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice for a refreshing brunch. You could also go tropical by incorporating diced strawberries into the batter and topping the sheet-pan pancakes with shredded coconut and slices of mango. If you’re more of a Plain Jane, simply top the flapjacks with banana slices, a spoonful of almond butter, a sprinkle of cinnamon, and/or a drizzle of agave nectar instead of loading the batter with fruit.

Stomach growling yet? Add “Make a batch of sheet-pan pancakes” to your Sunday to-do list so you’ll have a heat-and-eat breakfast option for the busy weekdays ahead. Once baked, slice the flapjacks, place into containers, and refrigerate for a week or freeze for up to three months. (Next up: You Need to Try This Genius TikTok Hack for Mini Banana Pancakes)

Vegan Protein Sheet-Pan Pancakes

Makes: 12 pancakes

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

Directions

1. Preheat oven to 400°F. Line a 15" x 10" rimmed baking sheet with parchment paper and lightly coat with cooking spray.*
2. In a large mixing bowl, make the flax eggs by combining ground flaxseed and water. Stir, then let sit on counterfor 5 minutes. Meanwhile, if making with apples, peel and dice fruit. Set aside.
3. In the large mixing bowl, add melted coconut oil, maple syrup, almond milk, and vanilla extract. Stir until combined.
4. Add protein powder, whole wheat and almond flours, baking powder, baking soda, fine sea salt, cinnamon, and nutmeg. Stir just until combined.**
5. If making with apples, stir in diced fruit and mix until evenly incorporated into the batter.
6. Pour batter into the prepared baking sheet, then bake for 18 to 23 minutes, until the sheet-pan pancakes are golden brown and an inserted toothpick comes out clean.
7. Cool for 5 minutes, cut into 12 slices, and serve.

*Option to use a 13" x 9" rimmed baking sheet, which will result in thicker pancakes. Baking time will increase by 5 to 10 minutes.

**Some protein powders may soak up the wet ingredients more than others. The mixture should be thick, but still easy to stir and pour. If the batter is too thick, add 1 tbsp of almond milk at a time until you reach desired consistency.

Nutrition facts per 2 pancakes with apples: 320 calories, 12g fat, 8g saturated fat, 37g carbs, 5g fiber, 16g protein. Note: Nutrition facts are calculated based on the use of protein powder that contains 110 calories and 24g of protein in a 1/4 cup serving.