Protein Sheet Pan Pancakes {Gluten-Free Option}
This Sheet Pan Pancakes Recipe offers a convenient hands-free pancake-making method. Mix, pour, and bake your way to a batch of fluffy, downright delicious high-protein pancakes, all in under 20 minutes! Gluten-free option included.
If you love pancakes but hate flipping them one by one, say hello to your hands-free pancake-making solution: sheet pan pancakes! Instead of standing over a hot stove, you can simply spread the batter onto a sheet pan and pop it in the oven!
Plus, with the added convenience of preparing the pancake batter with my favorite Kodiak Flapjack & Waffle mix, you’re not just baking a batch of perfect tender and fluffy pancakes but rewarding yourself with a satisfying serving of protein, too!
So, whether you’re short on time or stove space or just craving a high-protein pancake breakfast, this Kodiak protein sheet pan pancakes recipe has you covered. Let’s bake!
Why you’ll love this recipe
- No flipping! This sheet pan method allows hands-off cooking, perfect for busy mornings when juggling other dishes or feeding a crowd.
- Time-saving. You can have a stack of fluffy, golden-brown pancakes on the table in 20 minutes, start to finish!
- Kodiak perfection. Kodiak’s protein-packed formula and a handful of everyday ingredients ensure satisfying, healthy pancakes every time.
- Banana bread alternative. Got ripe bananas? Instead of the same old banana bread, try baking pancakes for breakfast!
- Customizable. Not a fan of bananas? This recipe offers convenient substitutes. Craving more? The topping options are endless, from fresh berries and nuts to chocolate and whipped cream!
Ingredients you’ll need
- Medium banana (or applesauce). Beyond adding flavor and natural sweetness, a mashed overripe banana adds a soft and slightly creamy consistency. Select one with brown spots on the peel for the best results. You’ll need about 4 oz of mashed banana. You can also use 4 oz of unsweetened applesauce here.
- Eggs. Provide structure and richness.
- Milk. I like using Fairlife milk for the extra protein boost, but you can use any dairy or non-dairy milk to moisten the batter.
- Avocado oil. Adds moisture and prevents sticking. Alternatively, you can use melted butter here for added richness, but you must let it cool to room temperature before using it to avoid cooking the eggs in the batter.
- Vanilla extract. Adds a touch of warm, delectable flavor.
- Kodiak buttermilk protein pancake mix. This is my go-to pancake mix because it always produces perfectly moist and fluffy pancakes. The whole grains in this mix provide a good source of fiber, while the added protein helps to keep you feeling full and satisfied. For gluten-free, use their gluten-free pancake mix!
- Fresh berries. Blueberries, raspberries, strawberries, and blackberries all work well as an optional topping baked directly into the pancake batter. Opt for fresh berries over frozen ones here for the best results.
- Olive oil or avocado oil spray. To grease the baking sheet and prevent sticking.
How to cook Kodiak pancakes on a sheet pan
Step 1: Prepare for baking. Preheat your oven to 425℉, and line a 15.5 x 10.5” rimmed baking sheet with parchment paper. Spray the parchment paper with olive or avocado oil spray and set it aside.
Step 2: Mix pancake batter. Mash the banana in a large mixing bowl using a fork. Add the eggs, milk, oil, and vanilla and stir until smooth. (If you are using applesauce instead of banana, you can stir it into the egg mixture). Then, stir in the pancake mix until just combined.
Step 3: Spread the batter onto the sheet pan. Pour the pancake batter onto the prepared baking sheet, spreading it out evenly. If desired, sprinkle fresh berries evenly over the top.
Step 4: Bake, slice, and serve. Transfer to the oven and bake until golden brown around the edges and fully set. Let cool slightly before slicing into 6 rectangle-shaped pancakes. Serve warm with your favorite toppings, and enjoy!
Tips
- Mix the batter gently. Like any pancake batter, overmixing can lead to tough, dense pancakes. Mix the batter gently until just combined. Remember, it’s okay if the batter is slightly lumpy!
- Sheet pan size. I highly recommend baking the batter on a 15.5 x 10.5” rimmed baking sheet. If you use a different sheet pan size, keep an eye on the oven and adjust the baking time accordingly.
- Toothpick test. To check for doneness, insert a toothpick into the center of the pancake. If it comes out clean or with just a few moist crumbs, it’s done. Otherwise, let it bake a bit longer.
- Banana alternatives. For those who hate bananas, you can substitute applesauce. However, the banana flavor in these pancakes is VERY mild. My husband hates bananas, so I made the applesauce version for him. Both variations are delicious.
- Chocolate-flavored. Try stirring cocoa powder directly into the pancake batter or scattering chocolate chips over the batter after spreading it in the sheet pan before baking.
Pancake topping ideas
Beyond berries, have fun customizing your Kodiak protein sheet pan pancakes with any of these tasty toppings:
- Classics – You can’t go wrong with regular or sugar-free maple syrup and melted butter!
- Chopped nuts – Sprinkle chopped almonds, pecans, or walnuts over top before baking.
- Nut butter – Serve with a dollop of peanut Butter, Nutella, or your favorite creamy nut butter.
- Fruit spreads/compotes – Drizzle strawberry jam, raspberry compote, blackberry compote, wild blueberry lemon compote, or cherry compote for a burst of fruity, tangy flavor.
- Fresh fruit – Enjoy your warm pancakes alongside a burst of freshness from berries, sliced bananas, peaches, or nectarines.
- Creamy toppings – Like whipped cream, protein-packed Greek yogurt, or cottage cheese.
- Indulgent – Dust with powdered sugar, drizzle melted chocolate or caramel sauce, or spoon caramelized bananas over the freshly baked pancakes for an extra sweet treat!
FAQ
I only tested this sheet pan pancake recipe with Kodiak mix, but you can experiment with other pancake mixes. Just keep in mind that a different pancake mix may yield slightly different results in terms of taste, texture, and nutritional content.
The precise baking time may vary, but generally, pancake batter made with Kodiak mix bakes in about 12 minutes at 425℉.
Storing instructions
Storing: Let any leftover pancakes cool completely, then store them in an airtight container in the refrigerator for 3-4 days.
Freezing: Wrap the cooled pancakes individually in plastic wrap or aluminum foil, place them in a freezer-safe bag or container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the pancakes on a sheet pan at 350°F for about 5 minutes covered with foil, or toast them in a toaster oven on the lightest setting until heated through.
More protein pancake recipes
- Apple Cinnamon Protein Pancakes
- Chocolate Protein Pancakes
- Easy Protein Pumpkin Pancakes
- Fluffy Strawberry Protein Pancakes
- Protein Buttermilk Pancakes
- Wild Blueberry Matcha Protein Pancakes
- High-Protein Blueberry Oat Pancakes
If you love this sheet pan protein pancakes recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Protein Sheet Pan Pancakes
Equipment
- Mixing bowl
- Parchment paper
- 10.5" x 15.5" sheet pan
Ingredients
- 1 medium banana (about 4 oz) very ripe (you can also use 4 oz unsweetened applesauce instead)
- 2 large eggs
- 1½ cups milk I used Fairlife milk for an added protein boost
- ¼ cup avocado oil or butter, melted and cooled to room temp
- 1 tsp vanilla extract
- 2½ cups Kodiak buttermilk protein pancake mix *can also use their GF mix here
- optional: fresh berries for topping
- olive oil or avocado oil cooking spray
Instructions
- Preheat the oven to 425 degrees F. and line a 10.5 x 15.5 inch sheet pan with parchment paper. Spray the parchment with the oil spray and set aside.
- In a large mixing bowl, mash the banana until no lumps remain. Add the eggs, milk, oil, and vanilla and whisk until mixed. If using applesauce instead of banana, whisk it in with the egg mixture.
- Whisk in the protein pancake mix until just combined and pour the mixture onto the sheet pan. Top with fresh berries, if desired, and bake for 12 minutes or until lightly golden and set.
- Slice into 6 servings and enjoy with your favorite pancake toppings.
Notes
Nutrition
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There are so good! Really impressed with the flavor, texture and so satfying! I’ll definitely be making them again! Thanks!
I’m so glad that you enjoyed them!😃
I am in love!!!! Very yummy!!! I feel like I’m eating dessert instead of breakfast! I used applesauce (didn’t have any bananas on hand) and used gluten free kodiak mix!….this one is going on repeat! 😀
I’m so glad that you enjoyed it Cassie! It’s a family favorite over here, too!