Apple Sheet Pan Pancakes (Protein Packed)

Stack of apple cinnamon sheet pan protein pancakes topped with maple syrup.

No ratings yet

Apple Sheet Pan Pancakes (Protein Packed)

These protein packed apple sheetpan pancakes are the perfect fall breakfast recipe. Fluffy and moist and loaded with juicy apples and warm spices. Easily prepped in under 15 minutes and freezer-friendly so you can have them on hand on busy mornings as well. 8 grams of protein per piece and perfect smothered in Greek yogurt for even more protein!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings: pieces

Author: Lorie Yarro

Ingredients

Cinnamon Apples

3 small apples diced
1 Tbsp maple syrup
2 tsp cinnamon
¼ tsp nutmeg
pinch of sea salt

Pancake Mixture

1 ⅓ cups flour spooned and leveled
½ cup plus 2 Tbsp vanilla protein powder
2 tsp baking powder
½ tsp cinnamon
½ tsp salt
2 large eggs* room temperature
1 cup whole milk* room temperature
3 Tbsp brown sugar
½ cup Greek yogurt* room temperature
2 Tbsp melted butter slightly cooled
1 tsp vanilla extract

Instructions

Preheat oven to 350°F. Add the cinnamon apple ingredients to a small bowl and toss to combine. Set aside.
In a separate bowl, whisk together the flour, protein powder, baking powder, cinnamon and salt.
Add the eggs, milk, brown sugar, greek yogurt, butter and vanilla to a medium bowl and whisk well until combined. Add the dry ingredients to the wet ingredients and stir only until combined and there are no flour streaks. Make sure not to over mix this.
Fold in the apples. Grease a 10x15 inch sheet pan very well (also called jelly roll pan, you can use a 9x13 inch pan if you don't have one and bake a touch longer). Pour the apple cinnamon pancake batter and spread evenly on the pan.
Bake in preheated oven for about 14-18 minutes, or until the edges are golden, the center is set and a toothpick comes out of the center clean.
Cool for about 5 minutes before slicing and serving. Refrigerate or freezer leftovers (see notes for more details.)

Notes

*Using room temperature eggs, milk and greek yogurt will help the mixture stay smooth when combined, especially with the melted butter. If the mixture does start to clump a bit when mixing the wet ingredients, you can pop the bowl in the microwave for about 10 seconds or so and then whisk until smooth.

Storage: Store these apple sheet pan pancakes for up to 5 days in a sealed, airtight container. To freeze, allow the pancakes to cool completely. Flash freeze them for an hour in a single layer for best results and then transfer to a freezer-safe bag or container.

Reheating: from the fridge is as easy as heating in the microwave for about 30 seconds. To reheat from frozen, wrap them in a paper towel and heat for 30 seconds, flip and heat for another 30 seconds, or more until warmed.

Nutrition