High Protein Sheet Pan Pancakes – The Best Family Breakfast

Why These High Protein Sheet Pan Pancakes Are Great for Kids

Traditional pancakes are delicious but often leave kids hungry shortly after. By adding whole milk yogurt, eggs, and butter, these sheet pan pancakes pack in more protein and healthy fats, keeping little tummies satisfied. They are lightly sweetened with maple syrup, making them naturally kid-friendly without refined sugar.

Parents love them because:

• They are easy to prepare – just mix, pour, and bake.
• No standing at the stove flipping pancakes one by one.
• They are perfect for meal prep and freezer-friendly.
• Kids can help add toppings to make them their own.

Ingredients

• 1 1/3 cups white spelt flour or all-purpose flour
• 2 teaspoons baking powder
• 3 eggs
• 1 cup plain whole milk yogurt or Greek yogurt
• 1/4 cup maple syrup
• 3 tablespoons melted butter
• 1 teaspoon vanilla
• Favorite toppings – berries, bananas, chocolate chips, etc.

Directions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, whisk together the wet ingredients: eggs, yogurt, maple syrup, melted butter, and vanilla until well combined.
3. Add the flour and baking powder, then mix until just combined. Do not overmix.
4. Line a baking tray (13x9 or 15x10 inches) with parchment paper and pour in the batter. Smooth it out evenly.
5. Add your favorite toppings. You can divide the pan into sections with different toppings such as blueberries, strawberries, chocolate chips, or leave part plain.
6. Bake for 17–19 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool slightly, slice into squares, serve with maple syrup, and enjoy.

Serving & Storage Tips

These pancakes are perfect fresh out of the oven, but they also work beautifully for meal prep. Store cooled pieces in an airtight container in the fridge for up to 3 days, or freeze in a single layer before transferring to a freezer-safe bag. Reheat in the oven, toaster oven, or microwave until warmed through.