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–+ servings
Banana protein pancakes stacked on a plate with syrup drizzle and banana slices, perfect high protein breakfast.

Sheet Pan Banana Protein Pancakes

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Fluffy banana pancakes baked into a sheet pan for the easiest high-protein breakfast. Meal prep friendly with 40+ grams of protein per serving.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings : 3 sevings

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Equipment

Ingredients

  • 1 cup all-purpose flour
  • 1 cup vanilla whey protein powder (about 3 scoops), or substitute for a plant-based protein powder to keep the recipe dairy-free
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon, (optional)
  • pinch of salt
  • 4 medium ripe bananas
  • 3 large eggs
  • ¾ cup plant-based milk
  • ⅓ cup maple syrup, (optional)
  • 1 tsp vanilla extract
  • cooking spray or butter, to grease pan
Start Cooking

Instructions
 

  1. Preheat oven
    Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan or a 13x18 sheet tray with butter or cooking spray.
  2. Mix dry ingredients
    In a large bowl, whisk together 1 cup all-purpose flour, 1 cup vanilla whey protein powder, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon (optional), and a pinch of salt.
    Mixing bowl filled with flour, protein powder, cinnamon, and baking powder for sheet pan banana protein pancakes.
  3. Prepare wet ingredients
    In a separate bowl, mash 2 ripe bananas until smooth. Whisk in 3 large eggs, ¾ cup milk, ⅓ cup maple syrup (optional), and 1 teaspoon vanilla extract.
    Whisk in a bowl with eggs, mashed banana, milk, and vanilla for sheet pan banana protein pancake batter.
  4. Combine
    Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be thick but pourable. If it feels too thick, add another splash of milk.
    Thick banana protein pancake batter mixed in a stainless steel bowl.
  5. Assemble
    Slice the remaining 2 bananas into thin rounds and arrange on the bottom of the baking dish. Pour the batter into the prepared sheet pan and spread evenly with a spatula.
    Fresh banana slices arranged in a greased baking dish before adding pancake batter.
  6. Bake
    Place the pan in the oven and bake for 18 to 22 minutes for the baking dish or 18 to 20 minutes for the sheet pan, until golden and a toothpick inserted in the center comes out clean.
    Golden sheet pan banana protein pancakes baked in a 9x13 dish, ready to slice and serve.
  7. Cool and slice
    Let cool for 5 minutes, then slice into 6 squares. Serve warm or store for meal prep.
    Fluffy sheet pan banana protein pancake slice lifted from baking dish, golden and soft inside.

Nutrition

Serving: 2 slicesCalories: 523kcalCarbohydrates: 73gProtein: 43gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 246mgSodium: 674mgPotassium: 790mgFiber: 6gSugar: 22gVitamin A: 469IUVitamin C: 14mgCalcium: 398mgIron: 6mg

Notes

  • Store in the fridge in an airtight container for up to 4 days.
  • Freeze individually wrapped slices for up to 2 months.
  • Reheat in the microwave for 30 to 45 seconds or in a toaster oven until warmed through.