Easy Baked Protein Pancakes (freezer friendly meal prep!)

This easy baked protein pancakes recipe is the perfect meal prep breakfast for busy mornings. What I love about breakfast is that it gives you that cozy pancake vibe without standing at the stove flipping all morning.

Want more breakfast meal prep using protein pancake mix? Try my Easy Protein Pancake Mix Muffins or my Healthy McGriddle Muffins Recipe.

I’ve been making this for years when I want breakfast handled for the week. It makes great leftovers AND is freezer friendly. You can easily switch it up with different berries, chocolate chips, or nut butter swirls depending on what you have on hand.

If you like this recipe, you should try my Greek Yogurt Muffins or my Breakfast Banana Protein Muffins.

Why You Will Love This Recipe

• Easy cooking: no flipping required for these easy sheet pan pancakes
• Healthy ingredients: High-protein, filling, and made with simple pantry staples
• Versatile meal: Works for meal prep, family breakfasts, or a cozy weekend brunch

Ingredients for Baked Protein Pancakes

• Protein pancake mix: A convenient base that adds structure and protein (Kodiak works great)
• Almond milk: Keeps the batter light and helps everything blend smoothly
• Greek yogurt: Adds creaminess, moisture, and extra protein
• Vanilla protein powder: Boosts protein and enhances flavor
• Cinnamon: Adds warmth and cozy pancake flavor
• Vanilla extract: Rounds out the sweetness
• Salt: Balances the flavors
• Frozen berries: Add natural sweetness and texture
• Peanut butter: Optional, but adds richness and healthy fats

Substitutions and Variations

• Swap almond milk for dairy milk or oat milk
• Use chocolate chips instead of berries
• Add mashed banana for a banana pancake flavor
• Swirl almond butter or sunflower seed butter instead of peanut butter
• Add lemon zest for a blueberry-lemon version

Instructions

1. Preheat the oven to 400°F and grease a sheet pan or line with parchment paper.
2. In a large bowl, mix together the protein pancake mix, almond milk, Greek yogurt, protein powder, cinnamon, vanilla extract, and salt until smooth.
3. Pour the batter evenly onto the prepared sheet pan.
4. Sprinkle frozen berries over the top and drizzle with peanut butter if using.
5. Bake for 17–20 minutes, or until cooked through and set in the center.
6. Let cool slightly, then slice into squares and serve.

Tips and Notes

• Use a smaller sheet pan for thicker pancakes
• Let the pancakes cool before slicing for cleaner edges
• Don’t overbake, pull them once the center is just set
• These firm up slightly as they cool, making them perfect for meal prep

Recipe FAQs

Can I make this ahead?
Yes! This recipe is ideal for meal prep and can be made several days in advance.

Can I freeze baked protein pancakes?
Absolutely. Slice, freeze individually, and reheat as needed.

Can I use a different protein powder?
Yes, vanilla works best, but unflavored will also work.

Serving Suggestions

• Serve with extra Greek yogurt and fruit
• Drizzle with maple syrup or honey
• Pair with scrambled eggs for extra protein
• Enjoy warm with coffee for an easy weekday breakfast

Storage and Reheating Instructions

Storage:
Store slices in an airtight container in the refrigerator for up to 4–5 days.

Reheating:
Microwave for 30–60 seconds or warm in a toaster oven.

Tips:
Freeze individual slices so you can grab and reheat exactly what you need.

I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!

Easy Baked Protein Pancakes

Marissa

These easy baked protein pancakes are the perfect meal prep for a high protein breakfast that is freezer friendly too!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine American

Servings 4

Ingredients

  

• 2 cups protein pancake mix
• 1 cup almond milk or milk of choice
• 1 cup Greek yogurt
• 1 scoop vanilla protein powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¾ cup frozen berries optional
• 1 tablespoon peanut butter drizzled (optional)

Instructions

 

• Preheat oven to 400°F and grease a sheet pan or line with parchment paper.
• In a large mixing bowl, add the protein pancake mix, almond milk, Greek yogurt, protein powder, cinnamon, vanilla extract, and salt.
• Stir until fully combined and smooth.
• Pour the batter evenly onto the prepared sheet pan and spread into an even layer.
• Sprinkle frozen berries over the top and drizzle with peanut butter, if using.
• Bake for 17–20 minutes, or until the center is set and the edges are lightly golden.
• Remove from the oven, let cool slightly, then slice into squares and serve.