These time saving protein sheetpan pancakes will make your mornings feel easy, the kids feel nourished and satiated. Creamy ricotta cheese, blueberries and lemon bring this breakfast recipe alive. The kids might even think they’re eating cake for breakfast.
Why sheetpan pancakes are the best
- You save tons of time baking pancakes on a sheet pan. No more standing at the stove flipping or eating in shifts
- These pancakes have a fluffy, yet dense texture, making you feel like you’re eating cake for breakfast!
- Your pancakes will contain less oil or butter than you would typically add to fry each batch
- They make a great make-ahead or meal prep breakfast that you can slice and freeze for later
- Easy to reheat in the toaster, toaster oven, or enjoy cold
- They are easy to eat on-the-go or pack for a snack
- This recipe is gluten-free, with no refined sugar and can be customized with different berries and toppings
- They make the perfect handheld, school-safe snack to pack in lunches. No need to heat up!
Ingredients you will need for this recipe
Other variations to add in or use as healthy toppings
- Top the pancakes or swirl nut butter into the batter
- Strawberries and sliced banana
- Pure chocolate chips
- Yogurt and maple syrup
- Apple and cinnamon
- Orange juice and orange zest instead of lemon
- Cream cheese and raspberries
Equipment you will need
- a half sheetpan (if using a full baking sheet, double this recipe)
- parchment paper to prevent sticking
- mixing bowls and measuring spoons
- lemon zester
Time saving Protein Sheetpan Pancakes for the Kids
Description
These time saving protein sheetpan pancakes will make your mornings feel easy, the kids feel nourished and satiated.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C)
- Prepare the Pan**: Line a half-sized baking sheet (about 9×13 inches) with parchment paper to prevent sticking. **If you are using a regular-sized baking sheet, then double this recipe
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined
- Mix Wet Ingredients: In another bowl, mix together the eggs, ricotta cheese, oat milk, maple syrup, lemon juice and vanilla extract. Mix until smooth and well combined
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix
- Pour into the Pan: Pour the pancake batter into the prepared sheet pan, spreading it evenly with a spatula. Sprinkle with blueberries and gently push them down into the batter with the spatula or your hands
- Bake: Bake for about 15-20 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean. Cooking time may vary depending on what size of baking sheet you are using and how thick the batter is. A half baking sheet using this same recipe measurements bakes for 20 minutes
- Cool and Slice: Remove the sheet pan from the oven and let it cool for 10 minutes. Use a knife to slice the pancakes into 10 squares
- Serve: Enjoy warm, topped with additional warm blueberries, a drizzle of maple syrup, or a dollop of yogurt, or PB and jam
gluten-free, handhelds
If the kids love blueberries, try these recipes this week
Baked Blueberry Oatmeal Squares
