Fluffy Sheet Pan Protein Pancakes

These fluffy sheet pan protein pancakes make it easy to prep breakfast for the whole family without standing over a griddle. Divide the pan into different fruit sections so everyone can choose a favorite.

A QUICK NOTE

The pancakes rise quite a bit, so gently press the fruit into the batter before baking. Let the pan cool for about 15 minutes before slicing so the pieces hold together and lift out cleanly.

INGREDIENTS

• 4 cups Kodiak pancake mix

• 3 cups fat-free plain Fairlife milk or milk of choice

• 4 large eggs

• 1½ tsp baking powder

• 1 tsp ground cinnamon

• ¾ cup sugar-free syrup

• 4 tsp vanilla extract

FRUIT IDEAS FOR TOPPING

• Fresh blueberries

• Fresh strawberries, sliced

• Banana slices

DIRECTIONS

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.

2. Stir the pancake mix, milk, eggs, baking powder, cinnamon, syrup, and vanilla together in a large bowl until smooth.

3. Pour the batter into the prepared sheet pan and spread it evenly with a rubber spatula.

4. Arrange your choice of fruit on top, creating separate sections if desired. Gently press the fruit into the batter.

5. Bake for 12–15 minutes, until the pancakes are golden brown and spring back when lightly touched. A toothpick inserted in the center should come out clean.

6. Cool for about 15 minutes before slicing and removing from the pan.