These buttermilk sheet pan protein pancakes are one of my favorite breakfast shortcuts. Instead of standing over the stove flipping pancakes one by one, you just pour the batter into a sheet pan and bake. They're fluffy, delicious, and packed with protein, with 24 grams per serving when topped with Greek yogurt.
A Quick Look At This Recipe
✅ Recipe Name: Buttermilk Sheet Pan Protein Pancakes (Without Protein Powder)
🕒 Ready In: ~10 minutes prep + 20 to 25 minutes baking
👪 Serves: 4 to 6 (makes 12 squares)
🍽 Nutrition: ~398 kcal and 24 grams of protein per serving (based on 6 servings, including 100g Greek yogurt topping)
🥣 Main Ingredients: Buttermilk, wholemeal flour, white flour, Greek yogurt, eggs, butter, berries
📖 Dietary Info: Vegetarian, high in protein, source of fiber
⭐ Why You'll Love It: No flipping, no stress, one pan. Thick, fluffy, and ready for a crowd.
This recipe has become one of my favorite ways to make pancakes. You get all the cozy, buttery flavor of traditional buttermilk pancakes, but they're baked in one pan and sliced into squares when they're done.
The Greek yogurt topping adds a creamy tangy finish and helps turn this into a more balanced breakfast with 24 grams of protein per serving. I love serving these for a slow weekend breakfast, but they also work really well for meal prep because leftovers reheat beautifully.
If you enjoy make-ahead breakfasts, you might also love my oat breakfast bars or my carrot cake baked oats.
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Recipe Nutrition Highlights
- High in protein: One serving provides 24 grams of protein, making this a much more satisfying breakfast than your average pancake recipe. Most of the protein comes from the Greek yogurt topping, along with the eggs and buttermilk in the batter. If you want to keep the protein high, I definitely recommend serving them with the yogurt.
- Source of fiber: Each serving also provides 4.6 grams of fiber. I used a blend of wholemeal and all-purpose flour because it adds a little extra fiber while still keeping the pancakes light and fluffy.
- A Good Source of Calcium: Thanks to the buttermilk, Greek yogurt, and eggs, these pancakes also provide a nice amount of calcium. Calcium is important for keeping your bones and teeth strong, and it also plays a role in muscle and nerve function.
Nutrition information was calculated using Cronometer, a nutrition tracking tool that uses the USDA FoodData Central database and verified brand data for accuracy. Estimates are based on the exact ingredients and amounts listed, so your numbers may vary slightly depending on the brands and measurements you use. Food is much more than just numbers though, so use these as a guide rather than a rule.
Key Ingredients
The complete ingredient list with measurements can be found in the recipe card below.
- Buttermilk: This gives the pancakes their tang and lift. The acidity reacts with the baking soda to create a fluffy texture.
- Wholemeal flour and white flour: A 50/50 blend gives you fluffiness from the white flour and extra fiber from the wholemeal.
- Eggs: Two large eggs bind the batter and add protein.
- Greek yogurt (in the batter): A small amount goes into the batter for moisture and protein..
- Butter: Melted salted butter adds richness and helps with browning.
- Vanilla extract: To add flavor.
Mix-ins
- I use raspberries, fresh or frozen both work. Fold in frozen without defrosting first. You can also use blueberries.
- Other toppings you could add include sliced bananas or chocolate chips.
To serve
- Greek yogurt: This adds additional protein but I like it as a topping in general to pancakes as I find the creaminess compliements the texture of the fluffy pancakes.
- Maple syrup or honey: A non negotiable for all pancakes
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Equipment
Rimmed baking sheet (13 x 18 inches or 33 x 46 cm): This is sometimes called a half sheet pan. The key word is rimmed. You need sides to contain the batter. A flat cookie sheet will not work.
Parchment paper: Line the pan generously so the pancake lifts out cleanly.
Expert Tips for Making This Recipe
Do not overmix. Stir until the wet and dry are just combined. Lumps in pancake batter are normal and a sign you have not overdone it. Overmixing leads to tough, chewy pancakes.
Use a rimmed baking sheet. A flat tray will not hold the batter. You need sides.
Let the melted butter cool slightly. Give it a minute or two before combining with the eggs and buttermilk. Very hot butter can scramble the eggs or cause lumps in the batter.
Drop the pan before baking. Lifting it a few centimetres and dropping it two or three times releases trapped air and helps the batter sit evenly.
Check at 20 minutes. Ovens vary. The pancake is ready when the top is golden and a toothpick comes out clean.
Serving Suggestions
With Greek yogurt and berries. The base serving I recommend. Spoon about 100 grams of Greek yogurt over each square with a few fresh berries on top.
With a tablespoon or two of my chia berry jam. This adds even more fiber and color to the recipe.
With honey or maple syrup. A small drizzle over the yogurt is all you need. The pancakes are already lightly sweet. If you are feelign extra you could try my date and peanut butter caramel instead.
With nut butter. A tablespoon of almond or peanut butter alongside the yogurt adds healthy fat and extra staying power. My pancake bowl takes a similar approach if you want another protein-forward pancake idea.
As a cold lunch box option. Leftover squares travel well and are also lovely at room temperature.
Storage
Fridge: Store in an airtight container for up to 5 days. Reheat in the toaster or microwave for 30 to 45 seconds.
Freezer: Cool completely, then transfer to a freezer bag or container for up to 3 months. I recommend separating each square with a piece of parchment paper.
Make-ahead: Bake the sheet the night before and slice in the morning. Add the yogurt topping fresh when serving.
Recipe FAQs
Yes. Fold them in straight from frozen without defrosting. The batter may take on a slight purple or red tinge where the berries sit, which is completely normal. Frozen blueberries tend to work better than raspberries as frozen raspberries lose a lot of texture so ideally if using raspberries I’d try to opt for fresh.
While there are dairy-free alternatives available, this recipe relies quite heavily on dairy ingredients for both the texture and flavor. For that reason, I wouldn't recommend making multiple substitutions here, as it could change the recipe quite significantly and I can't guarantee the results. If you're looking for a dairy-free pancake recipe, you're probably better off using a recipe that was specifically developed to be dairy-free from the start.
A slightly smaller pan will give a thicker pancake. Add 3 to 5 minutes and check with a toothpick. I don't recommend a larger as the batter will spread too thin.
I would not recommend it. The baking powder and baking soda start working as soon as they hit the wet ingredients. If the batter sits overnight, the lift will be reduced and the pancakes will be less fluffy. You can mix the dry and wet ingredients separately the night before and combine them quickly in the morning.
📖 Recipe
Buttermilk Sheet Pan Protein Pancakes (Without Protein Powder)
Equipment
- 13 x 18 inch (33 x 46 cm) rimmed baking sheet (half sheet pan) A flat tray will not contain the batter.
- parchment paper
Ingredients
For the pancake batter:
Dry Ingredients
- 125 grams white all-purpose flour 1 cup
- 120 grams wholemeal flour 1 cup
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- ¼ teaspoon table salt
Wet ingredients
- 2 large eggs
- 490 milliliters whole buttermilk 2 cups or 1 pint
- 184 grams Greek yogurt plain (¾ cup) (I use Fage)
- 50 grams salted butter melted (3½ tablespoons)
- 2 teaspoons vanilla extract
Mix ins
- 170 grams blueberries or raspberries fresh or frozen (about 1¼ cups). If using frozen berries, add them directly from frozen and do not thaw first.
To serve:
- 600 grams Greek yogurt plain (about 2½ cups), approximately 100 grams per serving
- honey or maple syrup
Instructions
- Preheat the oven to 425°F or 220°C. Line a 13 x 18 inch (33 x 46 cm) rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the white flour, wholemeal flour, sugar, baking powder, bicarbonate of soda, and salt.125 grams white all-purpose flour, 120 grams wholemeal flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon bicarbonate of soda, ¼ teaspoon table salt
- In a separate bowl, whisk together the eggs, buttermilk, Greek yogurt, cooled melted butter, and vanilla extract until smooth.2 large eggs, 490 milliliters whole buttermilk, 184 grams Greek yogurt, 50 grams salted butter, 2 teaspoons vanilla extract
- NOTE: Make sure the melted butter has cooled, if you add hot butter to the mixture, it will cause the eggs to scramble...which you do not want!
- Pour the wet ingredients into the dry and fold gently until just combined. A few lumps are fine. Do not overmix. Fold in the berries.170 grams blueberries or raspberries
- Pour the batter onto the prepared baking sheet and spread evenly with a spatula. Lift the pan a few centimetres above the counter and drop it down two or three times to release air bubbles.
- Bake for 18 to 22 minutes, until the top is golden brown and a toothpick inserted into the centre comes out clean.
- Leave to cool for 5 minutes. Slice into 12 squares using a sharp knife or pizza cutter.
- Serve warm with Greek yogurt spooned on top.
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Notes
- Do not overmix the batter. Lumps are fine.
- Let the melted butter cool for a minute or two before combining with the eggs and buttermilk. Very hot butter can scramble the eggs or cause lumps in the batter.
- Drop the pan on the counter before baking to level the batter and release air bubbles.
- Check at 20 minutes as oven temperatures vary.
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