Buttermilk Sheet Pan Protein Pancakes (Without Protein Powder)
These buttermilk sheet pan protein pancakes are thick, fluffy, and baked in one pan. No flipping, no protein powder, no stress. Serve with Greek yogurt for a high-protein breakfast the whole family will love.
Servings: 6
Calories: 398kcal
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.
Notes
Pan size: A 13 x 18 inch (33 x 46 cm) rimmed baking sheet is ideal. A smaller pan gives a thicker pancake. Add 3 to 5 minutes and check with a toothpick.
Mixed fruit or chocolate chip version: Pour the plain batter into the pan first, then scatter different fruits over sections before baking. Raspberries, blueberries, banana slices, and chocolate chips all work well.
Frozen berries: If using frozen berries, do not thaw first. Frozen blueberries work well. If using raspberries, fresh raspberries are usually the better choice as frozen raspberries tend to lose shapr and go mushy.
Storage: Fridge: Store in an airtight container for up to 5 days. Reheat in the microwave for 30 to 45 seconds or in the toaster. Freezer: Cool completely, then transfer to a freezer bag or container for up to 3 months.
Top tips:
- 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.
Nutrition
Calories: 398kcal | Carbohydrates: 47.5g | Protein: 24g | Fat: 12.6g | Saturated Fat: 6.2g | Cholesterol: 96mg | Sodium: 767mg | Potassium: 468mg | Fiber: 4.6g | Sugar: 13.6g | Calcium: 357mg | Iron: 2.5mg
