These time-saving high protein sheet pan pancakes will make your mornings feel easy, nourished, and balanced. Creamy ricotta cheese, blueberries and lemon bring this breakfast recipe alive. You might even think you’re eating cake for breakfast.
Why you will love this pancake recipe
- 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 that 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
How to make baked pancakes in the oven
- 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. Sprinkle with blueberries and gently push them down into the batter
- 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 slices
- Serve: Enjoy warm, topped with additional blueberries, a drizzle of maple syrup, or a dollop of yogurt if desired!
Other variations to try with this pancake recipe
We used a classic lemon and blueberry combo in this recipe, but here are some other toppings to try
- Top or swirl in nut butter and Chia Seed Jam
- Strawberries and sliced banana
- Pure chocolate chips
- Yogurt and maple syrup
- Apple and cinnamon
- Orange juice and orange rind instead of lemon
- Cream cheese and raspberries
Protein Pancakes Baked in the Oven (GF)
These time-saving high protein sheet pan pancakes will make your mornings feel easy, nourished, and balanced. Creamy ricotta cheese, blueberries and lemon bring this breakfast recipe alive.
Calories
Ingredients
- 2 cups 2 1:1 gluten-free flour blend
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup ricotta cheese
- 2 Tbsp lemon juice
- 1 cup unsweetened oat milk or any milk of choice
- 1/4 cup pure maple syrup adjust to taste
- 1 tsp vanilla extract
- 1 cup fresh blueberries you can use frozen if preferred
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. Sprinkle with blueberries and gently push them down into the batter
- 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 slices
- Serve: Enjoy warm, topped with additional blueberries, a drizzle of maple syrup, or a dollop of yogurt if desired!
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