By When you need a super simple (dare I say stupid simple) breakfast that requires no babysitting and is filled with protein, these Kodiak Cakes protein sheet pan pancakes are it! They are always a hit with our toddler, and they are so easy that he can practically whip them up. They are topped with cinnamon sugar and a Greek yogurt maple syrup frosting that adds more protein and just a touch of sweetness.
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you'll get fun new recipes from us every week!
We are big pancake fans around here. I mean, just look at the numerous other pancake recipes I've developed and we make weekly! And while I love my cottage cheese waffles and protein dutch baby, our toddler prefers something a bit sweeter. Go figure!
So, in a morning of panic when I just didn't have the time to stand over a stove and make pancakes, I decided to try the baking method. It's literally genius and works out perfectly with our cinnamon sugar topping!
I whipped up a simple yogurt glaze to pair with them, and wallah! A "frosting" that our toddler is also obsessed with that has protein in it and not as much sugar as just using maple syrup. Needless to say, this is one of our new favorite high-protein breakfasts without protein powder.
Jump to:
using not whipped cream cheese
I like to make a Greek yogurt cream cheese frosting, but I always use whipped cream cheese. This is because I don't have to worry about it seizing on me when mixed with other cold ingredients. If you use a block, just let it come to room temperature first, then whip it on its own with a hand mixer before incorporating any other ingredients.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Protein Pancake Mix: We use Kodiak Cakes here because they sell large boxes at Costco. Any other pancake mix will work, including non-protein ones. Without the protein-style ones, these pancakes have about 5 fewer grams of protein per serving, but are still high!
- Eggs: We like eggs for pancakes! They make them super fluffy and add protein.
- Greek yogurt: Move over water, Greek yogurt (or blended cottage cheese or even blended silken tofu) works way better for texture and nutrition. Just be sure to use plain! And for more ideas, check out our full list of breakfast recipes that use Greek yogurt.
- Flavor makers: I like to add a little bit of cinnamon to the batter. Then top it with cinnamon sugar before baking.
- Glaze: This is just plain Greek yogurt, cream cheese, and maple syrup. Easy peasy and since it's not too heavy it keeps this classified as a high-protein low-calorie breakfast recipe!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
fun mix-ins
Pancakes are all about customizing! You can mix in fresh fruit (blueberries and bananas are favorites), frozen fruit, nuts, or chocolate chips into the pancake batter. The world is your oyster!
step by step: tips to nail this recipe every time
- Oil your pan (or grease with butter) or use parchment paper. No one likes a stuck pancake!
- Use a quarter sheet tray. This made the perfect-sized slices for us! Otherwise, a 9x11 pan works well too.
quick recipe video
don't overbake!
Sheet pan pancakes are easy to over-bake, so pull them out when the top is just barely golden brown. Otherwise, they will be dry.
how to store & meal prep it
If you're lucky enough to have leftovers, here are some helpful tips for storing and reheating them.
- Fridge: Store pancakes without the glaze on them in the fridge in an airtight container for up to 5 days.
- Freezer: Without the glaze, these will last for up to 3 months in the freezer.
- Meal Prep: Just preportion the pancakes into airtight containers and put the glaze on the side. Reheat the slice and top with glaze when ready to eat!
more pancakes to love
Recipe
kodiak cakes protein sheet pan pancakes
Ingredients
Frosting
- 1 c plain non-fat Greek yogurt
- ½ cup whipped cream cheese (if not whipped, let it come to room tempurature first and whip with a hand mixer)
- ½ teaspoon cinnamon
- 2 tablespoon pure maple syrup
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Preheat the oven to 425 degrees. Grease a quarter sheet pan or 9x11 pan well. Line with parchment paper if you're concerned it might stick.Make the cinnamon sugar as needed by mixing 2 tablespoon sugar with ½ teaspoon of cinnamon.
- In a bowl combine 2 cup protein pancake mix, 6 eggs, 1 cup plain non-fat Greek yogurt, and 1 teaspoon cinnamon until just mixed. Some lumps in the batter is fine!Spread into the prepared sheet tray. Then sprinkle evenly with 2 tablespoon cinnamon sugar. Bake for 10-12 minutes or until just golden brown. Be careful not to over bake so it doesn't become dry and rubbery.
- In another bowl, mix the ½ cup whipped cream cheese, 1 c plain non-fat Greek yogurt, ½ teaspoon cinnamon, and 2 tablespoon pure maple syrup into a frosting (in my video, I did more of a glaze, but I actually prefer a frosting, which is why you see the recipe written this way). See ingredient list for notes on using a block of cream cheese.If you want a glaze for a frosting, add a bit of milk to thin it out or maple syrup if you prefer it sweeter.
- Slice the pancake into 6 even slices and serve with about ¼ cup of glaze each. Top with more maple syrup as desired.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
I first saw this recipe on Instagram and it was advertised as having “pancake mix” in it so that made me excited but I questioned the macros.
Viewed the recipe on blog and found out it is made with “protein pancake mix.” I was disappointed because in my experience this mix makes dry recipes even if I under bake.
I gave this one a chance. I was excited because I’m used to making some bland sheet pan pancakes and I haven’t tried her version. I baked it for ten minutes and one corner deep within the oven was still undercooked which I found strange. Could totally be my oven. It still came out spongey/eggy and dry. It tasted fairly good recently from the oven. It’s now dry from fridge to microwave the next day. So even reducing the time, I might end up with more undercooked pancake.
My glaze was THICK and goopy. I’m not sure how hers got so thin. I’m guessing she added liquid to it but it’s not in the recipe.
Taste has too much cinnamon but trying to get just a measuring spoon full from a round container is a little hard so that is probably on me. I don’t like the aftertaste of cinnamon.
I’m interested to see other pancake recipes she has.
I actually prefer the frosting more frosting like vs the glaze style you see in the video. I’ll be sure to add a note about adding milk for the desired consistency. Thanks for trying it!
Turned out great!
Awesome!
I love these!
I don’t put the glaze on them, but still fabulous.
They freeze very well.
So happy you enjoy them!
This recipe is amazing! I used a nine by nine pan and cooked it for about five minutes extra.
That's perfect!!
Just made these today for me and my babe. So good! I'm so excited to check out more of your recipes. We tend to have protein shakes for breakfast every single morning and it's so nice to break up the routine with other high-protein meals. Thank you for sharing 🙂
Love that!