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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.
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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.
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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.
- Cottage cheese: Move over water. Blended whole milk cottage cheese is what makes these tender and adds protein without any powder. 2% works too, and plain Greek yogurt works in a pinch (they will just be slightly less soft). For more ideas, check out our full list of cottage cheese breakfast recipes.
- Olive oil, milk & baking powder: A little fat, a splash of liquid, and a leavening boost are what keep these soft and cakey instead of dense or rubbery. Don't skip them! Melted butter works in place of the olive oil.
- Flavor makers: Cinnamon, vanilla, a splash of maple syrup, and a pinch of salt go right into the batter. Then it all gets topped 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. Or go savory and wrap the batter around sausage like my protein pancake sausage. 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 gives you the right thickness for 6 even slices. A bigger pan spreads the batter too thin and it will overbake before the cinnamon sugar has a chance to set.
- Blend the wet ingredients. Blending the cottage cheese smooth with the eggs is what makes it completely disappear into the batter. The mixture will be thick, so stop and scrape down the sides once or twice.
- Bake at 400°F, not hotter. A slightly lower oven cooks the center through without drying out the edges.
quick recipe video
don't overbake!
Sheet pan pancakes are easy to over-bake, so pull them out at 13-15 minutes when the top is just barely golden and a toothpick comes out with a few moist crumbs. 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!
- Reheating: Cover the slice with a damp paper towel and microwave for about 45 seconds so it steams instead of drying out.
more pancakes to love
Recipe
kodiak cakes protein sheet pan pancakes
Ingredients
- 2 cup protein pancake mix (we use Kodiak Cakes. Regular pancake mix works too, see notes)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 4 eggs
- 1 cup whole milk cottage cheese (2% works too. Plain Greek yogurt also works but the pancakes will be slightly less tender)
- ⅓ cup milk
- 1 tablespoon olive oil (or melted butter)
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoon cinnamon sugar (2 tablespoon sugar + ½ teaspoon cinnamon)
Frosting
- 1 cup plain non-fat Greek yogurt (or skyr)
- ½ cup whipped cream cheese (if not whipped, let it come to room temperature first and whip with a hand mixer)
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoon pure maple syrup
- 2-3 tablespoon milk (to thin)
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 400 degrees F. Grease a quarter sheet pan well and line with parchment paper. Make the cinnamon sugar by mixing 2 tablespoon sugar with ½ teaspoon cinnamon and set aside.
- In a large bowl, whisk together 2 cup protein pancake mix, 1 tsp baking powder, ½ tsp cinnamon, and ¼ tsp salt.
- In a blender, blend 4 eggs, 1 cup whole milk cottage cheese, ⅓ cup milk, 1 tbsp olive oil, 1 tbsp pure maple syrup, and 1 tsp vanilla extract until completely smooth. The mixture will be thick, so stop and scrape down the sides as needed. Pour into the dry ingredients and fold until just combined. Some lumps are fine, do not overmix.
- Spread the batter evenly into the prepared pan and sprinkle with 2 tbsp cinnamon sugar. Let it rest for 5 minutes so the baking powder activates.
- Bake for 15-20 minutes, until the center springs back and a toothpick comes out with a few moist crumbs. Pull it while the top is pale golden, not brown, so it stays soft. Cool in the pan for 5 minutes.
- In another bowl, mix the ½ cup whipped cream cheese, 1 cup plain non-fat Greek yogurt, ½ tsp cinnamon, 1 tsp vanilla extract, and 2 tbsp pure maple syrup into a frosting. Add 2-3 tbsp milk a tablespoon at a time until it spreads or drizzles the way you like. See ingredient list for notes on using a block of cream cheese.
- Slice the pancake into 6 even slices and serve with about ¼ cup of frosting 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!
How long do you think the glaze would last in the fridge? Interested in making these for quick weekday breakfasts but would wait to glaze.
probably 3 days!
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!
Really easy to make; I didn't make the frosting as I didn't think it would sit well for meal prepping. I added some flax meal to the batter for extra fiber and berries on the top before baking. I can see how this could get dry if you're not careful.
Heads up that without the frosting it's only about 20g protein/serving, and I used the Aldi brand protein pancake mix.
I'm celiac and terrible at actually following recipes but thrilled with how these turned out!
changes I made below,
-used my own gluten free pancake mix that I make to have on hand
-used only about 1.5 cups of pancake mix because I didn't read the recipe well
-used 5% fat greek yogurt (because I prefer it)
-added a heavy splash of cream (because gf usually needs more moisture)
-skipped the cinnamon sugar topping but added maple syrup into the batter
Awesome! thanks for sharing!!
These are delicious my kiddos love it.
So happy to hear that!
Mine turned out more like a cake than a typical Dutch baby BUT my pan was a little small and I blended my ingredients vs just mixing. (I also used cottage cheese, not Greek yogurt.)
Anyways. Still delicious! Not dry. Looking forward to having this for breakfast more this week. Thank you!!
Yes this one is a cake 🙂 Glad you enjoyed!
Did you update this recipe between July and Oct? Can you share the old one? Thanks!
Yes, I updated it slightly to be much more fluffy and store better 🙂
the original recipe is below:
2 cup protein pancake mix
6 eggs
1 cup Greek yogurt
1 tbsp maple syrup
1 tsp cinnamon
Top with 2 tbsp cinnamon sugar
Top with:
1 c Greek yogurt
½ cup cream cheese
½ tsp cinnamon
⅓ c maple syrup (optional)
Edible, but I wouldn't make it again. I was looking for recipes to use up some things in the pantry & this fit the bill. The frosting/glaze topping is pretty good, but the pancake layer has little to no flavor & came out a bit gummy, even fresh from the oven. (I used 1 & 1/2 cup regular pancake mix & 1/2 cup protein since I was finishing up the end of both boxes.) I was hoping this would go into the school year rotation, but sadly it will not.
We followed the recipe as it was written but when I weighed everything while I was baking my macros were very different. Mine only came out to 24g protein.
It tasted fine but I was disappointed that it was less protein than I planned for and expected.
Hello, did you eat it with the topping too? The total protein includes the topping.
Was excited to make this and combine three faves of protein, cinnamon and cream cheese, but it does not have much flavor to it and is overwhelmingly just yogurt. Wanted this for breakfast in the AM and I am disappointed :') Maybe a vanilla yogurt instead of plain would've made it yummier.
Sorry to hear that!