kodiak cakes protein sheet pan pancakes
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.
Servings: 6
Calories: 350kcal
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
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
Updated October 2026: We reworked this recipe after some of you told us the original came out dry or rubbery. Fewer eggs, blended cottage cheese, a little butter and milk, and a lower oven temperature fixed it. These now stay soft even reheated from the fridge.
Cottage cheese: Whole milk gives the most tender result. 2% works too. Plain Greek yogurt also works, the pancakes will just be slightly less soft.
Comparing pancake mixes: We make this with Kodiak Cakes pancake mix, but regular pancake mix works too. The protein content is still much higher than comparable recipes (around 20g per slice).
Reheating: Cover with a damp paper towel and microwave so the slice steams instead of drying out.
If you're looking for a pancake recipe without pancake mix or any protein ingredients, definitely check out our protein pancakes without protein powder or our dairy free protein pancakes.
Nutrition
Serving: 1slice | Calories: 350kcal | Carbohydrates: 35g | Protein: 24g | Fat: 13g | Saturated Fat: 5g | Fiber: 3g | Sugar: 15g