French Vanilla Sheet Pan Pancakes

Recipe By Matthew Maida

Stop flipping pancakes one by one and let your oven do the work. These Sheet Pan Protein Pancakes are the ultimate morning hack for feeding a crowd or prepping your week in advance. By using French Vanilla Pronativ and Greek yogurt, you get a fluffy, filling breakfast without the stovetop mess. Just pour, bake, and top with fresh berries for a simple, high-protein start to your day.

Yield
6 pancake squares
Serving Size
1 square
Nutrition *
235
Calories
20g
Protein
7g
Fat
24g
Carbs
5g
Sugar
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ingredients

Featured Ingredient

Pronativ Native Whey Protein Powder package with vanilla flavor and protein content details.
French Vanilla Protein Powder
  • 1 cup all-purpose flour
  • 3 scoops French Vanilla Pronativ protein
  • 1 ½ tsp baking powder
  • ½ cup plain Greek yogurt
  • 2 large eggs
  • 1 ½ tbsp melted butter or coconut oil
  • 1 cup milk
  • 1 cup fresh berries (blueberries, raspberries, or sliced strawberries)

Directions

  1. Preheat your oven to 350°F and line a rimmed baking sheet with parchment paper.
  2. In a bowl, whisk the dry ingredients; in another, mix the wet ingredients, including the melted butter.
  3. Gently fold the wet mixture into the dry mix until just combined.
  4. If the batter is too thick to spread, add a splash more milk until it reaches a pourable consistency.
  5. Spread the batter onto your baking sheet and bake for 15–18 minutes until set and golden.
  6. Let cool slightly before slicing into squares, then sprinkle with fresh berries.

Person sitting outdoors with trees and sunset in the background

Meet Matthew Maida

Hi, I’m Matthew! I’m a Buffalo, NY native and part of the Pronativ team. I spent a few incredible years living in Italy, where I fell in love with the magic of simple, high-quality ingredients. The kitchen is my happy place—I’m always cooking up new ideas and putting a creative spin on high-protein recipes that are as fun to make as they are to eat!

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