Sheet Pan Protein Pancakes – 30-Minute Recipe
These easy sheet pan pancakes are made with pancake mix, eggs, and Greek yogurt for a soft, fluffy breakfast that bakes all at once. No flipping required! Perfect for busy mornings, meal prep, and toddler-friendly pancake sticks.
Recipe by Toddler Dietitian Tiff· Structured by ReelsMeals
From: Website(view original)
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ReelsMeals turns toddlerdietitiantiff.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
30 min estimated total time for 8 servings.
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Ingredients
- 2 cup pancake mix
- 2 eggs
- 1 cup plain Greek yogurt
- 1/2 cup milk
- 2 tbsp butter or oil
- 1 tsp vanilla extract
- 1/2 cup blueberries
Instructions
- 1Preheat the oven to 375°F (374°F) and line a 9x13 baking pan with parchment paper.
- 2In a large bowl, whisk together eggs, Greek yogurt, milk, melted butter, and vanilla extract until well combined.
- 3Add the pancake mix and stir until just combined. The batter should be thick like muffin batter but spreadable.
- 4If the batter is too thick, add 1-3 tablespoons of milk until it reaches the desired consistency.
- 5Spread the batter evenly into the prepared baking pan.
- 6If desired, add optional toppings like blueberries or chocolate chips. To prevent sinking, toss the toppings in a small amount of flour before adding them to the batter.
- 7Bake for 18-22 minutes, or until the center is set and lightly golden.
- 8Remove the pancakes from the oven and let them cool slightly.
- 9Slice the pancakes into squares or strips for easy serving.
- 10Serve warm and enjoy!
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Preheat and line pan first
Preheat the oven and line the 9x13 pan with parchment before mixing the batter.
Adjust batter thickness
If the batter is too thick, add 1‑3 Tbsp milk until it reaches a spreadable consistency.
Prevent topping sinking
Toss blueberries in a small amount of flour before folding them into the batter.
Cool before slicing
Let the baked pancakes cool slightly before cutting into squares or strips.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Easy Sheet Pan Protein Pancakes (with Greek yogurt)?
- About 30 minutes in total: 5 minutes of prep and 25 minutes of cooking.
- How many servings does this Easy Sheet Pan Protein Pancakes (with Greek yogurt) recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Easy Sheet Pan Protein Pancakes (with Greek yogurt) recipe come from?
- It was shared by Toddler Dietitian Tiff on toddlerdietitiantiff.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.
- How many calories are in Easy Sheet Pan Protein Pancakes (with Greek yogurt)?
- Roughly 115 kcal, based on the nutrition details captured with this recipe. Treat it as an estimate.