Sheet Pan High Protein Pancakes with Mixed Berries

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple sheet pan pancake recipe packed with protein and topped with juicy mixed berries, perfect for feeding a family with minimal effort. This American-inspired breakfast recipe (high protein), ready in about 35 minutes, layers whole wheat flour, baking powder, vanilla protein powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 230 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 6 American cuisine 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 350°F and lightly grease a 9x13-inch sheet pan with 2 tbsp melted coconut oil.
  2. Step 2: In a large bowl, whisk together 1 cup whole wheat flour, 2 tsp baking powder, and 1/2 cup vanilla protein powder.
  3. Step 3: In a separate bowl, beat 3 large eggs with 1 cup unsweetened almond milk and 2 tbsp honey until smooth.
  4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
  5. Step 5: Pour the batter evenly into the prepared sheet pan and sprinkle 1 cup mixed berries evenly over the top.
  6. Step 6: Bake for 20-25 minutes until the edges are golden and a toothpick inserted in the center comes out clean.
  7. Step 7: Let cool for 5 minutes before slicing into squares and serving warm.

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