These high-protein sheet pan pancakes skip the protein powder and lean on cottage cheese and oats instead. Everything gets blended, poured into a sheet pan, and baked until golden. They’re soft, lightly dense, and pack about 18g of protein per serving, perfect when you want something sweet that actually keeps you full.
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Table of Contents
- Lazy Pancakes
- Everything you need to make this recipe
- How to make these sheet pan pancakes
- Servings and pairings
- Storage and make ahead recommendations
- Recipe FAQs
- Want more breakfast recipes?
- High Protein Sheet Pan Pancakes Recipe
Lazy pancakes
Sometimes I get tired of the same protein smoothies every day, so I started wanting something a little sweeter that still felt practical. At the same time, I didn’t want anything fussy or complicated, which is how these came together. They’re great for meal prep and, just as importantly, reheat quickly for a morning or mid-day snack. Plus, they’re easy to switch up with whatever toppings you have on hand, though I usually stick with blueberries.
Everything you need to make this recipe
There are just seven simple ingredients here, and you probably already have most of them on hand. Cottage cheese does a lot of the work, adding protein, structure, and a soft texture without making the pancakes feel heavy. Here’s what you’ll need:
- cottage cheese
- eggs
- vanilla
- rolled oats
- salt
- baking powder
- wild blueberries
Kitchen equipment needed:
- blender
- half sheet pan (13″x18″)
How to make these sheet pan pancakes
1. Prepare the sheet pan
Preheat oven to 425°F and line a 13×18-inch sheet pan with parchment.
2. Blend the batter
Blend cottage cheese, eggs, vanilla, oats, salt, and baking powder until smooth.
3. Bake
Pour into the pan, top with blueberries, and bake 12–15 minutes until golden.
Servings and pairings
These pancakes come together with just a handful of ingredients in under 30 minutes, which makes them an easy high-protein option whether you meal prep them ahead or bake them fresh.
- Post workout breakfast – Warm with a little butter, maple syrup, or yogurt for something sweet that still feels balanced and filling.
- Meal prep snack – Keep a batch in the fridge or freezer and grab a slice with fruit or nut butter for an easy, low-effort snack anytime.
Storage recommendations
Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 4 days (place parchment between layers if stacking). For longer storage, slice first and freeze in a single layer until solid, then transfer to a freezer-safe bag or container and store for up to 2 months.
To reheat, microwave for 30–60 seconds per piece from the fridge or about 60–90 seconds from frozen, or warm in a 350°F oven or toaster oven for 5–8 minutes from the fridge or 10–12 minutes from frozen.
Recipe FAQs
Can I use quick oats or steel-cut oats instead of rolled oats?
Quick oats work well and will give a slightly softer texture; use the same amount. Steel-cut oats are not recommended because they won’t fully soften or blend smoothly in this recipe.
Do I need to blend the batter, or can I mix it by hand?
Blending is best because it breaks down the oats and cottage cheese curds, creating a smooth batter and tender texture. Mixing by hand will work, but the pancakes will be more textured and slightly denser.
Can I substitute the cottage cheese?
Yes, you can use plain Greek yogurt for a similar result, though the pancakes may be slightly less fluffy and a bit tangier. Ricotta can also work but will lower the protein slightly.
Want more breakfast recipes?
Here are some of my latest one-pan recipes perfect for any gathering:
If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.
Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.
Xoxo, Lee
Print
High Protein Sheet Pan Pancakes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
These high-protein sheet pan pancakes skip the protein powder and lean on cottage cheese and oats instead. Everything gets blended, poured into a sheet pan, and baked until golden. They’re soft, lightly dense, and pack about 18g of protein per serving, perfect when you want something sweet that actually keeps you full.
Ingredients
- 2 cups cottage cheese
- 5 large eggs
- 3 tsp vanilla extract
- 2 and 1/2 cups rolled oats
- 1/2 tsp kosher salt
- 1/2 tbsp baking powder
- 1 cup frozen wild blueberries
Optional toppings
- maple syrup
- butter
- Greek yogurt
Instructions
- Prepare the sheet pan: Preheat oven to 425°F. Line a half sheet pan (13″x18″) with parchment paper, letting the parchment extend slightly up the sides.
- Blend the batter: Add the cottage cheese, eggs, vanilla, oats, salt and baking powder to a blender (in that order). Blend until completely smooth.
- Bake the pancakes: Pour the batter into the prepared pan and spread evenly. Sprinkle the blueberries over the top. Bake for 12–15 minutes, or until lightly golden and set in the center. Cool slightly then slice into 12 pieces. Serve with your favorite toppings and enjoy!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Oven
Nutrition
- Calories: 269
- Sugar: 3g
- Sodium: 397mg
- Fat: 9g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 146mg