These protein-packed apple sheet pan pancakes are an ideal fall breakfast. They bake up fluffy and moist, studded with juicy apples and warm spices. The batter comes together quickly—ready in under 15 minutes—and the pancakes freeze well, so you’ll have a convenient breakfast option on busy mornings. Each piece provides about 8 grams of protein and tastes great topped with Greek yogurt for extra protein and creaminess.
This recipe is a simple twist on the familiar skillet pancake: pour the batter on a sheet pan, bake, and enjoy. It’s a hands-off way to get light, tender pancakes without babysitting a griddle—perfect for fall mornings when you want cozy flavors with minimal fuss.
Baking pancakes in a sheet pan is especially helpful when feeding a crowd or when you want a quick batch to slice and store. The result is easy to slice into portions, reheat, or freeze for later.
Why We Love These Apple Cinnamon Sheet Pan Pancakes
When the weather cools and apples appear at the market, it’s natural to crave warm, spice-forward breakfasts. These sheet pan pancakes are a great make-ahead option for school mornings, busy weekends, or anytime you want a comforting, protein-forward meal. They take just a few minutes to prepare and require only a single pan to bake.
Highlights of these sheet pan apple cinnamon pancakes:
- Simple and quick to prepare
- Freezer-friendly for up to three months—perfect for grab-and-go mornings
- Cozy fall flavors combined with a protein boost for staying power
- Kid-approved and family-friendly
If you like make-ahead breakfasts, these pancakes fit right in with other easy options like breakfast cookies, pancake bites, cottage cheese waffles, or overnight oats. They’re versatile and pair well with yogurt, nut butter, warm syrup, or a light dusting of sugar and cinnamon.
Ingredient Notes
- Apples: Use your favorite variety. Because the pancakes bake only briefly, most apple types will hold their shape well. Fuji and Gala work nicely for sweetness; Honeycrisp is great if you prefer extra crunch; Granny Smith is a good choice for a tart contrast.
- Protein powder: Choose a protein powder you enjoy since its flavor is noticeable in the finished pancake. Vanilla works well; cinnamon- or salted-caramel-flavored powders can be tasty if you want more flavor variety. If you prefer not to use protein powder, see the substitution note below.
- Flour options: White whole wheat can replace some or all of the all-purpose flour for added whole grains. A 1:1 gluten-free baking flour should also work if you need a gluten-free version.
- Room temperature ingredients: For the smoothest batter and best texture, bring eggs, milk, and yogurt to room temperature before mixing. This helps the batter combine evenly without lumps.
Ways To Vary These Apple Sheet Pan Pancakes
- Add a finishing touch: Sprinkle a cinnamon-sugar mix on top before baking for a slightly crunchy surface, or drizzle a simple icing after baking for extra sweetness.
- Boost the spice: Increase the warm spice profile by adding small amounts of ground ginger, allspice, or cloves. A pinch goes a long way and complements the cinnamon and nutmeg nicely.
- Mix-ins: Fold in chopped nuts, raisins, or a handful of rolled oats for texture variations.
Step-By-Step Instructions
Step 1: Combine the diced apples with maple syrup, cinnamon, nutmeg, and a pinch of salt in a small bowl. Toss well and set aside. In a separate bowl, whisk together the flour, protein powder, baking powder, cinnamon, and salt.
Step 2: In a medium bowl, whisk eggs, milk, brown sugar, Greek yogurt, melted butter, and vanilla until smooth. If the melted butter causes slight clumping, whisk a little longer or warm the bowl briefly to bring ingredients to the same temperature.
Step 3: Add the dry mixture to the wet ingredients and stir just until combined and no flour streaks remain. Avoid overmixing to keep the pancakes tender and fluffy.
Step 4: Gently fold the cinnamon-coated apples into the batter, distributing them evenly without overworking the batter.
Step 5: Generously grease a 10×15-inch sheet pan (a jelly roll pan). If you only have a 9×13-inch pan, use it and expect a slightly longer bake time. Pour the batter into the prepared pan and spread it evenly.
Step 6: Bake in a preheated 350°F oven for about 14–18 minutes, or until the edges turn golden, the center is set, and a toothpick inserted in the middle comes out clean.
Recipe Tips
Protein powder substitute: If you prefer to omit the protein powder, replace it with about 1/2 cup additional flour. Add the extra flour gradually so the batter doesn’t become too thick.
Watch the bake time: It’s better to slightly underbake these than to overbake them. They will finish setting as they cool, which helps avoid a dry texture.
Don’t overmix: Stir the batter only until combined. Overmixing can result in a denser, chewier texture rather than light and tender pancakes.
Storage
Store finished pancakes in an airtight container in the refrigerator for up to five days. For longer storage, cool completely and flash-freeze the pieces in a single layer for an hour, then transfer to a freezer-safe container or bag. They’ll keep well for up to three months.
To reheat from the fridge, microwave for about 30 seconds. For frozen pancakes, wrap a stack in a paper towel and microwave 30 seconds, flip, and heat another 30 seconds or until warmed through. Reheating in a toaster oven or conventional oven works too and helps restore a bit of texture.
Ingredients
Cinnamon Apples
- 3 small apples, diced
- 1 Tbsp maple syrup
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of sea salt
Pancake Mixture
- 1 1/3 cups all-purpose flour, spooned and leveled
- 1/2 cup plus 2 Tbsp vanilla protein powder
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 3 Tbsp brown sugar
- 1/2 cup Greek yogurt, room temperature
- 2 Tbsp melted butter, slightly cooled
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). In a small bowl, toss the diced apples with the maple syrup, cinnamon, nutmeg, and a pinch of salt. Set aside.
- In a medium bowl, whisk together flour, protein powder, baking powder, cinnamon, and salt.
- In another bowl, whisk eggs, milk, brown sugar, Greek yogurt, melted butter, and vanilla until smooth. Add the dry ingredients to the wet and stir just until combined and no flour streaks remain. Avoid overmixing.
- Fold the spiced apples into the batter gently. Grease a 10×15-inch sheet pan well (or use a 9×13-inch pan and bake a little longer). Pour the batter into the pan and spread it evenly.
- Bake for 14–18 minutes, until the edges are golden and a toothpick inserted into the center comes out clean.
- Cool for about 5 minutes before slicing into pieces. Serve warm or cool completely before storing.
Notes
Using room temperature eggs, milk, and yogurt helps the batter blend smoothly, especially when adding melted butter. If the wet ingredients start to clump, briefly warm the bowl and whisk until smooth.
Storage: Refrigerate in an airtight container for up to five days. For freezing, cool completely, flash-freeze in a single layer for about an hour, then transfer to a freezer-safe bag or container.
Reheating: From the fridge: microwave about 30 seconds. From frozen: wrap in a paper towel and microwave 30 seconds, flip, then heat another 30 seconds or until warmed through. A toaster oven or conventional oven also works well to crisp edges.
Nutrition
Calories: 138 kcal, Carbohydrates: 20 g, Protein: 8 g, Fat: 3 g, Saturated Fat: 2 g, Fiber: 1 g, Sugar: 8 g.
Nutrition information is an estimate and should be used as a guideline only.