High Protein Sheet Pan Pancake Bake
Golden edged, fluffy sheet pan pancakes made with sourdough discard and protein powder for balanced blood sugar, steady energy, and improved digestibility. Made without nonstick sprays, artificial flavors, or seed oils, this bake uses real butter, raw milk, and simple pantry ingredients for a cleaner, more nourishing breakfast that supports hormone balance and muscle recovery.
American, High Protein Sheet Pan Pancake Bake
Breakfast, High Protein Sheet Pan Pancake Bake
9 Pieces
15 mins
20 mins
35 mins
Equipment
Large Mixing Bowl
Saucepan
Spoon
Dry Measuring Cups
Measuring Spoons
Ingredients
Batter
2 Large Egg, Room Temperature
1/4 Cup of Sourdough Discard, Room Temperature
2 Tablespoons of Butter, Melted and Cooled
1 Cup of Milk
1 Tablespoon of Maple Syrup
1 Teaspoon of Vanilla Extract
1 Cup of All-Purpose Flour
1/2 Cup of Vanilla Whey Protein Powder
1 Teaspoon of Baking Powder
1/2 Teaspoon of Baking Soda
1/4 Teaspoon of Salt
1/2 Teaspoon of Ground Cinnamon
Greasing
2 Tablespoons of Butter, Room Temperature
Instructions
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Remove eggs, milk, butter and sourdough discard from the refrigerator, measure the discard and allow them to come to room temperature.
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Melt the butter in a small saucepan over low heat. Remove from heat and allow it to cool slightly.
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Preheat oven to 375°F. Butter a 9 x 13 inch sheet pan.
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In a large mixing bowl, whisk together the cooled melted butter and eggs until fully combined.
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Whisk in the sourdough discard, maple syrup, vanilla extract, and milk until smooth.
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Add flour, protein powder, baking powder, baking soda, salt, and cinnamon.
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Whisk gently just until no dry streaks remain. Do not overmix.
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Let the batter rest for 3 to 5 minutes to hydrate the protein powder and improve texture.
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Pour batter into the prepared pan and spread evenly with a spoon.
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Bake for 18 to 22 minutes, until the center is set and the edges are lightly golden.
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Cool for 5 minutes before slicing.
Notes
Resting the batter prevents a dry or chalky texture
Add a splash of milk if batter feels too thick
Slightly underbake for softer, more tender squares
Let cool before slicing to keep clean edges
Phase:
Follicular and ovulatory phases benefit from higher protein to support rising estrogen, stable blood sugar, and muscle repair. This recipe provides steady energy without spikes while the sourdough discard supports digestion and nutrient absorption during these higher energy phases.
Season:
Winter and Spring, when oven baked meals are more practical, warming, and easy to batch prep for busy mornings
Storage:
Refrigerate up to 4 days. Freeze up to 2 months