High Protein Sheet Pan Pancake Bake

Description

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.

Ingredients

Batter

• 2 Large Egg
• 1/4 Cup of Sourdough Discard
• 2 Tablespoons of Butter
• 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

Equipment

• Baking Sheet
• Large Mixing Bowl
• Whisk
• Saucepan
• Spoon
• Dry Measuring Cups
• Liquid Measuring Cup
• Measuring Spoons

Instructions

• Remove eggs, milk, butter and sourdough discard from the refrigerator, measure the discard and allow them to come to room temperature.
• Melt the butter in a small saucepan over low heat. Remove from heat and allow it to cool slightly.
• Preheat oven to 375°F. Butter a 9 x 13 inch sheet pan.
• In a large mixing bowl, whisk together the cooled melted butter and eggs until fully combined.
• Whisk in the sourdough discard, maple syrup, vanilla extract, and milk until smooth.
• Add flour, protein powder, baking powder, baking soda, salt, and cinnamon.
• Whisk gently just until no dry streaks remain. Do not overmix.
• Let the batter rest for 3 to 5 minutes to hydrate the protein powder and improve texture.
• Pour batter into the prepared pan and spread evenly with a spoon.
• Bake for 18 to 22 minutes, until the center is set and the edges are lightly golden.
• Cool for 5 minutes before slicing.

Notes