Pancakes are comforting, familiar, and universally loved—but standing at the stove flipping them one by one isn’t always realistic. This fluffy protein pancake bake keeps everything people love about pancakes while removing the friction. One bowl, one pan, and a soft, cloud-like bake that slices cleanly into perfect squares.
What makes this recipe especially effective for retention is that it solves a problem. Readers recognize the struggle of pancake mornings, then immediately see an easier alternative that still delivers the same cozy payoff. The sheet-pan format feels modern and practical, which encourages people to stay on the page and visualize making it themselves.
Texture is the star here. Instead of dense or rubbery protein pancakes, this bake is intentionally fluffy. The protein supports structure without drying it out, and the batter is balanced to rise evenly across the pan. This is exactly the kind of recipe philosophy used throughout The Dream Life Cookbook—familiar foods, simplified methods, and results that actually feel good to eat.
Why You’ll Love This Recipe
This pancake bake feels indulgent without being heavy, making it perfect for both breakfast and dessert-style moments. It’s lightly sweet, easy to customize, and ideal for meal prep. Each slice reheats beautifully, which makes it far more practical than traditional pancakes.
It’s also visually satisfying. Clean slices, fluffy interior, and classic pancake vibes make this recipe highly saveable and shareable.
What Makes This Different from Regular Pancakes
Instead of cooking pancakes individually, the batter is baked all at once, allowing the crumb to rise evenly. This creates a lighter, more cake-like texture while still tasting unmistakably like pancakes. The protein blends into the batter without creating dryness or chalkiness.
Fluffy Protein Pancake Bake (Sheet Pan Style, Vegan & High-Protein)
Ingredients
Dry Ingredients
Wet Ingredients
Optional add-ins:
Instructions
Step 1: Prepare the Pan
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Preheat your oven to 350°F (175°C). Line an 8×8 baking pan or small sheet pan with parchment paper, pressing it flat so the edges stay in place.
Step 2: Mix Dry Ingredients
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In a large mixing bowl, whisk together oat flour, protein powder, baking powder, and salt until evenly combined.
Step 3: Combine Wet Ingredients
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In a separate bowl, whisk almond milk, maple syrup, oil, and vanilla extract until smooth.
Step 4: Make the Batter
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Pour the wet ingredients into the dry ingredients and gently fold until a smooth, thick batter forms. Do not overmix—this keeps the bake fluffy.
Step 5: Add Optional Mix-Ins
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If using fruit or chocolate chips, gently fold them into the batter now.
Step 6: Transfer & Bake
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Pour the batter into the prepared pan and smooth the surface. Bake for 18–22 minutes, until the center is set and the top springs back lightly when touched.
Step 7: Cool & Slice
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Allow the pancake bake to cool for at least 10 minutes before slicing into squares.
Note
Storage & Meal Prep
Store slices in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave or oven to restore fluffiness.
