Why stand over a hot skillet flipping pancakes when you can bake up a big batch all at once? February is Pancake Month, and it’s the perfect time to embrace the ease of sheet pan pancakes. These easy pancake recipes feed a crowd with minimal effort—simply bake, slice, and serve! Plus, they freeze beautifully in individual portions, making pancake meal prep for busy mornings a breeze.
The Benefits of Sheet Pan Pancakes:
No flipping required – just pour, bake, and enjoy.
Feeds a crowd – great for meal prep or serving family and friends. Baked pancakes are ideal for entertaining.
Freezer-friendly pancakes – store individual squares for easy breakfasts, just freeze, defrost and reheat!
Better-for-you ingredients – lower sugar, higher protein options to keep you fueled. I am al about high protein pancakes and gluten-free pancakes.
My Favorite Sheet Pan Pancakes
Almond Joy Sheet Pan Pancakes (Gluten-free, Vegan, No Added Sugar) – A delicious chocolate-coconut-almond twist on pancakes. Read more
Red Velvet Sheet Pan Protein Pancakes – A festive and protein-packed take on a classic flavor. Read more
Pumpkin Streusel Sheet Pan Pancakes (Gluten-free) – Warm pumpkin flavors with a delicious streusel topping. Read more
Cranberry Orange Pecan Sheet Pan Pancakes (Low-carb, Paleo, Gluten-free) – A bright, nutty, and tangy combination perfect for winter mornings. Read more
Peach Blueberry Crumble Sheet Pan Pancakes (Paleo) – Bursting with juicy fruit and a delightful crumble topping. Read more
DIY Paleo Protein Baking & Pancake Mix – A versatile mix for high-protein, gluten-free pancakes. Read more
Bonus Tip: My favorite plant-based protein, Clean Lean Protein by Nuzest, is a great addition to pancakes for an extra protein boost. Save 15% with my code FITFORK15!
Celebrate Pancake Month the easy way—ditch the skillet, grab a sheet pan, and enjoy delicious, nutritious pancakes that fit your lifestyle!
Looking for a fun, festive, and fueling breakfast? These Red Velvet Sheet Pan Protein Pancakes check all the boxes! Whether you’re celebrating Valentine’s Day or just craving a little extra indulgence in your morning routine, this easy-to-make recipe brings all the nostalgic flavors of red velvet cake—without the sugar crash.
Why You’ll Love Red Velvet Protein Sheet Pan Pancakes
Starts with a Mix: Just use 2 cups of your favorite pancake mix, traditional or gluten free.
Baked All at Once – No standing over the stove flipping pancakes one by one! Just blend, pour, bake, and slice.
High-Protein & Satisfying – Each pancake packs 15g of protein and 235 calories, making them a great way to fuel your day. Thanks to protein powder, eggs, and cottage cheese.
Naturally Vibrant – Beet root powder gives these pancakes that signature red velvet hue without artificial coloring. Plus, you get extra beetroot benefits for heart health and energy.
Customizable Toppings – I went with Greek yogurt (with extra beet powder for a pop of pink!) and sugar free chocolate chips, but you can get creative with your favorite toppings. Try nut butter, berries, or even a drizzle of maple syrup!
Perfect for Meal Prep & Busy Mornings
If you’re someone who loves pancakes but doesn’t have time to make them fresh every morning, this sheet pan method is a game-changer. Bake a batch, slice them up, and store leftovers in the fridge or freezer. Just reheat and enjoy—no skillet required just a standard size rimmed baking sheet.
Red Velvet Pancakes for Special Breakfast or Brunch
Whether you’re planning a Valentine’s Day breakfast, a weekend brunch, or meal prepping for a busy week, these Red Velvet Sheet Pan Protein Pancakes make a delicious and nutritious choice that can be made ahead. Everyone loves pin pancakes for Valentine’s Day breakfast and brunch food!
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Fall in love with these Red Velvet Sheet Pan Protein Pancakes made with pancake mix, chocolate protein powder, and beet root powder for that classic red velvet vibe . . . but with better-for-you ingredients. No flipping, no fuss—just bake and enjoy! Each pancake has 15g protein and 235calories to fuel your day.
Course:
Breakfast, brunch
Keyword:
beet powder, cottage cheese, pancakes, protein powder, sheetpan
Servings: 8
Calories: 235kcal
Ingredients
3eggs
1 1/12cupswater
1cup2% cottage cheese
2Tablespoonsmelted coconut oil or melted butter
¾cupschocolate protein powder of choice
2Tablespoonsbeet root powder
2cupsgluten free pancake mix of choice
Optional toppings
Instructions
Preheat oven to 400F degrees.
In blender, add eggs, cottage cheese, water melted butter or oil. Blend for 20-30 seconds to combine until smooth.
Next blend in protein powder and beet powder.
Finally, blend in pancake mix, 1 cup at a time, scraping down sides as needed. If mixture seems too thick (can vary based on pancake mix used) then add up to ¼ cup water.
Spray standard rimmed baking sheet with cooking spray and pour in batter. Bake for 12-15 minutes or until set and lightly browning on top.
Remove and let cool in pan a couple minutes, cut into 8 rectangles and enjoy with the toppings of your choice.
Enjoy festive flavors and fuel our body right in the morning with these Gingerbread Protein Waffles – a seasonal, easy-to-make, and downright delicious way to keep your health goals in check without feeling deprived.
This high-protein holiday breakfast treat is not only packed with classic gingerbread spices that scream holiday vibes, but they’re also a powerhouse of protein thanks to cottage cheese and protein powder. Cottage cheese gives the batter creaminess while delivering a big protein punch, and protein powder amps things up even more.
My favorite protein powder for gingerbread recipes with protein powder (and making protein baked treats in general) is Clean Lean Protein from Nuzest – use my discount code FITFORK to save on your next purchase!)
Making these waffles couldn’t be simpler. Just blend up cottage cheese, protein powder, eggs, spices, and a handful of other easy ingredients to create a smooth batter. Then, let your waffle iron do the rest! Whether you use a mini waffle iron to cook them one at a time (makes about 12 waffles) or a larger 4-square waffle maker to knock them out quicker (done in three rounds!), you’ll have warm, spiced waffles ready in no time.
One serving of three waffles has just 240 calories and a whopping 23 grams of protein (full macros in the recipe card below). They’re perfect for breakfast, post-workout refueling, or even a holiday-inspired snack. I love topping mine with warm sugar-free lemon curd that’s been thinned out to a syrupy consistency. The bright citrusy zing pairs so well with the rich gingerbread flavor. A sugar-free maple syrups is a yummy pairing, too!
If you’re looking for holiday meal prep ideas, this recipe is a game changer. I often double or even triple the batch and freeze the extras for busy mornings or grab-and-go snacks. Just pop them in the toaster or air fryer for the best results, and they’ll taste as good as fresh off the iron.
So, this holiday season, don’t let all the treats derail your goals. These Gingerbread Protein Waffles let you indulge in festive flavors while staying on track. Whip up a batch (or three) and enjoy every healthy, seasonal bite!
This gingerbread waffle recipe is based on my original and very popular Cottage Cheese Waffles recipe! You can check it this yummy protein waffle with cottage cheese recipe here: Easy Protein Powder Cottage Cheese Waffles.
Note: This post contains affiliate links. I earn a small commission from purchases made through links. This helps offset operating expenses for The Fit Fork, thanks!
Gingerbread Protein Waffles area flavorful and festive addition to your morning routine with all those holidayspices you love, but none of the sugar overload. Each serving has 23g protein,thanks to protein powder and cottage cheese. Freezer friendly for breakfastmeal prep.
There’s something magical about gingerbread—it’s the quintessential flavor of the holidays, bringing warmth, nostalgia, and just the right amount of spice to the season. From comforting breads and indulgent desserts to creative drinks and snacks, gingerbread isn’t just for cookies anymore! Dive into this collection of holiday gingerbread ideas from my kitchen to yours. Click on the easy gingerbread recipes to explore the full recipes and bring these delicious ideas to life.
DIY Homemade Gingerbread Spice: Create your own gingerbread spice mix and discover a dozen creative ways to sprinkle it into your favorite recipes.
Gingerbread Chai Latte with Collagen: A cozy, protein-boosted latte that blends the boldness of chai spices with the sweet essence of gingerbread.
Chocolate Gingerbread Mini Loaves: Mini loaves that combine rich chocolate and spicy gingerbread—a chocolate gingerbread mini loaf perfect for gifting or indulging!
Easy Protein Gingerbread: Enjoy a slice of this wholesome quick bread packed with protein and warm spices. This gingerbread quick bread recipe perfect for breakfast, snacking, or dessert.
Low-Carb Chocolate Gingerbread Protein Truffles: One of my more decadent-seeming protein gingerbread recipes that’s actually keto, paleo, and vegan-friendly, with a balance of spice and sweetness.
Hasselback Baked Pears with Gingerbread Streusel: Elegant baked pears topped with a flavorful streusel and paired with a quick gingerbread latte. Warm, spiced fruit desserts are my favorite in cool-weather months.
Whether you’re baking gingerbread desserts or gingerbread for breakfasts to treat friends, family, or just yourself, these healthy gingerbread recipes are sure to spice up your holiday season. What’s your favorite way to enjoy gingerbread? Let me know in the comments below!
When the air turns crisp and the holidays approach, there’s nothing quite like the smell of warm gingerbread wafting from the oven. This Protein Gingerbread is a modern twist on a traditional favorite, offering all the nostalgic flavors of cinnamon, ginger, allspice, and nutmeg—with a boost of protein to keep you fueled through the busy season.
With 10g of protein and just 231 calories per serving, this gingerbread is as versatile as it is delicious. Enjoy it warm as a healthy holiday breakfast (I dollop mine with Greek yogurt for even more protein), as an afternoon snack to keep you energized, or dress it up with whipped cream or a scoop of ice cream for a dessert that will leave everyone smiling.
This gingerbread with protein powder recipe is so simple you can whip it up in 30 minutes or less, from mixing bowl to table. Use your favorite protein powder to make it uniquely yours (I used a plant-based protein powder from Nuzest – save 15% code FITFORK) and bake it in either a small 6×6” brownie pan or 8” round cake pan— or make it a skillet gingerbread with an 8” cast-iron skillet.
Whether you’re treating yourself after a long day or sharing it with loved ones as a Christmas protein dessert, this sweet and spicy gingerbread will bring the cozy holiday vibes to your kitchen. So, preheat that oven, and let’s make the season a little sweeter (and stronger).
Also, I list out easy gingerbread spices below, but this time of season, when I’m making so many high protein holiday desserts, I like to prepare my own Homemade Gingerbread Spice Blend. If you use ,this recipe, substitute 1 Tablespoon total for the cinnamon, ginger, allspice and nutmeg measurements listed in the recipe card.
Note: This post contains affiliate links. I earn a small commission on purchases made through the links which helps me offset operating costs for The Fit Fork. Thank you!
½cupunsweetened applesaucefor convenience: a 4-oz, single-serve tub
¼cupmolasses
1largeegg
1tspground cinnamon
1tspground ginger
½tspground nutmeg
½tspground allspice
¾tspbaking soda
¼tspsalt
1cupvanilla protein powdertested with whey and plant-based
2/3cupall-purpose flour or gf baking blend
Instructions
Preheat oven to 350F.
Place butter and applesauce in medium microwave-safe mixing bowl and warm up on defrost mode of microwave for about 1 minute or until softened and warm.
Add molasses to mixture and stir until combined. Whisk in egg.
Next whisk in cinnamon, ginger, nutmeg, allspice, baking powder and salt until combined. Next stir in protein powder, followed by flour, until a thick batter is formed.
Pour batter into an 8” cast-iron skillet or small 6”x6” brownie pan that has been sprayed with cooking spray.
Bake for 18-20 minutes, or until toothpick pulls clean from the center. If desired, dust with powdered sugar.
Cut into 6 pieces, serve warm. Store leftovers in air-tight container on counter for up to 4-5 days, or in the freezer for up to 6 months.
