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.
- 3 eggs
- 1 1/12 cups water
- 1 cup 2% cottage cheese
- 2 Tablespoons melted coconut oil or melted butter
- ¾ cups chocolate protein powder of choice
- 2 Tablespoons beet root powder
- 2 cups gluten free pancake mix of choice
- Optional toppings
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Preheat oven to 400F degrees.
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In blender, add eggs, cottage cheese, water melted butter or oil. Blend for 20-30 seconds to combine until smooth.
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Next blend in protein powder and beet powder.
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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.
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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.
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Remove and let cool in pan a couple minutes, cut into 8 rectangles and enjoy with the toppings of your choice.