If you’ve ever wanted quick pancakes for a crowd you’re in the right place, sis. This sheet pan method makes a big batch of pancakes in just about 10 minutes of cooking. Yes, you read that correctly. A few months back, I shared ago blueberry sheet pan pancakes recipe, which uses Kodiak Cakes almond poppy seed flapjack mix and just three other ingredients and it has been very popular. I recently discovered their dark chocolate flapjack mix while grocery shopping and worked on another version that came out perfectly with a few tweaks. So today, I’m sharing dark chocolate cherry sheet pan pancakes (aka baked protein pancakes). They’re chocolatey, packed with protein, and perfect for a romantic and fairly healthy V-Day breakfast. Cut them out into heart shapes and pack them in bae’s lunchbox. Let’s get into the details.
You might not think you can have pancakes on a regular weekday morning when most of us are busy with work and/or school but you absolutely can. These dark chocolate sheet pan pancakes come together in only 15 minutes and store beautifully for the whole week so they’re just as convenient as any of my healthy breakfast recipes. And eating chocolate for breakfast just feels so decadent, doesn’t it? These smell and taste just like chocolate cake and, since I typically eat breakfast at my desk, several of my coworkers have asked if I’m having dessert for breakfast. If you love dark chocolate as much as I do, you should check out this dark chocolate baked oatmeal for your meal prepping menu, as well.
Tips for Baking Pancakes
- Mix the protein pancakes batter very well. Move the spoon in all different directions–not just in circles–and scrape the bowl to ensure you get all the batter incorporated and there are no dry pockets left. This particular Kodiak Cakes mix is tricky, for whatever reason.
- You will need a non-stick pan. And, to be on the safe side, I still spray mine with oil and line it with parchment paper. The latter makes it easy to basically peel your finished pancakes out of the pan.
- Don’t skip the preheating step. Make sure your oven is hot. Baking these sheet pan pancakes at high heat is what helps them resemble the look and texture of fluffy pancakes you’d cook on a stove top.
- You can cut your giant baked pancake into 10 big pieces or 20 small ones. I eat two per morning of the larger size or four of the smaller.
Dark chocolate, sweet cherries, and almond extract make these protein pancakes much more romantic and desirable than your basic easy breakfast idea. I like to top my dark chocolate cherry sheet pan pancakes with Kodiak Cakes’ super fruit berry syrup. They’re also delicious with maple syrup so use whatever you have on hand. Baked pancakes are an easy way to have a warm, homemade breakfast every day of the week while maintaining a booked and busy schedule. They fit perfectly into my weekly routine and, if your routine is anything like mine, you’ll be able to master breakfast without breaking a sweat. I also highly recommend making your own oatmeal mix for busy mornings (It takes less than five minutes!). These are the kind of life hacks that keep me together.
I hope you try these dark chocolate cherry sheet pan pancakes for yourself–you’ll love them! Let me know if you have any questions via the comments section below. Thanks for reading!
P.S. More one pan breakfast ideas:
Easy protein pancakes with dark chocolate, sweet cherries, and hints of almond
- 3 cups Kodiak Cakes Dark Chocolate Flapjack Mix
- 1/2 cup walnuts chopped
- 1/2 cup dried cherries chopped
- 2 1/2 cups milk I used almond milk
- 3 eggs
- 1 teaspoon almond extract
Preheat oven to 425 degrees. Combine Kodiak Cakes mix, walnuts, and dried cherries in a large bowl and stir to coat cherries and walnuts in the dry mix. (This step will prevent the cherries and walnuts for just sinking to the bottom of the pan while baking.)
Add milk, eggs, and almond extract to dry mixture and stir very well. It's important to mix in multiple directions and scrape the bowl to ensure the batter is uniform and there are no dry pockets hiding.
Spray a half baking sheet pan with non-stick spray then line with parchment paper (optional).
Bake for 10-12 minutes or until springy to the touch. If unsure, insert a toothpick into the center. It should come out clean. Cut into squares while warm. Allow to cool for about 15 minutes before removing from sheet pan.