Make Easy Pumpkin Cranberry Sheet Pan Protein Pancakes

Easy and healthy cranberry pumpkin protein sheet pan pancakes on white plate topped with maple syrup and powdered sugar.

Can you make gluten free sheet pan pancakes recipe from scratch ahead of time? A big loud yes is the answer. If you love healthy, balanced breakfast recipes, then you will surely enjoy this one. These healthy cranberry pumpkin protein sheet pan pancakes will help reduce holiday morning stress, because you can prepare the batter the night before and easily pop them into the oven to bake. So, if you have guests for any holiday gathering, such as Thanksgiving or Christmas, then these are your no fuss easy breakfast recipe. No need to stand over the stove, making pancakes the regular old fashioned way. Now you can spend more time entertaining your overnight guests. 

Pumpkin Cranberry Sheet Pan Protein Pancakes

Easy and healthy cranberry pumpkin protein sheet pan pancakes on white plate topped with maple syrup and powdered sugar.

Speed Up Breakfast with Easy & Healthy Protein Sheet Pan Pancakes!

This makes a quick and easy breakfast or brunch recipe for larger family gatherings, or for yourself to meal prep breakfast for the week. If you count macros, this sheet pan recipe made from scratch is perfect to portion out with balanced macros too. However, don’t be intimidated by these sheet pan pancakes made from scratch, because they are actually easy to make.

Start the weekend off right by meal prepping there for a quick and healthy breakfast. These healthy high protein pumpkin cranberry pancakes are also perfect as make ahead freezer breakfasts, plus they are made from scratch.

These sheet pan pancakes are so light and fluffy because of the addition of baking soda and lemon juice. Traditionally pancake recipes are made simply with baking powder. However, because I added the lemon juice to bring out the freshness of the cranberries, and help you better absorb the iron, I added baking soda too. Nutrition science is so much fun to play around with new recipes.

Do You Have to Use a Griddle for Pancakes?

No. That is why sheet pan pancakes are so convenient. Skip slaving over the stove, making pancakes on a griddle or frying pan. Sheet pan pancakes are the way to go. Trust me.

sheet pan pancakes recipe

Why Make Protein Pancakes Instead of Regular Pancakes?

Protein pancakes are an excellent way to get extra protein in your diet. Protein helps support muscle recovery, especially if you work out regularly. Regular pancakes don’t have much protein, so by making these protein pancakes, you increase your protein intake while still enjoying the taste of pancakes for breakfast.

Pumpkin Health Benefits

Pumpkin is a nutrient powerhouse. It’s high in fiber, potassium, vitamin C, and beta-carotene. Pumpkin is a great way to get your daily dose of beta-carotene and vitamin C!

Cranberry Health Benefits

Cranberries are a great way to get your daily dose of vitamin C! They’re also high in antioxidants. In fact, they are known as a superfood. You might have heard of the connection between cranberries and urinary tract infections. Research has shown that by consuming cranberries, you can decrease your risk of developing a urinary tract infection. Cranberries are also perfect for fall because they help support improved immune function. They also help lower your blood pressure.

What Ingredients Do I Need to Make These Easy Sheet Pan Pancakes From Scratch?

You need your favorite gluten-free flour, protein powder, flaxseed, pumpkin spice mixture, baking powder, baking soda, eggs, vanilla, maple syrup, pumpkin puree, cranberries, milk, lemon juice, and salt.

Easy Pumpkin Cranberry Sheet Pan Pancakes (High Protein Recipe)

Yields: Makes 16 regular size pancakes or 32 bite-sized pancakes.


  • 4 cups gluten-free flour
  • 2 cups vanilla protein powder or vanilla collagen powder.
  • Two tablespoons ground flaxseed
  • 2 teaspoons pumpkin pie spice
  • Two teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons of maple syrup (can substitute with sugar-free).
  • 1/4 cup pumpkin puree
  • 2 tablespoons lemon juice
  • Two cups of plant-based milk of choice (I like unsweetened almond milk).
  • 1 and 1/2 cups cranberries, fresh or frozen


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. To make the pancake batter, start with a medium sized mixing bowl and combine the gluten-free flour, protein powder or collagen, flaxseed, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a separate mixing bowl, combine the eggs, milk, maple syrup, vanilla extract, pumpkin puree, and lemon juice. Then gently fold in the cranberries.
  4. Pour the batter onto a baking sheet lined with parchment paper or greased with nonstick cooking spray. Evenly spread out the batter to cover the entire sheet pan.
  5. Bake in the oven for 18-20 minutes, or until the middle is baked through. You can check the center by poking it with a toothpick. If the toothpick comes out clean, it’s done. If it has batter, continue to cook until the center is cooked through.
  6. Let cool for a few minutes before slicing it into squares. Serve as is or top with fresh maple syrup, powdered sugar, coconut whipped cream, or pecan pieces. 


  • 120 calories
  • Protein: 9.8 grams
  • Carbohydrates: 15.3 grams
  • Fat: 2.1 grams
  • Dietary Fiber: 2 grams
  • Sugars: 2 grams


  • 241 calories
  • Protein: 19.7 grams
  • Carbohydrates: 30.6 grams
  • Fat: 4.2 grams
  • Dietary Fiber: 4 grams
  • Sugars: 4 grams


Protein | Vitamin D | Calcium | Iron | Potassium

How Can I Tell If My Baking Powder is Still Good?

The baking powder will keep for up to 18 months, but it’s best when used within 1 year of the date on the package. An easy trick to tell if your baking powder is still active is to place some baking powder into a bowl and pour some hot water over the top. If it bubbles up, you are able to keep using it. If it doesn’t do anything, toss it and replace with brand new baking powder.

pumpkin pancakes

How To Store These Light & Fluffy High Protein Sheet Pan Pancakes:

Allow the sheet pan pancakes to cool, and then place the slices into an airtight container inside the refrigerator. They will remain good for a few days. This is why meal preparation is so convenient. Make sure they are completely cool before storing, or otherwise they will get soggy.

Can You Reheat Leftover Sheet Pan Pancakes?

To reheat them, simply take out your portion and reheat in the microwave, or even in the oven. If reheating in the oven, I suggest you wrap in aluminum foil so they heat evenly throughout.

Can You Freeze Leftover Sheet Pan Pancakes?

Yes, you can freeze sheet pan pancakes. Simply wait for them to cool completely, and then layer them between waxed paper inside of a freezer safe container or reusable freezer bag.

What to Serve with Gluten-Free Sheet Pan Pancakes?

These easy and healthy protein pancakes are delicious, topped with maple syrup. You can substitute sugar-free if you prefer. Powdered sugar, coconut whipped cream, and pecans are perfect as a topping. The coconut whipped cream will add a healthy fat to balance out the macronutrients of the recipe.

Enjoy These Tasty Gluten-Free Pumpkin Protein Sheet Pan Pancakes!

If you try out these healthy pumpkin cranberry sheet pan protein pancakes recipe, let me know in the comment section below. I would also love to hear what you think, or take a photo and tag me @Eat_Your_Nutrition on Instagram. I love seeing your photos. #EatYourNutrition #LauraVillanueva

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Certified holistic nutritionist, nutrition and wellness author, weight and gut health specialist. I teach women how to discover effective ways to become the healthiest version of themselves.

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