Gingerbread Sheet Pan Pancake (Vegan, High Protein)
If you love gingerbread pancakes but you don’t have enough time to stand at the stove flipping batches on a chilly morning, these gingerbread sheet pan pancakes are your answer. They bake up like fluffy, tender gingerbread cake—warm spices, dark brown sugar, molasses vibes—and you get a giant batch all at once on a baking sheet. Less time, fewer dishes, and a breakfast that actually helps you hit your protein and fiber goals (without tasting like “protein”).
This is the kind of classic breakfast favorite that feels right for the time of year—aka Christmas morning, sleepover mornings, and any of those cozy holiday breakfasts when you want something special… but not a full production.
If you like this recipe, check out my Easy Vegan Baked French Toast (with Just Egg), which can be made the night before and baked in the morning. If you’re here for higher-protein breakfast recipes, check out my High-Protein Banana Muffins, and my Healthy Pumpkin Protein Muffins.
Why you’ll love it
Sheet-pan pancakes = less time + zero flipping. These are true sheet-pan pancakes: pour the pancake batter, bake, slice, done.
Higher protein + higher fiber. Protein powder + oat flour + high-protein plant milk = a more satisfying breakfast that keeps you full longer.
Fluffy pancakes without fuss. The right leavening agents (aka baking powder + baking soda) give you that bakery-style lift.
Perfect cozy treat that still works for meal prep. Cool, slice, stash in an airtight container, and reheat all week.
A delicious twist on classic gingerbread breakfast foods—and honestly, they’re up there with the best pancakes you’ll make all season.
Ingredients + substitutions
Dry ingredients (You need a large bowl)
All-purpose flour / purpose flour: the base for structure.
Oat flour: adds fiber + cozy texture (and helps it feel more “gingerbread-y”).
Protein powder (vanilla plant protein): boosts protein.
No protein powder? See the “Regular pancake” options below.
Baking powder + baking soda: your key leavening agents for lift.
Kosher salt
Warm spices: ground ginger, ground cinnamon, ground allspice (optional pinch of cloves if you love deep gingerbread).
Dark brown sugar: for that caramel-gingerbread depth.
Wet ingredients (You need a medium bowl + measuring cup)
High-protein soy milk (or your favorite milk): this recipe likes milk that’s room temperature, so it mixes smoothly.
Apple cider vinegar: quick “buttermilk” effect for tenderness.
Molasses: gingerbread’s whole personality.
Avocado oil (or neutral oil)
Vanilla extract
Optional, but really good
Lemon zest: brightens the whole thing (tiny amount, big payoff).
Extra indulgent touch: maple syrup + a splash of cream (use dairy-free creamer or regular cream—your call), or a pat of butter on top.
Gingerbread Cookie Glaze in place of maple syrup: a quick confectioners sugar glaze for holiday mornings gives these easy pancakes that “iced gingerbread men cookie” vibe, and makes kids (big and small) happy.
Glaze: whisk ½ cup (60 g) confectioners’ sugar with 1–2 Tbsp milk (or water) + a tiny splash of vanilla. Drizzle over cooled pancakes.
Step-by-step: Gingerbread sheet pan pancakes (the easy way)
Preheat oven to 400°F. Line a rimmed half-sheet baking sheet with parchment and lightly oil it.
In a large bowl, whisk all dry ingredients until evenly combined.
In a medium bowl (or a big measuring cup), whisk all wet ingredients + vinegar. Let it sit 2 minutes.
Pour wet into dry and mix until just combined. You want a few small lumps—don’t chase smooth batter.
If batter feels very thick, add 2–4 Tbsp more milk (a little at a time). Protein powder can thicken as it sits.
Pour batter onto the prepared sheet, spread evenly (an offset spatula helps).
Bake 14–18 minutes, until puffed and golden brown and the center is set.
Cool 5 minutes, then slice into 6 big pieces (or 8 smaller). Serve warm.
Pro tips for the fluffiest sheet pan pancakes recipe
Use room temperature liquid ingredients if you can—it blends faster and more evenly.
Don’t overmix. Overmixing = tough pancakes. Small lumps = fluffy.
If the top browns too fast (molasses does that), loosely tent with foil for the last few minutes.
For extra “cinnamon ginger” punch, add a tiny pinch more ginger and cinnamon—but don’t go wild or it can taste sharp.
Regular gingerbread pancake options (no protein powder)
Because not everyone wants protein powder in their life—and that’s fine.
Option 1: Same sheet pan method, no protein powder
Replace the protein powder with an equal weight of all-purpose flour (or half flour + half oat flour for a slightly heartier bite).
Start with 30–60 g less milk, then add back only if needed (protein powder absorbs more than flour).
Option 2: Classic stovetop gingerbread pancake recipe (with eggs + dairy)
If you want truly “classic” homemade pancakes, here’s the swap path using the keywords people actually search:
Use whole milk, large eggs, and melted butter (ideally unsalted butter) in place of plant milk/oil.
Cook on a griddle: wait until bubbles pop on the surface, flip, then cook the second side until set and golden.
Option 3: Pancake mix shortcut (fastest)
Yes, you can use pancake mix and still get gingerbread flavor:
Whisk pancake mix + warm spices + dark brown sugar + molasses, then add your milk (plant or dairy) until you get a pourable batter.
Bake as sheet pan pancakes, or cook like regular pancakes.
Fun variations (kids love these)
Gingerbread men moment: press mini gingerbread men cookies on top right after baking (or use cookie cutters to cut fun shapes once cooled).
Add chocolate chips for a dessert-for-breakfast vibe.
Add lemon zest + extra cinnamon for a brighter holiday version.
Storage + reheating (meal prep friendly)
Store slices in an airtight container in the fridge for up to 4 days.
Freeze squares (parchment between layers) for up to 2 months.
Reheat in the toaster oven at 325°F until warmed through (best texture), or microwave if you’re in a rush.
FAQ
Do these work for Christmas morning?
Yes—bake, slice, and keep warm on low while everyone wakes up. This is exactly that “holiday breakfast without chaos” situation.
Why do mine look dense?
Most common causes: overmixing, expired baking powder, or batter too thick. Keep some lumps, check your baking powder, and thin with a splash of milk if needed.
Can I make them without oat flour?
Yes—swap oat flour for more all-purpose flour. You’ll lose a bit of fiber, but it still works.
High-Protein Gingerbread Sheet Pan Pancakes
These high-protein gingerbread sheet pan pancakes bake on a baking sheet for a fluffy, golden brown giant batch—no flipping, less time, and perfect for Christmas morning or cozy holiday breakfasts. Made with warm spices, molasses, and protein powder plus oat flour for extra fiber, they’re meal-prep friendly (store in an airtight container and reheat in the toaster oven) and include an easy no-protein option for classic gingerbread pancakes.
Ingredients
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet (9x13") with parchment and oil or butter well.
- Whisk dry ingredients in a large bowl.
- Whisk wet ingredients in a medium bowl/measuring cup. Rest 2 minutes.
- Pour wet into dry. Mix just until combined (small lumps are good).
- Spread batter evenly on the baking sheet.
- Bake 14–18 minutes until golden brown and set in the center.
- Cool 5 minutes, slice, and serve. If using options glaze, galze after cooling.
Notes
- No protein powder: swap the 60 g protein powder for 60 g flour (or 30 g flour + 30 g oat flour) and start with 30–60 g less milk.
- Top with maple syrup + a splash of creamer for that “cream maple syrup” vibe, or butter if you’re doing the classic version.
- Optional Glaze: whisk ½ cup (60 g) confectioners’ sugar with 1–2 Tbsp milk (or water) + a tiny splash of vanilla. Drizzle over cooled pancakes.
Nutrition Facts
Calories
303Fat
3 gCarbs
66 gFiber
3 gProtein
13 gCholesterol
8 mgPlease note: I am not a certified dietitian or nutritionist. Nutrition info is calculated automatically and is for informational purposes only.