McGriddle Sheet Pan Pancakes

No ratings yet

Fluffy maple pancake batter baked with chicken sausage, eggs, cottage cheese, and cheddar in one sheet pan. Sweet, savory, high protein, and ready to slice into 16 squares for the whole week. No flipping required.

Print Recipe

REMOVE ADSExperience ad-free content

Prep Time 10

Cook Time 25

Total Time 35

SERVINGS: 16 slices

Ingredients

Instructions

Enable step-by-step mode

Preheat oven to 425°F and line a sheet pan with parchment paper.
Brown the chopped chicken sausage in a skillet over medium heat until cooked through. Set aside.
In a large bowl whisk together pancake mix, milk, maple syrup, and vanilla.
Add eggs and cottage cheese and whisk until smooth.
Fold in the cooked sausage and shredded cheddar.
Pour the batter into the prepared sheet pan and spread evenly.
Bake for 22 to 28 minutes, until the center is set.
Let rest for 15 minutes before slicing.
Allow pancakes to cool completely before storing.

Notes

Brown the sausage first: this prevents excess moisture in the batter and adds way more flavor to the finished bake.

Rest time matters: give it a full 15 minutes after baking before slicing so the eggs finish setting and the squares hold together cleanly.

Pancake mix swap: regular, whole wheat, or gluten-free pancake mix all work with the same measurements.

Fridge: store in an airtight container for up to 4 days. Reheat in the microwave for 20 to 30 seconds.

Freezer: wrap squares individually and freeze for up to 2 months. Reheat from frozen for about 60 seconds in the microwave.

Nutrition