Low Carb Keto Cinnamon Roll Sheet Pan Pancakes

These Low Carb Keto Cinnamon Roll Sheet Pan Pancakes bake all at once in a 9-by-13-inch pan and are topped with a sugar free sweet cinnamon swirl. This easy low carb breakfast is flourless, gluten free, nut free and high in protein.

Sugar Free Keto Cinnamon Roll Sheet Pan Pancakes

All the cozy flavor of warm cinnamon rolls without standing over the stove flipping individual pancakes! Add the optional cream cheese frosting for the complete cinnamon roll experience!

The pancake batter is made with eggs, Greek yogurt and dried egg whites, so the texture is light, soft and airy, almost like a cross between fluffy pancakes and sponge cake.

It is a delicious recipe for a weekend family breakfast, but it is also simple enough for meal prep. Bake one pan, cut it into six large pieces and keep breakfast ready to grab from the fridge all week.

Why Make Cinnamon Roll Sheet Pan Pancakes?

I love pancakes, but I do not love being the person stuck at the stove flipping batch after batch while everyone else is eating! I adapted this recipe from my original sheet pan pancake recipe with just a few little tweaks.

With the sheet pan method, all the pancake batter goes into one pan and the oven does the work. Every piece is ready at the same time, which makes this a great option for busy mornings, holidays or feeding a family.

You will love this recipe because it is:

– Low carb and keto friendly

– Flourless, gluten free and nut free

– High in protein

– Baked in one pan with no flipping

– Easy to store in the fridge or freezer

– Sweet enough for kids but made without added sugar

– Perfect for breakfast meal prep

Unlike traditional cinnamon roll pancakes made with white flour and sugar, this recipe uses a low carb brown sweetener for the cinnamon swirl mix. A little vanilla extract and ground cinnamon give you that warm bakery flavor without the sugar crash.

What Is the Texture of These Keto Sheet Pan Pancakes?

These are not dense, heavy pancakes. Separating the eggs and whipping the egg whites to stiff peaks creates natural lift without almond flour or coconut flour.

Dried egg whites, also called egg white protein powder, add more structure so the baked pancake holds its shape once sliced.

The finished texture is soft, light and airy. It is a little more soufflé-like than a traditional flour pancake, but the cinnamon sugar swirl and optional cream cheese frosting give every bite the flavor of a cinnamon roll.

The pancakes may rise in the oven and settle slightly as they cool. That is normal for a flourless batter made with whipped egg whites.

How Do I Make Cinnamon Bun Pancakes on a Sheet Pan?

The method is easy, but gently folding the whipped egg whites into the pancake mix is the secret to the best texture.

First, separate the room-temperature eggs. Add the egg whites and white vinegar to the bowl of a stand mixer or a large bowl. Use an electric mixer to whip them until stiff peaks form.

While the whites are whipping, add the egg yolks, Greek yogurt, vanilla extract and optional vanilla liquid stevia to a blender. Add the baking powder, salt, dried egg whites and cinnamon, then blend until the wet mixture and dry ingredients form a smooth batter with no lumps.

Fold the whipped whites into the yolk mixture in three small batches. Use a spatula and a light hand so you do not deflate all the air you just whipped into the eggs.

Spread the pancake batter evenly in the prepared pan. I chose to use a 9 by 13 baking dish instead of a sheet pan because I wanted thickness. You can choose to use either pan.

In a separate bowl, stir together the brown sweetener and cinnamon, adding only enough water to make a thick, spoonable cinnamon mixture. Drizzle it over the top of the pancakes and lightly swirl it through the surface.

Bake on the middle oven rack until the center is set and a toothpick comes out clean.

Tips for the Best Fluffy Pancakes

Start with room-temperature eggs

Room-temperature egg whites generally whip more easily and blend into the remaining pancake batter more smoothly.

Use a clean, dry mixing bowl

Even a small amount of grease or egg yolk in the bowl can stop the whites from whipping properly. Make sure the bowl and beaters are completely clean and dry.

Whip to stiff peaks

The egg whites are ready when the peaks stand upright after you lift the whisk. The white vinegar helps stabilize the foam. Do not stop at the soft-peak stage or the pancakes may not have enough lift.

Fold, do not stir

Add the whipped whites in small batches and fold gently with a spatula. Stirring aggressively will knock out the air and make the pancake layer dense.

Add the water to the cinnamon mixture slowly.

You want a thick cinnamon swirl mix that sits on the top of the pancakes. If it is too thin, it may sink into the batter. Start with 1 tablespoon of water and add more only as needed.

Bake on the middle rack

The middle shelf of the oven helps the pancake cook evenly without the top browning too quickly. Avoid opening the oven door early, since a sudden temperature change can cause the center to sink.

What Can I Use Instead of Dried Egg Whites?

Dried egg whites and egg white protein powder are generally the same product when the only ingredient on the package is egg whites. Use an unflavored powder for this recipe.

Do not use meringue powder, which may contain sugar, starch and other ingredients.

The dried egg whites help stabilize this flourless pancake batter and give it structure. If you do not have them, these are the best swaps:

Unflavored whey protein powder—best swap

Replace the ½ cup dried egg whites with ½ cup unflavored whey protein powder. The pancakes will be slightly softer and less airy but should still have a good cake-like texture.

Collagen peptides

Use ½ cup collagen peptides. The result will be softer, more custard-like and may not rise as much because collagen does not provide the same structure as egg white protein powder.

Can I use almond flour or coconut flour?

No, neither is a good 1:1 substitute for the dried egg whites in this recipe. They absorb liquid differently and will turn the light pancake batter into a denser cake. This recipe was created to be flourless.

More Easy Ingredient Swaps

White vinegar

Use cream of tartar to help stabilize the whipped egg whites if you do not want to use white vinegar.

Nonfat Greek yogurt

For a richer result, replace the 4 ounces of nonfat Greek yogurt with the same amount of sour cream. The pancake may be slightly denser and the nutrition information will change.

Vanilla liquid stevia

This ingredient is optional. Omit it or replace it with your preferred low carb sweetener, adjusting the amount to taste. Liquid stevia is concentrated, so it should not be replaced with the same volume of a granular sweetener.

Brown monk fruit allulose sweetener

Another brown sugar-style low carb sweetener can be used in the cinnamon swirl, but the sweetness and texture may vary by brand.

Monk Fruit and Allulose helps keep the swirl softer, while an erythritol-based sweetener may firm up or recrystallize after cooling.

Optional Cream Cheese Frosting

These cinnamon roll sheet pan pancakes are delicious without a glaze, but the cream cheese frosting makes them feel extra special.

Beat softened cream cheese with vanilla stevia until smooth. For a thinner icing that you can drizzle over the tops of the pancakes, mix in 1 teaspoon of water or unsweetened milk at a time until it reaches your preferred consistency.

Wait until the pancake has cooled slightly before adding the glaze so it stays creamy instead of melting completely into the warm surface.

I had actually run out of cream cheese so I adapted using plain nonfat Greek yogurt and mixed it with Zero Sugar Honey.

Storage and Reheating

Cool the pancake completely, then cut it into six large pieces. Store the pieces in an airtight container in the fridge for up to 5 days.

For longer storage, place parchment paper between individual pieces and freeze them in an airtight container for up to 3 months. This makes it easy to remove only what you need.

Reheat one or two frozen pancakes in the microwave for 30 seconds to 1 minute, depending on the power of your microwave. You can also thaw them overnight in the fridge and warm them gently in the oven.

If you are using the optional low carb frosting, you may prefer to store it in a separate bowl in the refrigerator and add it after reheating.

Frequently Asked Questions

Can you put pancake batter in the oven to bake?

Yes. Pancake batter can be baked in the oven, and a sheet pan is an easy way to cook the whole batch at once. This particular flourless batter was designed for oven baking and gets its light texture from whipped egg whites.

Can any pancake recipe be baked in a sheet pan?

Many pancake recipes can be adapted for a sheet pan, but the pan size, thickness, oven temperature and baking time may need to change. For the most reliable result, use a recipe like this one that was specifically tested as sheet pan pancakes.

How long do oven pancakes take to bake?

These low carb cinnamon roll sheet pan pancakes bake at 325°F for about 25–28 minutes. They are done when the center looks set and a toothpick or skewer inserted into the middle comes out clean. A different pancake mix or pan size may require a different baking time.

Keto CinnamonRoll Sheet Pan Pancakes