Breakfast + Brunch


Sheet Pan Pancakes

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1Made this recipe

Serves: 4-6

Prep Time: 15 minutes

Cook Time: 20 minutes

Nutrition Information: +
Total Calories 370
Total Fat 13g
Choloesterol 90mg
Sodium 820mg
Total Carbohydrates 52g
Dietary Fiber 3g
Total Sugars 14g
     Added Sugars 6g
Protein 11g
Vitamin D 1.6mcg
Calcium 267mg
Iron 2mg
Potassium 344mg


1 cup oat flour

1 1/2 cups all-purpose flour

2 tablespoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

2 1/2 cups milk

1/4 cup unsalted butter, melted

2 large eggs

2 tablespoons pure maple syrup

1 tablespoon pure vanilla extract

Toppings: approximately 1/4 cup sliced strawberries, 1/2 sliced banana, 2 tablespoons mini chocolate chips, 1/4 cup blueberries


01Heat the oven to 425 degrees F. Line a large baking sheet (approximately 12 x 18 inches) with parchment paper and set aside.
02In a large bowl, whisk together the oat flour, all-purpose flour, baking powder, cinnamon, and salt.
03Add the milk, melted butter, eggs, maple syrup, and vanilla extract to the bowl. Mix until all ingredients are combined, and no lumps remain.
04Pour the batter onto the prepared baking sheet.
05Sprinkle one topping over each quadrant of batter, so you have four sections, each with a different topping.
06Bake for 20 minutes, until the pancake is set.
07Let cool slightly before slicing into 8 pancakes. Serve with additional maple syrup, if desired.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.