Making breakfast just got a whole lot easier with these easy, healthy sheet pan pancakes made from scratch!
Forget standing over the stove flipping individual pancakes—this recipe lets you bake a whole batch at once, giving you more time to enjoy your morning.
Soft, fluffy, and packed with wholesome ingredients, these pancakes are perfect for feeding a crowd or meal-prepping for the week.
Let’s dive into this fuss-free way to enjoy a breakfast favorite with a healthy twist!
This is why you’ll love these oven baked pancakes:
- This recipe saves you time and effort!
- There’s no standing over the stove and flipping one by one!
- These baked pancakes are light and fluffy as regular pancakes!
- They can be made with many different toppings!
SHEET PAN PANCAKES RECIPE
(makes 9 large pancakes)
Ingredients:
1 cup ground oats, or oat flour (100g)
1 cup spelt flour (125g)
1/2 cup tapioca or cornstarch (60g)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1.5 cups Greek yogurt (375g)
2 eggs
2 tbsp agave syrup, or maple syrup
1 tsp vanilla extract
1/2 cup milk (120ml)
1/4 cup unsweetened applesauce (65g)
*healthy toppings (optional): fresh or frozen berries, sliced banana, dark chocolate chips, peaches, plums, cherries, coconut flakes, sliced almonds and other nuts.
NUTRITIONAL INFO (per large pancake):
168 calories, fat 3g, carb 26.4g, protein 9.1g
Preparation:
- In a bowl whisk together oat flour, spelt flour, tapioca starch, baking powder, baking soda and salt.
- In the same bowl add the wet ingredients, Greek yogurt, eggs, agave syrup, vanilla extract, milk and applesauce. Whisk to combine, but not over mix the batter.
- Pour the batter in a lined and coated sheet pan (I use standard half sheet pan), and smooth the top.
- Add your favorite toppings, I use fresh blueberries, sliced banana and dark chocolate chips.
- Bake at 400F (200C) for about 15 minutes.
- Slice in 9 or 12 equal pieces and serve warm.
