Healthy Sheet Pan Pancakes are a fun and easy way to customize pancakes and make everyone in your family happy! They allow you to make a large batch of pancakes without standing over the stove for a long time. I also find this less messy. We made these with sprinkles for Peter’s birthday last weekend and I thought they would be a fun rainy day breakfast treat today. I wanted to share with you for as weekend baking treat or a special Easter breakfast.
How to Make Healthy Sheet Pan Pancakes
These are super simple to make and come together faster than regular pancakes. I like to line my pan with parchment paper. I find it makes the clean-up super simple, but you could also use spray if you do not have parchment paper. (As a side note I bought a large pack of 11×17 parchment sheets to make baking and roasting easier).
Preheat your oven first. Then measure and whisk together your dry ingredients into a medium bowl. Then measure and whisk your wet ingredients into another bowl or large liquid measuring cup. Pour the wet ingredients into the dry ingredients and whisk until throughly combined.
Next instead of measuring and standing over the stove to scoop each pancake out, pour it into your prepared sheet pan. The batter will not cover the entire pan. Once it it is poured use a spatula to spread the batter into an even layer.
Last is the fun part. Everyone can choose their own toppings! I love to set the topping options out in little cups and let my children help sprinkle them on.
My recipe is below, but this recipe is adaptable and you could also use 3 cups of your favorite pancake batter or mix to make this easier.
- 2 cups whole wheat flour
- 1 cup all purpose flour
- 3 tbsp baking powder
- 2 1/2 cups milk of choice
- 3 eggs
- 1 tbsp vanilla
- 3 tbsp maple syrup honey or sugar
- Toppings of Choice Topping Suggestions: Raisins, Chocolate Chips, Chopped Nuts, Frozen Berries or Cherries, Bananas, Cinnamon Sugar, Sprinkles, Crumbled Bacon
- Preheat oven to 400 degrees and spray or line an 11x17 rimmed sheet pan with parchment paper (I find if you line the pan with parchment paper the clean up is much easier!)
- In a bowl measure the flours and baking powder and whisk together
- In separate bowl (or I like to use a liquid measuring cup) measure the milk and then add the maple syrup, egg and vanilla
- Add the wet ingredients to the dry ingredients, whisk until all incorporated (it will be slightly lumpy)
- Pour the batter onto the prepared sheet pan and spread it out evenly with a spatula
- Have fun choosing and sprinkling your toppings of choice
- Put it in the oven and bake for 12-15 minutes
- Cut into squares and serve plain (how we like to eat) or with butter and syrup