These Sheet Pan Pancakes are a fun and easy breakfast to serve the family and great for meal prep. They're healthy, delicious and save so much time as there's no need to flip each pancake one by one!
I'm all about easy healthy recipes and I love to meal prep, so these sheet pan pancakes have been a game changer for me. I must admit I eat the same breakfast every morning…and it's always overnight oats made in different ways. However, when it comes to weekends, I like to switch it up and pancakes are always one of my go-to options. There's something about them that even taste like the weekend 🙂
When I make these sheet pan pancakes, I love to eat any leftovers during the week as a snack with my coffee. They can even be made in bulk and frozen for a quick brekkie and are wonderful to take to work. I've also made a healthy pancake batter using rolled oats to make oat flour instead of regular flour, along with wholesome ingredients. I also do this for all my pancake recipes, such as my Greek yogurt pancakes and oat flour pancakes.
Making a batch of sheet pan pancakes saves so much time as there's no more flipping each pancake, yay! So if you're making breakfast for the whole family or feeding a crowd, they're a total life-saver. You can also add your favorite toppings and make different flavors to suit everyone. Some personal favorites are mini choc chips of course 😋, mixed berries, bananas and swirls of peanut butter.
Kids will love getting involved with helping you decorate the batter, so have fun with it. The batter tastes just as good as regular pancakes, so they won't even know its a healthy recipe which is a win win.
Some other healthy breakfast recipes great for weekends are my protein granola, lemon loaf cake and tiramisu overnight oats.
Table of Contents
Why you'll love this recipe
- Quick & Easy: No more flipping pancakes one by one over the stove! This recipe allows you to cook multiple pancakes at once, saving you time and hassle
- Healthy & Nutritious: Made with wholesome ingredients and whole foods including rolled oats to make oat flour and honey rather then sugar
- Versatile: Customize your pancakes with your favorite toppings, from chocolate chips, mixed berries and fruit
- Perfect for Crowds: This recipe is ideal for feeding the whole family and a crowd, making it a great option for busy mornings and weekend brunches
Ingredients and Substitutions
- Oat flour is made by blending traditional rolled oats to a flour consistency. It's a healthier alternative to traditional all purpose flour which also adds fiber to these pancakes
- Milk is the liquid component of the batter that helps create the desired texture. Choose your milk of choice, I prefer dairy-free milk and have used almond milk
- Eggs act as a binding agent, holding the batter together and contributing to the fluffy texture
- Coconut oil is a healthier alternative to butter and helps to keep the pancakes moist but feel free to also use melted butter if you prefer
- Honey or maple syrup are my preferred sweeteners rather than sugar, that add a touch of sweetness without overwhelming the flavor
- Baking powder is the leavening agent, helping the pancakes rise and become light and fluffy
- Vanilla extract adds a delicious aroma and taste
- Toppings, get creative with your toppings of choice. Here I've added mini dark chocolate chips, raspberries, bananas and peanut butter. Blueberries, strawberries, almond butter, cinnamon and chopped nuts such as walnuts, almonds or pecans would be great too
How to make Sheet Pan Pancakes
Making pancakes for the family just got easier. No more flipping pancakes! Follow my simple steps below.
Preheat oven to 350℉ / 180℃. Make oat flour, by blending rolled oats. If using oat flour, skip this step
Add honey and coconut oil to a small bowl and melt in the microwave for 20 - 30 seconds
Whisk eggs in a large bowl then add wet ingredients (milk, vanilla extract and melted honey and coconut oil). Whisk again
Add dry ingredients (oat flour, baking powder and a pinch of salt). Stir until well combined - don't over mix!
Line a baking tray with parchment paper (mine is 16 x 12 inches). Brush over a light drizzle of coconut oil to coat the tray
Pour in the batter and spread it out evenly
Add toppings in separate sections (as pictured). I've used mini choc chips, raspberries, bananas and peanut butter
Put in the oven for 15 - 18 minutes. Check it's cooked through with a toothpick
Allow to cool slightly then slice into 8 or 16 pieces. Serve with a drizzle of maple syrup and a dusting of icing sugar. Enjoy!
Tips and Tricks
- When blending the rolled oats give it a shake in between to ensure there are no lumps or oat grains. You can also work in batches if needed depending on the size of your blender
- Don't over mix the batter as this can make it tough and give you dry pancakes
- To ensure even cooking, spread the batter as an even layer on the sheet pan and lightly tap the tray a few times to flatten it out
- Keep an eye on the pancakes and remove them from the oven as soon as they are golden brown. As it's a thin batter it cooks quite quickly
- Use a parchment-lined sheet pan to prevent the pancakes from sticking and make clean up easier
Storage Instructions
- Store leftover sheet pan pancakes in an airtight container in the fridge for up to 3 days
- Reheat in a toaster oven, air fryer or microwave until warmed through
- To freeze, place pancakes in a single layer on a baking sheet and freeze for 30 minutes. Once frozen, transfer them to an airtight container or freezer bags for up to 2 months
FAQs
Yes you can! Proceed with the recipe steps using the pancake mix, however the cooking time may vary. Keep an eye on them and remove from the oven once lightly brown and cooked through
Yes it can be, it all depends on the pancake batter you're using. Here in my recipe, I've used whole foods including oat flour and natural honey as a sweetener for healthier alternatives
The eggs contribute to the fluffiness along with ensuring you don't over mix the batter as it can make them dry
More Healthy Breakfasts
More Sheet Pan Recipes
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Sheet Pan Pancakes photo on Instagram so I can share the love!
Recipe
Sheet Pan Pancakes (Healthy & Super Easy)
Ingredients
- 2 ½ cups rolled oats or oat flour
- 1 ½ cups milk - I've used almond milk
- 2 eggs
- 2 tablespoons coconut oil
- 2 tablespoons honey or maple syrup
- 1 ½ tablespoons baking powder
- 1 teaspoon vanilla extract
- Good pinch of salt
Toppings
- Mini chocolate chips
- Raspberries or blueberries
- Sliced bananas
- Peanut butter
Instructions
- Preheat oven to 350℉ / 180℃. Add the rolled oats to a blender and blend to create a flour consistency. Work in batches if needed and give the blender a shake in between. If using oat flour, skip this step
- In a small bowl, add the honey and coconut oil. Heat in the microwave for 20 to 30 seconds until melted
- In a large bowl whisk the eggs then add the wet ingredients, being milk, vanilla extract and the honey and coconut oil mixture. Whisk to combine
- Add the dry ingredients, being the oat flour, baking powder and a good pinch of salt. Stir together with a spatula until well combined, making sure not to over mix
- Line a baking tray with parchment paper, mine is 16 x 12 inches in size. Add a light drizzle of coconut oil or melted butter and using a brush spread around to coat the lined tray. You can also use cooking spray
- Pour in the pancake batter and spread it out evenly. Tap the tray lightly a few times to ensure it's an even layer
- Add your favorite toppings in their own sections. Some ideas are berries, bananas, mini chocolate chips and peanut butter. If adding peanut butter, add a few dollops and draw swirls using a toothpick
- Bake for 15 - 18 minutes until the top is lightly browned. Check it's cooked through with a toothpick
- Allow it to slightly cool then slice into 8 or 16 pieces. Serve your Sheet Pan Pancakes with a drizzle of maple syrup and a light dusting of icing sugar and enjoy!
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