Patriotic pancakes for the win! I’m serving this “sheet pan style” so it’s easy-peasy and feeds a hungry crowd!

American Flag sheet pan pancakes on a sheet pan

I tried my best to stay true to our flag including 13 stripes representing 13 colonies and 50 white stars representing 50 states. #HowDidIDoBestyRoss

Make these Sheet Pan Omelets!

(5 stars) 3 ratings

American Flag Sheet Pan Pancakes

Patriotic pancakes for the win! I’m serving this “sheet pan style” so it’s easy-peasy and feeds a hungry crowd!
Servings: 12 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes


  • 1 ½ cups whole wheat flour
  • 1 ½ cups all-purpose flour
  • 1 ½ tablespoon baking powder
  • 1 teaspoon kosher salt
  • 3 large eggs, lightly beaten
  • 2 ½ cups almond milk, or any other milk of choice
  • ½ cup natural, no-sugar-added applesauce
  • ¼ cup maple syrup
  • 2 teaspoons vanilla extract
  • Topping decorations: about 2 sliced bananas, 2 cups sliced strawberries, 2 cups raspberries, 1 cup blueberries, and ½ cup raw coconut shreds (plain or sweetened)


  • Preheat oven to 425º. Liberally coat a standard baking sheet (~13″ x 18″) with oil spray. In a medium mixing bowl, combine all the dry ingredients (flours, salt, baking powder).
  • In a separate bowl, add the eggs, milk, applesauce, maple syrup and vanilla. Add the wet ingredients into the dry ingredients and stir until well combined, about 2 minutes, being thoughtful to not overmix (if the batter seems lumpy, try to smash the larger lumps on the side of the bowl to break them up, but it’s perfectly okay to have small lumps throughout).
  • Pour the batter on the baking sheet and spread evenly using a spoon or spatula. Tap the bottom of the baking sheet on the counter a few times to allow any air bubbles to escape. Place the fruit slices on top in the pattern of the American Flag.
  • Bake in the oven on middle rack for about 15 minutes, until the batter is golden brown. Let sit for a few minutes to slightly cool, then slice into squares and serve with optional maple syrup or aerated whipped topping.
  • *You can add all sorts of preferred toppings with (or instead of) the fruit: dark chocolate chips, shredded coconut, chopped pecans, a drizzle of warm peanut butter, etc.


• You can use my pancake recipe or a boxed mix. If you go the boxed route, follow directions for 3.5 cups dry mix to fill a standard baking sheet pan.
• In the oven, the raw coconut toasts so it’s important to watch it and ensure it doesn’t burn. Mine was totally fine at the 15 to 18 min mark.
• If you want the coconut white and bright, add them after the pancakes slightly cool from the oven.
• You can also do that with all the toppings for a super bright colored flag—bake off the one sheet plain pancakes, let it slightly cool and then decorate the top with everything.
Nutrition provided for 1 square.
Course: Breakfast
Cuisine: American

Nutrition Information per serving

Calories: 190Carbohydrates: 39gProtein: 6gTotal Fat: 2.5g— Unsaturated Fat: 2.5g— Saturated Fat: 0gCholesterol: 45mgSodium: 220mgFiber: 4gTotal Sugar: 11g— Natural Sugar: 7g— Added Sugar: 4g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!