RecipeSheet Pan Pancakes

Nutrition Facts
Amount per Serving
  • Calories: 190
  • Protein: 6 g
  • Total Fat: 2.5 g
    • Unsaturated Fat: 2.5 g
    • Saturated Fat: 0 g
  • Cholesterol: 45 mg
  • Total Carbohydrate: 39 g
  • Dietary Fiber: 4 g
  • Total Sugar: 11 g
    • Natural Sugar: 7 g
    • Added Sugar: 4 g
  • Sodium: 220 mg
Have a pancake party—no flipping necessary! Fit to serve a crowd, this scrumptious flapjack recipe is truly a one-sheet wonder, delivering warm-out-of-the-oven breakfast treats right to your table. They’re super moist and gently sweet, and the toppings can be tailored to your tastebuds (hello, chocolate-blueberry, banana-pecan, strawberry-coconut and more).
P.S. You can make this ahead of time, stash in the fridge (or freeze), and then warm individual squares in the microwave or oven before eating. You can also make the batter ahead of time and stash in the fridge overnight—but leave the dry and wet ingredients separated and only mix when you’re ready to place in oven.
  • Prep time
  • Total Time
This recipe makes 12 squares
  • • 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
  • • 2 bananas, peeled and sliced
  • • 1-2 cups sliced strawberries
  • • 1-2 cups blueberries

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 any pattern you’d like. 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.

Nutrition provided for 1 square.

Try this Jumbo Oatmeal Pancake!