Apple Sheet Pan Pancakes

These oven-baked pancakes are light and fluffy, with no flipping required! You’ll never want to make pancakes another way again! 

slices of sheet pan apple pancakes topped with yogurt and maple syrup.

Nothing quite says Sunday morning like a stack of delicious pancakes. As much as I love this nostalgic breakfast, I don’t exactly love standing over the stove making them, especially when I want to make a large batch. So when I discovered sheet pan pancakes and gave them a go, I was hooked! 

These are so much easier than traditional pancakes since once you make the batter, all you have to do is pour it into a pan and bake. They’re great for meal prep, so you can make them earlier in the week and enjoy delicious, fluffy pancakes all week long. They also freeze really well. 

These Apple Sheet Pan Pancakes have more fibre and protein than your traditional pancakes and help to support blood sugar balance. I love topping them with a bit of nut butter and some more greek yogurt to add a little more protein and fat. I decided to throw in a little nutmeg and topped them with apple slices for a fall twist, but feel free to customize them with any spices, nuts or fruit that you want. Banana, berries, or chocolate chips would all be delicious! 

sheet pan pancakes topped with sliced apples and pecans.

Main ingredients: 

  • Oat flour: if you want the pancakes to be fully gluten-free, make sure you’re using a gluten-free oat flour. You can easily make your own by blending rolled oats in your blender until you get a fine flour. I typically use One Degree Organics Sprouted Oats. 
  • Eggs: adds moisture and helps the pancakes rise a little more.
  • Milk: a milk of your choice, dairy or non-dairy (unsweetened).
  • Greek yogurt: this helps make the pancakes super moist and fluffy, while adding some more protein and fat. Go for a full-fat, unsweetened yogurt (preferably organic, grass-fed). You could also use a thick dairy-free yogurt here. 
  • Maple syrup: adds a touch of natural sweetness. Feel free to use honey if you’d prefer. 

Apple Sheet Pan Pancakes

Recipe by Emily MaudeCourse: Breakfast
Servings

6

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

30

minutes

These oven-baked pancakes are light and fluffy, with no flipping required! You'll never want to make pancakes another way again!

Ingredients

  • 2.5 cups oat flour

  • 1 tbsp baking powder

  • 1 tsp baking soda

  • 2 tsp cinnamon

  • 3/4-1 tsp ground nutmeg

  • 1/2 tsp sea salt

  • 2 large eggs

  • 1 1/4 cups milk of choice

  • 3/4 cup plain greek yogurt (or a thick dairy-free yogurt)

  • 2 tbsp melted and slightly cooled butter

  • 1/4 cup maple syrup

  • 2 tsp vanilla extract

  • 1 apple, thinly sliced

  • 1/4-1/3 cup pecans, coarsely chopped

Directions

  • Preheat oven to 425F. Grease a 10x15 inch rimmed baking sheet with butter, making sure to get the edges as well. If using a larger pan, you will just need to shorten the cooking time.
  • In a large bowl, whisk together oat flour, baking powder and soda, cinnamon, nutmeg and salt.
  • In another bowl, whisk together the remaining ingredients, except the apple and pecans. Add the wet to the dry and stir until just combined (careful not to over mix - don’t worry if there are still a few lumps).
  • Pour the batter into the pan and spread out evenly. Top with apples and chopped pecans.
  • Bake for 13-15 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool for 5 minutes before cutting into squares. Serve with more greek yogurt, almond butter, and maple syrup!

Notes

  • Feel free to leave out the nutmeg and top with other fruit, nuts or dark chocolate chips

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