The Best Baked Pancakes (Sheet-Pan)

Holy sheet! This recipe puts the 'pan' in pancakes! It's the same light and fluffy breakfast staple you know and love but made in large quantities in your oven. It's pancakes 2.0!

Prep Time 20

Cook Time 17

Total Time 37

Servings

Calories 193kcal

Author FoodFaithFitness

Ingredients

3 cups whole wheat flour
3 tbsp pure maple syrup
2 tbsp aluminum-free baking powder
1 tsp sea salt
2 ¼ cups almond milk unsweetened
2 large eggs preferably organic
1 tbsp pure vanilla extract
6 tbsp unsalted butter melted and cooled (divided)
1 cup fresh blueberries or mixed berries
Optional toppings: Sliced bananas dark chocolate chips, sliced almonds, fresh strawberries, a sprinkle of chia seeds

Instructions

Preheat the oven to 425°F
Grease up a 13x18-inch sheet pan. I use about 2 tablespoons of the butter but use as needed.
In a large mixing bowl, whisk together the whole wheat flour, pure maple syrup, baking powder, and sea salt. Create a well in the center and add the almond milk, eggs, and vanilla extract. Beat until smooth, then fold in the remaining 4 tablespoons of melted butter.
Gently pour the batter onto the sheet pan. Evenly spread the batter with a spatula, making sure it reaches the corners of the pan. Add your choice of toppings.
Bake for 12 to 16 minutes, until the top is lightly golden. Just add a toothpick into the center and check that it comes out clean.
Let cool.
Cut into squares and serve warm with a drizzle of maple syrup or a Greek yogurt.

Nutrition