Pillowy soft sheet pan pancakes made with whole wheat flour that the whole family will love!
Easy Sheet Pan Pancakes
One bite of these sheet pan pancakes and you'll be hooked for the long run.
Baking pancakes in the oven is like 10x easier than standing over a stove to flip pancakes. Another trick that makes pancakes in the oven easy is to skip trying to divide the pan into 4 different sections with different toppings.
Don’t get me wrong. I get the appeal of doing that, but it can be completely skipped and added at the end. You could decide to prepare the toppings while it cooks in the oven to save time. Leaving the sheet pancakes as a blank slate is also good because you can decide at the time if you want to add toppings or just be ol’ school with maple syrup.
Weekends are made for pancakes, waffles, biscuits or French toast. Here are some more weekend-worthy breakfast recipes:
- Bagel French Toast
- Eggless French Toast w/ whole wheat bread
Jump to:
Ingredients for Baking Pancakes
What you'll love about this recipe is how hidden the whole wheat flour is. For any picky eaters in the family this could be a plus! They can't complain about tasting it, because you can't taste a difference.
- Whole wheat flour
- This recipe is 50% whole wheat flour and 50% all purpose flour. It's helpful for anyone who wants to "ease" into eating more whole grains.
- All-purpose flour
- Baking powder
- Sugar
- Salt
- Milk
- Plain, whole milk Greek yogurt
- Eggs
- Butter
- extra light tasting olive oil for baking
- Check the bottle to see that it is the olive oil you can use for baking. It'll say it on the front.
- Vanilla Extract
See recipe card for quantities.
How to Cut Sheet Pancakes
How the heck do you cut sheet pan pancakes to get as close to equal servings? See pictures below.
Turn the pan the long way and cut in half.
*Ignore the broken piece of pancake on the bottom right side. I accidentally split it when I was trying to move the whole sheet pancake. Don't do what I did, lol.
Cut both halves in half. Then cut all 4 sections into 4 pieces (as shown). Hope these pictures help!
Are Sheet Pan Pancakes Healthy?
Sheet pan pancakes can fit into an overall healthy diet just like regular stove-top pancakes. To tell how healthy they are it's good to take a look at the ingredients used and the nutritional value (if it's available).
Can You Make Sheet Pan Pancakes From Mix?
Yeah! I’ve done this with kodiak cakes and it was very good. Give it a try with your favorite pancake mix.
Substitutions
- Milk - instead of whole milk, a plain unsweetened plant-based milk will work as well
- Oil - coconut oil can be used in place of the olive oil used for baking
Variations
The great thing about this recipe is that they are endless ways to switch it up. Here are a few below.
Sheet pan chocolate chip pancakes
How to make: Sprinkle chocolate chips on top right before you place the pan in the oven.
Sheet pan blueberry pancakes
How to make: Sprinkle fresh blueberries on top right before you place the pan in the oven. Fresh blueberries work a bit better than frozen blueberries. To use frozen blueberries, I would try defrosting them and them sprinkling on top of the batter.
Storage
Fridge: Good for 3-4 days. Visit Leftovers and Food Safety for more information.
Freezer: Lay wax paper on a sheet pan. Place sheet pancakes on the wax paper and stick in the freezer. Once frozen add them to a labeled freezer bag with the name and date. For best quality freeze for up to 3 months.
Quick method for freezing: Lay sheet pancakes in-between pieces of wax paper. Then add them to a labeled freezer bag with the name and date.
Best Toppings
- Sliced strawberries
- Sliced bananas
- Fresh mixed berries
- Or you can use frozen berries! Cook them on the stove for a few minutes and you've got a delicious, no sugar added topping for the pancakes
- Stewed Apples No Sugar Added
- Add diced apples and a few more ingredients to a pan on the stove for a breakfast treat.
- Peanut butter + honey (mixed together)
- Chopped nuts
Mom tip
Sheet pancakes is an easy recipe to double and make 2 pans at the same time. Save and freeze the second pan to make the following weekend a breeze for breakfast. You deserve a break and doing this will give you one.
How to reheat from frozen: Take out the pancakes, place them on a sheet pan and heat for ~10 minutes at 350F. If you cook them too long they will start to get hard.
Moist Sheet Pancakes
Equipment
Ingredients
- 3 cups whole wheat flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- 2 large eggs
- 1 tablespoon butter melted
- ¼ cup olive oil *see notes
- 1 tablespoon Vanilla Extract
- ½ cup plain, whole milk Greek yogurt
- 2, ½ cup milk *see notes
*Optional toppings*
- chocolate chips
- pecans, walnuts
- fresh blueberries or sliced strawberries
Instructions
- Preheat oven to 400°F. Mix all dry ingredients in a large bowl.
- In a separate medium size bowl, use a whisk to mix the eggs, melted butter, olive oil, vanilla extract and yogurt until mixed well. Make sure there are not any clumps. Then add the milk and mix well.
- Add wet ingredients to dry ingredients until combined. Spray sheet pan with non-stick spray and pour the batter in. You may need to even the batter out with a spatula.
- Bake for 20 minutes. See cutting instructions below. Enjoy!
Notes
- The serving size for this recipe could be 2-3 pancakes per person. I didn't want to specify a set number under the nutrition facts because really it can vary depending on many factors (age of the person or child, diet pattern, hunger cues, etc.).
- Flour - I love using whole grain flour in this recipe, but feel free to switch it up! If you feel skeptical about it you could also try 1.5 cups whole grain flour + 1.5 cups all-purpose flour. Other flours you can use include oat flour. I have not tried this with gluten-free flour.
- Milk - instead of whole milk, a plain unsweetened plant-based milk will work as well. You can also use 2% milk.
- Oil - melted coconut oil can be used in place of the olive oil used for baking
- When using melted coconut oil mix it first with the eggs and vanilla extract. Then add the remaining wet ingredients and mix well. If you add the melted coconut oil to the Greek yogurt, the coconut oil will start to solidify.
- Toppings - Have fun here! My favorite combination is chocolate chips and pecans. Simply spread any toppings you want on top of the batter right before putting it in the oven. Options include:
- fresh blueberries or sliced strawberries. I would avoid using frozen fruit. I've tried it and it makes the pancake a little soggy the day after.
- walnuts
- sliced banana
- Divide the pan into 4 squares (sections). To do this, turn the pan the long way (vertically) and cut in half.
- Cut the half in halve. Now you should have 4 sections.
- Cut each section down the middle. Then cut across.
- You should have 4 pancakes per section.
- Once the pancakes have cooled you can wrap them individually in wax paper. Alternatively, you can take a small sheet pan, line it with wax paper and place the pancakes on the tray to let them freeze individually. Then you can transfer it to a freezer safe bag.
- Label a freezer safe bag with the name and date.
- For best quality eat within 2 months. But trust me, they won't last that long in the fridge.
Tia
Forgot to rate:) Good enough I had to come back and give it the 5 stars!
Tia
I've just started getting into sheet pancakes (awesome with 6 kids) and was looking for another variation. Made this today. Added 1/2 C. rolled oats in place of 1/2 C. of the whole wheat flour, blueberries on top (frozen, just rinsed a little in a bowl under water) and added an additional 2 Tbsp. of sugar so I wouldn't have to deal with syrup (corn syrup, sticky, kids use too much:) and everyone gobbled it down. Thanks for the great recipe!!!
KeyVion Miller RDN, LD/N
Hi Tia! I liked how you modified this to fit your family. That's wonderful! I'm so happy this recipe worked out well and everyone gobbled it down.