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–+ servings

Moist Sheet Pancakes

KeyVion Miller RDN, LD/N
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 16 pancakes
Calories 137 kcal

Equipment

1 Sheet pan
1 Large mixing bowl
1 small mixing bowl
1 Spatula
1 whisk

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
Cutting  Instructions: (see above for pictures of how to cut)
  1. Divide the pan into 4 squares (sections). To do this, turn the pan the long way (vertically) and cut in half.
  2. Cut the half in halve. Now you should have 4 sections.
  3. Cut each section down the middle. Then cut across. 
  4. You should have 4 pancakes per section. 
 
Freezing Instructions: These bad boys are a great meal prep/batch cooking recipe (depending on how many mouths you need to feed). 
  1. 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.
  2. Label a freezer safe bag with the name and date.
  3. For best quality eat within 2 months. But trust me, they won't last that long in the fridge. 
Nutritional values are approximate and based on products used.

Nutrition

Serving: 1pancakeCalories: 137kcalCarbohydrates: 20gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 22mgSodium: 100mgPotassium: 262mgFiber: 2gSugar: 2gVitamin A: 81IUCalcium: 130mgIron: 1mg
Keyword oven baked pancakes, sheet pancakes, sheet pancakes healthy
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