Easy Sheet Pan Pancakes
Say goodbye to flipping pancakes on the stovetop with these easy sheet pan pancakes! Perfect for busy mornings or weekend brunch, these pancakes are baked in the oven, giving you more time to relax while they turn golden and fluffy. Not only are they incredibly simple to make, but they’re also customizable with a variety of delicious toppings—think strawberries, bananas, dark chocolate chips, or blueberries!
Why You’ll Love These Sheet Pan Pancakes:
- Quick & Easy: Whisk, pour, bake, and you’re done!
- Customizable: Let everyone choose their favorite toppings, or mix it up with fruit and chocolate!
- Meal-Prep Friendly: Make a batch, slice them up, and store in the fridge for easy breakfasts all week.
servings: 5
prep time: 10 minutes
cook time: 30-40 minutes
Ingredients:
4 eggs
3 – 4 tablespoons maple syrup
1/4 cup olive oil or melted coconut oil (60 ml)
2 teaspoons vanilla extract
2 cup almond milk (480 ml)
2 cups all purpose (gluten-free flour) mix (480 ml)
2 tablespoons baking powder
pinch of salt
Topping examples:
strawberries
blueberries
bananas
dark chocolate chips
Instructions:
- Whisk the eggs
- Add the rest of the ingredients and stir to combine
- Spread the mixture on a baking pan lined with parchment paper. Add your toppings (press them lightly into the batter)
- Bake at 180 Celsius degrees / 350 in Fahrenheit for about 30-40 minutes. Serve with Greek yogurt, for example!
- Store in the fridge!