No flipping required for these pancakes cooked in the oven. Grab your sheet pan and save time for your favorite breakfast.
Course Breakfast, Dessert
Prep Time 10minutes
Cook Time 15minutes
Author Emily Roach
2 2/3cupflourall purpose, white whole wheat, or oat flour (gf)
1 tspbaking soda
3 eggslarge, room temp
2 cupsyogurtplain (dairy or dairy-free)
1 cupmilk(dairy or dairy-free like almond or cashew)
4tblbutteror coconut oil
Preheat oven to 425ºF.
Line an 18x13" rimmed baking sheet with parchment. (otherwise, grease really well with butter or coconut oil.)
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a medium-sized bowl, whisk the three eggs. Next add the yogurt, milk, maple syrup, and vanilla extract. Whisk to combine well.
Add the wet ingredients to the dry ingredients and stir well with a spatula. Avoid overmixing.
Pour batter into prepared baking pan.
Add toppings and have fun decorating! Option toppings listed below.
Place pan in the oven and bake for 14-16 minutes or until set. Let cool slightly before eating.
Store leftovers in the refrigerator, or freeze.
Optional toppingsBanana, toasted coconut, chocolate chips, bacon, granola, berries, peanut butter, and jelly.Recipe inspired by the one and only @Weelicious Catherine McCord. (Brilliant!)Sheet Pans vary in size. I created mine in a smaller one that's 13x8''. It gave me more of a "cake-like" finish. The standard size baking sheet results in thinner pancake-like slices.
Sheet Pan Pancakes https://emilyroachwellness.com/how-to-make-sheet-pan-pancakes/ Tag @emilyroachwellness to share