Sheet Pan Pancakes

a stack of blueberry pancakes on a plate.

5 from 2 votes

Sheet Pan Pancakes - a seriously simple way to make pancakes for a crowd! Whip up your pancake mix and bake it on a sheet pan instead of flipping them on the stovetop.

Prep 10

Cook 16

Total 26

Fat 10

Carbs 51

Protein 6

Yield

Ingredients

Dry Ingredients

2 cups all-purpose flour
1.5 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup fresh blueberries plus more for topping

Wet Ingredients

½ cup maple syrup plus more for topping
2 large eggs
2 teaspoons vanilla extract
1 cup unsweetened plain almond milk
3 tablespoons melted coconut oil

Instructions

Preheat the oven to 400ºF and spray a quarter baking sheet with sides with nonstick cooking spray. Set aside.
Combine all of the dry ingredients into a bowl. Mix until combined and set aside.
In a separate large bowl, whisk together wet ingredients (except for the coconut oil) until well combined.
Add the dry ingredients to the wet ingredients and stir until combined. Fold the melted coconut oil into the batter.
Pour the pancake batter into the baking sheet. Spread the batter out evenly and scatter blueberries over the top of the pancakes.
Place in the oven and bake for 15-17 minutes or until lightly browned.
Remove from the oven and let sit for 5 minutes.
Cut into squares and serve with butter, fresh berries, and maple syrup.

Nutrition Facts