Sheet Pan Pancakes
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.
Servings: 6
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
Calories: 322kcal | Carbohydrates: 51g | Protein: 6g | Fat: 10g | Fiber: 2g | Sugar: 18g