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Sheet Pan Pancakes

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Easy and healthy sheet pan pancakes that require minimal effort and cleanup, perfect for busy mornings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 large eggs
  • 1/4 cup melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • Optional add-ins: shredded carrot, blueberries, chocolate chips, nuts, etc.

Instructions

  1. Preheat the oven to 425°F (220°C) and grease a baking tray or line it with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add in the milk, eggs, melted coconut oil, and vanilla extract. Stir until just combined, being careful not to overmix.
  4. Fold in any optional add-ins you desire.
  5. Pour the batter onto the prepared baking tray and spread it evenly.
  6. Bake for 15-20 minutes or until the edges are golden brown and a toothpick comes out clean.
  7. Allow to cool slightly before cutting into squares and serving.

Notes

These pancakes can be made in advance and frozen. Reheat in the toaster for a crispy texture.

Nutrition

Find it online: https://www.helthrecipe.com/sheet-pan-pancakes-healthy/