With a super simple method that allows you to bake an entire batch of pancakes at once, these are a breakfast win.
– Whole wheat flour – Rolled oats – Baking powder and baking soda – Cinnamon – Eggs – Milk – Unsalted butter – Vanilla extract – Shredded apple
Gently stir together all ingredients with a whisk or spatula in a large bowl. Transfer the batter onto the prepared half sheet pan.
Smooth into an even layer with a spatula just about to the edges. You want it to be about ½ inch thick all around.
Bake in a preheated 400ºF oven, until the pancake is lightly golden and springs back in the center when poked, 18 to 20 minutes.
Serve warm. Top with additional applesauce, apple butter, nut butter, or maple syrup as desired.
To store leftovers, let pancakes cool and store in an airtight container in the fridge for 3-5 days. Warm for 15-30 seconds in the microwave and serve warm.