Apple Sheet Pan Pancakes

With a super simple method that allows you to bake an entire batch of pancakes at once, these Sheet Pan Pancakes are a breakfast win.

Ingredients:  – Whole wheat flour – Rolled oats – Baking powder  – Baking soda – Cinnamon  – Eggs

1

– Milk – Unsalted butter – Vanilla extract – Shredded apple

Gently stir together the flour, oats, baking powder, cinnamon, baking soda, and salt in a medium bowl.

2

Add the eggs, milk, butter, vanilla, and shredded apple. Stir to combine. Preheat oven to 400ºF. Line an 11-by-17-inch rimmed baking sheet with parchment paper.

3

Scrape the batter onto the parchment paper, smoothing into an even layer with a spatula just about to the edges. You want it to be about ½ inch thick all around.

4

Bake until the pancake is lightly golden and springs back in the center when poked, 18 to 20 minutes.

5

Serve warm. And top with additional applesauce, apple butter, nut butter, or maple syrup as desired.

6

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.