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


– Milk – Unsalted butter – Vanilla extract – Shredded apple

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


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.


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.


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


Serve warm. And 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.