Sheet Pan Pancakes

If you’re looking for an easy, crowd-pleasing breakfast, there’s a solution: sheetpan pancakes! We’ve added 4 delicious topping variations and packed it with fruits and veggies. An easy, healthy family breakfast that tastes great!

Why We Love These Sheet Pan Pancakes

Pancakes are very classic. But I hate taking care of them as much as I love them.

Enter these fantastic, game-changing sheet pan pancakes. Whisk a batch of dough, pour onto a rimmed baking sheet, add delicious toppings (totally optional!), and away you go. Just cut and serve. We can all sit down and eat! ! Not only that, but it’s a blank canvas of delicious flavor combinations that should please everyone in the house.

I added veggies because I love to fortify my kids’ favorite foods. I promise they don’t even know they’re there! You can use any pancake recipe you really like. However, this recipe is calculated to fit perfectly on a 10-by-15-inch rimmed baking sheet.

Ingredients for sheet pan pancakes:

pancake:

• butter
• zucchini
• Carrots
• milk
• apple sauce
• egg
• vanilla extract
• Maple syrup
• butter
• flour
• Baking powder
• salt

topping:

• bananas, chopped walnuts, brown sugar
• sliced ​​strawberries and peanut butter
• blueberry & cream cheese
• chocolate chips

How to make sheet pan pancakes:

1. Grate Zucchini and carrots; place in food processor bowl.
2. addition Milk, applesauce, eggs, maple syrup, melted butter, vanilla. pulse to combine.
3. whisk Mix flour, baking powder, and salt in a bowl.
4. pour it up Place the wet mixture in a bowl with the dry ingredients and stir until blended.
5. expansion Place pancake batter onto a greased rimmed baking sheet.
6. addition If desired, top the pancakes according to the picture.
7. bake Bake at 425 degrees for 13-15 minutes or until lightly browned.
8. sliceserve and enjoy!

Tips and Suggestions:

More delicious pancake recipes:

• 1/2 cup zucchini Grate
• 1/2 cup Carrots Grate
• 1 cup milk
• 3/4 cup applesauce, sugar free
• 3 big egg
• 2 tablespoon Maple syrup
• 1/4 cup butter melted
• 2 tea spoon vanilla extract
• 3 cup flour
• 2 1/2 tea spoon Baking powder
• 1 tea spoon salt

topping

• 1/2 Moderate banana sliced
• 2 tablespoon walnut chopped
• 1 tablespoon brown sugar packed
• 2 tablespoon peanut butter melted a little
• 1/2 cup strawberry sliced
• 1/2 cup blueberry
• 2 ounce Cream cheese cut into bite size pieces
• 1/4 cup chocolate chips

• Preheat oven to 425 degrees. Line a 10-by-15-inch sheet pan with foil. Spray with nonstick cooking spray.

• Add grated zucchini, grated carrots, milk, applesauce, eggs, maple syrup, melted butter, and vanilla to the bowl of a food processor. pulse to combine.

• In another bowl, mix the flour, baking powder, and salt. Add wet mixture and stir until blended.

• Pour the pancake batter onto the prepared baking sheet and spread the batter.

• Put a sliced ​​banana on one corner of the dough. In a small bowl, mix the chopped walnuts and brown sugar together and sprinkle over the bananas.Spread another corner of the pancake with the peanut butter and top with the sliced ​​strawberries. In the third corner add cubes of blueberries and cream his cheese. Sprinkle chocolate chips on the last corner.

• Bake in preheated oven for 13-14 minutes, until lightly browned. Enjoy as is or drizzle with maple syrup.

calorie: 269kcal | | carbohydrates: 37g | | protein: 7g | | obesity: 11g | | saturated fat: Fiveg | | Polyunsaturated fat: 2g | | Monounsaturated fat: 3g | | Trans fat: 0.2g | | cholesterol: 62mg | | sodium: 371mg | | potassium: 209mg | | fiber: 2g | | sugar: Teng | | Vitamin A: 1204IU | | Vitamin C: 6mg | | calcium: 108mg | | iron: 2mg