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Sheet Pan Pancakes

by Contributing Author

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.

Sheet pan pancakes topped with strawberries, chocolate chips, bananas, blueberries and cream cheese.

Ingredients for sheet pan pancakes:


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


  • bananas, chopped walnuts, brown sugar
  • sliced ​​strawberries and peanut butter
  • blueberry & cream cheese
  • chocolate chips
Ingredients for sheet pan pancakes

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!
Process shot of how to make sheet pan pancakes
Close up of sheet pan pancakes with a bowl of strawberries

Tips and Suggestions:

Can pancake mix be used for sheet pan pancakes?

of course! This recipe is formulated to fit on a 10-by-15-inch baking sheet, but if you want to use pancake mix, make sure the batter is only about halfway down the sides to avoid spilling.

Can I make sheet pan pancakes in advance?

Bake the dough immediately after mixing. However, it can also be baked the night before and reheated when ready to serve.

What other toppings can I use for sheet pan pancakes?

You are only limited by your creativity! Experiment with different flavor combinations including peaches, plums, raspberries, chopped nuts, dried fruits, Nutella, granola, coconut, diced apples, cinnamon spice and more! .

Sheet bread pancakes on a blue baking sheet with assorted toppings

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


  • 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

Natalie Monson

I am a registered dietitian, mother of four, a food lover and a strong promoter of healthy habits. Here you’ll find delicious, fruit- and veg-rich recipes, tips to help your kids eat better and more intuitively, and tons of resources to feed your family.

Learn more about Natalie

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