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. They’re loaded with fresh apples, too, for extra flavor and nutrition.

Sheet Pan Pancakes

I love the ease of throwing a batch of pancake batter onto a baking pan and cooking the whole thing up in one go—to reduce the amount of time I need to stand in front of the stove flipping them one at a time. Sheet pan pancakes are both convenient and versatile, and this one has whole grains and delicious apple flavor.

We love to cut baked pancakes into squares and serve them with maple syrup, applesauce, or apple butter. They’re also delish topped with peanut or almond butter, or a little yogurt. Use whichever you like!

Honestly, you can make almost any pancake mix or pancake recipe on a sheet pan. Here’s a look at how to make this one, which we love to have for weekend breakfast and to warm up during the week.

(You may also like my easy Pancake Muffins.)

Ingredients You Need

Here’s a look at the ingredients you need to make this pancake recipe so you know what to have on hand.

• Whole wheat flour: This adds nutrition and provides a hearty base for the pancakes.
• Rolled oats: I add rolled oats for additional fiber and whole grains. They blend right into the batter.
• Baking powder and baking soda: This duo helps ensure the pancakes will rise and bake through.
• Cinnamon: This pairs nicely with the apple in the recipe and adds extra flavor.
• Eggs: Eggs in this recipe help the batter to bake through and hold together.
• Milk: You can use dairy or nondairy milk. I typically use whole milk.
• Unsalted butter: Melted butter that is slightly cooled is best so it blends into the batter but isn’t hot when you add it to the eggs.
• Vanilla extract: This adds more flavor and pairs nicely with the apple and cinnamon.
• Shredded apple: From about 1 medium apple; you can include the peel. Any apple you prefer will work here. I tend to use Pink Lady, Granny Smith, or Honeycrisp.

Step-by-Step Instructions

Here’s a look at how to make this recipe so you know what to expect from the recipe for this baked pancake. Scroll down to the end of the post for the full amounts and specifics on timing.

1. Gently stir together all ingredients with a whisk or spatula in a large bowl. Transfer the batter onto the prepared half sheet pan.
2. Smooth into an even layer with a spatula just about to the edges.
3. Bake until puffy, firm to the touch, and just golden brown around the edges.
4. Cut into squares and serve warm.

Pancake Recipe Variations

Swap in diced fruit such as bananas or strawberries, blueberries, or chocolate chips for the shredded apple as you like to vary the flavor of these. You could also use chocolate chips.

How to Store

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. You can also freeze for up to 3 months in a zip-top freezer bag.

There’s more information on how to freeze pancakes if that’s helpful, too.

Best Tips for Success

• Gluten-free: Use cup-for-cup gluten-free flour instead of the whole wheat and certified gluten-free rolled oats.
• Dairy-free: Use plain nondairy milk and coconut oil or canola oil for the butter.
• Egg-free: Use a favorite store-bought egg substitute like the one from Bob’s Red Mill.
• Top with additional applesauce, apple butter, peanut butter, butter, fresh berries, or maple syrup as desired.

I’d love to hear your feedback on this recipe, so please rate and comment below.

• Preheat oven to 400ºF. Line an 11-by-17-inch rimmed baking sheet with parchment paper.

• 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.

• 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.

• 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. You can also freeze for up to 3 months in a zip-top freezer bag.
• Gluten-free: Use cup-for-cup gluten-free flour instead of the whole wheat and certified gluten-free rolled oats.
• Dairy-free: Use plain nondairy milk and coconut oil or canola oil for the butter.
• Egg-free: Use a favorite store-bought egg substitute like the one from Bob’s Red Mill.
• Top with additional applesauce, apple butter, nut butter, or maple syrup as desired.

Calories: 352kcal, Carbohydrates: 47g, Protein: 14g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 145mg, Sodium: 310mg, Potassium: 377mg, Fiber: 7g, Sugar: 7g, Vitamin A: 495IU, Vitamin C: 1mg, Calcium: 222mg, Iron: 3mg