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These sheet pan pancakes are fluffy, not greasy at all, and totally yummy!
If you’ve read this blog for any amount of time, you probably know that Saturday morning pancakes are a thing around here. We go back and forth between waffles and pancakes, but always on Saturday morning.
I recently saw something on Pinterest about sheet pan pancakes and it peeked my interest because I have always cooked my pancakes in a skillet. It’s how I was taught growing up. My pancakes have always been flat and cooked in oil. You’ll see that in all my pancake recipes on this site.
So the thought of a fluffy pancake that isn’t cooked in oil was really intriguing to me. But I am also learning to follow a low glycemic diet for my blood sugar, so I had to change a little more than half of the ingredients in the original recipe.
To my surprise, it turned out beautifully!! We enjoyed light and fluffy pancakes with maple syrup and berries and it was incredible!
Why Sheet Pan Pancakes?
Baking pancakes in the oven is a great way to use less fat. Frying pancakes takes a lot of oil, making it not worth the calories in most cases. Plus, this recipe really does get them nice and fluffy. If you were to fry these, the fluffiness would really get bogged down by the oil.
Also, baking them on sheet pans is a wonderful way to make things easy. Baking them means less time over a hot stove for you!
About The Ingredients
2 cups oat flour – If you need it, purchase oat flour labeled as gluten-free.
⅓ cup dry sweetener – Sucanat or coconut sugar will work well.
⅔ cup arrowroot powder – The cheapest way to purchase arrowroot powder is in bulk or in larger packages. Most stores carry very small containers that are way overpriced. Some health food stores will carry it in bulk. But if you can’t find a store that does, Amazon is where I get mine from.
4 tsp. baking powder – Make sure it’s a newer baking powder. Older baking powder won’t do a good job here.
½ tsp. salt – I used pink Himalayan salt, but use whatever you normally use for cooking in your own kitchen.
3 large eggs – These can be used cold, but they work better if they are at room temperature.
2 cups unsweetened almond milk – You can also use regular milk if you eat dairy.
2 tsp. maple extract – or vanilla extract.
5 tbsp. virgin coconut oil – solid, but slightly softened – scoopable.
How To Make Sheet Pan Pancakes
Just whisk together the ingredients, pour it on your pan(s), and pop them in the oven.
Note that the baking time will vary based on your oven as well as your sheet pans. Mine are on the thick side, so I have to bake mine a bit longer. If your pans are on the thinner side, your pancakes will bake faster. Check them after the first 5 minutes, and every 2 minutes thereafter the first time you make these. Once you know how long it takes in your oven and on your pans, you’ll know the exact time to bake them for.
They are done when the top looks cooked and you can see small, thin cracks in the top.
Take them out and set them on a heat-safe surface. Use a knife or pizza cutter to cut them into 24 equal squares. Use a spatula to lift them off the pan onto the plate.
The first one can be a little tough to pick up because it will want to stick to the spatula. To help with this, you can spray the tip of the spatula with a bit of oil from an oil sprayer. Once you have the first one lifted, the rest will be much easier to get up.
Oat Flour Pancakes
I made these pancakes with oat flour because it’s lower on the glycemic index. You could try this with whole wheat pastry flour if you prefer. But these are quite tasty made with oat flour. I highly recommend it!
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More Healthy Pancake Recipes
Recipe adapted from The Flavor Bender
Sheet Pan Pancakes Recipe Card
Sheet Pan Pancakes
- Sheet pans (with edges) – I used two quarter sheets. One half sheet will work too.
- 2 cups oat flour
- ⅓ cup dry sweetener (Sucanat or coconut sugar will work well)
- ⅔ cup arrowroot powder
- 4 tsp. baking powder
- ½ tsp. salt
- 3 large eggs
- 2 cups unsweetened almond milk
- 2 tsp. maple extract (or vanilla extract)
- 5 tbsp. virgin coconut oil (solid, but slightly softened – scoopable)
- Preheat oven to 425 F.
- Line your baking pans with parchment and give the parchment a spritz with an oil sprayer.
- Combine all the dry ingredients in a large mixing bowl, and whisk thoroughly to combine.
- Add in the wet ingredients and whisk briefly, just until combined. Don't over mix.
- Pour the batter onto your pan and tap the pan gently on a hard surface to settle the batter.
- Bake for 5-11 minutes, checking after the first 5 minutes, and then every 2 minutes thereafter.
- Once the dough looks cooked and has small, thin cracks in the top, and is slightly darker in color, it's done.
- Remove from the oven, and cut into 24 equal squares.
- Grease your spatula (only once) to help get the first square up (they tend to stick to the spatula). Once the first is pulled up, the rest will be easier and you won't need to grease your spatula.
- Serve topped with your favorite pancake toppings and enjoy!