Name: Sheet Pan Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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. pink 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))

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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.

A stack of square, sheet pan pancakes sits piled high with strawberry slices and maple syrup on top.

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!

A larger view of a stack of these shee pan pancakes with a large bowl of strawberries sitting behind them.

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!

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.

The sheet pan pancakes are done baking when the top looks cooked, there are small cracks in the top and the color is slightly darker than it was.

They are done when the top looks cooked and you can see small, thin cracks in the top.

Cutting the pancakes with a pizza cutter.

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!

And up close view of this stack of Sheet Pan Pancakes topped with strawberries and maple syrup. A whole berry sits on the plate next to the stack of pancakes.

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Recipe adapted from The Flavor Bender