Sheet Pan Pancakes Recipe

– 4 large eggs – 1/2 cup unsweetened applesauce or 1 mashed overripe banana – 1/4 cup vegetable oil – 1/3 cup maple syrup plus extra for serving – 2 tsp vanilla extract – 1 cup milk of any type – 3 cups white whole wheat flour, all-purpose flour or a mix – 1 tbsp baking powder – 1 tsp cinnamon – 1/4 tsp salt


Toppings of choice: – bananas – chocolate chips – blueberries – rainbow sprinkles



Preheat the oven to 400 and grease a rimmed, 18 x 13-inch baking sheet lightly with oil spray. Put a sheet of parchment paper or aluminum foil on the bottom of the pan for easy cleanup.


Peel banana and slice into rounds if using as topping and set toppings aside.


In a large bowl, add the eggs, applesauce, oil, maple syrup, vanilla and milk. Use a whisk to mix everything together until well combined.


In a medium bowl, add the flour, baking powder, cinnamon and salt. Use a whisk to stir until all the ingredients are well combined.


Combine wet and dry ingredients and stir until everything is combined and there are no more streaks of dry flour. Pour the batter onto the baking sheet and use the rubber spatula to spread it into an even layer.


Decorate the top of the pancake batter however you'd like with the fruit, sprinkles and chocolate chips or toppings of choice.


Set a timer for 10 minutes. When the time is up, check to make sure the edges of the pancake are lightly golden brown and the center is fully cooked. 


If the pancake still needs more time to bake, place it back in the oven and set the timer for 2 minutes!


Allow it to cool for 5 to 10 minutes, and then slice into squares. Drizzle top with extra maple syrup if desired!

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