If you are looking for an easy, crowd-pleasing breakfast, we have the solution: Sheet Pan Pancakes! We added four different, delicious topping variations- and packed them with fruits and veggies. A quick, wholesome family breakfast that also tastes great!

Why We Love These Sheet Pan Pancakes

Pancakes are so classic. But as much as I love them, I dislike the hassle of them. Someone always has to man the griddle while everyone else is enjoying piping hot pancakes.

Enter these glorious, game-changing Sheet Pan Pancakes. Just whip up a batch of batter, pour into a rimmed baking sheet, add some tasty toppings (totally optional!) and step away. Once they’re baked, just cut and serve. Everyone can sit down and eat together!! Not only that, but they are a blank canvas for yummy flavor combinations that are bound to please everyone in the house. And how often do we get to claim that victory?

We added veggies because we love boosting the nutritional value of our kids’ favorite foods. You can grate them and stir them into the batter, or pulse the veggies in a food processor to please your pickier eaters. We promise they won’t even know they’re in there! You can use any pancake recipe you like, really. But this recipe is calculated to fit perfectly into a 10×15 inch rimmed baking sheet.

Ingredients for Sheet Pan Pancakes:

PANCAKES:

• butter
• zucchini
• carrot
• milk
• applesauce
• eggs
• vanilla extract
• maple syrup
• butter
• flour
• baking powder
• salt

TOPPINGS:

• bananas, chopped walnuts & brown sugar
• sliced strawberries & peanut butter
• blueberries & cream cheese
• chocolate chips

How to Make Sheet Pan Pancakes:

1. Grate zucchini and carrot; put in the bowl of a food processor.
2. Add milk, applesauce, eggs, maple syrup, melted butter and vanilla. Pulse to combine.
3. Whisk together the flour, baking powder and salt in a mixing bowl.
4. Pour the wet mixture into the bowl with the dry ingredients and stir just until combined.
5. Spread the pancake batter into a greased, rimmed baking sheet.
6. Add the toppings to the pancake, following the picture, if desired.
7. Bake at 425 degrees for 13-15 minutes or until lightly browned and cooked through.
8. Slice, serve and enjoy!

Tips & Suggestions:

More Yummy Pancake Recipes:

• 1/2 cup zucchini grated
• 1/2 cup carrot grated
• 1 cup milk
• 3/4 cup applesauce, unsweetened
• 3 large eggs
• 2 tablespoons maple syrup
• 1/4 cup butter melted
• 2 teaspoons vanilla extract
• 3 cups flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt

Toppings

• 1/2 medium banana sliced
• 2 tablespoons walnuts chopped
• 1 tablespoon brown sugar packed
• 2 tablespoons peanut butter melted slightly
• 1/2 cup strawberries sliced
• 1/2 cup blueberries
• 2 ounces cream cheese cubed into bite-sized pieces
• 1/4 cup chocolate chips

• Preheat oven to 425 degrees. Line a 10×15-inch sheet pan with foil. Spray with nonstick cooking spray.

• To the bowl of a food processor, add the grated zucchini, grated carrots, milk, applesauce, eggs, maple syrup, melted butter and vanilla. Pulse to combine.

• In a separate bowl, whisk together flour, baking powder and salt. Add the wet mixture and stir just until combined.

• Pour the pancake batter into the prepared sheet pan and spread the batter out.

• Top one corner of the batter with sliced bananas. In a small bowl, toss together the chopped walnuts and brown sugar and sprinkle over the bananas. Drizzle another corner of the pancake with the peanut butter and top with sliced strawberries. On the third corner, add the blueberries and cubes of cream cheese. Sprinkle the chocolate chips over the last corner.

• Bake for 13-14 minutes in the preheated oven, until slightly risen and cooked through. Serve warm as is, or topped with maple syrup.

Calories: 269kcal | Carbohydrates: 37g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 371mg | Potassium: 209mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1204IU | Vitamin C: 6mg | Calcium: 108mg | Iron: 2mg