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Easy Sheet Pan Pancakes

These Easy Sheet Pan Pancakes make mornings a breeze! These sheet pan pancakes are easy, simple, and a crowd pleaser! Perfect for busy weekday mornings or weekend brunch! 

Servings: Makes 12 servings 

GREEN: 2 smartpoints per serving if using egg whites 

BLUE/PURPLE: 2 smartpoints per serving 

 

What ingredients do I need to make these Easy Sheet Pan Pancakes?

If you’ve been following me for a while -you may know the love I have for sheet pan recipes. They make life so much easier. This recipe is incredibly versatile and can be made using your favorite mix in’s, your favorite pancake mix, or just basic pantry staples including- all purpose flour. 

  • All-purpose flour all-purpose or kodiak pancake mix. I like to Gold Medal all purpose flour or Kodiak Pancake Buttermilk Mix. If you use Kodiak Pancake Mix-you won’t need to add the baking soda or baking powder-since that mix already contains a leavening agent. 
  • Zero point white granulated sugar sweetener – I use Lakanto classic or baking sweetener 
  • Baking powder
  • Baking soda
  • Salt 
  • Cinnamon 
  • Unsweetened almond or unsweetened coconut milk – you could substitute this for skim milk-however the point value would slightly increase. 
  • Eggs or egg whites
  • Unsweetened applesauce 
  • Almond or vanilla extract– I like to use almond extract.
  • Sliced fruit of you choice– mixed berries, sliced bananas, or any other mix in’s, you desire.

 

What other mix in’s can I add to these Sheet Pan Pancakes 

  • Sliced strawberries 
  • Sliced bananas 
  • Blueberries 
  • Raspberries 
  • Blackberries
  • No sugar added milk and white chocolate chips – I use ChocZero milk chocolate chips. These no sugar added chocolate chips are my absolute favorite-no aftertaste and they melt nicely You can save 10% off your order using promo code: pounddropper. Click HERE to order. 
  • Sprinkles
  • Chopped nuts

How do I store the leftovers?

  • To store in the refrigerator: Let the pancakes completely cool. Place in an airtight container for up to 3 days in the fridge.
  • To store in the freezer: Let the pancakes completely cool. Wrap in plastic wrap, and place in a large freezer bag or freezer-safe container for up to 2 months. Thaw overnight in the fridge before warming them up.

What are other sheet pan recipes that I can make?

How do I make these Easy Sheet Pan Pancakes?

Preheat the oven to 425 degrees.

Spray a 10 x 15′ baking sheet

baking sheet with non stick cooking spray. 

In a large mixing bowl combine,flour, baking powder, baking soda, sugar substitute, salt, and cinnamon. Whisk until combined.

In a separate bowl, combine unsweetened almond milk, eggs, and the unsweetened applesauce together.

Whisk until well combined.

Gently pour wet ingredients into the dry ingredients. Whisk until JUST combined. It’s okay to have a few lumps.

Just be careful not to over mix.

Pour batter into the prepared baking sheet and smooth out evenly with a spatula. 

Top with your favorite pancake toppings such as;

berries, sliced bananas, sprinkles, no sugar added chocolate chips, chopped nuts, or any of the other toppings for additional points.

Bake for 12-15 minutes, or until the batter is completely set and cooked through and golden brown on top.

Remove from oven and let it cool for 5 minutes before slicing and serving. 

Serve with Mrs. Butterworth’s sugar free syrup and fat free cool whip, if desired.

Cut into 12 servings or use a cookie cutter, if desired. 

 

Ingredients: 

  • 2 1/4 cups all-purpose flour all-purpose flour or Kodiak Pancake Buttermilk Mix. I like to Gold Medal all purpose 
  • 1/3 cup zero point white granulated sugar sweetener – I use Lakanto Monkfruit classic or baking sweetener 
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt 
  • 1/8 tsp ground cinnamon 
  • 2 cups unsweetened almond or unsweetened coconut milk 
  • 2 eggs or 4 eggs white
  • ½ cup unsweetened applesauce 
  • 2 tsp almond or vanilla extract- I like to use almond extract 
  • 1 cup sliced mixed berries, sliced bananas, or any other mix in’s, you desire.  

Directions: 

  1. Preheat the oven to 425 degrees.
  2. Spray a 10 x 15′ baking sheet with non stick cooking spray. 
  3. In a large mixing bowl combine,flour, baking powder, baking soda, sugar substitute, salt, and cinnamon. Whisk until combined.
  4. In a separate bowl, combine unsweetened almond milk, eggs, and the unsweetened applesauce together. Whisk until well combined.
  5. Gently pour wet ingredients into the dry ingredients. Whisk until JUST combined. It’s okay to have a few lumps. Just be careful not to over mix.
  6. Pour batter into the prepared baking sheet and smooth out evenly with a spatula. 
  7. Top with your favorite pancake toppings such as; berries, sliced bananas, sprinkles, no sugar added chocolate chips, chopped nuts, or any of the other toppings for additional points.
  8. Bake for 12-15 minutes, or until the batter is completely set and cooked through and golden brown on top.
  9. Remove from oven and let it cool for 5 minutes before slicing and serving. 
  10. Serve with sugar free syrup and fat free cool whip, if desired.
  11. Cut into 12 servings or use a cookie cutter, if desired. 

Servings: Makes 12 servings 

GREEN: 2 smartpoints per serving if using egg whites 

BLUE/PURPLE: 2 smartpoints per serving 

 

Author Notes:

The point values do not include mix in’s that have points. 

Yield: 12

Easy Sheet Pan Pancakes

Easy Sheet Pan Pancakes

These Easy Sheet Pan Pancakes make mornings a breeze! These sheet pan pancakes are easy, simple, and a crowd pleaser! Perfect for busy weekday mornings or weekend brunch! 

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 7 minutes
Total Time 29 minutes

Ingredients

  • 2 1/4 cups all-purpose flour all-purpose flour or Kodiak Pancake Buttermilk Mix. I like to Gold Medal all purpose 
  • 1/3 cup zero point white granulated sugar sweetener - I use Lakanto Monkfruit classic or baking sweetener 
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt 
  • 1/8 tsp ground cinnamon 
  • 2 cups unsweetened almond or unsweetened coconut milk 
  • 2 eggs or 4 eggs white
  • ½ cup unsweetened applesauce 
  • 2 tsp almond or vanilla extract- I like to use almond extract 
  • 1 cup sliced mixed berries, sliced bananas, or any other mix in’s, you desire.

Instructions

    1. Preheat the oven to 425 degrees.
    2. Spray a 10 x 15' baking sheet with non stick cooking spray. 
    3. In a large mixing bowl combine,flour, baking powder, baking soda, sugar substitute, salt, and cinnamon. Whisk until combined.
    4. In a separate bowl, combine unsweetened almond milk, eggs, and the unsweetened applesauce together. Whisk until well combined.
    5. Gently pour wet ingredients into the dry ingredients. Whisk until JUST combined. It's okay to have a few lumps. Just be careful not to over mix.
    6. Pour batter into the prepared baking sheet and smooth out evenly with a spatula. 
    7. Top with your favorite pancake toppings such as; berries, sliced bananas, sprinkles, no sugar added chocolate chips, chopped nuts, or any of the other toppings for additional points.
    8. Bake for 12-15 minutes, or until the batter is completely set and cooked through and golden brown on top.
    9. Remove from oven and let it cool for 5 minutes before slicing and serving. 
    10. Serve with sugar free syrup and fat free cool whip, if desired.
    11. Cut into 12 servings or use a cookie cutter, if desired. 

    12. Servings: Makes 12 servings 

      GREEN: 2 smartpoints per serving if using egg whites 

      BLUE/PURPLE: 2 smartpoints per serving 

Notes

    • The point values do not include mix in’s that have points. 

      How do I store the leftovers?

    These pancakes freeze great! To store in the refrigerator: Let the pancakes completely cool. Place in an airtight container for up to 3 days in the fridge. To store in the freezer: Let the pancakes completely cool. Wrap in plastic wrap, and place in a large freezer bag or freezer-safe container for up to 2 months. Thaw overnight in the fridge before warming them up.

Nutrition Information:

Yield:

12

Amount Per Serving: Calories: 109Total Fat: 2gSaturated Fat: 0gCholesterol: 31mgSodium: 201mgCarbohydrates: 25gNet Carbohydrates: 24gFiber: 1gSugar: 1gProtein: 3g

Kim

Saturday 8th of May 2021

Super easy and loved by the fam! I will bake for a few minutes before adding the blueberries next time!

Janice LeMay

Friday 9th of April 2021

Can this be mixed ahead of time then baked?

Lindsay Kehl

Monday 12th of April 2021

Hi Janice

I haven't tried that before. If you did-you'll want to cover it and stick it in the fridge. In may own opinion, pancake batter is best when used fresh.

Thanks so much!

Dorothy White

Friday 26th of March 2021

I made this recipe this last week. Love this. I did not have enough of one kind of Kodiak pancake mix so I combined two-chocolate chip and peanut butter. What a great flavor. Also mixed my berries raspberries and blueberries using 1 cup of each. Liked the lots of berries on them. Didn't need any sf syrup on them that way. Will definitely make again

Teri

Sunday 21st of March 2021

Just made these for breakfast and they came out delish! Super easy and very filling!

Julie Struble

Sunday 21st of March 2021

Could you make this into a muffin?

Lindsay Kehl

Tuesday 23rd of March 2021

Hi Julie,

Yes, you can easily put these into a 12 cup muffin in. Cook at the same temperature for 16-18 minutes. Makes 12 regular size muffins

Thanks

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