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! 

Makes 12 servings 

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?

• Banana Chocolate Chip Sheet Pancakes
• Almond Poppy Seed Sheet Pancakes
• One Point Sheet Pan Pumpkin Bars
• One Point Sheet Pan Brownies
• Cheesy Sheet Pan Breadsticks
• Easy Sheet Pan Sausage and Veggies

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 Kodiak Pancake Buttermilk Mix. You could also use all purpose flour-keep in mind the points may vary!
• 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. 

Makes 12 servings

 2 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.