Sheet Pan Pancake Recipe

Sometimes standing over the stove and doing two pancakes at a time is not a great option for serving breakfast to a large group of kids at your Breakfast Clubs. This recipe is a great option for preparing breakfast in bulk, especially for a large group of people. Serving a warm breakfast on these cold winter mornings is an added treat for kids. Adding fruit and milk to the menu ensures kids are getting a balanced healthy breakfast. Try this recipe at home when entertaining a large group or at your Breakfast Club this week:

Sheet Pan Pancake Recipe


  • 1/4 cup – butter, unsalted
  • 2/3 cup – milk
  • 1/2 cup – applesauce, unsweetened
  • 2 large – egg
  • 1 teaspoon – vanilla extract
  • 1 1/2 cup – flour, whole wheat
  • 1 teaspoon – baking powder
  • 1/2 teaspoon – baking soda
  • 1/2 teaspoon – cinnamon
  • 1/4 teaspoon – salt


  • 1/2 medium – banana
  • 1/2 cup – strawberries
  • 1/2 cup – blueberries


  1. Preheat oven to 425* F. Cover a 10×15 inch sheet pan in foil. Melt 1/4 cup butter in a microwave safe dish and brush half of it over the foil, coating evenly.
  2. In a medium bowl, pour the remaining half of the melted butter (2 tablespoons). Also add milk, applesauce, eggs, and vanilla. Whisk until combined.
  3. In a separate bowl, whisk together whole wheat flour, baking powder, baking soda, cinnamon, and salt. Add this mixture to the wet mixture and mix just until combined.
  4. Pour the pancake batter into the prepared sheet pan and even the batter out. Top with half a banana, cut into thin slices, as well as 1 total cup of berries (we used half strawberry, cut into slices, and half blueberry).
  5. Bake for 13-14 minutes in the preheated oven, until slightly risen and cooked through.

Serves 4. To serve 6, use a 17 x 11.5 sized sheet pan and make this recipe 1.5 times bigger.

Kristin Hedges is a Registered Dietitian with Kids Eat Smart Foundation NL.
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