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Emily Jacobs

Sheet Pan Whole Wheat Pancakes




Pancakes are a weekend staple in my house and a great way to make them easier, and company ready is to make them in a sheet pan! You end up with a cross between a pancake and a cake, and when I first tasted this I asked myself where this delicious breakfast had been all my life! You will not miss standing over the stove when you can put all the batter into one pan and decorate with whatever toppings you like! My family always requests different fruit toppings so it is great that I can section this off to satisfy everyone! And you can have this in the oven when your company comes and keep it warm until you are ready to serve. This truly makes a perfect brunch dish or family breakfast!


Serves 4-6

  • 1.25 cups whole wheat flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp kosher salt

  • 1 tsp cinnamon

  • 2 tbsp chia seeds

  • 3 tbsp cane sugar

  • 2 eggs lightly beaten

  • 1.25 cups nonfat plain Greek yogurt

  • 2 tbsp milk

  • 2 tsp water

  • 1.5 tsp vanilla extract

  • Fruit of your choice- sliced strawberries, blueberries, chopped apples, bananas or even chocolate chips!

  1. Preheat oven to 425 degrees

  2. Line a 9x13" baking sheet with parchment paper and leave extra parchment paper over the long edges so you can easily remove from the pan. Spray with non-stick cooking spray or canola oil

  3. In a medium bowl mix together dry ingredients- flour through sugar

  4. In a large bowl whisk together wet ingredients- eggs through vanilla

  5. Carefully pour dry ingredients into wet bowl. Mix gently with a wooden spoon until incorporated

  6. Using a silicone spatula or butter knife carefully and evenly spread batter into prepared pan. This will take a few minutes to spread out so be patient! Add toppings of your choice on top. You can either section this off if you want different toppings or if you are lucky enough that your whole family likes the same thing then just add to all! If the fruit is sitting too much on the top just carefully push down a little so it is at least halfway in the batter

  7. Bake for about 15 minutes until top is very lightly golden brown and an toothpick comes out clean

  8. Let cool in the pan for a few minutes. Carefully remove from pan using parchment paper edges, place on a cutting board and slice. Or slice directly in the pan. Serve with a drizzle of maple syrup! Store leftovers in the fridge for up to 3 days or freeze for up to a month.

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