Breakfast Meal Prep Idea: Sheet Pan Pancakes🤩

Ingredients

• 2 large Eggs (room temperature)
• 1 cup All-Purpose Flour (sifted)
• 1 cup Milk (whole or 2% milk)
• 2 tablespoons Granulated Sugar
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 tablespoons Unsalted Butter (melted and cooled slightly)
• 1 teaspoon Vanilla Extract
• 2 medium Apple (peeled, cored, and thinly sliced (about 2 cups))
• 1 teaspoon Ground Cinnamon (plus extra for sprinkling)
• 2 tablespoons Powdered Sugar (for dusting (optional))

Instructions

1. Preheat Oven and Prepare Pan

   Preheat the oven to 350°F (177°C). Line a full‑size baking sheet with parchment paper.

   Time: PT5M

   Temperature: 350°F

2. Slice Apples and Add Cinnamon

   Thinly slice the peeled apples. Arrange the slices in a single layer on the parchment‑lined sheet and sprinkle with 1 teaspoon of ground cinnamon.

   Time: PT5M

3. Make Pancake Batter

   In the mixing bowl, whisk the eggs until light. Add flour, milk, sugar, baking powder, salt, melted butter, and vanilla. Stir just until combined; a few small lumps are okay.

   Time: PT10M

4. Combine Batter and Apples

   Pour the batter over the apple slices, spreading gently with the spatula so the apples are evenly covered.

   Time: PT5M

5. Bake Pancakes

   Place the sheet pan in the oven and bake for about 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

   Time: PT40M

   Temperature: 350°F

6. Cool Slightly and Serve

   Remove the pan from the oven, let the pancakes cool on the sheet for 5 minutes, then dust with powdered sugar if desired. Cut into squares and serve warm.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

8 g

Fiber

2 g