Sheet Pan Pancakes - Easy Breakfast Recipe

Ingredients

• 1 cup All-Purpose Flour (125 g, sifted)
• 0.5 cup Almond Flour (50 g, fine almond flour)
• 1 cup Oat Flour (100 g; can be made by grinding rolled oats)
• 2 tsp Baking Powder (8 g, double‑acting)
• 0.5 tsp Baking Soda (3 g)
• 0.5 tsp Salt (3 g)
• 2 large Eggs (room temperature)
• 3 tbsp Granulated Sugar (45 g; can substitute honey or maple syrup)
• 1 tsp Vanilla Extract (5 g, pure)
• 2 cup Buttermilk (480 ml; can substitute milk + 1 tbsp lemon juice per cup)
• 3 tbsp Unsalted Butter (45 g, melted)
• 0.5 cup Blueberries (fresh or frozen)
• 0.5 cup Raspberries (fresh or frozen)
• 0.5 cup Chocolate Chips (semi‑sweet)
• 1 large Banana (sliced)
• 0.25 cup Pecans (chopped)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat while you prepare the batter.

   Time: PT10M

   Temperature: 425°F

2. Combine Dry Ingredients

   In a large mixing bowl whisk together the all‑purpose flour, almond flour, oat flour, baking powder, baking soda, and salt until evenly distributed.

   Time: PT5M

3. Mix Wet Ingredients

   In a second bowl whisk the eggs, granulated sugar (or honey/maple syrup), vanilla extract, buttermilk, and melted butter until smooth.

   Time: PT5M

4. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients and stir just until combined; a few lumps are fine.

   Time: PT2M

5. Prepare the Sheet Pan

   Grease the 12×16‑inch baking sheet and line it with parchment paper.

   Time: PT2M

6. Spread Batter

   Evenly spread the batter over the prepared sheet pan using a spatula.

   Time: PT2M

7. Add Toppings

   Scatter your chosen toppings—blueberries, raspberries, chocolate chips, banana slices, and/or pecans—over the surface.

   Time: PT2M

8. Bake Pancakes

   Place the pan in the oven and bake for 13‑15 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.

   Time: PT15M

   Temperature: 425°F

9. Cool and Cut

   Remove the pan, let the pancakes cool for about 5 minutes, then cut into 24 equal squares.

   Time: PT5M

Nutrition Facts

Calories

85

Protein

5 g

Carbohydrates

12 g

Fat

3 g

Fiber

1 g