Healthy Sheet Pan Pancakes
Healthy Sheet Pan Pancakes is a easy American recipe that serves 8. 212 calories per serving. Recipe by The Jaroudi Family on YouTube.
Prep: 45 min | Cook: 25 min | Total: 1 hr 25 min
Cost: $21.46 total, $2.68 per serving
Ingredients
- 2 tablespoons Flax Meal (ground flax seeds, used for flax eggs)
- 6 tablespoons Water (room temperature)
- 0.5 cup Almond Milk (unsweetened, can use any plant milk)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 cups Rolled Oats (blended into flour; use gluten‑free oats if needed)
- 2 teaspoons Baking Powder (SOS‑free (soy, dairy, gluten free))
- 1 teaspoon Baking Soda (SOS‑free)
- 1.5 teaspoons Vanilla Powder (pure vanilla powder)
- 6 tablespoons Date Sugar (ground dried dates; natural sweetener)
- 0.75 cup Mixed Berries (raspberries and blueberries, fresh or frozen; washed)
- 0.25 cup Dark Chocolate Chips (100% dark, optional)
- 1 tablespoon Extra Oat Flour (for coating frozen berries to prevent color bleed)
Instructions
Make Flax Eggs
Combine 2 tbsp flax meal with 6 tbsp water in a small bowl, stir, and let sit for 10 minutes until thick and gelatinous.
Time: PT11M
Prepare Plant‑Based Buttermilk
Mix 1/2 cup almond milk with 2 tbsp lemon juice, stir, and let sit for 10 minutes to curdle.
Time: PT11M
Blend Oats into Flour
Place 2 cups rolled oats in a high‑speed blender and pulse until a fine flour forms, about 1 minute.
Time: PT1M
Preheat Oven
Set oven to 425°F (220°C) and allow it to preheat.
Time: PT10M
Temperature: 425°F
Combine Dry Ingredients
In a large mixing bowl, whisk together oat flour, 2 tsp baking powder, 1 tsp baking soda, 1.5 tsp vanilla powder, and 6 tbsp date sugar.
Time: PT2M
Add Wet Ingredients and Rest Batter
Add the thickened flax egg mixture and the curdled plant‑based buttermilk to the dry bowl. Stir just until combined, then let the batter rest for 10 minutes.
Time: PT12M
Prepare Toppings
Wash berries. If using frozen berries, toss them lightly with 1 tbsp oat flour to prevent color bleeding. Measure 1/4 cup dark chocolate chips.
Time: PT5M
Assemble on Sheet Pan
Line the 15×10‑inch sheet pan with parchment paper. Spread the batter evenly. Fold half of the berries and half of the chocolate chips into the batter, then sprinkle the remaining berries and chocolate on top.
Time: PT5M
Bake Pancakes
Place the pan in the preheated oven and bake for 15 minutes, or until the edges are golden and the center is set.
Time: PT15M
Temperature: 425°F
Cool, Slice, and Store
Remove the pan from the oven, let the pancake sheet cool on a rack for 5 minutes, then slice into squares. Transfer to an airtight container or freezer bag.
Time: PT5M
Nutrition Facts
- Calories
- 212
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 7 g
- Fiber
- 5 g
Dietary info: Vegan, Whole‑Food Plant‑Based, Soy‑Free, Dairy‑Free, Egg‑Free
Allergens: Oats (may contain gluten), Tree nuts (almond milk), Soy (possible in some chocolate chips)
Ingredient Substitutions
- Instead of Flax Meal: Chia seeds (2 tbsp)
- Instead of Almond Milk: Oat milk, Rice milk, Soy milk (not soy‑free)
- Instead of Lemon Juice: White vinegar (1 tbsp), Apple cider vinegar (1 tbsp)
- Instead of Rolled Oats: Pre‑made oat flour (2 cups)
- Instead of Baking Powder: 1 tsp baking soda + 2 tsp cream of tartar
- Instead of Baking Soda: Potassium bicarbonate (1 tsp)
- Instead of Vanilla Powder: Vanilla extract (1 tsp, add extra liquid)
- Instead of Date Sugar: Coconut sugar, Brown sugar
- Instead of Mixed Berries: Strawberries, Mango chunks, Pineapple
- Instead of Dark Chocolate Chips: Cacao nibs, Chopped dark chocolate
Equipment Needed
- High‑Speed Blender
- Mixing Bowl
- Whisk or Spoon
- Measuring Cups and Spoons
- Parchment Paper
- Sheet Pan (15×10 inch)
- Spatula
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Mixing flax meal with water to create a proper flax egg.
- Allowing the batter to rest for 10 minutes for hydration and leavening.
- Spreading the batter evenly on the sheet pan to ensure uniform baking.
- Baking at a high temperature (425°F) to achieve a puffed, golden finish.
Chef Tips from the Video
- Pulse oats just until a fine powder; over‑blending can turn them gummy.
- For extra fluff, separate the vanilla powder into the wet mixture instead of the dry.
- Use parchment paper for a mess‑free release and quick cleanup.
- Let the baked sheet pan cool completely before slicing to keep squares intact.
Troubleshooting
Batter is too runny.
Add 1‑2 tbsp extra oat flour and let the batter rest an additional 5 minutes.
Pancakes do not rise or are dense.
Ensure baking powder and baking soda are fresh, and do not over‑mix the batter. The 10‑minute rest is essential for leavening.
Berries turn the batter purple or blue.
Toss frozen berries lightly in oat flour before folding them in, or add fresh berries after the batter is spread.
Top layer burns before the center is cooked.
Cover the pan loosely with foil halfway through baking, or lower the oven temperature to 400°F and add 2‑3 minutes to the bake time.
Storage
Refrigerator: Store sliced pancakes in an airtight container for up to 5 days.
Freezer: Freeze in a zip‑top bag or airtight container for up to 2 months; reheat before serving.
Room temperature: Do not leave out longer than 2 hours; best kept refrigerated or frozen.
Make-Ahead Tips
- Freeze the baked pancake squares in a single layer before bagging to prevent sticking.
- Reheat frozen slices in a toaster or 350°F oven for 5‑7 minutes.
- The batter can be prepared the night before and kept refrigerated; give it a quick stir before spreading.
Frequently Asked Questions
What is the cultural significance and history of sheet pan pancakes in American breakfast cuisine?
Sheet pan pancakes are a modern twist on the classic American pancake, allowing families to bake a large, uniform batch at once. This method became popular for its convenience, especially for busy households and brunch gatherings, and fits well with the whole‑food plant‑based movement that emphasizes simple, wholesome ingredients.
How does the sheet pan pancake recipe from The Jaroudi Family reflect Whole‑Food Plant‑Based (WFPB) cooking principles?
The Jaroudi Family’s sheet pan pancakes use oat flour, flax “eggs,” and a plant‑based buttermilk made from almond milk and lemon juice—ingredients that are minimally processed, nutrient‑dense, and free from soy, dairy, and refined sugars, embodying the WFPB ethos of whole, unrefined foods.
What traditional regional variations of pancakes exist in American cuisine, and how does this sheet pan version differ?
Traditional American pancakes are usually cooked on a griddle as individual circles. Regional variations include cornmeal “Johnny cakes” in the South and buckwheat “blini” in the Pacific Northwest. The sheet pan version differs by baking the batter all at once, creating a uniform, cake‑like texture that can be sliced and served like a breakfast bar.
What occasions or celebrations is the sheet pan pancake from The Jaroudi Family traditionally associated with in American culture?
Sheet pan pancakes are popular for weekend brunches, family gatherings, holiday breakfasts (such as Fourth of July red‑white‑blue themed toppings), and as a make‑ahead option for busy weekdays. Their easy portioning makes them ideal for potlucks and school breakfast programs.
What are the authentic traditional ingredients for American pancakes versus acceptable substitutes in this WFPB version?
Traditional American pancakes use all‑purpose flour, eggs, dairy milk, and refined sugar. In this Whole‑Food Plant‑Based version, oat flour replaces wheat flour, flax “eggs” replace chicken eggs, almond milk with lemon juice mimics buttermilk, and date sugar substitutes refined sugar, keeping the flavor familiar while staying plant‑based.
What other American breakfast dishes pair well with the sheet pan pancakes from The Jaroudi Family?
Pair the sheet pan pancakes with sautéed spinach, tofu scramble, fresh fruit salad, or a drizzle of maple‑agave syrup. A side of avocado toast or roasted sweet potatoes also complements the sweet‑savory balance of the pancakes.
What are the most common mistakes to avoid when making the sheet pan pancakes from The Jaroudi Family?
Common mistakes include over‑mixing the batter (which can make the pancakes tough), forgetting to let the flax egg and buttermilk rest (resulting in a runny batter), and not spreading the batter evenly, which leads to uneven baking. Also, using old leavening agents will prevent proper rise.
Why does this sheet pan pancake recipe use flax eggs instead of regular eggs?
Flax eggs provide binding and moisture without animal products, keeping the recipe vegan and soy‑free. The gelatinous texture of hydrated flax also adds a subtle nutty flavor and helps the pancakes rise when combined with baking powder and soda.
Can I make the sheet pan pancakes ahead of time and how should I store them?
Yes, the pancakes freeze exceptionally well. After cooling, slice and store the squares in a zip‑top freezer bag. Reheat in a toaster, oven, or microwave before serving. The batter itself can be prepared the night before and refrigerated, then baked fresh the next day.
What texture and appearance should I look for when the sheet pan pancakes are done?
The pancakes should be golden‑brown around the edges, slightly puffed in the center, and firm to the touch. When a toothpick inserted into the middle comes out clean or with just a few crumbs, they are fully baked.
What does the YouTube channel The Jaroudi Family specialize in?
The YouTube channel The Jaroudi Family specializes in Whole‑Food Plant‑Based cooking, family‑friendly recipes, and lifestyle content that promotes healthy, sustainable meals for all ages.
How does the YouTube channel The Jaroudi Family's approach to plant‑based cooking differ from other vegan cooking channels?
The Jaroudi Family focuses on whole‑food ingredients, avoids soy, dairy, and refined sugars, and emphasizes easy, family‑involved meals that can be made ahead and frozen. Their videos often include detailed cost breakdowns and printable PDFs, catering to budget‑conscious home cooks.
Last updated: August 31, 2026
