Are you ready for the easiest, most delicious breakfast of your dreams? These healthy sheet pan pancakes are made with whole wheat flour and buttermilk. They are incredibly fluffy and ridiculously easy to make. They can be on the table in 20 minutes or less.
You can never go wrong with pancakes, in our opinion. Especially whole wheat pancakes, because they are never tough like pancakes made with all purpose flour can be, and they are much more healthy. They are so easy to make, you can stir the batter all day long (ok so not all day, but more than white flour pancakes) and still get extra fluffy pancakes.
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These whole wheat sheet pan pancakes make an excellent healthy breakfast that the whole family will enjoy. Serve them any day of the week with your favorite toppings, we like berries or sliced fruit and real maple syrup.
Pancakes are a great way to add more whole grains to your diet, even picky eaters will like these healthy sheet pan pancakes. We like these so much we might actually prefer them over regular pancakes.
What's Cool About This Recipe
- 100% whole grain: These pancakes are made with 100% whole wheat flour. That makes them super wholesome and nutritious.
- Easy to make: The batter comes together in minutes, in just one bowl, then it is poured onto a baking sheet and baked in the oven.
- Very customizable: You can add whatever toppings you like to the pancakes before baking.
Ingredients and Substitutions
- Whole wheat flour: We usually use freshly milled hard white wheat or hard red wheat. You can also use high quality white whole wheat flour or regular whole wheat flour.
- Baking powder
- Baking soda
- Salt
- Sugar: This is optional, if we are going to eat them with syrup then we will skip the sugar in the batter.
- Cinnamon: Optional
- Buttermilk: Buttermilk gives pancakes a delicious flavor, and fluffy texture. You can also use equal parts plain yogurt and regular milk.
- Egg
- Oil: We use olive oil or avocado oil, but whatever oil you like to bake with should work.
- Vanilla extract: Optional
- Topping of choice: Berries, peanut butter, cinnamon and sugar, chocolate chips, nuts etc.
See recipe card for quantities.
Equipment
13" x 9" Rimmed baking sheet (quarter sheet pan). Or 13x9 baking dish.
Variations
There are many variations you can do with sheet pan pancakes
- Maple nut: Add maple flavoring to the batter and sprinkle pecans on top.
- PB&J: Place dollops of peanut butter and jam on top, swirl slightly.
- Banana nut: put sliced bananas and chopped nuts on top then bake.
- Bacon sheet pan pancakes: Scatter cooked and crumbled bacon over the top of the batter. You could do the same with sausage.
- Lemon blueberry: Replace the buttermilk with 2-3 tablespoons of lemon juice and enough milk to equal 1 cup. Then sprinkle blueberries on top and serve with lemon syrup.
- Chocolate chips and shredded coconut.
Let your imagination run wild here, we would love to know in the comments what you try 😀
Instructions
In a large mixing bowl whisk together the dry ingredients.
Add the rest of the ingredients and whisk until combined.
Pour the batter into a greased quarter sheet pan (13”x9” rimmed baking sheet). You can also use a regular 13x9 pan or a 9x9 pan, be aware that baking time will vary slightly with a 9x9.
Add your favorite toppings.
Bake at 425° fahrenheit for 8-12 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean or the top springs back when lightly pressed with a finger.
Serving Suggestions
- Cut into squares and serve like you would regular pancakes.
- Cut into strips and serve with a side of syrup for dipping.
- Serve with strips of bacon and fried eggs, and honey butter for a hearty breakfast.
- Top with whipped cream and fruit topping.
Storage
How to store leftover pancakes
Place the cooled pancakes in an airtight container and store in the refrigerator for up to 1 week.
How to freeze pancakes
Place cooled pancakes in a freezer safe airtight container or a freeze bag. Freeze for up to 3 months.
How to reheat
Place pancakes on a baking sheet, cover with tin foil and place into the oven at 200-300 degrees for about 10 minutes or until heated through.
Tips From Our Kitchen
Get creative with the toppings: One of the funnest things about sheet pan pancakes is coming up with topping ideas, get the whole family involved and have fun!
Add more than one topping: You can do different toppings on the same batch of pancakes.
FAQ
We have not tried it but, we don’t know why you couldn’t.
No problem. You can use a 13x9 baking dish or any baking dish, just keep in mind baking times will vary.
Related Recipes
📖 Recipe
Healthy Sheet Pan Pancakes (whole wheat)
Ingredients
- 1 cup (128 g) Whole wheat flour hard white or hard red wheat
- 1-2 tablespoons Sugar optional
- 1 teaspoon (4 g) Baking powder
- ½ teaspoon (3 g) Baking soda
- ¼ teaspoon Salt
- ¼ teaspoon Cinnamon optional
- 1 cup (240 g) Buttermilk see notes for substitutions
- 1 large Egg
- 2 tbsp (26 g) Oil avocado or olive oil
- ½ teaspoon Vanilla optional
- Toppings of choice cinnamon sugar, berries, nuts, etc.
Instructions
- In a large mixing bowl whisk together the dry ingredients. Add the wet ingredients and whisk until combined.
- Pour the batter into a greased quarter sheet pan or a 13x9 baking dish. Top with your favorite toppings.
- Bake at 425° F for 8-12 minutes or until the top is golden brown, and a toothpick inserted into the center comes out clean.
Notes
Nutrition
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
Did you make this recipe? We would love to hear from you!