Healthy Sheet Pan Pancakes (whole wheat)
These easy sheet pan pancakes come together in just a few minutes. Then they are baked in the oven instead of having to stand over a hot griddle and flip pancakes for days. The toppings you can put on them are endless and they are super fluffy. They are filled with whole grains and make a wonderfully wholesome breakfast.
Servings: 8 squares
Calories: 113kcal
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
You can use ½ cup each plain yogurt and milk in place of the buttermilk.
Nutrition
Serving: 1square | Calories: 113kcal | Carbohydrates: 13.7g | Protein: 3.8g | Fat: 5.4g | Cholesterol: 26.6mg | Sodium: 237.7mg | Fiber: 2g | Sugar: 1.5g | Vitamin A: 24.4IU