Sheet Pan Pancakes (Edit recipe)

I was on a call with a client recently, and she was asking if I had ever made a recipe for sheet pan pancakes. I hadn't, so she explained that as a busy mom, she loves making pancakes for her little one, but it's challenging to sit down as a family and enjoy them together. The first batch doesn't always turn out the best, and then they are cold before the rest are cooked. She explained that sheet pan pancakes would make life so much easier. I told her I would work on a recipe the upcoming weekend. Be careful not to overcook the pancakes, or they do become dry. Ovens vary, so begin checking them at 10 minutes to ensure they do not become that way.

10 minutes

12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	423
Fat:	21 g
Carbohydrates:	44 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	1384 mg
Fiber:	11 g
Sugars:	10 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 6

Ingredients

0.25 cup Avocado Oil
3 Tbsp Pure Maple Syrup, plus more for serving
3 whole Eggs
1 Tbsp Pure Vanilla Extract
3.75 cups Paleo Baking Flour - Bob's Red Mill
3 Tbsp Baking Powder
1 tsp Sea Salt
1.5 cups Almond Milk, plain, unsweetened
1.5 Tbsp Lemon Juice
1 cup Organic Raspberries
1 cup Blackberries

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 425 degrees, spray a half sheet pan (13" x18") with avocado oil and set aside.
In a medium bowl, add the paleo flour blend, baking powder, and sea salt. Whisk everything together and set the bowl aside.
In a small bowl, add the avocado oil, maple syrup, eggs, vanilla syrup, almond milk, and lemon juice. Whisk the wet ingredients together until they are thoroughly combined.
Add the wet ingredients to the dry ingredients and whisk to combine. No lumps should remain in the batter, but be careful not over to whisk.
Pour the batter onto the greased sheet pan and spread it evenly. Let the batter sit for 5 minutes, and then evenly sprinkle the berries over the batter.
Place in the oven and bake for 10-12 minutes. The pancakes should be golden brown, and a toothpick should come out clean when poked into the center of the sheet pan. Be careful not to overcook or the pancakes may be dry.
Serve with butter, maple syrup, more berries, or your favorite topping.