Apple Sheet Pan Pancakes – Yummy Toddler Meals

With an excellent easy methodology that lets you bake a whole batch of pancakes without delay, these Sheet Pan Pancakes are a breakfast win. They’re loaded with recent apples, too, for additional taste and diet.

Sheet Pan Pancakes

I like the convenience of throwing a batch of pancake batter onto a baking pan and cooking the entire thing up in a single go—to scale back the period of time I want to face in entrance of the range flipping them one after the other. Sheet pan pancakes are each handy and versatile, and this one has complete grains and scrumptious apple taste.

We love to chop baked pancakes into squares and serve them with maple syrup, applesauce, or apple butter. They’re additionally delish topped with peanut or almond butter, or a little bit yogurt. Use whichever you want!

Truthfully, you may make virtually any pancake combine or pancake recipe on a sheet pan. Right here’s a take a look at learn how to make this one, which we like to have for weekend breakfast and to heat up through the week.

(You may additionally like my simple Pancake Muffins.)

Elements You Want

Right here’s a take a look at the substances it’s essential to make this pancake recipe so you already know what to have available.

• Entire wheat flour: This provides diet and supplies a hearty base for the pancakes.
• Rolled oats: I add rolled oats for extra fiber and complete grains. They mix proper into the batter.
• Baking powder and baking soda: This duo helps make sure the pancakes will rise and bake by.
• Cinnamon: This pairs properly with the apple within the recipe and provides additional taste.
• Eggs: Eggs on this recipe assist the batter to bake by and maintain collectively.
• Milk: You should use dairy or nondairy milk. I sometimes use complete milk.
• Unsalted butter: Melted butter that’s barely cooled is finest so it blends into the batter however isn’t scorching while you add it to the eggs.
• Vanilla extract: This provides extra taste and pairs properly with the apple and cinnamon.
• Shredded apple: From about 1 medium apple; you may embody the peel. Any apple you favor will work right here. I have a tendency to make use of Pink Girl, Granny Smith, or Honeycrisp.

Step-by-Step Directions

Right here’s a take a look at learn how to make this recipe so you already know what to anticipate from the recipe for this baked pancake. Scroll all the way down to the tip of the submit for the total quantities and specifics on timing.

1. Gently stir collectively all substances with a whisk or spatula in a big bowl. Switch the batter onto the ready half sheet pan.
2. Easy into a fair layer with a spatula nearly to the sides.
3. Bake till puffy, agency to the contact, and simply golden brown across the edges.
4. Reduce into squares and serve heat.

Pancake Recipe Variations

Swap in diced fruit equivalent to bananas or strawberries, blueberries, or chocolate chips for the shredded apple as you prefer to range the flavour of those. You can additionally use chocolate chips.

The best way to Retailer

To retailer leftovers, let pancakes cool and retailer in an hermetic container within the fridge for 3-5 days. Heat for 15-30 seconds within the microwave and serve heat. It’s also possible to freeze for as much as 3 months in a zip-top freezer bag.

There’s extra data on learn how to freeze pancakes if that’s useful, too.

Greatest Ideas for Success

• Gluten-free: Use cup-for-cup gluten-free flour as an alternative of the entire wheat and licensed gluten-free rolled oats.
• Dairy-free: Use plain nondairy milk and coconut oil or canola oil for the butter.
• Egg-free: Use a favourite store-bought egg substitute just like the one from Bob’s Pink Mill.
• High with extra applesauce, apple butter, peanut butter, butter, recent berries, or maple syrup as desired.

I’d love to listen to your suggestions on this recipe, so please charge and remark beneath.

• Preheat oven to 400ºF. Line an 11-by-17-inch rimmed baking sheet with parchment paper.

• Gently stir collectively the flour, oats, baking powder, cinnamon, baking soda, and salt in a medium bowl.

• Add the eggs, milk, butter, vanilla, and shredded apple. Stir to mix.

• Scrape the batter onto the parchment paper, smoothing into a fair layer with a spatula nearly to the sides. You need it to be about ½ inch thick throughout.

• Bake till the pancake is calmly golden and comes again within the middle when poked, 18 to twenty minutes.

• Serve heat.

• To retailer leftovers, let pancakes cool and retailer in an hermetic container within the fridge for 3-5 days. Heat for 15-30 seconds within the microwave and serve heat. It’s also possible to freeze for as much as 3 months in a zip-top freezer bag.
• Gluten-free: Use cup-for-cup gluten-free flour as an alternative of the entire wheat and licensed gluten-free rolled oats.
• Dairy-free: Use plain nondairy milk and coconut oil or canola oil for the butter.
• Egg-free: Use a favourite store-bought egg substitute just like the one from Bob’s Pink Mill.
• High with extra applesauce, apple butter, nut butter, or maple syrup as desired.

Energy: 352kcal, Carbohydrates: 47g, Protein: 14g, Fats: 13g, Saturated Fats: 6g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 4g, Trans Fats: 1g, Ldl cholesterol: 145mg, Sodium: 310mg, Potassium: 377mg, Fiber: 7g, Sugar: 7g, Vitamin A: 495IU, Vitamin C: 1mg, Calcium: 222mg, Iron: 3mg