Fruit & Veggie Sheet Pan Pancakes Recipe
Love pancakes but hate standing over the griddle while the family eats? We have a solution: sheet pan pancakes! Plus, these include fruits AND veggies (and they’re whole wheat)! An easy, wholesome family breakfast that also tastes great.
Pancakes are so classic. But as much as I love them, I dislike the hassle of them. Someone always has to man the griddle while the others get theirs while they’re hot.
Those days are over now! That is, if you use this sheet pan pancake method. Just whip up a batch of batter, pour into a high-brimmed baking sheet, and step away. Once they’re done, just cut and serve. Everyone eats together!!
Why we love these sheet pan pancakes
This method is so easy, and nice for something a little different. You can use any pancake recipe you like, really. But this recipe is calculated to fit perfectly into a 10×15 inch rimmed baking sheet.
We love that these pancakes are made of whole wheat. Lots of fiber and more protein than white flour make them better for you and more filling.
And count on us to add veggies! Veggies at breakfast are such a good idea – we want veggies at every meal whenever possible! It may not seem normal at first, but there are lots of ways to do this.
For this recipe, we used grated zucchini and carrot. While it’s not a full serving per person, it’s still getting some in. And every little bit counts!
And of course, the fruit. Applesauce is used in the batter, and then fresh fruit is sprinkled on top right before baking. You can get creative and use whatever fruit you like in pancakes. We used blueberries, strawberries, and bananas – yum!
How to make fruit and veggie sheet pan pancakes
Let’s get baking!
Begin by preheating an oven to 425* F and melting 1/4 cup of butter in a microwave safe bowl. Use half to brush onto a 10 x 15 inch sheet pan with sides, greasing thoroughly. For the easiest removal of pancakes, first line the baking sheet with foil and just butter the foil. This helps you lift the giant pancake out in the end.
Pour the other half of the butter into a medium-sized bowl. Grate carrots and zucchini until you have a half cup of each. Pour these into the bowl with the butter.
Into the same bowl, add 1/2 cup of applesauce, 2 eggs, 2/3 cup of milk, and 1 teaspoon of vanilla. Whisk until combined.
In a small bowl, add 1 1/2 cups of whole wheat flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt. Whisk together and then pour into the bowl with the wet ingredients. Mix until combined.
Pour the batter into the prepared baking sheet and make sure it spreads evenly. Place fruit on top – blueberries, banana and strawberry slices.
TIP: If you use a different pancake batter recipe, you’ll want to fill the baking sheet about halfway to the top, leaving room for the pancake to rise.
Bake for 13-14 minutes, until the middle is cooked through and the pancake has risen a bit.
When cooked, remove from the sheet by lifting the foil (if used) or cutting into fourths and lifting them carefully out onto a cutting board. Use a pizza cutter to cut into desired shapes and sizes.
Serve with fresh fruit dipping sauce or covered in pure maple syrup. And topped with extra fruit, of course!
Fruit & Veggie Sheet Pan Pancakes
Ingredients
- 1/4 cup butter, unsalted
- 1/2 cup zucchini
- 1/2 cup grated carrot
- 2/3 cup milk
- 1/2 cup applesauce, unsweetened
- 2 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cup flour, whole wheat
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Toppings
- 1/2 medium banana
- 1/2 cup strawberries
- 1/2 cup blueberries
Instructions
- Preheat oven to 425* F. Cover a 10×15 inch sheet pan in foil. Melt 1/4 cup butter in a microwave safe dish and brush half of it over the foil, coating evenly.
- In a medium bowl, pour the remaining half of the melted butter (2 tablespoons). Grate half a cup each of zucchini and carrot and add to the butter. Also add milk, applesauce, eggs, and vanilla. Whisk until combined.
- In a separate bowl, whisk together whole wheat flour, baking powder, baking soda, cinnamon, and salt. Add this mixture to the wet mixture and mix just until combined.
- Pour the pancake batter into the prepared sheet pan and even the batter out. Top with half a banana, cut into thin slices, as well as 1 total cup of berries (we used half strawberry, cut into slices, and half blueberry).
- Bake for 13-14 minutes in the preheated oven, until slightly risen and cooked through.
Nutrition
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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Why can I not add this to my recipe box?
Hi Carrie! I can help you with that. Give me a day or two to get it entered, and then you should be able to add it. 🙂
Hi Carrie! You can add this to your recipe box now. Thanks for your patience! 🙂
Can these be frozen?
Hi Jamie! I haven’t tried freezing them yet but I would bet they work. My only worry would be the fruit might get a little watery, so heating them up in the oven again might be advisable.
Is there a way to make these without the eggs? We have an egg allergy in our family…Would a flax egg work as a substitute?
Hi Audrey! I haven’t tried these without eggs, but perhaps flaxseed eggs could work? 1 tablespoon flax meal (ground flax seeds) + 3 tablespoons water left to sit for a few minutes = 1 egg. Flax eggs work to help bind like eggs, but I don’t know if they help leaven the way eggs do. There may be some other ideas here: https://www.superhealthykids.com/food-substitutions-to-begin-with/
Hi Audrey, I used flax eggs in this recipe, (one tablespoon ground flax seed + three tablespoons of water for one egg) and it turned out great
HI! What type of flour would you suggest to make a gluten free version?
Hi Stacy, I just made these and they were fantastic! My dad is allergic to gluten so I substituted gluten free flour but added one and a half tablespoons more to the recipe since its subbing for whole wheat and it worked out good, but you do have to add more milk to thin the batter out, about double the amount called for or more.
Any sub for the butter? Parchment paper instead of foil can be a good non-stick surface, but what about the butter in the recipe itself?
Super goûter pour les enfants !
Hi Katrina, is applesauce necessary? We live in London so applesauce is not regular item that easy found and also could be pricey =) Can I substitute with something else? What is the role of applesauce in the recipes anyway as seen in some other ones? =)
Applesauce adds moisture and can be a substitute for oil. It is actually easy to make your own! https://www.superhealthykids.com/recipe/slow-cooker-applesauce/
Hi, can I use my protein pancake mix instead of flour and baking soda/powder?
Hi Sam! I haven’t tried this myself but my guess is it would work just fine.
Do you think I could make the batter ahead of time and bake it the next morning? Would like these for the 4th tomorrow, but we usually don’t have much extra time before heading to the parade. Thanks for the fun recipe!
Hi Veronica! I’m not sure if it would work to make the batter ahead… I’d worry about flat pancakes. (The baking powder and soda usually only stays active for a short time once it comes in contact with wet ingredients.) I’m seeing that you wanted to make this for July 4… if you tried it I hope you had success! Let us know?
Hi! Looks delicious! How could I replace butter in it?
Hi Lena! You can use coconut oil or really any favorite oil as a replacement for the butter.
Can I use another flour? Such as Almond. If yes, any changes need to be made? I’d like to make these for Christmas Breakfast. Kindly respond in time. Thank you.
That should work! No other changes should be necessary. Enjoy!
Great recipe–the entire family loved it. I veganized it and it came out perfectly. Thanks for so many healthy options that my little ones actually like!!
So happy to hear that! Thanks for sharing!
Could I use some of the leftover baby food purée in place of the grated veggies? Would I need to increase the flour?
That would add extra moisture, so you may need to increase the flour. Let us know how they work for you!
Hi, we made these today & they were great. Didn’t have applesauce so used a baby food pouch (pea, pear, broccoli). Was worried of the strong pea flavor so added 1tbsp sugar. Was so easy to bake it on a pan! They came out a bit thinner so my pan was probably too big but they were delicious & my 5 year old who doesn’t like veggies said she loved them! We also enjoy your fruit/veggie muffins. Can’t thank you enough for sharing your nutritious creations 🙂