Want healthy meals your kids will love?

Sheet Pan Pancakes


If you are looking for an easy, crowd-pleasing breakfast, we have the solution: Sheet Pan Pancakes! We added four different, delicious topping variations- and packed them with fruits and veggies. A quick, wholesome family breakfast that also tastes great!

fruit and vegetable sheet pan pancakes on a striped towel

Why We Love These Sheet Pan Pancakes

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 everyone else is enjoying piping hot pancakes.

Enter these glorious, game-changing Sheet Pan Pancakes. Just whip up a batch of batter, pour into a rimmed baking sheet, add some tasty toppings (totally optional!) and step away. Once they’re baked, just cut and serve. Everyone can sit down and eat together!! Not only that, but they are a blank canvas for yummy flavor combinations that are bound to please everyone in the house. And how often do we get to claim that victory?

We added veggies because we love boosting the nutritional value of our kids’ favorite foods. You can grate them and stir them into the batter, or pulse the veggies in a food processor to please your pickier eaters. We promise they won’t even know they’re in there! 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.

sheet pan pancakes topped with strawberries, chocolate chips, bananas, blueberries, and cream cheese.

Ingredients for Sheet Pan Pancakes:


  • butter
  • zucchini
  • carrot
  • milk
  • applesauce
  • eggs
  • vanilla extract
  • maple syrup
  • butter
  • flour
  • baking powder
  • salt


  • bananas, chopped walnuts & brown sugar
  • sliced strawberries & peanut butter
  • blueberries & cream cheese
  • chocolate chips
ingredients for sheet pan pancakes

How to Make Sheet Pan Pancakes:

  1. Grate zucchini and carrot; put in the bowl of a food processor.
  2. Add milk, applesauce, eggs, maple syrup, melted butter and vanilla. Pulse to combine.
  3. Whisk together the flour, baking powder and salt in a mixing bowl.
  4. Pour the wet mixture into the bowl with the dry ingredients and stir just until combined.
  5. Spread the pancake batter into a greased, rimmed baking sheet.
  6. Add the toppings to the pancake, following the picture, if desired.
  7. Bake at 425 degrees for 13-15 minutes or until lightly browned and cooked through.
  8. Slice, serve and enjoy!
process shots for how to make sheet pan pancakes
a close up of sheet pan pancakes with a bowl of strawberries

Tips & Suggestions:

Can you use pancake mix for Sheet Pan Pancakes?

Of course! This recipe is formulated to fit into an 10×15-inch baking sheet, but if you prefer using a pancake mix make sure your batter only goes about halfway up the sides to avoid spillage.

Can I make Sheet Pan Pancakes ahead of time?

You will want to cook the batter soon after mixing it. However, you could bake it the night before and reheat it when you are ready to serve. But this one definitely tastes better fresh.

What other toppings can I use for Sheet Pan Pancakes?

You are only limited by your creativity! Peaches, plums, raspberries, chopped nuts, dried fruit, Nutella, granola, coconut, diced apples, cinnamon spice.. play around with different flavor combinations!

sheet pan pancakes in a blue baking sheet with assorted toppings

More Yummy Pancake Recipes:

Print Recipe Pin Recipe
3.8 from 146 votes

Sheet Pan Pancakes

If you are looking for an easy, crowd-pleasing breakfast, we have the solution: Sheet Pan Pancakes! We added four different, delicious topping variations- and packed them with fruits and veggies. A quick, wholesome family breakfast that also tastes great!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 269kcal




  • Preheat oven to 425 degrees. Line a 10×15-inch sheet pan with foil. Spray with nonstick cooking spray.
  • To the bowl of a food processor, add the grated zucchini, grated carrots, milk, applesauce, eggs, maple syrup, melted butter and vanilla. Pulse to combine.
  • In a separate bowl, whisk together flour, baking powder and salt. Add the wet mixture and stir just until combined.
  • Pour the pancake batter into the prepared sheet pan and spread the batter out.
  • Top one corner of the batter with sliced bananas. In a small bowl, toss together the chopped walnuts and brown sugar and sprinkle over the bananas. Drizzle another corner of the pancake with the peanut butter and top with sliced strawberries. On the third corner, add the blueberries and cubes of cream cheese. Sprinkle the chocolate chips over the last corner.
  • Bake for 13-14 minutes in the preheated oven, until slightly risen and cooked through. Serve warm as is, or topped with maple syrup.


Calories: 269kcal | Carbohydrates: 37g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 371mg | Potassium: 209mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1204IU | Vitamin C: 6mg | Calcium: 108mg | Iron: 2mg
Keyword : sheet pan pancakes


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.

Learn More about Natalie

Leave a Comment:
Did you make this recipe? Leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


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 used flax eggs in this recipe, (one tablespoon ground flax seed + three tablespoons of water for one egg) and it turned out great

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?

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? =)

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?

4 stars
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.

5 stars
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!!

Could I use some of the leftover baby food purée in place of the grated veggies? Would I need to increase the flour?

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 🙂

5 stars
Just wanted to say THANK YOU! I have been making these pancakes every other month for a year or so for my 21 month old. He loves them! I make a sheet pan full then cut into squares and let them cool. I flash freeze them then add them into a resealable air tight bag and suck the air out. They stay fine in the freezer! I will take a handful of them out about once per week and put them in an airtight container to thaw in the fridge. He gobbles them up every morning for about three days in a row. They probably last longer but I’m paranoid about things going bad. Lol! It’s a great way to get so many veggies packed into a tasty treat. I serve with real maple syrup or honey on top. And pair it with Greek yogurt on the side. Delicious!!

You don’t need to change anything! Use the same amount of whole wheat flour as you would all-purpose flour. Sometimes I do half and half.