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.

Fruit & Veggie Sheet Pan Pancakes | Super Healthy Kids | Food and Drink

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!!

Fruit & Veggie Sheet Pan Pancakes | Super Healthy Kids | Food and Drink
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.

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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.

Fruit & Veggie Sheet Pan Pancakes | Super Healthy Kids | Food and Drink

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!

Fruit & Veggie Sheet Pan Pancakes | Super Healthy Kids | Food and Drink

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!

Fruit & Veggie Sheet Pan Pancakes | Super Healthy Kids | Food and Drink
How to make fruit and veggie sheet pan pancakes

Let’s get baking!

Fruit & Veggie Sheet Pan Pancakes | Super Healthy Kids | Food and Drink

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.

Fruit & Veggie Sheet Pan Pancakes | Super Healthy Kids | Food and Drink

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.

Fruit & Veggie Sheet Pan Pancakes | Super Healthy Kids | Food and Drink

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.

Fruit & Veggie Sheet Pan Pancakes | Super Healthy Kids | Food and Drink

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. Fruit & Veggie Sheet Pan Pancakes | Super Healthy Kids | Food and Drink

Serve with fresh fruit dipping sauce or covered in pure maple syrup. And topped with extra fruit, of course!

Fruit & Veggie Sheet Pan Pancakes | Super Healthy Kids | Food and Drink

Fruit & Veggie Sheet Pan Pancakes

Fruit & Veggie Sheet Pan Pancakes Recipe
00
Serves: 4
Prep Time: 10 m
Cook Time: 15 m

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

Directions

  1. Preheat oven to 425* F. Cover a 10x15 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.
  2. 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.
  3. 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.
  4. 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).
  5. Bake for 13-14 minutes in the preheated oven, until slightly risen and cooked through.
Serves 4. To serve 6, use a 17 x 11.5 sized sheet pan and make this recipe 1.5 times bigger.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 370 19%
  • Fat: 16 g 25%
  • Carb: 48 g 16%
  • Fiber: 7 g 28%
  • Protein: 11 g 22%
  • Sugar: 10 g
written by
Katrina Nelson

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Comments(14)
Nicole says:

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? =)

Natalie Monson says:

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/

Selima EL GHAR says:

Super goûter pour les enfants !

Shira says:

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?

Stacy says:

HI! What type of flour would you suggest to make a gluten free version?

Emily says:

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.

Audrey says:

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/

Emily says:

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

Jamie says:

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.

Carrie Curran says:

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! 🙂

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