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Fruit & Veggie Sheet Pan Pancakes

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: Fruit & Veggie Sheet Pan Pancakes
Servings: 4
Calories: 378kcal

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 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.
  • 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

Calories: 378kcal | Carbohydrates: 50g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 128mg | Sodium: 377mg | Fiber: 8g | Sugar: 12g