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Are you tired of the same healthy breakfast? Bake your pancakes and make Healthy Sheet Pan Pancakes from scratch. They are so soft and fluffy that you’ll now bake pancakes every time! High protein recipe available.
Do you bake pancakes or cook them? My dear friend, I tried this recipe and now I can’t go back!
Table of Contents
- Why baking pancakes?
- What are sheet pan pancakes?
- Why are these oven-baked pancakes healthier?
- The ingredients
- Customize your pancakes bake
- High protein pancakes
- Required tools
- How to cook pancakes in the oven?
- Storage and meal prepping
- Tips for the making pancakes in the oven
- FAQ – Frequently asked questions
- More healthy pancake recipes
- Watch the video recipe!
- Healthy Sheet Pan Pancakes Recipe
Why baking pancakes?
A couple of weeks ago I shared a recipe for strawberry oatmeal bars. At home, we loved it. And we loved it so much that I ended up making my oatmeal bars three times in just three days (!!). Upon insistent requests, I was about to make my oat bars again when I realized something terrible: we’d run out of oats.
Well, not completely. After cooling down, I saw and grabbed the humongous package of oat flour and used it to replace rolled oats. Same recipe. The result was, according to my girlfriend, “[omg…these taste like] Oven Baked Pancakes!”
That comment triggered me: how could I have not taught about baking pancakes before? That needed to be changed. So, the next morning, after a couple of changes, I came up with these healthy sheet pan pancakes. With strawberries, because we still had a handful lying in our fridge.
What are sheet pan pancakes?
Everyone knows pancakes…But what about sheet pan pancakes? Instead of cooking them on a skillet, sheet pan pancakes are baked in the oven in a thin layer. The result is a sheet of light and fluffy pancakes ready to slice and serve. But not without the toppings! As they are oven baked, sheet pan pancakes are a recipe with endless customization options. With your favorite fruit inside and peanut butter on top, everyone will love how tasty they are!
Why are these oven-baked pancakes healthier?
These are not the common pancakes. These are healthy pancakes in the oven! As I like making recipes that are both delicious and good-for-you, I decided to give the original recipe a twist and make it more nourishing.
Here are five reasons why this pancake tray bake is healthier!
- My recipe requires neither refined flours nor refined flours, which makes it also gluten-free and high in fibers.
- There is no need for oils, butter or nut butter. As a replacement for fats, this recipe uses a combination of Greek yogurt and mashed banana.
- These pancakes are low in calories.
- This recipe is also macro-friendly. Replace part of the flour with protein powder and you’ll get a batch of high protein sheet pan pancakes!
- Last but not least, there is nothing healthier than cooking with real food.
The ingredients
This recipe is very simple. Here is all you need to make healthy sheet pan pancakes from scratch:
- Egg: use a large fresh egg, or replace with one flaxseed egg for a vegan pancakes bake.
- Ripe banana: for the best taste and texture, go for a well ripe banana. If you don’t like bananas, feel free to replace with (unsweetened) applesauce.
- Greek yogurt: for more protein and nutrients, this recipe uses (nonfat) Greek yogurt. Feel free to substitute with any other yogurt of your choice, also dairy-free. Preferably the yogurt should have a firm, thick consistency.
- Maple syrup: this is a healthier and more natural sweetener. As a substitute, you can use honey, agave syrup, date syrup or coconut sugar. As they will change the batter consistency, I do not recommend granular sweeteners (such as brown sugar or coconut sugar).
- Oat flour: you can use homemade or store-bought oat flour, gluten-free if it is necessary. As an alternative, replace with any other flour, such as wholewheat or all purposes flour.
- Milk of choice: both cow milk and dairy-free options are okay – I used soy milk.
- Vanilla extract and salt: a must for more taste and flavor!
- Baking powder: no more flat pancakes with baking powder! Feel free to omit it, if you prefer.
Customize your pancakes bake
What I love about making these oven-baked pancakes is that they are so versatile. The customization options are literally endless. Be creative and personalize this recipe to your liking, or keep on reading for some add-on ideas!
- Fruit: diced strawberries, blueberries, raspberries, apple, pears, etc.
- Chocolate chips: extra dark, dark, milk or white chocolate.
- Nuts and seeds: walnuts, almonds, pumpkin seeds, sunflower seeds, etc.
- Dried fruit: raisins, candied fruit
- Spices: ground cinnamon, caramel extract, cardamom, etc.
High protein pancakes
I told you. This recipe is also macro-friendly! All you have to do is replacing 30 grams (or 1/3 cup) of the flour with your favorite protein powder and you’ll put together high protein sheet pan pancakes.
I already tried with both whey and vegan protein powder, and both worked out great. However, what I’ve realized is that plant based options (I used soy) absorb more liquid. So, I had to fix the batter with a drop of milk more. In terms of flavor, instead, I recommend vanilla or chocolate protein powders because they are more neutral.
Required tools
- Mixing bowl
- Fork or whisk
- Baking pan
- Baking paper
- Oven
- Knife (to slice)
How to cook pancakes in the oven?
First, make the batter.
In a large bowl, mash the banana. Once it is mashed, combine the banana purée with the egg, the Greek yogurt, the maple syrup, the vanilla extract and a pinch of salt. Sift in the oat flour, optionally the protein powder – if you are making high protein sheet pan pancakes – and the baking powder. Start mixing, gradually adding the milk until you get a smooth batter. Finally, stir in any additional ingredient you may like (diced strawberries for me).
Second, bake pancakes in the oven.
Transfer the batter to a prepared baking ban and top with more strawberries, if you desire. Bake in hot oven for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Third, slice and enjoy!
Before serving, slice the healthy oven-baked pancakes and plate them up with your favorite toppings. I used Greek yogurt and more strawberries!
Storage and meal prepping
These oven-baked pancakes are also perfect for meal prepping. Make them ahead and in the morning you’ll have a healthy breakfast ready to eat.
To store, first let the pancakes cool completely at room temperature. Once cooled, slice and transfer to a food container or wrap in foil. At room temperature, they will last for up to 24 hours. For a longer storage, refrigerate and consume within 3 days.
Tips for the making pancakes in the oven
Here are a couple of tips on how to make healthy sheet pan pancakes from scratch. Read until the end for the final BONUS TIP!
- For the best taste and texture, use a well ripe banana. Ideally, it should have dark spots all over its skin.
- If you replace Greek yogurt, use a yogurt with a similar thick consistency (such as Skyr).
- Do not over-mix the batter and make fluffy pancakes in the oven!
- Bake your pancakes in a 15 cm x 15 cm (7 inch x 7 inch) brownie pan folded with baking paper. This way they will cook nicely without burning on the top while staying wet inside.
- Don’t over-bake your pan pancakes or they will dry out. They are done when a toothpick inserted in the center comes out clean.
BONUS TIP: make your pancakes ahead and refrigerate overnight. After sitting in the fridge for some hours, they will have a much better taste and texture. But be careful, they are addictive!
FAQ – Frequently asked questions
Replace the egg with one flaxseed egg, the Greek yogurt with a plant-based alternative and use nondairy milk.
Make sure you prepare this recipe with certified gluten-free oat flour or any other GF flour of your choice.
Substitute 30 grams (1/3 cup) of oat flour with your favorite protein powder (check out the dedicated recipe section up here for more details).
Yes, of course you can. The recipe will work, but your pancakes may turn out a bit flatter and less fluffy.
The quantity of maple syrup depends on your preferences. As they are made with banana, I find that 2 tablespoons are more than enough. But for sweeter pancakes, you may need up to 4 tablespoons.
The baking time for pancakes amounts to about 20 minutes, a couple of minutes less or a couple of minutes more. They are done when a toothpick inserted in the center comes out clean
More healthy pancake recipes
And if you still crave pancakes, here are some healthy recipes that you should try next.
- Healthy Greek yogurt pancakes for one
- Protein pudding pancakes
- Protein pancake pizza
- Cottage cheese pancakes (Syrniki)
- Low carb coconut flour pancakes
- Keto chocolate protein pancakes
Watch the video recipe!
Healthy Sheet Pan Pancakes
Ingredients
- 1 ripe banana
- 1 egg
- 60 grams (1/4 cup) Greek yogurt
- 100 grams (1 cup) oat flour
- 2 to 3 tbsp maple syrup
- 60 ml (1/4 cup) preferred milk
- 1/2 tsp vanilla extract
- a pinch of salt
- 3/4 tsp baking powder
- strawberries
Protein Sheet Pan pancakes
- replace 30 grams (1/3 cup) of oat flour with your favorite protein powder
Instructions
- Preheat oven to 180°C (350°F) and fold a 15 cm x 15 cm (7 inch x 7 inch) brownie pan with parchment paper.
- In a large bowl, mash the banana. Once mashed, combine the banana purée with the egg, the Greek yogurt, the maple syrup, the vanilla extract and a pinch of salt.
- Sift in the oat flour, optionally the protein powder (if making high protein sheet pan pancakes) and the baking powder. Start mixing, adding the milk gradually until you get a smooth batter. Finally, stir in any additional ingredient you may like .
- Transfer the healthy pancake batter to the prepared baking ban and top with more strawberries, if you desire.
- Bake the pancakes hot oven for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Before serving, slice your healthy oven-baked pancakes and plate them up with your favorite toppings.
Pancakes one my favorite food. Healthy ingredientes. Tks Matt
Hey Constantino,
thanks a lot for your comment!! I’m SO glad you liked these pancakes baked in the oven 😉
Have a good day,
Matteo
how much apple would you use instead of one banana? (in grams if you could please)
Hey dear Michelle,
you can replace one banana with 100 grams of applesauce!
This sheet pan pancake is amazing delicious! ????
Hey dear Liza,
Thank you very much for your comment. I’m so happy you liked this recipe.
I wish you a great day,
Matteo