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Sheet Pan Pancakes with Fruit Topping

By Holly Darnell, RD

February 28, 2024

Sheet pan pancakes

Sheet pan pancakes. Did I grab you? This is a trending breakfast that’s easy to make, delicious and fun to serve. It’s also very adaptable, as you can add whatever fruits you want and make these sheet pan pancakes as pretty or plain as you want!

Key Ingredients

For this sheet pan pancake recipe, you’ll need a few ingredients. But you’re got going to go down the white flour, white sugar route. Instead, I use a bunch of healthy ingredients that provide excellent macros for each 157-calorie sheet pan pancake: 20 grams of carbohydrates, 6 grams of fat and 7 grams of protein. Have a couple, and you’ve got a balanced breakfast!

Each serving is also rich in vitamin C (34 percent of your Daily Value), manganese (51 percent) and selenium (27 percent).

This recipe begins with a quality gluten-free flour. You can buy a Paleo flour or make your own. Use 1½ cups almond flour, 1 cup arrowroot flour, 1 cup coconut flour and ½ cup tapioca flour. Mix all ingredients in a bowl. Put in an airtight container and store in a dry place.

Almond milk is also key. It’s made from blending nutrition-rich almonds and water and then using a strainer or cheesecloth to remove any solids. It’s also extremely low in calories compared to dairy milk.

Butter and eggs are used, classic ingredients for most pancakes and full of healthy fats (and some protein).

Sheet pan pancakes ingredients

The supplement Multi Collagen Protein Vanilla is also used, as it adds benefits for the skin, joints and gut. Flavored with vanilla, it mixes seamlessly into the batter.

Lastly, pick four toppings to sprinkle on top. For this version, we went with blueberries, strawberries, sweet cacao nibs and banana.

How to Make Sheet Pan Pancakes

Preheat the oven to 425. Spray a one-quarter size sheet pan with coconut oil and set aside.

In a medium bowl, add in dry ingredients: gluten-free flour, vanilla-flavored collagen powder, coconut sugar, baking powder and sea salt. Whisk together until combined.

Melt the butter or coconut oil over low heat in a small pan. Add to bowl alongside other wet ingredients: almond milk, eggs and vanilla extract. Whisk until combined and lumps of flour no longer remain.

Pour the pancake batter into the pan and smooth evenly with the back of a rubber spatula. Add blueberries in one quadrant, chopped strawberries in another, sliced bananas in another and cacao nibs in the last quadrant. Bake until golden and cooked throughout, about 15 to 17 minutes.

Divide into 12 squares and serve. Drizzle each pancake with maple syrup or powdered monk fruit with squeezed lemon.

Other Healthy Pancakes Recipes You Might Enjoy

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.

Sheet Pan Pancakes Recipe

Category

Breakfasts

Servings

12

Time

45 min (Prep time: 15 min; Cook time: 15 min)

Calories

157

Author

Holly Darnell, RD

Everybody has had pancakes, but sheet pan pancakes? These are a fun new breakfast trend that’s also fun to whip up and even better to consume.

Ingredients
  • 2 cups gluten-free flour blend* or store-bought Paleo flour

  • 4 scoops Multi Collagen Protein Vanilla

  • 2 tablespoons coconut sugar

  • 1 tablespoon baking powder

  • ½ teaspoon sea salt

  • 1½ cups unsweetened almond milk

  • 2 eggs

  • 4 tablespoons unsalted butter, melted *

  • 1 teaspoon vanilla extract

  • Toppings of choice: blueberries, strawberries, sweet cacao nibs, banana

* Gluten-free flour blend: 1½ cups almond flour, 1 cup arrowroot flour, 1 cup coconut flour, ½ cup tapioca flour.

Directions
  1. Preheat the oven to 425. Spray a one-quarter size sheet pan with coconut oil and set aside.

  2. In a medium bowl, add in dry ingredients: gluten-free flour, vanilla collagen powder, coconut sugar, baking powder, and sea salt. Whisk together until combined.

  3. Add in wet ingredients: almond milk, eggs, butter or coconut oil (melted), and vanilla extract. Whisk until combined and lumps of flour no longer remain.

  4. Pour the pancake batter to the pan and smooth evenly with the back of a rubber spatula. Add blueberries in one quadrant, strawberries in another, bananas in another, and cacao nibs in the last quadrant. Bake until golden and cooked throughout, about 15-17 minutes.

  5. Divide into 12 squares and serve. Drizzle each pancake with maple syrup or powdered monk fruit with squeezed lemon.

  6. To store, put in the refrigerator in an airtight container. Sheet pan pancakes will last for up to 4-5 days.

Nutrition

1 serving (55 g) contains:

  • Calories: 157

  • Total Carbohydrates: 20.1 g

  • Fiber: 2.8 g

  • Sugar: 4.1 g

  • Total Fat: 6.1 g

  • Saturated Fat: 3.1 g

  • Polyunsaturated Fat: 0.7 g

  • Monounsaturated Fat: 1.8 g

  • Trans Fat: 0.16 g

  • Protein: 7.1 g

  • Cholesterol: 37 mg

  • Sodium: 109 mg (7% DV*)

  • Manganese: 0.922 mg (51% DV)

  • Vitamin C: 30 mg (34% DV)

  • Selenium: 14.9 mcg (27% DV)

*Daily Value: Percentages are based on a diet of 2,000 calories a day.

sheet pan pancakes
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