Do you need an easy kid friendly breakfast recipe with little clean up? Whole Wheat Sheet Pan Pancakes are the perfect healthy breakfast dish for a crowd.
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Sheet Pan Cooking
There are a few things that are always a challenge for large family moms. Getting healthy meals on the table quickly is a big deal for me. Most of the time I pull something from my freezer from my once-a-month cooking days, but sometimes things don’t go as planned and I need something quick like this Easy Italian Meatball Sheet Pan Dinner.
I recently fell in love with sheet pan meals, and so did my family. Sheet pan dinners are pretty simple. You can read about creating sheet pan meal here, and even download a free 30 Day Sheet Pan Menu Plan.
I was so drawn to the idea of sheet pan meals because they are so quick to prepare and cook, but they also leave minimal clean up. If I cook in a sheet pan and serve on my usual paper bowls and plastic forks, dinner is prepped, cooked, served, eaten, and the kitchen cleaned in under two hours. I love this!
Sheet Pan Breakfast
It didn’t take me long to realize that I needed this concept of quick healthy food with minimal clean up at breakfast.
Breakfast is usually a pretty quick meal for us. My kids are usually squeezing in breakfast between animal chores and homeschool time, or before they head out the door for martial arts training. I am often tempted to offer them a bowl of cereal, but I really like to serve them something hot and filling.
Sheet Pan Pancakes
Pancakes are a favorite breakfast in our house, but they are so time consuming that we rarely get to enjoy them. Then I realized that I could make them in a sheet pan and not have to stand over the stove flipping pancakes for half an hour.
Recipe Tips and Instructions
To make sheet pan pancakes, use your basic pancake batter recipe. We prefer all of our breads, including our whole wheat sandwich bread, made from fresh ground wheat, and this works great for pancakes.
To make your pancakes from fresh ground wheat flour, grind enough wheat to make about three cups of fresh flour. You can purchase whole wheat flour in your local super market if you do not want to grind your own.
Once the wheat is ground, I like whisk a couple of times just to make sure there are no clumps, then add the dry ingredients.
Add the wet ingredients then mix thoroughly making sure that the sides of the bowl and the bottom are mixed. This insures that there are no dry flour spots in our batter.
Pour the batter into a prepared sheet pan. You can prepare the sheet pan by simply spraying on a coating of baking spray or you can rub the pan with butter.
Tip: rubbing the pan with butter gives the pancakes a crispy outer coating and a buttery flavor.
Tip: Instead of preparing your sheet pan you can line it with parchment paper. Lining the pan minimizes clean up even more.
Once you pour the batter into the pan, this is the time to add toppings like:
- Chocolate chips
If everyone in your house has a different favorite, you can add the toppings in strips so there is something for everyone.
Freeze for Another Day
When I make this recipe, I double the batch and freeze a second batch for another day. Let the second batch cool then cut into squares. Wrap the squares in wax paper and stack them carefully in a gallon ziplock bag.
To serve the frozen pancakes, thaw them the night before and warm them the next morning in the stove, microwave or a toaster oven and serve as usual.
Other Sheet Pan Breakfast Recipes
If you love the ease of these whole wheat sheet pan pancakes, check out some of these other easy sheet pan breakfasts:
Pumpkin Spice Sheet Pan Pancakes
Sheet Pan Country Ham Breakfast Quiche from theKitchn
Sheet Pan Egg in a Hole from Sugar and Soul
Sheet Pan Kielbasa and Gold Potato Hash from Melissa’s Southern Style Kitchen
Whole Wheat Sheet Pan Pancakes Recipe
- 3.5 Cups Whole Wheat Flour
- 1 tsp salt
- 1 tsp backing soda
- 2.5 tsp baking powder
- 4 Eggs
- 3-4 cups buttermilk
- 1/8 cup honey
- 1/3 cup oil
- Preheat oven to 425
- Combine dry ingredients in large bowl
- Add in eggs, oil, buttermilk and honey
- Mix well with mixer
- Pour in sheet pan greased with butter or coated in cooking spray
- Bake at 425 for 12 minutes or until cooked through
- Slice and serve with maple syrup and whipped cream
Double the recipe and bake two pans to freeze.
Cook completely, slice and freeze in layers separated by waxed paper.