Sheet-pan pancakes feed a crowd, without your standing over a hot skillet or griddle for long periods of time. This easy pancake recipe calls for sprinkling strawberries on top of the batter, but you could personalize toppings for guests with a variety of fruits or nuts. Source:, March 2019

Paige Grandjean


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 500 degrees F. Lightly coat an 18-by-13-inch rimmed baking sheet with cooking spray.

  • Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, eggs, almond extract and 1 tablespoon maple syrup in a medium bowl. Whisk wet ingredients into dry ingredients. Gently whisk in melted butter. The batter will be lumpy. Let stand for 5 minutes.

  • Spread the batter in an even layer on the prepared baking sheet. Arrange strawberries on top.

  • Transfer to the oven and immediately reduce temperature to 425 degrees F. Bake the pancake until golden brown and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Cut into 12 pieces and serve with remaining 1/2 cup maple syrup.

Nutrition Facts

227 calories; 7 g total fat; 3.9 g saturated fat; 62 mg cholesterol; 520 mg sodium. 200 mg potassium; 34.9 g carbohydrates; 2 g fiber; 13 g sugar; 7 g protein; 255 IU vitamin a iu; 10 mg vitamin c; 53 mcg folate; 150 mg calcium; 3 mg iron; 17 mg magnesium; 9 g added sugar;

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
The pancake was super fluffy and tasty! I added blueberries and did not put in the vanilla or almond extracts so I did add a touch more maple syrup. I can't believe there's no sugar in this mix so I will be able to make these ahead for my diabetic father in law to eat during the week (and we will too!). No more batches of pancakes one and done...but I may double the recipe. Read More