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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: EatingWell.com, March 2019


Recipe Summary

15 mins
35 mins

Nutrition Profile:



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

1 piece with about 2 tsp. syrup
227 calories; protein 7g; carbohydrates 34.9g; dietary fiber 2g; sugars 12.9g; fat 7g; saturated fat 3.9g; cholesterol 62.4mg; vitamin a iu 254.6IU; vitamin c 9.9mg; folate 53.2mcg; calcium 150.1mg; iron 2.8mg; magnesium 16.9mg; potassium 200mg; sodium 519.6mg; thiamin 0.2mg; added sugar 9g.

1 1/2 starch, 1 fat, 1/2 other carbohydrate