Sheet Pan Pancakes

Amy Massey
by Amy Massey
6 Servings
15 min

This is a great recipe for a filling, healthy breakfast that can be made ahead and is perfect for feeding the whole family. I first made this recipe to give my weaning baby a healthy breakfast option that he could easily hold in his little hands. Sliced into thin strips the size of fingers, this is perfect for babies and toddlers, but you could also cut into larger squares for older children and adults. This version uses raspberries a topping, but you could experiment with whatever fruits you like, or even try adding other toppings such as nuts, coconut or chocolate chips!

A simple and delicious make-ahead breakfast option for the busy family!

All of the ingredients are mixed together quickly and easily in a large bowl.

Then spread onto a baking tray and topped with whatever toppings you like!

Once baked, they can be cooked into large slices or small fingers which are perfect for small hands!

Recipe details
  • 6  Servings
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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  • 200g of plain flour
  • 70g of oats
  • 2 level teaspoons of baking powder
  • 260ml milk
  • 3 medium eggs
  • 1 teaspoon of vanilla extract
  • 100g of berries such as raspberries, quartered

Mix all the ingredients except the berries into a bowl.
Pour into a lined baking tray and scatter over your desired fruit. I used a 36cm x 25cm baking tray. You can use any size, if the mixture is a little higher because your pan is smaller, increase the cooking time a little.
Bake at 180d/356F for 10 minutes or until puffed up, cooked in the middle and crispy on top.