Sheet Pan Pancakes are one of my go-to quick and easy meals. My kids love pancakes and this one comes together so quickly. Baking it in a sheet-pan helps save time as you’re not having to stand over a stovetop to flip each pancake. Additionally, this recipe is for a quarter-sized sheet pan (or a 9×13 baking dish) which is great to serve about 4-5 people. Furthermore, to help save some time, I had prepared the sautéed apples the day before and kept them in the refrigerator until I was ready to use them.
These pancakes are fluffy, moist, and tasty! Might I add, these pancakes contain cottage cheese which not only provides protein but it also helps make the pancakes moist. I promise, you won’t be able to tell there’s cottage cheese in there; I will share my favorite brand below. Additionally, you can add any toppings you wish or desire. Some examples include, blueberries, diced bananas, blackberries, mini semi-sweet chocolate chips, dye-free sprinkles, and/or sautéed apples.
Here I have topped my sheet pan pancakes with sautéed apples .
Sheet Pan Pancakes with Sautéed Apples packed in a lunchbox with milk, blackberries and homemade trail mix (which consists of sprouted pumpkin seeds, roasted and unsalted sunflower seeds, dried cherries, mini semi-sweet chocolate chips).
List of Ingredients:
all-purpose flour, melted unsalted butter, ground flaxseed, coconut sugar, cottage cheese, large egg, vanilla extract, baking soda, baking powder, and whole milk.
the dry ingredients:
all-purpose flour, baking powder, coconut sugar, baking soda, and ground flaxseed.
the wet ingredients:
1 large egg, unsalted butter, cottage cheese, vanilla extract, and whole milk.
Step-By-Step Instructions:
Prepare your toppings for the pancakes. To help save time, I had made my Sautéed Apples the day before and kept them in the refrigerator.
Butter and line a quarter-sized sheet pan (or a 9×13 baking dish) with parchment paper (I used unbleached parchment paper). Set the sheet pan aside.
To a bowl, add the dry ingredients- all-purpose flour, baking powder, coconut sugar, baking soda, and ground flaxseed. Mix in a whisking motion with a fork (or a whisk). Set the bowl aside.
To a separate (heat or microwave safe) bowl add the unsalted butter. Place in the microwave for about 20-30 seconds to melt the butter. Note: might need to mix it with a fork a few times to help the heated butter melt. Add the egg and mix in a whisking motion to combine. Next, add the cottage cheese and mix. Finally, add the milk and vanilla extract. Mix to combine.
Add the wet ingredients to the dry ingredients and mix to combine.
Transfer the batter to the parchment lined sheet pan and spread it out evenly. Tap the sheet pan against the counter 2 times to help release any air bubbles.
Add desired toppings. I spooned the sautéed apples over the batter. Bake it in the oven for 16-18 minutes or until a toothpick comes out clean when inserted in the center, making sure to rotate the pan half-way through the baking time.
Let it sit for 5 minutes, then carefully transfer to a cooling rack to cool completely.
Cut into desired size pieces and serve. Served with pure maple syrup, Greek yogurt, strawberries and blackberries.
Other serving options include blueberry chia jam, strawberry chia jam, your favorite jam/spread or on its own.
PrintQuarter-Sized Sheet Pan Pancakes, with Cottage Cheese and Sautéed Apples
An easy way to make pancakes that are also nutritious, fluffy, moist, and tasty.
- Prep Time: 25
- Cook Time: 33
- Total Time: 58 minutes
Ingredients
Sheet Pan Pancakes:
- 1 and 1/2 cups all-purpose flour
- 1 tablespoon ground flaxseed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons coconut sugar or cane sugar, add more or less depending on your preference or may leave it out.
- 3 tablespoons melted unsalted butter
- 1 large egg
- 1/2 cup cottage cheese
- 2 teaspoons vanilla extract
- 1 and 1/4 cups whole milk
Sautéed Apples
- 2 cups of apples-washed, peeled, cored and cut into small chunks or into desired sized pieces (I used organic Gala apples).
- 1 tablespoon unsalted butter
- 1/4 teaspoon ground cinnamon, optional
Instructions
Making the Sheet Pan Pancakes
- Preheat the oven to 425F
- Prepare the sautéed apples or may prepare them in advance and store them in an air-tight glass container in the refrigerator.
- Butter a quarter-sized sheet pan (or a 9×13 baking dish) with softened butter, place parchment paper, and butter the parchment paper as well. Set it aside.
- To a large bowl, add the all-purpose flour, ground flaxseed, baking powder, baking soda, and coconut sugar. Mix with a fork in a whisking motion to combine. Set it aside.
- To a separate (heat or microwave safe) bowl add the unsalted butter. Place in the microwave for about 20-30 seconds to melt the butter. Note: might need to mix it with a fork a few times to help the heated butter melt. Add the egg and mix in a whisking motion to combine. Next, add the cottage cheese and mix. Finally, add the milk and vanilla extract. Mix to combine.
- Add the wet ingredients to the dry ingredients and mix to combine.
- Transfer the batter to the buttered sheet pan and spread it out evenly. Tap the sheet pan against the counter 2 times to help release air bubbles. Garnish the top with desired toppings. I spooned the sautéed apples evenly over the top of the batter.
- Bake for about 16-18 minutes (rotating half-way through the baking time) or until the top is golden brown and a toothpick comes out clean when inserted in the center.
- Allow to sit for 10 minutes
- Transfer to a cooling rack to cool completely
- Cut into desired pieces and enjoy.
Add Desired Toppings (examples):
- Blueberries
- Sautéed Apples
- Mini Semi-Sweet Chocolate Chips
- Unsweetened Shredded Coconut
- Diced bananas
How to Make Sautéed Apples:
- Scrub clean the apples under cold water and pat them dry with a paper towel. Then, peel the skin off, cut the ends off, cut the apple into quarters, and remove the core.
- Cut the apples into same-sized small pieces (or into pieces/sizes you desire or need)and measure 2 cups.
- Add a tablespoon of butter to a saucepan and allow it to melt. Once the butter has melted, add the diced apples and the ground cinnamon. Mix to coat the apples evenly with the ground cinnamon.
- Cover with a lid and allow the apples to cook over medium-low heat (while stirring it a few times) for about 10 minutes.
- The apples are ready once they have softened and are fork tender (meaning a fork is easily able to pierce through the apple).
- Once the apples have softened, remove the lid. If there is liquid in the pan, increase the heat to medium and allow the apples to cook (with the lid off) for about 3-5 minutes or until most of the liquid has evaporated.
- Allow to cool and spoon it over pancakes, waffles or serve it as a side!
- Or transfer to a glass food container, allow to cool completely, cover with a lid and keep it in the refrigerator.
Notes
Cook and prep times reflects the time needed to make the sautéed apples and the pancakes.
