Baked Sheet-Pan Pancakes

Pancakes for a crowd (or just the family) without standing in front of the stove! This Baked Sheet-Pan Pancakes can be dressed up for the 4th of July and decorated like a flag or simply topped with whatever fruit you’d like. Whole grain and lightly sweetened with maple syrup, this is a festive but healthy breakfast. Plus, the batter comes together fast and easy in one bowl, so it’s great for kids to help make too.

Kids in the Kitchen: Baked Sheet-Pan Pancakes

  • Prep the fruit: Kids can wash the berries and pat them dry. Use a child-safe knife or a pairing knife to remove the tops of the strawberries, place them on the cut end and make 3 to 4 slices. Since you have to cut the strawberries into pretty uniform slices, this job is probably best for older kids. However, younger kids can use a knife to cut the stem off then hand it to you to do the rest.
  • Measure the ingredients: this is a great opportunity to learn to make the measuring cups and spoons “full and flat.” Teach kids to gently scoop up the flour then level it off so you don’t compact the flour and get too much.
  • Crack the eggs: make sure to crack the eggs into the large bowl before you add anything else so you can remove any shells that get into the bowl. If you want a how-to video on teaching kids to crack eggs on my Instagram page HERE.
  • Spread the batter then top with fruit: you don’t have to make a flag! Let your child place the berries or any sliced fruit on top of the batter as he/she would like. Have more than one child that wants to get involved? Divide the pan into sections and let each child top as they wish.

Subs and Tips:

  • Flour: I like to use a “white whole wheat flour” for this recipe because it has they extra fiber and protein of a whole wheat flour but with a more mild flavor. You can get this same affect by using half all-purpose flour and half regular whole wheat flour. You can also use all white (all-purpose) flour or all whole wheat. Whatever you’d prefer. I have not tried making this recipe with gluten-free or oat flour so I can’t recommend those. Please let me know if you make any substitutes and how it works out.
  • Egg-free? You might be able to make a half batch with a flax egg substitute, but I have not tried it so I can’t tell you for sure how it will turn out/
  • Dairy-free? Use oil and a dairy-free milk to make this recipe completely dairy-free.
  • Fruit or other toppings: Not making this recipe for 4th of July? Use any fruit like sliced banana, peaches, raspberries…to top the pancake. Other toppings like chocolate chips
  • Not serving a large crowd? Make a half batch! Use a 1/4 sheet pan or a 9-by-13 to make the baked pancake. More details in the recipe below.

Baked Sheet-Pan Pancakes

Healthy baked pancakes topped with fruit.
4.67 from 3 votes
Prep Time 20 minutes
Cook Time 12 minutes
Course Breakfast
Cuisine American
Servings 8 servings


  • 4 large eggs
  • 1/2 cup unsweetened applesauce or mashed banana
  • 1/4 cup flavorless oil or melted butter
  • 1/4 cup maple syrup or honey plus extra for serving
  • 2 tsp vanilla extract
  • 1 cup milk (any kind)
  • 3 cups white whole wheat flour all-purpose flour or a mix of all-purpose and whole wheat
  • 1 Tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp fine salt
  • 1 pound strawberries sliced
  • 1/2 cup blueberries or use whatever fruit you'd like
  • powdered sugar, for serving optional


  • Preheat oven to 400 degrees. Grease a standard 15-by-18 rimmed baking sheet with oil. Line the pan with parchment paper for easier removal.
  • In a large bowl, mix eggs, applesauce, oil, maple syrup, vanilla, and milk.
  • In a medium-sized bowl, whisk flour, baking powder, cinnamon, and salt. 
  • Dumb flour mixture into the wet ingredients and stir until just combined and no dry flour remains. Pour batter onto your prepared baking sheet and spread into an even layer.
  • Decorate the top of the pancake batter as desired. Bake until golden brown around the edges and a toothpick inserted into the center of the baked pancake comes out clean, 10 to 12 minutes. Allow to cool for 5 to 10 minutes, dust with powdered sugar, if using, then slice into squares. Serve with maple syrup, if desired.

Half Recipe (serves 4 to 6)

  • Use a quarter sheet pan or a 9-by-13 inch square cake pan/baking pan. Halve the ingredients above and follow instructions above. Cook until set, about 8 minutes.
Keyword baked pancakes, fourth of july, pancakes

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Other recipe to check out:

Chewy Peanut Butter Cookies

Chocolate Chip Zucchini Bread Bars

Easy Mixed Berry Crumble




  1. Stepheney on June 30, 2020 at 1:03 pm

    5 stars
    So simple my 3 year old and I had a blast making it. Simple ingredients we already had at home. And now I don’t have to worry about breakfast for a couple days!

  2. AVE on June 2, 2021 at 3:16 am

    Could you skip the maple syrup/honey of child is under age 2 and trying to limit added sugar?

    • Heather on June 2, 2021 at 1:19 pm

      Yes, definitely. Add some extra applesauce or mashed banana. Also, check out my ebook, No Sugar Still Sweet, that has over 20 breakfasts, baked goods, and desserts only sweetened with fruit.

  3. Kelli on July 4, 2022 at 2:12 am

    Can you use a pancake mix instead of flour?

    • Heather on July 5, 2022 at 7:10 pm

      Hi! No, you would make the pancake mix according to the package directions and then use that instead of my pancake recipe. 🙂 Heather

  4. Katie on March 27, 2023 at 2:18 am

    5 stars
    These are great! Any idea how well they freeze/survive in the fridge? Would love to make these and pack in school lunches…

    • Katie on March 27, 2023 at 2:18 am

      (Meanwhile, trying not to eat them all myself!)

    • Heather on March 31, 2023 at 9:36 am

      Hi Katie! So glad you enjoyed the recipe. Yes, depending on the fruit you used on the top (which might get a little watery), you can keep the pancakes in the fridge for 3 to 4 days or freeze them well wrapped. Thanks for taking the time to leave a review! 🙂 Heather

  5. Becca on February 12, 2024 at 2:18 pm

    4 stars
    If I make these at the beginning of week for a quick breakfast in the mornings, how do it store them? Do I just freeze them? If so how do you reheat them?

    • Heather on February 20, 2024 at 12:16 pm

      Hi! I usually refrigerate the pancake for 3 to 4 days then reheat in the microwave. If you freeze, wrap pieces individually, then you can heat in the microwave or a toaster oven/oven.

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