Sheet Pan Pancakes With Fresh Milled Flour

Skip the griddle and save time with these easy sheet pan pancakes with fresh milled flour. Simply mix the batter, pour into a pan and bake! You’ll have delicious hot pancakes in just 15 minutes!

I have been on a bit of a breakfast kick lately. If you saw my last post for mini dutch baby pancakes, you may have noticed how I love to use eggs, milk and fresh milled flour to feed my family.

Wholesome grains … check. Lots of protein … check. Healthy fat … check. These all makes for a great start to the day!

And this recipe for sheet pan pancakes with fresh milled flour is no different. I love when a simple recipe comes together. Especially these days within a little one at my feet. No longer can I opt for a labor intensive meal. It has to be quick but there can be no cutting corners when it comes to nutrition.

I like to serve this breakfast with extra protein. Usually eggs and sausage are my go-to but if I have a pack of bacon on hand, I’ll fry up a few pieces. A glass of raw milk or a fermented coffee drink rounds out the meal.

Why You’ll Love This Recipe

Quick to Make – Lets face it, usually the words quick and easy when referring to a breakfast meal is rarely associated with nutritious. But in this case, you get the best of both worlds — healthy and fast. Mix up the batter in a large bowl, pour into a greased pan and bake. Within 15 minutes, you will have a hot breakfast for your entire family.

Serves a Crowd – No need to double this recipe! This large sheet pan of pancakes feeds at least 6 people.

Versatile – Not everyone loves maple syrup on their pancakes. Some people prefer jam or a dollop of whipped cream. This recipe for sheet pan pancakes without buttermilk, everyone can have exactly what they want. Top each pancake with chocolate chips, butter, fresh fruit or whatever suits your fancy.

Great Freezer Food – Leftovers are a glorious thing! Thankfully these pancakes freeze and reheat beautifully. Scroll below to learn how to freeze pancakes and easily warm them back up when you’re ready.

Can You Use Any Pan to Make Pancakes?

In a world where there is a different size pan for just about every baking recipe, you may be wondering what size of pan for sheet pan pancakes? For this sheet pan pancakes recipe, I recommend using an 18 x 13 inch sheet pan. However, if you do not have a large pan, you can use a smaller one. The pancakes just will be a bit thicker and may take an additional minute or so to cook through.

Pancake Topping Ideas

The best sheet pan pancakes recipe comes with toppings! Here are just a few ideas but the sky is the limit, use your imagination and get creative!

• Chopped fresh fruit such as bananas, strawberries, blueberries, peaches or raspberries
• Chocolate chips or white chocolate chips
• Peanut butter
• Jam
• Fruit butter
• Maple syrup
• Chopped bacon bits
• Butter
• Shredded coconut
• Spices such as cinnamon or pumpkin spice
• Lemon zest
• Drizzle of honey
• Chopped pecans or walnuts

Tools You May Need

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Sheet pan

Mixing bowl

Whisk

Measuring spoons

Liquid measuring cup

Healthy Sheet Pan Pancakes

Enjoy a wonderful meal with this sheet pan pancakes recipe. Made with wholesome ingredients including fresh milled flour this breakfast dish is very easy to customize with everyones favorite flavor combinations.

Serves: 6-10

Ingredients

2 1/2 cups freshly milled soft white wheat flour
2 eggs
2 1/4 cups milk
4 tablespoons butter, melted
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract

Topping Ideas – fresh fruit such as blueberries, strawberries or raspberries, chocolate chips, nuts, white chocolate chips, peanut butter, jam, etc.

Directions

Preheat oven to 425° F. In a bowl combine the eggs, milk and vanilla. Slowing mix in melted butter. Add the flour, baking powder and salt. Whisk until just combined.

Heavily grease a 18” x 13” sheet pan to prevent the pancakes from sticking – I like to use lots of melted butter. Pour pancake batter onto baking sheet. Sprinkle chosen toppings over top of the pancake or leave plain. Bake for 15 minutes or until golden brown.

Cut into squares and serve as is or with additional butter and maple syrup. Leftovers can be stored in the fridge or frozen.

Note: if you don’t have an 18 x 13 pan, you can use a smaller sheet pan. The pancakes will just be thicker and may need a bit more time to bake.

Can You Freeze Sheet Pan Pancakes?

Yes! Cut the oven baked pancakes into squares and place inside a freezer safe zipper bag. Be sure to add a piece of wax paper between each pancake to prevent them from sticking together. Label and date the bag then store in the freezer. Pancakes will stay fresh for about a month or so.

How to Reheat Sheet Pan Pancakes?

The quickest way to reheat pancakes is in the microwave. Place one sheet pan pancake with fresh milled flour on a microwave-safe plate and microwave for about 20 seconds, depending on the wattage of your microwave.

If you are warming up more than a couple pancakes at a time, I suggest the oven. Heat the oven to 350° F. Place the pancakes on a baking sheet, then cover with foil to prevent them from drying out. Bake for about 10 minutes or so until the pancakes are warm again.

I do not recommend using a toaster to reheat sheet pancakes. The pancake is simply not sturdy enough to stand up in the toaster. Plus if you added toppings to your pancake, for example chocolate chips, they could melt into your toaster creating a big mess.

More Delicious Breakfast Recipes

Dutch Baby Pancakes

Waffle Recipe With Fresh Milled Flour

Easy Pancakes With Whole Grains

Cranberry Fruit Bread