Wholesome Blueberry Sheet Pan Pancakes
Sheet pan pancakes are made for parents who love to make homemade pancakes but don’t love all the time standing around the stove.
Servings: 15 servings
- 2 cups white whole wheat flour see notes
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup milk (cow, almond, soy, hemp, etc)
- 1/2 cup applesauce
- 2 large eggs
- 2 tbsp olive oil or melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup blueberries
Preheat oven to 425 degrees. Line a 10x15 sheet pan or 9x13 baking pan with parchment paper and spray well.
In a medium bowl, mix together the flour, baking powder, cinnamon and salt.
In a another medium bowl, whisk together the milk, applesauce, eggs, oil and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just incorporated.
Pour the pancake batter onto the sheet pan and sprinkle the blueberries on top.
Bake for 13-15 minutes or until just browned. Let cool slightly and then cut into bars.
Age: 9+ months
Flour: you can also use 1 cup of whole wheat flour and 1 cup of white wheat or all-purpose flour.
Fruit Add-Ins: feel free too add in any chopped fruit your family prefers - strawberries, blackberries, apples, raspberries or even pineapple.
Freezer-Friendly: if you have any extras, you can place the cut pancakes into a freezer safe zip-lock baggie or stasher bag and freeze. To reheat, simply microwave for 20 second increments until just warm.
Serving: 1square | Calories: 95kcal | Carbohydrates: 14.3g | Protein: 3.6g | Fat: 3.1g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 57mg | Potassium: 189mg | Fiber: 1.9g | Sugar: 2.7g | Calcium: 68mg | Iron: 1mg