Apple Sheet Pan Pancakes
Fluffy and easy Apple Sheet Pan Pancakes baked with fresh apples, warm cinnamon, and a touch of brown sugar. This cozy breakfast is perfect for busy mornings, weekend brunch, and feeding a crowd without flipping individual pancakes.
Ingredients
Pancake Batter
- 2 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- 2 cups milk
- 4 tablespoons unsalted butter melted and slightly cooled
- 2 teaspoons vanilla extract
Apple Topping
- 2 medium apples diced
- 1 medium apple thinly sliced
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ⅓ cup chopped pecans optional
For Serving
- ½ cup maple syrup
- 2 tablespoons powdered sugar optional
Instructions
- Prepare the Sheet Pan: Preheat the oven to 425°F. Line a rimmed sheet pan with parchment paper and lightly grease the parchment with melted butter or nonstick cooking spray.
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, and salt until evenly combined.
- Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until smooth.
- Make the Pancake Batter: Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or whisk just until combined. Do not overmix; a few small lumps are fine.
- Add the Apples: Fold the diced apples gently into the pancake batter, distributing them evenly without overworking the mixture.
- Spread the Batter: Pour the batter onto the prepared sheet pan. Use a spatula to spread it into an even layer, reaching toward the corners of the pan.
- Add the Apple Topping: Arrange the thinly sliced apple pieces over the batter. Sprinkle the brown sugar, cinnamon, and optional chopped pecans evenly over the top.
- Bake Until Golden: Place the pan in the preheated oven and bake for approximately 18–22 minutes, or until the pancake is puffed, golden around the edges, and cooked through in the center.
- Slice and Serve: Remove the pancake from the oven and let it cool for several minutes. Cut into 12 squares and serve warm with maple syrup and an optional dusting of powdered sugar.
Notes
- Choose the right apples: Honeycrisp, Gala, Fuji, Pink Lady, or Granny Smith all work well.
- Don't overmix: Stir the batter only until the ingredients are combined for softer pancakes.
- Keep the batter even: Spread the batter evenly across the pan so the center and edges cook at the same rate.
- Add pecans for crunch: Chopped pecans pair especially well with the apples and cinnamon.
- Make ahead: Baked pancake squares can be refrigerated or frozen for quick breakfasts.
- Serving idea: Warm the pancakes and drizzle with maple syrup just before serving.
Nutrition Facts
- Calories: 245 kcal
- Carbohydrates: 37 g
- Protein: 6 g
- Fat: 9 g
- Saturated Fat: 4 g
- Cholesterol: 48 mg
- Sodium: 280 mg
- Fiber: 2 g
- Sugar: 13 g