An apple a day keeps the doctor away! Did you know that apples will ripen six to ten times faster at room temperature than if they were refrigerated?
These sheet pan pancakes are the easiest way to serve up pancakes in bulk, and they freeze beautifully.
Apple & Cinnamon Sheet Pan Pancakes
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Calories
520
These warm, fluffy baked pancakes are perfect for a quick and cozy breakfast! Ready in 30 minutes, they’re topped with apple slices and a sprinkle of cinnamon. Using “fugly” fruit – those apples with a few bumps or blemishes that are just as tasty as their prettier counterparts – makes this recipe both delicious and sustainable. Perfect for sharing or saving for later!
Author:Cailie Ford, Clinical Nutritionist (BHSc)
Ingredients
- 320g Plain Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 35g Sugar
- 2 tsp Cinnamon (divided)
- 2 Egg
- 2 Tbsps Olive Oil
- 1 tsp Vanilla Extract
- 660ml Milk of choice
- 1 Apple (thinly sliced)
Directions
Preheat the oven to 205°C. Line a deep baking pan with baking paper.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, sugar, and half of the cinnamon. Mix well to combine.
In a smaller mixing bowl, whisk together the eggs, oil, vanilla, and milk.
Slowly pour the wet ingredients into the dry, whisking as you go until well combined and a thick yet pourable batter has formed.
Pour the batter onto the pan and spread out evenly with a spatula. Add the apple slices on top, then sprinkle with the remaining cinnamon.
Bake in the oven for 20 minutes, until the pancakes have risen and are starting to brown. Slice, serve, and enjoy!
Nutrition
Nutrition
- Serving Size
- 1 serving (291g)
- per serving
- Calories
- 520
- Carbs
- 92 grams
- 30%
- Protein
- 9 grams
- 18%
- Fat
- 13 grams
- 19%
- Fiber
- 15 grams
- 60%