I love how easy this recipe is compared to traditional pancakes. Instead of cooking them one by one, I just pour the batter into a sheet pan and let the oven do the work. The apple and pecan topping bakes right into the pancake, adding a sweet, caramelized flavor. I also enjoy how versatile these are—I can serve them with maple syrup, apple butter, or any of my favorite toppings. It’s a fuss-free recipe that still looks and tastes impressive.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Apple Topping 1 apple, sliced thin 1/4 cup chopped pecans 3 tablespoons brown sugar 1 teaspoon cinnamon 2 tablespoons unsalted butter, melted
Sheet Pan Pancakes 1 cup white whole wheat flour 1 cup all-purpose flour 2 tablespoons brown sugar 2 1/2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon kosher salt 1 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 2 cups milk 2 eggs 3 tablespoons unsalted butter, melted 1 teaspoon vanilla extract
Directions
I start by preheating the oven to 425°F and greasing a 9×13 rimmed sheet pan with cooking spray.
For the topping, I stir together apple slices, pecans, brown sugar, cinnamon, and melted butter until the apples are well coated.
In a large bowl, I whisk the flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. In another bowl, I whisk together milk, eggs, melted butter, and vanilla. I pour the wet ingredients into the dry and stir until just combined, being careful not to overmix.
I spread the batter evenly in the prepared pan, top it with the apple mixture, and bake for about 15 minutes, until a toothpick inserted in the center comes out with just a few crumbs. Once baked, I let it cool slightly, cut it into 6–8 squares, and serve it warm with maple syrup, apple butter, or my favorite toppings.
Servings and Timing
This recipe makes 6 servings. It takes about 15 minutes to prepare and 15 minutes to bake, for a total of 30 minutes.
Variations
Sometimes I swap the apples for pears for a different fall flavor. I also like adding raisins or dried cranberries to the topping for extra sweetness. For a nut-free version, I skip the pecans or use sunflower seeds. If I want something indulgent, I drizzle caramel sauce over the pancakes before serving.
Storage/Reheating
I store leftovers in the fridge for up to 3 days. They reheat nicely in the microwave or oven. For longer storage, I freeze individual squares and reheat them in the toaster oven when I need a quick breakfast.
FAQs
Can I use all all-purpose flour instead of mixing with whole wheat?
Yes, I can use just all-purpose flour, but I like the extra nuttiness from the whole wheat flour.
Can I make this recipe dairy-free?
Yes, I can substitute plant-based milk and vegan butter.
Can I make these pancakes ahead of time?
Yes, I often bake them the night before and reheat in the morning.
Can I use different nuts instead of pecans?
Yes, walnuts or almonds work well too.
Can I skip the apple topping?
Yes, I can bake the pancakes plain and serve with syrup, fruit, or other toppings.
Can I double this recipe?
Yes, I just use a larger sheet pan or bake two pans at once.
Can I add chocolate chips to the batter?
Absolutely, chocolate chips taste great with the spiced pancake base.
Can I use gluten-free flour?
Yes, a gluten-free all-purpose blend should work fine.
Do these pancakes come out fluffy?
Yes, they bake up soft and fluffy with a slightly crisp top from the apple topping.
What’s the best way to serve them?
I like serving them warm with maple syrup, apple butter, or even whipped cream for a brunch treat.
Conclusion
Apple Sheet Pan Pancakes are one of the easiest ways I know to make a delicious fall breakfast for a crowd. I love how fluffy the pancakes bake up and how the buttery brown sugar apples melt right into the top. They’re simple, cozy, and customizable, making them a recipe I return to every autumn morning when I want something special without extra effort.
Apple Sheet Pan Pancakes are fluffy oven-baked pancakes topped with buttery cinnamon apples and pecans. They’re easy to prepare, perfect for feeding a crowd, and ideal for cozy fall breakfasts, brunch, or meal prep.
Ingredients
1 apple, sliced thin
1/4 cup chopped pecans
3 tablespoons brown sugar
1 teaspoon cinnamon
2 tablespoons unsalted butter, melted
1 cup white whole wheat flour
1 cup all-purpose flour
2 tablespoons brown sugar
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 cups milk
2 eggs
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Instructions
Preheat oven to 425°F and grease a 9×13 rimmed sheet pan with cooking spray.
In a bowl, combine apple slices, pecans, brown sugar, cinnamon, and melted butter for the topping.
In a large bowl, whisk flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
In another bowl, whisk milk, eggs, melted butter, and vanilla.
Pour wet ingredients into dry and stir until just combined (do not overmix).
Spread batter evenly in prepared pan and top with apple mixture.
Bake for about 15 minutes, or until a toothpick inserted comes out with a few crumbs.
Let cool slightly, cut into squares, and serve warm with maple syrup, apple butter, or desired toppings.
Notes
Use only all-purpose flour if preferred.
Make dairy-free by using plant-based milk and vegan butter.
Swap apples for pears or add dried cranberries/raisins for variation.
Skip pecans for a nut-free version or use sunflower seeds.
Freezes well in individual squares for quick breakfasts.
