Description
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 14g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg
