Apple Pie Sheet Pan Pancakes
Apple Pie Sheet Pan Pancakes
Sheet pan pancakes are THE most simple way to serve pancakes. No more need to flip batches of pancakes, instead everything is ready for you in one pan. Easy and delicious.
The most simple way to make pancakes!
We’ve been experimenting with different sheet pan pancake flavour ideas, and I couldn’t be more happy to share these delicious results with you! We are really enjoying the ease of this cooking method which allows all of us to enjoy our pancake breakfast at the same time. One sheet pan, one full breakfast ready to serve.
Pancakes perfect for a fall brunch!
Our most recent sheet pan recipe hit is this apple pie sheet pan pancake. This is a delicious recipe with flavours of fresh baked apples and cinnamon…almost like having apple pie for breakfast. It would be perfect for a fall brunch…and a great way to use up those flavourful fall apples. I hope you try it and love it!
Sheet Pan Pancake Recipe Tips:
- PAN SIZE: Use a 13 x 18 x 1 sheet pan.
- LINE THE PAN: Make sure to line the sheet pan with parchment paper before adding the batter to the pan.
- CUTTING THE PANCAKES: I like to cut the sheet pan pancake into individual servings using a pizza cutter. Just run it along the pancake to make 12 pancakes, then use a flipper to remove them from the pan.
- APPLE: This recipe calls for 1 apple, but feel free to add more if you like.
- MILK: I use 2% milk, but I have also used whole milk, oat milk, almond milk and condensed milk.
- BUTTER: I use slightly cooled melted salted butter. You might notice the butter solidifying into chunks when added to the milk, and that’s ok, just mix it as best you can (I actually like to use a hand blender for this step – refer to the recipe card below).
- MIXING: Don’t over mix the pancake batter, it only need to be gently mixed. The batter will likely look a little lumpy (see photo below) and that’s ok, it’s likely just the butter.
- LEFTOVERS: Store any leftovers in an airtight container in the fridge for up to 4 days.
- REHEATING: Reheat any leftover pancakes in the toaster or toaster oven.
- SERVING SUGGESTION: Serve with a fresh fruit salad or fresh berries, and bacon or sausages.
Apple Pie Sheet Pan Pancakes
Ingredients
Sheet Pan Pancake:
- 3 cups all purpose flour
- 6 tbsp granulated sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 3 cups milk
- 6 tbsp butter melted
- 4 large eggs
- 1 tsp vanilla extract
Topping:
- 1 apple cut into thin slices
- 2 tsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 425 degrees F.
- Line a sheet pan (13 x 18 x1) with parchment paper. Set aside.
- In a bowl whisk together the flour, sugar, cinnamon, baking powder and salt.
- In a separate bowl whisk together the milk, melted butter, eggs and vanilla until smooth. I like to use a hand blender to mix these ingredients, it's so easy.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the parchment paper lined sheet pan, and spread it out evenly. You can jiggle the pan to help you with this.
- Now it’s time to dress the top of the pancake.
- Layer on the slices of fresh apple.
- Mix together the 2 tsp of sugar and 1 tsp of cinnamon.
- Sprinkle on the cinnamon sugar mix.
- Bake for 20 minutes. The top of the pancake should be lightly golden.
- Remove the sheet pan from the oven and let it rest for a couple of minutes.
- Use a pizza cutter to cut the sheet pan pancake into 12 square servings.
- Serve with butter and syrup.
- Enjoy!
Love Apple Pie? Here are more Apple Pie inspired recipes!
Have a delicious day!
What size sheet pans are you using,please.
Hi! I use a 13x18x1 size pan.