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  • Writer's pictureMelisha Meredith

Healthy Sheet-Pan Oat Pancakes

Think warm and yummy pancakes, but easier! I'm all about simple!

I went through a season of motherhood where I wouldn't even make pancakes because it felt like I was standing at the skillet forever flipping pancake after pancake. Ugh.

Then I saw someone make sheet pan pancakes... and I think they are pure genius! They take way less hands on time and you get the same yummy result.

I applied the technique to my healthy oat pancake recipe and that's what I'm sharing with you today!

I like the oats because they feel better on my stomach than wheat pancakes. But you can use this technique with your fave recipe!

I am going to instruct you to blend the ingredients in a blender - because why not?! - but you can absolutely mix it in a stand mixer or with a hand mixer.

If you have leftover, you can freeze them if you wish.

Sheet Pan Oat Pancakes Recipe

Makes the equivalent of 24 smaller pancakes


  • 4 cup old-fashioned oats

  • 2 cup water or milk

  • 2 medium ripe banana (the riper, the better)*

  • 4 large eggs

  • 4 tablespoon maple syrup

  • 4 tablespoon melted butter, plus more for brushing the skillet if needed

  • 5 teaspoon baking powder

  • 2 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 1 teaspoon fine salt

  • Optional topping suggestions: Thinly sliced banana, chocolate chips, blueberries, pecans.


  • Preheat oven to 400.

  • Grease a baking sheet with butter or coconut oil.

  • Place all ingredients in a blender.

  • Blend until smooth.

  • Pour batter into the greased sheet pan.

  • Optional: add toppings to entire pan or try different toppings in different sections.

  • Bake for 20-22 minutes until center is set.

  • Let cool slighty and serve!

Optional: serve with REAL maple syrup, butter or nut butters.

*You can sub the banana for a can of pumpkin puree if you want to do a fall flavor!

I'd love to hear your feedback on this recipe and what toppings you decide to try! - Melisha

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