Looking to meal prep breakfast for the week? Sheet Pan Pancakes is the perfect solution. Made with a mix of almond flour, coconut flour, eggs, almond milk, cinnamon, vanilla extract and optional add-ins, this baked pancake recipe is keto and paleo-friendly. Super easy to make, without the hassle of standing at the stove flipping pancakes.
all about sheet pan pancakes
This sheet pan pancakes recipe was created out of pure laziness. Ha! My family absolutely adores pancakes for breakfast and they’re nice to have on-hand to heat up for a quick meal on busy mornings. However, I find it super annoying to stand at the stove flipping pancakes, batch after batch. So time consuming!
To make our favorite pancake breakfast so much easier, I decided to experiment and whip up the pancake ingredients and then bake the whole mixture on a sheet pan. And healthy sheet pan pancakes was born!
This breakfast takes five minutes to throw together before it bakes in the oven. And you can build off of this to create different variations based on whatever you have on hand, or whatever you’re craving. We kept half of the pancake bake simple and just added sliced strawberries. I let my daughter add her favorite toppings to the other side – raspberries, blueberries and chocolate chips. Yum!
ingredients for oven baked pancakes
This easy pancake bake recipe uses simple ingredients that are all keto and paleo-friendly, with your choice of delicious mix-ins. Here’s what you need to make it:
- almond flour – Packed with protein and healthy fats, almond flour is a great gluten-free alternative to refined white flour.
- coconut flour – Low in carbs, grain-free, and full of nutrients, coconut flour is one of my favorite flours to use in baking.
- baking essentials – To ensure this baked pancake recipe bakes up just right and tastes amazing, you’ll need baking powder, cinnamon, salt & vanilla extract.
- monk fruit – Sweetens and flavors the pancakes without any additional sugars or calories. If you prefer, you can sub any granulated sugar you like (maple syrup also works).
- eggs – This recipe uses 6 eggs to provide structure and bind all the ingredients together.
- milk – Liquid is essential for this recipe. I like to use unsweetened almond milk, but you can use any milk you’d like. Coconut milk would be great too!
- mix-ins – The sheet pan pancakes are pretty amazing with just a drizzle of maple syrup, but we love to top ours with fresh fruit and chocolate chips. You could even add in shredded coconut and chopped or sliced nuts. The options are endless!
how to make sheet pan pancakes
This pancake bake is really quick and easy to throw together! Baking pancakes on a sheet pan is just a matter of stirring the ingredients together, pouring the batter onto a pan and baking it up! You can find the full printable recipe at the bottom of this page, but here are the key steps:
- Preheat the oven and line a half sheet pan (18″ x 13″ x 1″ high) with parchment paper.
- In a large bowl, combine all of the ingredients except for the stir-ins. Mix everything together until you have a nice thick pancake batter.
- Pour the batter onto the sheet pan and gently even it out using a rubber spatula.
- Add toppings of your choice! It’s fun to change it up. Maybe do half a pan with one topping and the other half with another. Or even better, do quarters and choose four favorites!
- Bake for 12-15 minutes or until set though, golden brown, and fragrant.
- Once baked, cut into 12 servings and enjoy with your favorite pancake toppings.
Most the time, I just eat a serving of baked pancake on its own – it’s plenty satisfying. I love it warm paired with a cup of coffee. So good! But this baked pancake does pair well with a variety of breakfast sides. Below are some tasty options:
- Hash browns or breakfast potatoes
- Fresh fruit or fruit salad
- Bacon, sausage, or ham
tips for perfect baked pancakes
- Fresh baking powder. Be sure that your baking soda is fresh! It loses potency over time. When I open a new can, I always write the date on the lid with a sharpie. Discard the opened can after 6 months.
- Coconut flour. All coconut flours seem to be a little bit different, so you may need to add a little extra almond milk if the batter is TOO thick. Also, do not pack the coconut flour when measuring.
- Substitutes. For this particular recipe there is no substitute for the almond and coconut flour. The combination of wet and dry ingredients is specific to these flours and using other flour varieties, like oat or all-purpose flour simply will not work correctly.
- Baking. Be careful not to overbake the sheet pan pancakes or it will result in dried pancakes and no one likes that! I always bake mine for 12 – 15 minutes and don’t have any problems.
storing leftover sheet pan pancakes
This oven baked pancake recipe is great for meal prep to have on hand for busy mornings. I like to make this on Sunday and then we’re set for the week!
- Storing leftovers. Place any leftover pancake squares in an airtight container, layering a piece of parchment paper between each pancake square, and store in the fridge for up to about 5 days. Any longer than 5 days and you can freeze them.
- Freezing. Do the same as above and pop them in the freezer instead of the fridge. Frozen pancakes stay fresh for up to three months.
- Reheating. You can reheat pancakes in a toaster, toaster oven or microwave.
more delicious breakfast options
- Green Breakfast Smoothie
- Almond Flour Banana Pancakes
- Healthy Banana Bread Muffins
- Banana Oatmeal Pancakes
If you make this sheet pan pancakes recipe, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Keto+ Paleo Sheet Pan Pancakes
- 1.5 cups super fine almond flour
- 3/4 cup coconut flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/4 cup monk fruit
- 1/2 teaspoon salt
- 6 eggs
- 1.25-1.5 cups unsweetened almond milk
- 1 tablespoon vanilla extract
- Optional add-ins: strawberries, blueberries, raspberries, chocolate chips
- Preheat the oven to 425ºF and line a half sheet pan with parchement paper.
- In a large bowl, combine all of the ingredients except for the stir-ins. Mix everything together until you have a nice, thick pancake batter.
- Carefully transfer the batter onto the prepared baking sheet and gently even out using a rubber spatula.
- Add topping of your choice! It's fun to change it up. Maybe do half a pan with one topping and the other half with another. Or even better, do quarters and choose four favorites!
- Bake for 12-15 minutes or until set though, golden brown and fragrant.
- Cut into 12 servings and enjoy with your favorite pancake toppings.