Whole Wheat Sheet Pan Pancakes

Make breakfast for the entire family at once! These Whole Wheat Sheet Pan Pancakes are made in one bowl and baked in the oven, so there’s no flipping or cooking in batches. Made with Greek yogurt and whole wheat flour, they’re filling, easy to customize and perfect for busy mornings, meal prep or feeding a crowd.

Course Breakfast

Keyword healthy breakfast, easy breakfast, breakfast, whole wheat, sheet pan, pancakes, sheet pan breakfast

Prep Time 15

Cook Time 20

Servings

Calories 110

Ingredients

1 cup plain Greek yogurt
1 cup reduced fat milk
2 eggs
3 Tbsp. pure maple syrup (plus more for drizzling)
1 Tbsp. vanilla extract
2 cups whole wheat flour
3 tsp. baking powder
¾ tsp. baking soda
½ tsp. salt

Optional toppings:

blueberries
sliced strawberries
sliced bananas
pecans
dark chocolate chips

Instructions

Preheat the oven to 425°F. Lightly spray a sheet pan with cooking spray.
In a large bowl, whisk together the Greek yogurt, milk, eggs, maple syrup and vanilla until smooth.
Add the whole wheat flour, baking powder, baking soda and salt. Stir with a spoon or rubber spatula just until combined. A few small lumps are okay.
Let the batter rest for 5 minutes. While you wait, prepare any toppings you want to add.
Pour the batter onto the prepared sheet pan and spread it into an even layer. Sprinkle your favorite toppings over the batter and gently press them into the top.
Bake for 12–15 minutes, or until lightly golden and the center springs back when gently pressed.
Let cool for a few minutes, then slice into squares. Drizzle with maple syrup, if desired, and enjoy!

Notes

Make them your own! Try adding your favorite fruit, chopped pecans or dark chocolate chips.
Have leftovers? Store them in the fridge for an easy breakfast later in the week.
Round out your breakfast by serving your pancakes with scrambled eggs and chicken sausage for extra protein.
Want a little something extra? Try a drizzle of peanut butter on top!

Nutrition