ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchSkip to Content
Back-To-School Sheet Pan Pancake

Ingredients

for 4 servings

  • 1 ⅓ cups all-purpose flour (165 g)
  • 1 ⅓ cups whole wheat flour (165 g)
  • ⅓ cup sugar (65 g)
  • 2 ¼ teaspoons baking powder
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3 cups Planet Oat® Original Oatmilk (720 mL)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup unsalted dairy-free butter (75 g), melted
  • 1 banana, peeled and sliced crosswise
  • ¾ cup strawberry (105 g), sliced
  • ½ cup blueberry (70 g)
  • ½ cup chocolate chips (85 g)
  • maple syrup, for serving
  • dairy-free whipped cream, for serving

Preparation

  1. Preheat the oven to 425°F (220°C). Line a 13x18-inch baking sheet with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a medium bowl, whisk together the Planet Oat® Original Oatmilk, eggs, vanilla, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and mix until well-combined.
  5. Pour the batter onto the prepared baking sheet and spread in an even layer all the way to the edges. Top one quarter of the pancake with the sliced banana, another quarter with the strawberries, another with the blueberries, and the last quarter with the chocolate chips.
  6. Bake the pancake until golden brown and toothpick inserted into the center comes out clean, 14–16 minutes.
  7. Remove the pancake from the oven and let cool for 10 minutes before slicing. Serve with maple syrup and dairy-free whipped cream.
  8. Enjoy!

Ingredients

for 4 servings

  • 1 ⅓ cups all-purpose flour (165 g)
  • 1 ⅓ cups whole wheat flour (165 g)
  • ⅓ cup sugar (65 g)
  • 2 ¼ teaspoons baking powder
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3 cups Planet Oat® Original Oatmilk (720 mL)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup unsalted dairy-free butter (75 g), melted
  • 1 banana, peeled and sliced crosswise
  • ¾ cup strawberry (105 g), sliced
  • ½ cup blueberry (70 g)
  • ½ cup chocolate chips (85 g)
  • maple syrup, for serving
  • dairy-free whipped cream, for serving

Preparation

  1. Preheat the oven to 425°F (220°C). Line a 13x18-inch baking sheet with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a medium bowl, whisk together the Planet Oat® Original Oatmilk, eggs, vanilla, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and mix until well-combined.
  5. Pour the batter onto the prepared baking sheet and spread in an even layer all the way to the edges. Top one quarter of the pancake with the sliced banana, another quarter with the strawberries, another with the blueberries, and the last quarter with the chocolate chips.
  6. Bake the pancake until golden brown and toothpick inserted into the center comes out clean, 14–16 minutes.
  7. Remove the pancake from the oven and let cool for 10 minutes before slicing. Serve with maple syrup and dairy-free whipped cream.
  8. Enjoy!
Back-To-School Sheet Pan Pancake

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.