ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsSkip to Content
Back-To-School Sheet Pan Pancake

Under 30 minutes


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

Nutrition Info

  • Calories 675
  • Fat 25g
  • Carbs 100g
  • Fiber 21g
  • Sugar 34g
  • Protein 17g

Estimated values based on one serving size.

This recipe isn’t available to shop.

Unfortunately, not all our recipes can be shopped through Tasty.


  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