Apple Cinnamon + Oat Sheet Pan Pancakes
As a mom of 4, of all the things I’ve served for breakfast over these last 18+ years – sheet pan pancakes have become my most favorite and first response to making homemade breakfast. This Apple Cinnamon and Oatmeal Sheet Pan Pancake version is (believe it or not) my favorite of my favorite. And that’s a lofty statement!
As a mom of 4, of all the things I’ve served for breakfast over these last 18+ years – sheet pan pancakes have become my most favorite and first response to making homemade breakfast.
emily, FFAY
Recipe Simplicity
This recipe employs one of my favorite cooking techniques –
- dump
- mix
- pour
- bake
Appealing Art
Rather than topping with diced apples (as instructed in the recipe), I took the opportunity to add a little seasonal flair by cutting the apples into hearts.
Sheet Pan Pancakes for the WIN
You can read all about WHY sheet pan pancakes are SO awesome HERE. So, without repeating all my thoughts, let me just tell you why Apple Cinnamon Oatmeal Sheet Pan Pancakes are the best of the best IMO.
With every bite, the whisper of warm cinnamon and baked apples mingles with the texture and earthiness of rolled oats. It’s comforting and satisfying and (thanks to the butter and pure maple sirup) a little gluttonous all at the same time.
What makes a sheet pan pancake so AWESOME?!
Sheet Pan Pancakes are the best breakfast hack on the planet!
emily, ffay
Do drips, no burned sides and raw centers, no flipping flops, no standing and waiting for every last pancake to be made and NO dreadful clean-up. PLUS the outcome?! The best textured – most fluffy – perfectly baked pancake even known to man.
Every kid will be pleased. I guarantee.
Apple Cinnamon + Oat Sheet Pan Pancakes
- 2 c self-rising flour
- 1/2 c rolled oats
- 1 t baking soda
- 1/2 t salt
- 4 T brown sugar
- 1 T cinnamon sugar blend
- 2 c buttermilk
- 2 eggs
- 3 T melted butter, I used salted
- 1 c diced apples
Preheat oven to 425°. Prepare a 10″ x 15″ rimmed baking pan with nonstick cooking spray and line with parchment paper.
In a large mixing bowl, combine first 6 ingredients.
In a medium mixing bowl, combine buttermilk, eggs and melted butter.
Pour combined wet ingredients into the dry ingredients and stir until combined (scraping the bottom and sides to thoroughly combine).
Pour the pancake batter into the prepared baking sheet and then top with diced apples. (Sprinkle in evenly in a single layer.)
Place on the second highest rack setting in the oven. Bake 12-14 minutes, until center is set and top is lightly golden in color.
When baking is complete, slice and serve with butter and sirup.
Serves 6-8
