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Sheet Pan Strawberry Pancakes Recipe

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3.8 from 3 reviews

Enjoy a wholesome and delicious breakfast with this Sheet Pan Strawberry Pancake recipe. Made with oat flour and almond milk, these pancakes are flavored with cinnamon and vanilla, and generously topped with fresh strawberries. Perfect for feeding a crowd with minimal effort, this recipe bakes the pancakes all at once on a sheet pan, saving time and creating a delightful, fluffy treat with a golden crust.

Ingredients

Main Ingredients

  • 2 1/2 cups oat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2 cups almond milk (or milk of choice)
  • Juice of 1 lemon (added to the milk)
  • 4 eggs
  • 2 Tbsp coconut oil, melted and cooled
  • 3 Tbsp maple syrup (or honey)
  • 2 tsp vanilla extract
  • 1 cup sliced strawberries

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pancakes evenly on a sheet pan.
  2. Prepare Milk Mixture: In a small bowl or measuring cup, add the juice of one lemon to the almond milk and let it sit for a few minutes to curdle, creating a buttermilk substitute.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together oat flour, baking powder, baking soda, cinnamon, and salt until well combined.
  4. Combine Wet Ingredients: In another bowl, beat the eggs then add the lemon-infused almond milk, melted coconut oil, maple syrup, and vanilla extract. Stir until thoroughly mixed.
  5. Make Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes light and fluffy.
  6. Prepare Baking Pan: Lightly grease a large sheet pan or line it with parchment paper for easy removal of pancakes.
  7. Pour Batter onto Sheet Pan: Spread the pancake batter evenly over the sheet pan in a thin layer, ensuring uniform thickness for consistent baking.
  8. Add Strawberries: Evenly scatter the sliced strawberries over the top of the batter, gently pressing them slightly into the surface.
  9. Bake: Place the sheet pan in the preheated oven and bake for 20–25 minutes, or until the pancake surface is golden and a toothpick inserted into the center comes out clean.
  10. Cool and Serve: Remove the sheet pan from the oven and let it cool slightly before slicing into squares. Serve warm with additional maple syrup if desired.

Notes

  • Using oat flour makes this recipe naturally gluten-free if you use certified gluten-free oats.
  • Letting the lemon juice sit in the milk creates a buttermilk substitute which adds tenderness and a slight tang.
  • Keep an eye on baking time as ovens vary; check doneness with a toothpick.
  • For a vegan version, substitute eggs with flax eggs and use maple syrup instead of honey.
  • Feel free to add other berries or nuts for added texture and flavor.

Find it online: https://recipesbyliza.com/sheet-pan-strawberry-pancakes-recipe/