Description
Quick and fluffy sheet pancakes perfect for busy mornings and little hands.
Ingredients
Scale
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 2 cups milk (dairy or non-dairy)
- 2 large eggs
- Optional: 1 cup mashed bananas or blueberries
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix together the whole wheat flour, baking powder, and sugar in a large mixing bowl.
- Combine the milk and eggs in another bowl and whisk until fully combined.
- Combine the wet mixture into the dry ingredients, stirring until just combined.
- Fold in the optional bananas or blueberries if using.
- Pour the batter onto the prepared baking sheet, spreading it out slightly.
- Bake for 20-25 minutes until edges are golden and a toothpick comes out clean.
- Cool for a few minutes before slicing into squares or rectangles.
Notes
Serve with maple syrup, honey, fresh fruits, yogurt, or whipped cream. Store leftovers in an airtight container for 3-4 days in the fridge, or freeze for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square pancake
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg
Keywords: pancakes, baby-friendly, breakfast, easy recipe, sheet pancakes