I am ALL for making pancakes on the weekend, but sometimes even that can seem a bit daunting when I just want to spend my Saturday doing relaxing as well. That’s where these Sheet Pan Apple Pancakes come in. They whip up fast, only dirty up a few dishes, and they feed a crowd in mere minutes with no flipping required!

Want to know what all goes into making these Sheet Pan Apple Pancakes? Let’s talk about it!

The pancake mix: Look, you can make it all up from scratch if you want to, but I prefer using a trusted gluten free pancake mix that we all love to keep our weekend mornings fast and easy!

From the spice cabinet: As far as I am concerned brown sugar, cinnamon, and vanilla are an apple’s best friend, so they all make an appearance in these Sheet Pan Apple Pancakes. While the vanilla runs through the batter the brown sugar and cinnamon get mixed right into the shredded apple before it is folded into the batter to ensure that every single shred of apple is perfectly seasoned!

The apples: I’m no Julia Child over here, but I do know that if you are going to include the ingredient in the title of a recipe you better be sure that the flavor of that ingredient comes through. Let me tell you, the snappy and tart Granny Smith apple from Stemilt come through in every single bite from beginning to end!

Learn more about why Granny Smith apples are so good for cooking and baking.

Sheet Pan Apple Pancakes

Ingredients

  • 2 large eggs
  • 1 1/3 cups water
  • 2 TBSP neutral flavored oil
  • Coconut oil cooking spray
  • 2 cups pancake mix
  • 1 TBSP vanilla extract
  • 1 Granny Smith apple, cored and grated
  • 1 tsp cinnamon
  • 1 TBSP brown sugar
  • 1/4 cup candied pecans,coarsely chopped
  • Pinch of salt
  • To serve: unsalted butter and maple syrup

There's no flipping required with these sheet pan apple pancakes made even better thanks to tangy Granny Smith apples.

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  • Yield
    6 pancake squares servings
  • Prep time
  • Cook time
  • Total time
  • In Category
    Breakfast.
  • Level
    Easy

Instructions

  • Preheat the oven to 425°F and spray a quarter sheet pan with the cooking spray.
  • Combine the pancake mix, eggs, water, oil, and vanilla extract.
  • Stir well to combine, set aside.
  • In a separate bowl combine the shredded apple, cinnamon, brown sugar, and a pinch of salt, stir to combine.
  • Fold the apple mixture into the prepared batter then pour into the prepared pan, smooth the top, and sprinkle the candied pecans evenly across the top.
  • Bake for 15 minutes until the pancakes are set.
  • Serve with butter and warm maple syrup.

Nutritional Information

Per Serving

  • Calories: 315
  • Fat Content: 11.2 g
  • Cholesterol Content: 63 mg
  • Sodium Content: 977 mg
  • Carbohydrate Content: 45.4 g
  • Sugar Content: 13.5 g
  • Protein Content: 7.7 g