Sheet Pan Apple Pancakes

Regular pancakes ask a lot of you on a busy morning. You stand at the stove flipping one at a time, and the first batch is always cold by the time the last one is done.

This recipe fixes that. You pour the batter onto a single sheet pan, scatter apples over the top, and let the oven do the work while you handle everything else.

The result is a big golden pancake with soft cinnamon apples baked right in. Cut it into squares and everyone eats at the same time, which almost never happens with the stovetop version.

It’s an easy one to keep in your back pocket for weekend breakfasts, slow holiday mornings, or a make-ahead treat you can reheat during the week.

Why You’ll Love This Recipe

No standing at the stove. The batter bakes all at once, so you’re free to pour coffee or set the table instead of flipping.

Everyone eats together. There’s no first-batch-goes-cold problem, since the whole thing comes out hot at the same moment.

It feeds a crowd. One sheet pan cuts into eight generous squares, and it scales up easily if you need more.

The apples do the heavy lifting on flavor. As they bake, they soften and turn sweet, and the cinnamon sugar forms a light crust on top.

It reheats well. Leftover squares keep in the fridge for a few days and warm up in the toaster or microwave in under a minute.

Ingredients

For the batter:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

For the topping:

• 2 medium apples, cored and thinly sliced
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon

For serving:

• Maple syrup
• Powdered sugar (optional)

Instructions

1. Preheat your oven to 425°F. Line a rimmed half sheet pan (about 18×13 inches) with parchment paper and lightly grease it.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. A few lumps are fine, so stop before it turns smooth or the pancake will be tough.
5. Pour the batter onto the prepared sheet pan and spread it into an even layer with a spatula.
6. Lay the apple slices across the top in a single layer. In a small bowl, mix the brown sugar and cinnamon, then sprinkle it evenly over the apples.
7. Bake for 12 to 15 minutes, until the center is set and springs back when you press it lightly.
8. Let it cool for about 5 minutes, then cut into squares. Dust with powdered sugar if you like and serve with maple syrup.

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