Easy Sheet Pan Oat Pancakes

Why You’ll Love This Recipe

• Hands-off baking method saves time and effort
• Uses simple, healthy ingredients including oats and yogurt
• Naturally sweetened with banana and berries
• Light, fluffy texture with a tender crumb
• Perfect for batch cooking and easy portion control
• Versatile enough to customize with your favorite fruits or toppings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 80g (2.8 oz) rolled oats
• 1.5 teaspoons baking powder
• Pinch of salt
• 150g (6 oz) plain fat-free yogurt
• 2 large eggs
• Pinch of cinnamon
• 1 teaspoon vanilla extract
• 150g (6 oz) frozen berries
• 1 medium banana, sliced
• Cooking oil spray (such as coconut oil)

Directions

1. Preheat the oven to 375°F (190°C). Lightly spray a baking sheet with cooking oil and set aside.
2. In a blender or food processor, combine the rolled oats, baking powder, salt, yogurt, eggs, cinnamon, and vanilla extract. Blend until smooth and well combined.
3. Pour the batter evenly onto the prepared sheet pan, spreading it out to an even layer.
4. Scatter the frozen berries and sliced banana evenly over the batter.
5. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
6. Remove from the oven and let cool slightly before cutting into squares or rectangles.
7. Serve warm with your favorite toppings such as nut butter, honey, or yogurt.

Servings and Timing

• Makes about 6-8 servings depending on portion size
• Prep time: 10 minutes
• Bake time: 20-25 minutes
• Total time: Approximately 35 minutes

Variations

• Swap frozen berries for fresh fruit or dried fruit pieces.
• Add chopped nuts or seeds to the batter for extra texture and nutrition.
• Use Greek yogurt for a creamier texture and added protein.
• Stir in a tablespoon of chia seeds or flaxseeds for a fiber boost.
• Drizzle with maple syrup or nut butter when serving for extra flavor.

Storage/Reheating

• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave for 20-30 seconds or warm in a toaster oven until heated through.
• For longer storage, freeze portions individually wrapped in plastic wrap for up to 2 months. Thaw before reheating.

FAQs

Can I use gluten-free oats for this recipe?

Yes, gluten-free oats work perfectly to make this recipe gluten-free.

Can I substitute the yogurt with a dairy-free alternative?

Yes, plant-based yogurts such as coconut or almond milk yogurt can be used.

Do I need to soak the oats beforehand?

No soaking is necessary as the oats blend into the batter smoothly.

Can I use fresh berries instead of frozen?

Absolutely, fresh berries can be used. Adjust baking time slightly if needed.

What can I use instead of eggs?

You can try flax or chia eggs as vegan alternatives, but texture may vary.

Is this recipe suitable for meal prep?

Yes, these sheet pan pancakes keep well refrigerated or frozen for quick breakfasts.

Can I add sweeteners like honey or maple syrup to the batter?

The banana and berries add natural sweetness, but you can add a small amount if desired.

How thick should the batter be spread on the pan?

Spread the batter evenly to about ½ inch thick for even baking.

Can I double this recipe?

Yes, but use a larger baking sheet or bake in batches to ensure even cooking.

How do I know when the pancakes are done?

The edges should be golden and a toothpick inserted in the center should come out clean.

Conclusion

Easy Sheet Pan Oat Pancakes make breakfast simple, nutritious, and delicious with minimal effort. Using wholesome ingredients and baking them all at once on a sheet pan means you can enjoy fluffy, flavorful pancakes without the mess or fuss. Whether for a busy weekday morning or a relaxed weekend brunch, these pancakes are sure to satisfy your hunger and keep you energized throughout the day.

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