Easy Sheet Pan Oat Pancakes
Enjoy a quick and effortless breakfast with these Easy Sheet Pan Oat Pancakes, made with wholesome oats, creamy yogurt, eggs, and naturally sweet fruits like banana and berries. Baked all at once on a sheet pan, these pancakes offer a soft, tender texture and perfect portion control—ideal for meal prep or feeding a crowd. Healthy, delicious, and hands-off!
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: Approximately 35 minutes
- Yield: 6-8 servings
- Category: Breakfast, Brunch, Healthy
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
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 (coconut oil or preferred)
Instructions
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Preheat oven to 375°F (190°C). Lightly spray a baking sheet with cooking oil.
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In a blender or food processor, combine oats, baking powder, salt, yogurt, eggs, cinnamon, and vanilla extract. Blend until smooth.
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Pour batter evenly onto the prepared sheet pan, spreading to an even layer (~½ inch thick).
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Scatter frozen berries and banana slices evenly over the batter.
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Bake for 20-25 minutes, until edges are golden and a toothpick inserted in the center comes out clean.
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Let cool slightly, then cut into squares or rectangles.
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Serve warm with toppings like nut butter, honey, or yogurt.
Notes
Substitute frozen berries with fresh or dried fruit.
Add nuts or seeds to the batter for extra texture.
Use Greek yogurt for creamier, protein-rich pancakes.
Mix in chia or flaxseeds for fiber boost.
Drizzle with maple syrup or nut butter when serving.
Find it online: https://justsosavory.com/easy-sheet-pan-oat-pancakes/
