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Whole Wheat Sheet Pan Pancakes

These sheet pan pancakes are made with whole wheat pastry flour and are thick and fluffy. They're perfect for feeding a crowd or freezing for later.
Course Breakfast
Cuisine American
Keyword pancakes, whole wheat flour
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 slices
Calories 260kcal


  • 18" x 13" half sheet pan
  • Parchment paper


  • 3 cups whole wheat pastry flour can sub part or all all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 3 cups 2% milk or Almond Breeze almond milk
  • 3 large eggs
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup unsalted butter melted
  • 1 cup Toppings as desired Optional
  • Powdered sugar for dusting Optional


  • Preheat oven to 450 degrees. Line sheet pan with parchment paper and lightly grease with butter (for more flavor).
  • Whisk dry ingredients together in a bowl.
  • Beat eggs. Mix with milk, vanilla, maple syrup in another bowl.
  • Pour wet ingredients into dry and mix until just combined. Do not over mix.
  • Add melted butter and allow batter to sit for 3-5 minutes.
  • Pour batter into sheet pan lined with parchment. Spread batter to edges. Sprinkle on toppings.
  • Bake for 10 minutes until middle is set (it will spring to the touch) and top is golden brown.
  • Dust with powdered sugar, if desired, and cut into slices.