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sheet pan pancakes

Who doesn’t love breakfast for dinner? Instead of scurrying to flip pancakes as fast as they are eaten, make pancakes for a crowd with a sheet pan. Serve with scrambled eggs and fresh fruit for a complete meal.

Yield 8 servings • Prep Time 10 minutes • Cook Time 25 minutes

½ cup whole-wheat pastry flour

1 cup all-purpose flour

½ tsp baking powder

½ tsp baking soda

1 tsp kosher salt

2 tbsp sugar

2 cups low-fat buttermilk

2 eggs, lightly beaten

3 tbsp unsalted butter, melted

Pure maple syrup (optional), to serve

Seasonal fruit (optional), to serve

1. Preheat the oven to 350°F. Spray a sheet pan with nonstick cooking spray.

2. In a large bowl, combine the whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, sugar, buttermilk, eggs, and melted butter. Mix until just combined and pour the batter into the prepared pan.

3. Bake for 20 to 25 minutes or until puffed and cooked through. Cut into squares and serve topped with maple syrup and fruit, if desired.

4. Leftovers freeze beautifully; just wrap in parchment and place in a resealable plastic bag.

VARIATION Can be made gluten-free by using a gluten-free pancake mix or swapping the flours for gluten-free baking mix.

NUTRITION PER PANCAKE (NO FRUIT OR SYRUP)

Calories 176 • Total fat 7g • Saturated Fat 4g • Cholesterol 63mg • Sodium 356mg • Total Carbohydrate 20g • Dietary Fiber 2g • Sugars 6g • Protein 6g