Better-For-You Fall Sheet Pan Pancakes
These better-for-you sheet pan pancakes are a must try recipe for a perfect fall morning.
Picture this: you wake up on a Sunday morning and it’s a crisp sixty degrees outside. You prepare your morning beverage of choice, then start to ask yourself the big question – “what should I make for breakfast?”. Lucky for you, we have the perfect fall pancake recipe that’s sure to wow any crowd. Better yet, this recipe uses Pamela’s Baking & Pancake Mix, which is gluten free and allergy friendly! Making this recipe on a sheet pan in the oven instead of a stove burner adds increased ease, while the addition of fresh cranberries and sliced apples give the pancakes a bright pop of flavor.This recipe is perfect to liven up any morning, fall brunch or breakfast tailgate.
Better-For-You Fall Sheet Pan Pancakes
Ingredients
- 2 cups Pamela's Pancake & Baking Mix
- 2 eggs
- 1 1/3 cups water
- 2 tbs vegetable Oil
- 1 apple sliced
- 1/4 cup fresh cranberries
- 1/4 cup sugar
- 1 tsp cinnamon
- maple syrup, for serving
Instructions
- Preheat oven to 350 degrees.
- Mix pancake batter per package instructions.
- Slice the apple.
- In a large bowl, mix apples and cranberries with sugar and cinnamon.
- Line a baking sheet with parchment paper and pour batter on.
- Top batter with apples and cranberries.
- Bake at 350 degrees Fahrenheit for 20 minutes or until batter is nice and fluffy.
- Serve with butter and maple syrup.
Nutrition
Kate Reddick
An Atlanta native, Kate is a lover of event planning and calligraphy, mom to beagle-cattle dog mix Mollie, and a firm believer that most problems can be solved with dry shampoo and a good laugh.