Sheet Pan Lemon-Oatmeal Pancakes
About this Recipe
The convenience and versatility of these Lemon Oatmeal Sheet Pan Pancakes is the best part! No need to use the stove top, no flipping required, no huge mess. These are PERFECT for meal prep–they cook evenly, perfect for a crowd and made from hearty oats. I love that these are customizable and the toppings are endless. The subtle lemon flavor and sweetness take your typical pancake to a new level and remind me of spring. These pancakes are 70% pancake, 30% muffin and 100% delicious!
Why Oats?
- Helps Control Blood Sugar – Oats have a low glycemic index, making them beneficial for blood sugar control.
- Enhances Texture – Oats have a pleasant chewiness and oat flour makes baked goods heartier.
- Gluten-Free – Oat flour is a great replacement for wheat flour, making sure to get certified gluten-free if necessary.
- Nutrient Dense — Oats are packed with fiber, protein, iron, magnesium and zinc.
Sheet Pan Lemon-Oatmeal Pancakes is a perfect way to meal prep pancakes for the week or to feed a crowd with less mess and work for you.
What are Lemon Oatmeal Sheet Pan Pancakes?
This recipe is essentially a fuss-free, mess-free, batch-style version of one of your favorite breakfast classics. Developed initially for Meal Prep Sunday, this one is also great when you are feeding a crowd. Using a high-protein pancake batter made with oats and Greek yogurt, we bake the pancakes in a 13 x 18 sheet pan to basically create one giant pancake that we cut up into squares and serve as you would any other pancake! With a subtle hint of lemon, the flavor is bright and unique. Sounds good right? So let’s get baking!
How to make Lemon Oatmeal Sheet Pan Pancakes?
It’s a very easy recipe and requires only 10 minutes of hands-on time. So you can prep it and then relax while it bakes, making it perfect for meal prep or cooking for a crowd. We make our batter, spread it into a sheet pan, add our toppings and bake! Store them in the refrigerator or freeze them for later.
What you’ll need:
- Oat Flour – we use oat flour in place of AP flour, which you can also make at home by blending whole oats until it forms a powder.
- Greek Yogurt – creates a buttermilk-like flavor, adds protein and moisture with less calories than adding more oil.
- Almond Milk – just a little to thin out the batter.
- Lemon – we use the zest to add that bright lemon flavor.
- Maple syrup – for sweetness, but you can use another sweetener like honey, agave or sugar-free syrup.
- Coconut Oil or Butter – keeps the pancakes from drying out.
- Vanilla – for flavor.
- Baking Powder – leavening agent.
- Eggs – for binding
- Berries, chocolate chips, nuts, etc. – optional, for topping!
What to serve with Lemon Oatmeal Sheet Pan Pancakes
Personally, I love topping these pancakes off with berries, chocolate, shredded coconut and/or nuts before baking, and I actually use multiple toppings in each quadrant of the sheet pan to have options. Feel free to get creative with these toppings! They can be enjoyed on their own, warm or cold, or they are delicious warmed up and topped with maple syrup, nut butter, fruit, yogurt, jam or butter. Again, they are super versatile. They also make a tasty midday snack, like a muffin. No matter what way you choose to enjoy, you cannot go wrong!
Tips:
- To make your own oat flour, which can be a more budget friendly method, simply add oats to a blender or food processor and blend until it forms a powder or flour consistency. Store in an airtight container, just as you would store oats.
- I recommend using a 13 x 19 sized sheet pan, but you can use a smaller sheet pan or even muffin tins. Just note that the thickness will vary and the cooking time may need to be adjusted.
- To store, simply slice the pancakes into squares and store in airtight containers and store in the refrigerator for up to 6 days. You can also store the squares in freezer-friendly containers or bag and frozen for up to 3 months.
Sheet Pan Lemon-Oatmeal Pancakes
Ingredients
- 2 cups oat flour
- 2 tbsp baking powder
- 1/4 tsp salt
- 1 1/2 cups plain or vanilla Greek Yogurt
- 1/4 cup almond milk
- 2 eggs
- 2-4 tbsp maple syrup, depending on sweet preference
- 2 tbsp melted coconut oil or butter
- Zest of two lemons
- 2 tsp vanilla
- Toppings of your choice (berries, nuts, chocolate chips)
Instructions
- Preheat the oven to 425. Line an 18 x 13 sheet pan with parchment paper, using extra to fold up around the edges so that the batter. does not stick to the sides.
- Add the oat flour, baking powder and salt to a large mixing bowl. Whisk to combine.
- Add the yogurt, milk, eggs, maple syrup, coconut oil, lemon zest and vanilla. Whisk everything together to form a batter.
- Pour the batter onto the sheet pan and spread it all the way to the edges.
- Add toppings of your choice, then place the sheet pan in the oven for 15-17 minutes until it is cooked through. A toothpick should come out clean.
- Allow the pancakes to cool completely, then cut into squares and store in an airtight container and store in the refrigerator.
Notes
*To make your own oat flour, place whole oats into a food processor or a high speed blender and blend until it forms a grainy powder.
*I like to use rasperries, blueberries, strawberries, pistachios, almonds and chocolate chips. Feel free to be creative with your toppings.
*If you prefer to have plain pancakes without the lemon, simply omit the lemon zest.
*I typically make 4 kinds of pancakes, adding a different topping to each quadrant.
