Pancake Oatmeal Bake

My sheet pan pancakes are filled with protein to fuel your daily adventures! Baking makes this recipe extra convenient – just mix your batter and pop it in the oven. You’ll be chowing down on baked pancakes in no time (don’t forget the maple syrup!). 

Sheet pan pancakes with oatmeal

A pancake a day keeps the doctor away – that’s the saying, right? 

Regardless, it should be!

Pancakes are a delicious way to start your day. More than just a breakfast classic, you can do some seriously delicious things with a humble flapjack (see my Banana Bread Oatmeal Pancakes and Carrot Cake Pancakes with Cream Cheese Icing for reference). 

Today, I’m continuing this pancake passion through my scrumptious sheet pan pancakes with oatmeal.

This recipe is different from the rest because it’s almost too convenient. Ingredients are simple, calling for a nutrient-dense boxed mix that’s beefed up with a few yummy extras. 

Plus, baked pancakes mean achieving the perfect consistency every time. No burning. No gooey center. Just light and fluffy flapjacks that you’ll continue to crave. 

Ready to try my delicious baked pancakes, filled with peanut chocolate chips, and just a touch of cinnamon? Great – let’s get baking!

Ingredients needed

Here’s a little bit about everything that goes into my baked pancakes:

• Pancake mix: The base of these sheet pan pancakes is 1 ¾ cups of pancake mix. I like Kodiak Cakes mix because it’s made with whole grains and is full of protein. 
• Rolled oats: I also include 1 cup of rolled oats in the batter for more nutritional value and to create a light and fluffy texture. 
• Baking soda: 1 tsp of baking soda helps these baked pancakes rise and become extra fluffy.
• Cinnamon: 1 tsp cinnamon is my secret ingredient in these baked pancakes. Depending on your preferred toppings, you may want to skip this step. 
• Salt: 1/2 tsp salt helps enhance all of the flavors in these sheet pan pancakes. 
• Eggs: I also include 2 eggs in this recipe for extra protein. 
• Coconut oil: The pancake batter calls for 1/2 cup melted coconut oil, though you can substitute it for the neutral oil of your choice. 
• Maple syrup: I use 1/2 cup maple syrup as a natural sweetener for my baked pancakes. 
• Peanut butter: 1/2 cup peanut butter adds even more protein content and a delicious nutty flavor. You can swap it for your favorite nut butter like almond butter or hazelnut butter. 
• Almond milk: 1/2 cup of almond milk adds moisture and fortified nutrients to the pancake batter. 
• Vanilla: I add 1 tsp vanilla for a sweet and subtle flavor. 
• Chocolate chips: Finally, these pancakes wouldn’t be complete without 3/4 cup of chocolate chips. Opt for white chocolate chips if you’re feeling wild!

Kitchen tools required

To make sheet pan pancakes, gather a few kitchen essentials, including:

• 9×9 baking dish
• 2 mixing bowls (medium + large)
• Whisk
• Toothpicks
• Kitchen knife

You’ll also need a few cups, including 1 cup, ½ cup, ¼ cup, 1 tsp, and ½ tsp. 

How to make sheet pan pancakes

First up – a bit of prep. Begin by preheating your oven to 350 F. Then, grease a 9×9 baking dish. 

Next, add your dry ingredients into a medium-sized mixing bowl. This includes 1 ¾ cup pancake mix, 1 cup rolled oats, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt. Whisk until combined. 

Then, add your wet ingredients to a large mixing bowl. This includes 2 eggs, ½ cup melted coconut oil, ½ cup maple syrup, and ½ cup peanut butter. Give everything a good whisk, then mix in ½ cup almond milk and 1 tsp vanilla extract. 

Slowly add your dry mixture to the wet ingredients, whisking until well combined. Stir in ¾ cup chocolate chips, and your pancake batter is prepped and ready!

Pour the batter into your prepared baking dish and bake for 30-32 minutes. You’ll know it’s done when you insert a toothpick in the center and it comes out clean. 

Allow your sheet pan pancakes to cool completely before cutting the baked pancakes into squares. 

Recipe tips

Below are some common baked pancake questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve sheet pan pancakes 

These baked pancakes can be enjoyed just like traditional pancakes. I highly recommend maple syrup and fresh berries. 

Here are a few topping options to inspire your next breakfast:

• Coconut whipped cream
• Fresh fruit (raspberries, blueberries, strawberries, apple slices)
• Fruit compote 
• Pecan maple syrup
• Crushed nuts
• Chocolate syrup 
• Whipped butter

Which pancake mix is best for baked pancakes? 

I like to make Kodiak sheet pan pancakes because they’re made with whole grains and contain 15g of protein per serving.

Choose the pancake mix of your choice, looking for nutritional bonuses like high protein, fortified vitamins and minerals, and flax or chia seeds (for fiber and omega-3 fatty acids!). 

Are baked pancakes for breakfast or dessert?

The best part about these sheet pan pancakes is that they’re so versatile.

This recipe is filled with nutritious ingredients like eggs, rolled oats, almond milk, and peanut butter; they all provide great protein content that suits a well-rounded breakfast. 

With this said, baked pancakes are also tasty enough to enjoy as dessert! 

If you’re prepping these pancakes as a sweet treat, I recommend upping the yummy factor with a homemade berry compote, some coconut whipped cream, and a drizzle of chocolate syrup. Now, we’re officially in dessert territory. 

Storing leftovers

To store leftover sheet pan pancakes, allow them to cool completely. Then, store the bars in zip-lock bags or an airtight container. They’ll last for up to 5 days in the refrigerator.

These pancakes also freeze well. I recommend wrapping individual bars in plastic wrap to avoid freezer burn, then storing them in freezer bags or an airtight container for up to 3 months. 

If you liked this recipe, you’ll want to try these!

Looking for more delicious and nutritious breakfast ideas? These recipes would all make a fantastic start to your day:

• Sweet Croissant Breakfast Casserole
• Cherry Almond Smoothie
• Pumpkin Baked Oatmeal
• Turkey Breakfast Burger With Chipotle Aioli
• Broccoli Cheddar Ham Egg Casserole