Sheet Pan Pancakes

I cant express or put into words how delicious and easy this recipe is. Officially my favorite breakfast and is great for big weekend brunches for the whole family and meal prep just for one! These Sheet Pan Pancakes will make it so that you never have to toss the first burnt pancake again. You’ll have perfectly fluffy, golden brown pancakes every time.

Sheet Pan Pancakes
Low-Carb Pancakes made in the oven on a sheet pan – no flipping on the griddle necessary.


¾ 1 cup nut milk (we used macadamia nut milk)
¾ 1 tsp lemon juice
¾ 5 large eggs
¾ 6 tbsp butter, melted
¾ 1/4 cup erythritol
¾ 10 drops liquid stevia
¾ 2 tsp vanilla extract
¾ 3 cups almond flour
¾ 2 tbsp coconut flour
¾ 1 tbsp baking powder
¾ 1/2 tsp pink himalayan salt
¾ 1/4 cup lilys chocolate chips
¾ 1/4 cup fresh blueberries
¾ 1/4 cup pecans, chopped
US Customary – Metric


1 Preheat oven to 425°F and line an 18×13 baking sheet with parchment paper.

2 Stir lemon juice into milk and let sit for 10 minutes.

3 Once curdled (as shown in video) whisk in the eggs, melted butter, erythritol, stevia and vanilla until fully incorporated.

4 Add the flours, baking powder, and salt and whisk until fully incorporated switching to a spatula when necessary. The batter should be thick and smooth.

5 Pour into the prepared baking sheet and use a spatula to spread it out evenly.

6 Top each third with chocolate chips, blueberries, pecans, or your favorite low carb toppings.

7 Bake for 10-13 minutes, or until a toothpick inserted into the center comes out clean.

8 Cut into 12 slices. Enjoy with butter, low carb maple syrup, whipped cream, or your favorite toppings.

9 Best stored in a zip top bag in the fridge up to one week.
10 Note: Nutrition may vary depending on the toppings you use!


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