Sheet-Pan Pancakes

Fluffy sheet-pan pancakes baked in a single tray, topped four ways with banana, chocolate chips, raspberries, blueberries and a sweet cream cheese swirl. One easy batter feeds the whole family in about 30 minutes, with no standing over the stove flipping.

Prep Time 15

Cook Time 15

Total Time 30

Choose Serving Size 6 +

Ingredients

1 cup wholegrain flour
1 cup white all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups yogurt
2 large eggs
1 tablespoon maple syrup
2 tablespoons butter melted
1 small banana cut into slices
1 tablespoon cream cheese at room temperature
1 tablespoon sugar
2 tablespoons chocolate chips
3 tablespoons raspberries
2 tablespoons blueberries

Instructions

Heat the oven to 200°C (392°F).
Grease a baking tray with butter or oil.
In a bowl, add the wholegrain flour, white flour, baking powder, baking soda and salt.
Whisk until well incorporated.
In another bowl, mix the yogurt, eggs, and maple syrup. Incorporate the liquid mixture into the flour mixture with the help of a whisk.
Add the butter and mix again. Don't overmix — it's ok if the batter is a little lumpy.
In a small bowl, mix the cream cheese with the sugar.
Pour the batter into the greased baking tray. On one quarter of the surface spread the banana slices, on another the chocolate chips, on another the raspberries, and on the remaining quarter add the cream cheese a teaspoon at a time, spreading it with the tip of a knife or a toothpick. Then sprinkle with the blueberries.
Bake for 15 minutes, or until the surface turns golden-brown. Drizzle with maple syrup, cut into squares and serve.

Notes

For a gluten-free version, swap the wholegrain and white flour for an equal amount of a gluten-free flour blend. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven or a toaster.