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Healthy Homemade Sheet Pan Pancakes with Fresh Milled Flour

These Healthy Sheet Pan Pancakes are a simple, nourishing twist on traditional pancakes. Made with fresh milled flour and wholesome ingredients, this easy breakfast recipe lets you bake an entire pan of fluffy pancakes at once—no standing over the stove flipping pancake after pancake! Enjoy them plain or top with fresh berries, bananas, Greek yogurt, nut butter, chocolate chips, and more for a delicious family breakfast. A win for healthy family breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 5 people
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups hard white wheat flour soft white = more fluffy
  • 2 tbsp of baking powder or ¼ tsp baking soda + ½ cup greek yogurt
  • ½ tsp pink Himalayan sea salt
  • ⅓ cup raw unfiltered honey
  • 1 ¼ cup whole milk can add more until batter is smooth and pourable
  • ⅓ cup plain Greek yogurt
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 ½ tsp cinnamon or pumpkin spice
  • 2.5 tbsp avocado olive, or coconut oil

Equipment

  • 1 Grain Mill
  • 1 sheet pan
  • 1 medium or large mixing bowl
  • Parchment Paper

Method
 

  1. Combine the wet ingredients. Begin by combining all ingredients, except the flour, in a mixing bowl. Stir until well combined.
  2. Add the flour. Add the fresh milled flour and mix until just combined and smooth. Tip: Be careful not to over-mix the batter, as this can result in less fluffy pancakes.
  3. Preheat the oven. Preheat the oven to 400°F and allow the batter to rest while the oven heats.
  4. Prepare the pan. Line a 9×13-inch baking pan with parchment paper and lightly oil the parchment with your oil of choice.
  5. Add the batter. Pour the batter into the prepared pan and spread it evenly.
  6. Add toppings. If desired, add in chocolate chips, blueberries, or banana slices to the batter.
  7. Bake. Bake for 12–15 minutes, or the pancakes are cooked through and lightly golden on top. If using a thermometer, the center should reach at least 175°F.
  8. Cool and serve. Allow the pancakes to cool for 5–10 minutes before cutting into squares and serving.

Notes

Acts 2:46