Apple Sheet Pan Pancakes

These sheet pan pancakes topped with buttery brown sugar apples and pecans are a must for fall breakfast or brunch! Not only are they delicious, but you won’t be left standing in the kitchen flipping them while everyone else eats!

Love sheet pan pancakes? Try my strawberry sheet pan pancakes!

^{This post and recipe have been updated since it was originally published on 10/31/2018}

No fuss pancakes – There’s no need to stand over a hot griddle or at the stove flipping pancakes while everyone else eats when you can make sheet pan pancakes! Simply mix up the pancake batter, pour it into a rimmed sheet pan, and bake.

Great family breakfast – These apple pancakes are a real treat and one the whole family can enjoy for breakfast! Both kids and adults will love the buttery, brown sugar, apple topping.

Freezer-friendly breakfast – Pancakes can be frozen after they’ve been baked, making them a great option for a quick and easy breakfast.

• All-purpose and white whole wheat flour – I like to use a combination of both flours for a heartier pancake, but you can use just one type of flour if you prefer.
• Brown sugar – Used to sweeten the pancake batter and the apple pecan topping.
• Cinnamon, nutmeg, allspice – Warm fragrant spices. Sometimes called apple pie spice when combined.
• Baking powder, baking soda – They make the pancakes rise and have a fluffy texture.
• Salt – Balances the sweetness and enhances all the flavors.
• Milk – Any type of milk can be used. I used 2% lowfat milk.
• Eggs – The binder for the pancake batter.
• Butter – Butter gives the pancakes structure and adds flavor.
• Vanilla extract – Vanilla adds an irreplaceable flavor to the pancakes.
• Apple – Any variety of apple can be used. I like to use Honeycrisp.
• Pecans – Give the topping a nice crunchy texture.

This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.

In a small bowl combine the apple slices, pecans, brown sugar, cinnamon, and melted butter. Stir together until the apples are coated in butter and brown sugar. Set aside.

• Don’t have an apple? Substitute with a pear.
• Apple pie spice can be used in place of the listed spices. Use 1 1/2 teaspoons in the pancake batter.
• A neutral flavored oil can replace the butter in the pancake batter. Don’t use it to replace the butter in the apple topping.
• If you don’t want to make the apple topping, stir the apple slices and pecans into the pancake batter.

• Maple syrup
• Apple butter or my slow cooker apple pear butter.
• Whipped cream and caramel sauce if you want to make it more decadent or serve it for dessert.
• Extra sliced apples
• Almond butter or peanut butter

I like to pair pancakes with a savory egg dish. A few of my favorites are crustless vegetable quiche, sheet pan spinach tomato ricotta frittata, and sausage potato and kale breakfast casserole.

If you’re making a whole spread for brunch, along with an egg dish, I would include this winter fruit salad, mini chai muffins, and apple cider mimosas, of course!

Storage – Once the pancakes have cooled they can be store in an airtight container in the refrigerator for up to 3 days.

Reheating – Pancakes can be reheated in the microwave or in the oven or a toaster oven at 350° F. covered with foil for about 5 minutes or until hot.

Freezing – Store the cooled pancakes in a single layer in a freezer bag or stack them with parchment paper in between the layers so they don’t stick to each other.

• Apple Cider Chicken Skillet
• Cranberry Apple Quinoa Salad
• Butternut Squash Apple Soup
• Apple Cake
• Pumpkin Apple Muffins