Apple Cinnamon Sheet Pan Pancakes
These Apple Cinnamon Sheet Pan Pancakes combine fresh apples and warm cinnamon with my favorite breakfast shortcut: baking the entire batch at once. They’re fluffy, ready in under 30 minutes and perfect for easy fall breakfasts, weekend brunch or feeding the whole family without standing at the stove flipping pancakes.
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I love pancakes, but I don’t love standing at the stove flipping batch after batch while everyone else starts eating. Sheet pan pancakes solve that problem completely.
You pour all the batter into one pan, pop it in the oven, and cut the finished pancake into squares when it’s done. Everyone gets a warm pancake at the same time, and I’m not stuck at the stove all morning.
For fall, this apple cinnamon version might be my favorite. Fresh apples are folded right into the batter, with more apple slices baked on top and plenty of cinnamon throughout. It feels like a cozy fall breakfast without creating a bunch of extra work.
What you’ll love about these sheet pan pancakes:
Ingredients Needed
Gather these simple pantry staples before getting started:
How to Make Apple Cinnamon Sheet Pan Pancakes
Preheat & Prepare: Preheat your oven to 425°F and line a 9×13-inch quarter sheet pan or baking slab with parchment paper or coat it with cooking spray.
Mix Dry Ingredients: In a medium bowl, combine flour, cinnamon, baking powder, and salt. Set aside.
Combine Wet Ingredients: In a large mixing bowl, add milk, vegetable oil, maple extract, and eggs. Whisk until fully combined.
Combine & Fold: Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix; the batter will be slightly lumpy.
Add Apples: Dice two apples and fold them into the pancake batter. Pour the batter into the prepared baking pan, spreading it into an even layer.
Decorate with Apple Slices: Use the third apple to create a simple flower pattern on top of the pancake batter.
Bake & Serve: Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Let the sheet pancake cool slightly, then slice into squares and serve with maple syrup or any other favorite toppings!
Tips & Tricks for the Best Sheet Pan Pancakes
- Use a Parchment-Lined or Prepared Baking Sheet: For easy cleanup and to prevent sticking, line your baking pan with parchment paper or generously grease it with cooking spray.
- Just the Right Size: This recipe uses your smallest baking sheet pan, a quarter pan who is approximately 13” x 9” in size.
- Test for Doneness: Use a toothpick to check that the pancakes are cooked through—this will give you that perfect, fluffy pancake texture.
- Adjust the Flavor: Don’t hesitate to add a splash of vanilla extract or swap maple extract for a slightly different flavor. This recipe is incredibly versatile!
Serving Suggestions for Your Apple Cinnamon Sheet Pan Pancakes
Sheet pan pancakes are ideal for serving a crowd. Here are some ideas for making this breakfast a complete spread:
- Toppings: Classic toppings like maple syrup, whipped cream, and a dusting of powdered sugar make these pancakes extra special.
- Sides: Serve with fresh fruit, breakfast sausage, or scrambled eggs for a balanced, satisfying meal.
- Fun Variations: For extra sweetness, sprinkle chocolate chips, chopped nuts, or dried cranberries on top before baking.
More Easy Breakfasts Ideas:
- Festive Easy Sheet Pan Christmas Pancakes
- Easy Breakfast Casserole Recipe
- Easy Cinnamon Roll Cake
- Easy Cinnamon Scones with Maple Glaze (Bakery Worthy)
An Easy Apple Topping
You definitely don’t have to arrange the apple slices into flowers, but it’s an easy way to make a simple sheet pan breakfast look a little more special. I especially love doing this if I’m serving the pancakes for a fall brunch or holiday breakfast.
If you’re making these on a regular Saturday morning, scatter the slices over the top and call it done. They’ll taste exactly the same.
tips & tricks
How to Make Fluffy Sheet Pan Pancakes
- Don’t Overmix the Batter – A few lumps are fine. Mix only until the dry ingredients are incorporated.
- Dice the Apples Small – Smaller pieces distribute more evenly through the batter and soften while the pancakes bake.
- Spread the Batter Evenly – Make sure the batter reaches the corners and is roughly the same thickness across the pan so it bakes evenly.
- Don’t Overbake – Start checking around the recipe’s 18-minute mark. The center should be set and a toothpick inserted near the middle should come out clean.
Storing & Reheating Leftovers
If you have leftover pancakes, store them in an airtight container for up to 3-4 days in the fridge. To reheat, simply pop them in the microwave for 15-20 seconds or warm them in a toaster oven for that freshly-baked taste. Finish with warm syrup or whipped cream.
Make It Your Own: Flavor Variations
Here are a few ideas to switch up this sheet pan pancake recipe:
- Add a Dash of Pumpkin Spice: Swap cinnamon for pumpkin spice to bring out those cozy fall flavors.
- Mix in Fresh Berries: For a burst of color and flavor, sprinkle blueberries or raspberries on top of the batter before baking.
Sheet Pan Pancakes Frequently Asked Questions
Can I use a store-bought pancake mix?
Absolutely! Just prepare the mix according to the package and follow the recipe steps from pouring into the baking pan onward.
How do I prevent the pancakes from sticking?
Use parchment paper or a generous layer of cooking spray on your baking pan to avoid sticking.
Can I Make Sheet Pan Pancakes Ahead?
Absolutely. Once the pancakes are completely cool, cut them into individual squares and refrigerate or freeze them. On busy mornings, you can reheat just the number you need instead of making another batch of pancakes from scratch.
Can I freeze these pancakes?
Yes! Allow them to cool completely, cut them into squares, then store in a plastic wrap layer or airtight container in the freezer for up to 3 months. Reheat in the microwave or toaster oven.
How do I make the pancakes fluffier?
Avoid overmixing the batter, as this can make them dense. Stick with folding the dry and wet ingredients until just combined for that perfect fluffy texture.
This easy sheet pan pancakes recipe is a fantastic addition to any holiday breakfast, weekend brunch, or weekday meal prep lineup. Just prep, bake, and serve!
With the cinnamon and apple flavor, it’s the perfect recipe for those cozy cool mornings when you want to enjoy breakfast with the whole family without spending all your time in the kitchen. Give it a try, and watch it become a new family favorite!
Happy Baking!
Apple Cinnamon Sheet Pan Pancakes
These easy Apple Cinnamon Sheet Pan Pancakes are filled with fresh apples and warm cinnamon, then baked all at once for a fluffy fall breakfast with no flipping. One pan makes 8 servings in just 28 minutes.
Ingredients
- 3 small apples (I used gala)
- 3 cups all-purpose flour (leveled)
- 2 tsp maple extract
- 2 ½ tsp ground cinnamon
- 2 tbsp baking powder
- 1 tsp finely ground sea salt
- ⅓ cup vegetable oil
- 2 cups milk
- 2 large eggs (room temp)
Instructions
1. Preheat oven to 425° F.
2. In a medium-sized bowl, mix together the flour, ground cinnamon, baking powder, and salt. Set aside.
3. In a large bowl, mix together milk, vegetable oil, maple extract, and eggs. Stir until fully combined.
4. Fold the flour mixture into the wet mixture with a spatula until it is incorporated. Batter will be slightly lumpy.
5. Dice two of the apples into small cubes and gently fold them into the pancake batter.
6. Grease a 9x13 sheet pan or slab pan then pour the batter into the pan, making sure it is evenly dispersed.
7. With your last apple, cut it into slices and create flower patterns on the top of the pancake batter.
8. Bake for 18 minutes on the center rack of the oven.
9. Once baked, allow the pancakes to cool slightly, cut like a cake and serve with syrup!
Notes
- I used a baking slab but making this in a sheet pan comes out the exact same way!
- Use a toothpick or cake tester in the center to make sure they are fully baked. The toothpick should come out clean.
- I used gala apples but any apples will work just fine.
- These sheet pan pancakes will keep in an airtight container for 3-4 days. To reheat, just microwave for 30 seconds.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 331Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 51mgSodium: 704mgCarbohydrates: 48gFiber: 3gSugar: 9gProtein: 9g
Hi, I’m Brittany, and I believe life at home should feel easier, not heavier.
I’m the creator of Our Home Made Easy, a space for busy women who want dinner on the table, their homes running smoothly, and a little breathing room at the end of the day.
You won’t find perfection here, just realistic recipes, smart shortcuts, and simple routines that work in real life. The kind that help you feed your family well, stay organized enough, and still have time to actually enjoy it.
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