Easy Healthy Breakfast Ideas – Baking Sheet Pancakes

Many people resort to eating cereal as a quick breakfast. The main ingredient in any mainstream cereal is either going to be wheat, corn, or oats. All these conventional crops are filled with glyphosate. Corn is also a genetically modified crop. In fact, according to the NON-GMO Project, “In 2024, GMO corn made up an estimated 94% of the corn planted in the US…”

These cereals are also full of artificial food colorings, seed oils, sugar (more GMOs), and preservatives (chemicals).

Organic cereal is a better option. But the wheat used in organic cereals is not freshly milled, so it has very little nutritional value.

Oatmeal is a healthy choice in the morning, right? Well, if you’re eating conventional oats, they are full of glyphosate as well. Plus if you’re buying the oatmeal packets, they contain lots of GMO sugar and preservatives (chemicals) too. 

Easy Healthy Breakfast Ideas You Can Plan Ahead

How can we feed our families nutrient-dense food in the morning? Planning breakfasts, making food ahead of time, and putting it in the freezer are all great options. Here are some items you can make and store:

• Waffles
• Pancakes
• Homemade organic oatmeal packets
• Homemade organic granola with yogurt or milk
• Smoothies with frozen fruit and yogurt
• Muffins
• Coffee Cake
• Breakfast Burritos
• Breakfast Casserole

Baking Sheet Pancakes

Sometimes I don’t plan ahead and still need to get breakfast on the table. On these mornings, I turn to a quick recipe like Baking Sheet Pancakes, based off this recipe from Budget Bytes. I substitute using mostly freshly ground wheat flour for the all-purpose flour. Also, I use parchment paper instead of greasing the pan.

My family loves pancakes, but I used to not make them very often because it takes FOREVER to flip and cook a large batch of pancakes. I finally learned that you can make pancake batter, put it on a cookie sheet, bake it in the oven, and have pancakes ready for a crowd in about 20 minutes! Baking sheet pancakes are different from German pancakes because they do not require a lot of eggs and taste like normal pancakes.

Steps for Making Baking Sheet Pancakes

First, you need to preheat your oven to 425°F and gather your batter ingredients.

For the dry ingredients, I use 1 ½ cup freshly ground wheat flour from hard white wheat berries, ½ cup organic all-purpose flour, ¼ cup organic cane sugar, 1 tablespoon aluminum-free baking powder, and ¾ teaspoon sea salt. Mix all of these together in a bowl.

For the wet ingredients, you will need 1 ½ cup milk, 2 eggs, 4 tablespoons of melted butter, and 1 teaspoon vanilla extract.

Make a well in your dry ingredients and pour in wet ingredients. Whisk until combined.

Line a cookie sheet with parchment paper. I really like this stainless steel baking sheet pan on Amazon. Then pour your batter in and spread evenly with a spatula. You can add additional toppings like chocolate chips, blueberries, or strawberries. Bake for 18-20 minutes.

Allow to slightly cool, then slice into squares with a pizza cutter and serve with butter and maple syrup. I always like to have protein at breakfast. While the pancake is baking, I will cook up some scrambled eggs or uncured bacon to go on the side.

Often, I will double the batch and make two pans of pancakes. This way I can store the pancakes from one pan in the freezer to use another time.

Come Back for More Easy Healthy Breakfast Ideas!

I hope you and your family enjoy these baking sheet pancakes. They have become a staple in our home! This is the first post in the series Easy Healthy Breakfast Ideas. Next time, I will be sharing more simple and quick recipes to help you feed your family a nutritious breakfast every morning!

Baking Sheet Pancakes

Recipe by KimberlyCourse: BreakfastDifficulty: Easy

Prep time

10

minutes

Cooking time

20

minutes

These baking sheet pancakes are so quick to make! They taste just like pancakes flipped in a pan.

Ingredients

• 1 1/2 cups freshly ground wheat flour

• 1/2 cup organic all-purpose flour

• 1/4 cup organic cane sugar

• 1 tablespoon aluminum-free baking powder

• 3/4 teaspoon sea salt

• 1 1/2 cups milk

• 2 eggs

• 4 tablespoons of melted butter

• 1 teaspoon vanilla extract
  

• Optional toppings: blueberries, strawberries, or chocolate chips

Directions

• Preheat your oven to 425° F. In a large bowl, mix the dry ingredients: flour, sugar, baking powder, and salt.
• Make a well in your dry ingredients. Add in your wet ingredients: milk, eggs, butter, and vanilla. Whisk until combined.
• Using a spatula, spread your batter evenly into a parchment lined cookie sheet. If adding toppings, sprinkle them on top.
• Bake for 18-20 minutes or until lightly browned.
  
• Allow to cool slightly, then serve warm with butter and maple syrup.