Love pancakes but hate flipping them? These Lemon Poppy Seed Sheet Pan Pancakes are just the recipe for you! They’re super fluffy with the goodness of whole wheat flour and Greek yogurt, and they’re great for meal prep!

Stack of lemon poppy seed sheet pan pancakes on white plate with whipped cream

St. Patrick’s Day is over, which means my focus is turning to Easter and Cinco de Mayo.  My mind is swirling with new ideas for both holidays, and I’m also working diligently on updating old posts with new photographs and recipe tweaks.

My biggest problem is deciding which new recipes to work on, and still get old posts updated.  If you have anything you’d like to see for either holiday, let me know!

I’ve been working diligently on these Lemon Poppy Seed Sheet Pan Pancakes, so I’m happy to check them off of my list.   

You need these for your Easter (and Mother’s Day) brunch!

White plate with sheet pan pancakes, lemon and raspberries

These Lemon Poppy Seed Sheet Pan Pancakes are the easier, spring equivalent of my Fluffy Greek Yogurt Pancakes.   They’re made completely from scratch using virtually the same recipe as my Greek yogurt pancakes.

The biggest difference between the two recipes is that sheet pan pancakes are oven baked in one pan, so there’s no flipping required.

That sounds flipping amazing, doesn’t it? 🙂

Baking sheet of sheet pancakes cut into squares

These healthy sheet pan pancakes contain whole wheat white flour for a boost of nutrition and added fiber.  The addition of Greek yogurt adds protein, calcium and results in ultra fluffy pancakes. 

My lemon trees are still exploding with lemons, so adding lemon juice and zest along with poppy seeds seemed necessary.  

The lemon adds a pop of freshness to these pancakes, making them perfect for spring.  Add some fresh berries, confectioner’s sugar, and maple syrup or whipped cream for the ultimate spring brunch!

Stack of lemon poppy seed sheet pan pancakes on white plate

How to make this recipe

The prep time for these oven baked pancakes are a whopping 10 minutes, and they bake up in 20 minutes or less.  It really doesn’t get any easier!

Start by preheating the oven to 400 degrees.  The hotter oven activates the leavening agents more quickly, which results in thicker, fluffier pancakes.  Next, line the rimmed baking sheet with parchment paper and spray with cooking spray.  

Sheet pan pancake batter in bowl and in prepared pan

This recipe comes together in one large bowl because I hate doing dishes. 🙂  Combine the wet ingredients in a large bowl with a whisk until thoroughly combined, then add the flour, baking powder, baking soda and salt, and stir gently just until combined.  Be careful not to over mix.

Spread in an even layer in the prepared pan and bake for 15-20 minutes, or until lightly golden brown and a toothpick inserted into the center comes out clean.

Cool for 5-10 minutes, then slice and serve with fruit, confectioner’s sugar, maple syrup or fresh whipped cream.

Sheet pan pancakes in pan and spatula with serving

Recipe notes

  • The canola oil may be substituted with the same amount of coconut oil or melted and slightly cooled butter.
  • The whole wheat white flour may be substituted with half all purpose flour and half whole wheat flour, or the same amount of all purpose.
  • You may use a 13×9″ baking dish for this recipe, but keep in mind that baking time will be anywhere from 5-10 minutes longer as the pancakes will be thicker.
  • Sheet pan pancakes make the perfect meal prep breakfast! Portion into containers, refrigerate, and enjoy within 5 days. They may even be sliced and frozen for up to 3 months!
  • This recipe is incredibly versatile!  Swap out the lemon and poppy seeds for 1-2 teaspoons ground cinnamon, homemade chai spice mix, or homemade pumpkin pie spice. You may also add up to 1 cup fresh blueberries or 1/2 cup mashed banana or pumpkin!
Stack of lemon poppy seed sheet pan pancakes on white plate

More delicious pancake recipes!

If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

Stack of lemon poppy seed sheet pan pancakes on white plate

Lemon Poppy Seed Sheet Pan Pancakes

Lemon Poppy Seed Sheet Pan Pancakes are super fluffy, healthy sheet pan pancakes made with whole wheat flour and Greek yogurt!
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Ingredients

  • 2 large eggs
  • 1/3 cup pure maple syrup
  • 1/4 cup canola oil
  • 1 cup 2% plain Greek yogurt
  • 1 cup skim milk
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon poppy seeds
  • 1 teaspoon pure vanilla extract
  • 2 cups whole wheat white flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt

Instructions 

  • Preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper and spray generously with cooking spray.
  • In a large bowl, whisk the eggs, maple syrup, oil, Greek yogurt, milk, lemon zest and juice, poppy seeds and vanilla until smooth.
  • Add the flour to the wet ingredients, then sprinkle the baking powder, baking soda and salt over the flour. Stir gently with a rubber scraper until just combined (be careful not to over mix!), then pour the batter into the prepared pan and spread evenly.
  • Bake for 15-20 minutes until lightly golden brown on top and a toothpick inserted into the center comes out clean. Remove from heat and cool for 5-10 minutes on a wire rack.
  • Slice and serve with fresh fruit, a dusting of confectioner’s sugar, maple syrup, or fresh whipped cream, if desired. Enjoy!

Notes

  • The canola oil may be substituted with the same amount of coconut oil or melted and slightly cooled butter.
  • The whole wheat white flour may be substituted with half all purpose flour and half whole wheat flour, or the same amount of all purpose.
  • You may use a 13×9″ baking dish for this recipe, baking time will be anywhere from 5-10 minutes longer as the pancakes will be thicker.
  • Sheet pan pancakes make the perfect meal prep breakfast! Portion into containers, refrigerate, and enjoy within 5 days. They may even be sliced and frozen for up to 3 months!
  • This pancake recipe is incredibly versatile! Swap out the lemon and poppy seeds for 1-2 teaspoons ground cinnamon, homemade chai spice mix, or homemade pumpkin pie spice. You may also add up to 1 cup fresh blueberries or 1/2 cup mashed banana or pumpkin!

Nutrition

Serving: 1pancake, Calories: 196kcal, Carbohydrates: 31g, Protein: 8g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Cholesterol: 27mg, Sodium: 165mg, Fiber: 4g, Sugar: 6g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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