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!
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 13x9" 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!