Spend with Pennies · by Holly Nilsson★ 5.0 (24)
Sheet Pan Pancakes
NUTRITION · PER SERVING35M COOK
CAL 18%·PRO 23%
CARBS 46G52% OF CAL
5G FIBER28G OTHER14G TOTAL SUGAR
FAT 13G33% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes baked on a sheet pan with blueberries and lemon for easy all-at-once cooking. A convenient weekday breakfast for feeding a crowd.
mainamericanbaked good🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups all purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 ¾ cups milk
- 3 large eggs (well beaten)
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- ⅓ cup melted butter (unsalted)
- 1 cup blueberries
At a glance
PER SERVING · TIME 35M
CAL 18%·PRO 23%
CARBS 46G52% OF CAL
5G FIBER28G OTHER14G TOTAL SUGAR
FAT 13G33% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 6m
- Cook
- 19m
- Sodium
- 447mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 211mg
- Calcium
- 132mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 6M
- SODIUM
- 447MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.