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Sheet Pan Pancakes

Low-Carb Pancakes made in the oven on a sheet pan – no flipping on the griddle necessary.
Course Breakfast
Cuisine American
Keyword sheet pan pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12 servings
Calories 304kcal


  • 18x13 Sheet Pan



  • Preheat oven to 425°F and line an 18×13 baking sheet with parchment paper.
  • Stir lemon juice into milk and let sit for 10 minutes.
  • Once curdled (as shown in video) whisk in the eggs, melted butter, erythritol, stevia and vanilla until fully incorporated.
  • Add the flours, baking powder, and salt and whisk until fully incorporated switching to a spatula when necessary. The batter should be thick and smooth.
  • Pour into the prepared baking sheet and use a spatula to spread it out evenly.
  • Top each third with chocolate chips, blueberries, pecans, or your favorite low carb toppings.
  • Bake for 10-13 minutes, or until a toothpick inserted into the center comes out clean.
  • Cut into 12 slices. Enjoy with butter, low carb maple syrup, whipped cream, or your favorite toppings.
  • Best stored in a zip top bag in the fridge up to one week.
  • Note: Nutrition may vary depending on the toppings you use!


Net Carbs: 5g
Serving Size: 1 Piece
Yields: 12 Pieces


Calories: 304kcal | Carbohydrates: 9g | Protein: 10g | Fat: 28g | Fiber: 4g