Power-Packed Sheet Pan Pancakes

As demonstrated in the “Cooking with Kids” episode of Live It – May 2018

Watch the episode here.

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  • ¼ cup butter, unsalted
  • ½ cup zucchini, grated
  • ½ cup carrots, grated
  • ⅔ cup milk
  • ½ cup applesauce, unsweetened
  • 2 eggs
  • 1 tsp vanilla extract
  • 1½ cups whole wheat flour*
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt


Topping ideas: mix and match your favorites, or do sections of different flavors on the same pan. Bananas, strawberries, raspberries, blueberries, peaches, chopped nuts, chocolate chips, cream cheese


  1. Preheat oven to 425°. Microwave butter until melted (approx. 20–30 seconds). Using a pastry brush, spread 2 Tbsp of butter on bottom and sides of 10×15” rimmed sheet pan.
  2. In a medium bowl, combine the wet ingredients: remaining butter, grated zucchini, grated carrot, milk, applesauce, eggs and vanilla. Stir until combined.
  3. In a separate bowl, whisk together dry ingredients: flour, baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the wet ingredients and stir until just combined. 
  4. Pour batter into the buttered sheet pan and smooth into an even layer. Top with desired toppings.  
  5. Bake for 13–14 minutes or until slightly risen and cooked through. Slice into squares and serve with your favorite syrup, fruit sauce or yogurt.


*Try swapping half the wheat flower with alternate flours like almond, coconut, chickpea, quinoa, oat or buckwheat flours.

Tip: pancake squares can be frozen and reheated in the microwave.


Nutrition Facts

Amount per serving
Yield: 6 servings

Calories  237.6

Total Fat  10.1 g

    Saturated Fat  5.6 g

    Polyunsaturated Fat  0.6 g

    Monounsaturated Fat  2.9 g

Cholesterol  8.4 mg

Sodium  330.5 mg

Potassium  149.2 mg

Total Carbohydrate  31.8 g

Dietary Fiber  5.2 g

Calcium  10.9%

Sugars  6.8 g

Protein  7.6 g

Vitamin A  34.9%

Live It is a cooking demonstration presented by the Nutrition Food Services and Wellness Departments at Community Hospitals and Wellness Centers (CHWC). Episodes are hosted by registered dietitian and certified diabetes educator Andrea Miller, and each features a different special guest sous chef. The goal of Live It is to showcase nutrient-dense foods and teach viewers doable ways to use them in order to promote wellness in our community. Held once a month at Bryan Hospital, the show is recorded by Bryan Municipal Utilities in front of a live all-staff audience. For more recipes and to watch past episodes of Live It, visit www.chwchospital.org/live-it.