Make baked apple and blueberry pancakes for the easiest, breeziest weekend breakfast. No need to stand over a hot frypan flipping pancakes. Plus they are vegan and gluten-free too! Made with oats, filled with apples and topped with blueberries, they have no added oil or sugar, are easy to make and totally delicious.

If you love having pancakes for breakfast but hate standing around the hot stove flipping pancakes. Watching everyone enjoy breakfast around you, while you’re still cooking, then this is the recipe for you.

Oven baked pancakes or sheet pan pancakes will have everyone enjoying breakfast together with much less effort on your part.

Why you’ll love oven baked sheet pan pancakes

Quick and easy
Vegan
Gluten free
Perfect for a lazy weekend brunch or breakfast
Oil free
No added sugar

How to make baked apple and blueberry pancakes

First preheat your oven to 180°C/356°F
Then blend together the rolled oats, flaxseeds and baking powder, until you have a fine flour.
In a small bowl mix the lemon juice with the soy milk to thicken it then mix in the apple sauce.
Add the blended dry ingredients into a large mixing bowl.
Now mix in the wet ingredients and gently whisk, until just combined.
You want your oven baked pancakes to turn out soft and fluffy so, be careful not to overmix. Overmixing recipes that have oat flour can make them tough and gummy.
Pour the pancake mix into a lined cast iron frypan or baking dish.
The mixture will be fairly thick, so using a palette knife or spatula, spread it to evenly cover the pan.
Top with the optional blueberries and diced apple.
Bake at 180°C/356°F for 15-20 minutes or until golden and the top springs back when lightly pressed,
Cut and enjoy topped with your favourite pancake toppings.

Notes:

If you don’t have a high speed blender then use oat flour and ground flaxseeds, but be sure to weigh out the ingredients as cup measurements will be different.

Making your own apple sauce is so easy and cheaper than buying it.

Serving suggestions

Serve drizzled with maple syrup and a dollop of vegan yoghurt.
Enjoy with a scoop of ice cream.
Add extra berries and stewed apples.
Before baking add other berries try raspberries and strawberries.
Add diced pear instead of apple to the top.

For another quick and easy vegan breakfast try these delicious baked oats

Did you make this recipe?

If so, please share a picture with me on Instagram.Tag @sweeterwithdates and hashtag #sweeterwithdates. I can’t wait to see!

Giant Blueberry and Apple Pancake Baked in a blue frypan with a teatowl wrapped around the handle

baked apple and blueberry pancakes

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast

Cuisine vegan

Servings 4

Calories 383 kcal

Equipment

high speed blender, optional
frypan or baking pan or sheet pan

Ingredients

240 g rolled oats (2 1/2 cups) or oat flour
50 g flaxseeds (1/4 cup) or ground flaxseeds
2 tsp baking powder
350 mls non dairy milk (1 1/2 cups)
1 tbsp lemon juice
125 g apple sauce (1/2 cup) unsweetened
2 tsp lemon zest
1 cup frozen blueberries, optional
1 diced apple, optional

Instructions

Preheat oven to 180°C/356°F
Blend together the rolled oats, flaxseeds and baking powder, until you have a fine flour.
Combine lemon juice and soy milk with the apple sauce.
In a large mixing bowl, mix dry ingredients with the wet until just combined.
Pour into a lined cast iron frypan or baking dish.
The mixture will be fairly thick, so spread it evenly to cover the pan.
Top with the optional blueberries and diced apple.
Bake at 180°C/356°F for 15-20 minutes or until golden and the top springs back when lightly pressed,
Cut and enjoy topped with your favourite pancake toppings.

Notes

If you don't have a high speed blender you can use oat flour and ground flaxseeds.

For more detailed instructions please refer back to the blog post 🙂

Keyword gluten free pancakes, quick and easy breakfasts, vegan pancakes