Strawberry Pancakes

Spread the love with these sheet-pan pancakes to celebrate your family!  Here’s a healthier version of pancakes with strawberries without the mess!


  • 1 ⅓ cups white whole-wheat flour
  • 1 ⅓ cups all-purpose flour
  • 2 ¼ tsp baking powder
  • 1 ¼ tsp baking soda
  • 1 tsp kosher salt
  • 3 cups organic low-fat buttermilk
  • 3 large organic eggs
  • ½ tsp almond extract
  • 1T pure maple syrup, plus 1/2 cup for serving
  • ⅓ cup organic unsalted butter, melted
  • 1 ¼ cups thinly sliced fresh organic strawberries


  • Preheat oven to 500 degrees F. Lightly coat an 18-by-13-inch rimmed baking sheet with cooking spray.
  • Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, eggs, almond extract and 1 tablespoon maple syrup in a medium bowl. Whisk wet ingredients into dry ingredients. Gently whisk in melted butter. The batter will be lumpy. Let stand for 5 minutes.
  • Spread the batter in an even layer on the prepared baking sheet. Arrange strawberries on top.
  • Transfer to the oven and immediately reduce temperature to 425 degrees F. Bake the pancake until golden brown and a toothpick inserted in the center


Serving Size: 1 piece with about 2 tsp. syrup

227 calories; 7g fat, 4g sat fat, 62 mg chol, 520 mg sodium, 35g carbs, 2 g fiber; 13 g sugar; 7 g protein




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