Spiced Apple Cinnamon Sheet Pan Pancakes

• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/4 cups milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• 1 large apple, peeled, cored, and diced
• 2 tablespoons maple syrup (optional, for drizzling)
• Powdered sugar for garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Lightly grease a 9x13-inch sheet pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg until evenly combined.
3. In a separate medium bowl, whisk together the milk, eggs, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and gently fold to combine; do not overmix—the batter should be slightly lumpy.
4. Fold in the melted butter and diced apple pieces, distributing the apples evenly throughout the batter.
5. Pour the batter into the prepared sheet pan and spread it evenly with a spatula.
6. Bake in the preheated oven for 18-22 minutes or until the pancakes are golden brown on top and a toothpick inserted into the center comes out clean.
7. Remove from the oven and allow to cool for 5 minutes. Optionally, drizzle with maple syrup and dust with powdered sugar before slicing into squares.
8. Serve warm, optionally topped with extra butter or a dollop of yogurt for breakfast, or a scoop of vanilla ice cream for a quick dessert.

Chef tips

• For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Use tart apples like Granny Smith for a nice balance to the sweetness. Softer apples work too but add them more finely chopped to avoid sogginess.
• You can stir in chopped nuts like walnuts or pecans with the apples for extra texture and flavor.
• Avoid overmixing the batter to keep the pancakes fluffy and tender; lumps in the batter are okay.