Cinnamon Cranberry Sheet Pan Pancakes

Cinnamon Cranberry Sheet Pan Pancakes

  • Prep Time

    10 Mins
  • Cooking Time

    13-15 Mins
  • Serving Size

    2 (3 x 3) inch squares


  • Oat Flour10 cups
  • Baking powder2 Tbsp + 2 tsp
  • Baking soda1 Tbsp + 1 tsp
  • Ground cinnamon2 Tbsp + 2 tsp
  • Sugar3/4 cups
  • Salt2 tsp
  • Buttermilk4 cups
  • Skim or 2% Milk4 cups
  • Eggs16
  • Vegetable oil1/2 cups
  • Vanilla extract2 Tbsp + 2 tsp
  • Craisins® Original Dried Cranberries2 cups
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


1. Preheat oven to 425 degrees F.

2. In a large bowl, whisk together oat flour, baking powder, baking soda, cinnamon, sugar, and salt.

3. In a medium bowl, whisk together buttermilk, milk, eggs, vegetable oil, and vanilla. Slowly add wet ingredients in with the dry until combined. Be sure not to overmix batter.

4. Pour batter onto a prepared baking sheet, spreading in an even layer, and sprinkle the Ocean Spray® Craisins® dried cranberries on top.

5. Bake pancakes for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean.

6. Cut into 3x3 inch squares and serve with maple syrup or your favorite toppings.

*To make oat flour put 10 cups old fashioned oats in a food processor and pulse into a flour consistency. This should take about 1 minute. One cup of rolled oats will yield approximately 1 cup of oat flour.

Each serving provides: 2 oz. eq. whole grains | 1/8 cup fruit