Raspberry and Orange Sheet Pan Pancake

The trouble when making pancakes for more than one is that you get hungry eyes watching and waiting whilst you hastily cook the next batch or you have to keep them warm. This pancake recipe eliminates this by cooking the whole batch as one making it a win win!

If you don’t like the taste of orange, simply omit the orange juice and zest, and increase the milk to 300 ml. You can also add 1 tsp. vanilla extract for extra flavour if wished.

Nutritional Benefits:

Raspberries are a good source of vitamin C (essential for the growth and repair of  tissues as well as helping maintain a good immune system) and  also soluble fibre. Berries are best eaten raw as some of the nutrient content is destroyed when cooked but many are still retained. All the more reason to eat a few whilst cooking!

Milk contains fat soluble vitamin A and vitamin D as well as calcium; all important for good bone and tooth health and offer vitamin B12 and are a source of protein. Dairy foods DO contain saturated fats but these have been found to have a neutral effect on the cardiovascular system (not like previously thought). In fact, there is much evidence that the saturated fats in dairy foods may reduce the risk of heart disease and type 2 diabetes.

This recipe uses a relatively small amount of sugar as a high sugar intake is associated with tooth decay, an increased risk of heart disease, stimulate the liver to dump harmful fats into the bloodstream and increasing a type of bad cholesterol called triglycerides. Like cholesterol, triglycerides don’t dissolve in blood. They move around your vascular system, where they can damage artery walls and cause atherosclerosis, or the hardening of arteries. This is a risk factor for stroke, heart attack, and cardiovascular disease.


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