why make this recipe
Sheet pan pancakes are a game-changer for breakfast lovers. Instead of standing over a skillet flipping individual pancakes, you can make a large batch all at once. This method saves time and is perfect for feeding a crowd. With the ability to customize each quadrant with different toppings, everyone at the table can enjoy their favorites. Plus, they come out fluffy and delicious every time!
how to make Sheet Pan Pancakes
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 tablespoons cane sugar
- 2 tablespoons baking powder (aluminum-free)
- 1/2 teaspoon salt
- 2 cups milk
- 2 eggs
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Cooking spray
- Toppings of choice (chocolate chips, blueberries, strawberries, bananas)
Directions:
- Preheat the oven to 425 degrees F. Generously grease a 13×18 baking sheet with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients and slowly whisk the milk, eggs, melted butter, and vanilla extract into the dry ingredients until well combined; some lumps are fine.
- Pour the pancake batter onto the prepared pan, spreading it evenly.
- Sprinkle the chocolate chips in one quadrant, blueberries in another, strawberries in another, and finally, bananas in the last quadrant.
- Bake until golden brown, about 15 to 17 minutes.
- Divide into 12 portions and serve immediately with maple syrup, if desired.
how to serve Sheet Pan Pancakes
Serve sheet pan pancakes warm, straight out of the oven. Drizzle with maple syrup, add a dollop of whipped cream, or serve with fresh fruit on the side. You can also cut them into squares for easy serving. They’re great for brunch or a fun breakfast treat!
how to store Sheet Pan Pancakes
If you have leftovers, let them cool completely and store them in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage. Just make sure to layer the pancakes with parchment paper to prevent them from sticking together.
tips to make Sheet Pan Pancakes
- Make sure your baking powder is fresh for the best results.
- Don’t overmix the batter; a few lumps are okay.
- Customize your toppings based on what you and your family enjoy the most.
- You can add spices like cinnamon for extra flavor.
variation
Try adding nuts, dried fruits, or different flavored extracts like almond or lemon to change up the taste. You can also use whole wheat flour or a gluten-free flour blend for different dietary needs.
FAQs
Can I double the recipe?
Yes, you can easily double the recipe to make more pancakes. Just use two baking sheets or bake them in batches.
Can I use non-dairy milk?
Absolutely! Substitute any non-dairy milk, like almond or oat milk, for the regular milk.
Is it okay to make the batter ahead of time?
It’s best to use the batter immediately after mixing. If you need to prepare ahead, mix the dry and wet ingredients separately and combine them just before baking.
Sheet Pan Pancakes
Ingredients
For the Pancake Batter
- 2.5 cups all-purpose flour Ensure it’s sifted for best results
- 2 tablespoons cane sugar
- 2 tablespoons baking powder (aluminum-free) Make sure it’s fresh
- 0.5 teaspoon salt
- 2 cups milk Can substitute with non-dairy milk
- 2 large eggs
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Cooking spray For greasing the baking sheet
For the Toppings
- Toppings of choice (chocolate chips, blueberries, strawberries, bananas) Customize based on your preference
Instructions
Preparation
- Preheat the oven to 425 degrees F. Generously grease a 13×18 baking sheet with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients and slowly whisk in the milk, eggs, melted butter, and vanilla extract until well combined; some lumps are fine.
- Pour the pancake batter onto the prepared pan, spreading it evenly.
- Sprinkle the chocolate chips in one quadrant, blueberries in another, strawberries in another, and finally, bananas in the last quadrant.
Baking
- Bake until golden brown, about 15 to 17 minutes.
- Divide into 12 portions and serve immediately with maple syrup, if desired.