Sheet Pan Pancakes – Spend With Pennies


This truly ingenious recipe makes an entire sheet pan of pancakes to feed everyone at once!

No need to watch over a skillet and flip pancakes over and over again.  Instead, this is a fun version of a real pancake recipe, only these sheet pan pancakes are baked and cut into squares any size. This is so simple, it’ll be everyone’s new favorite breakfast food!

What are Sheet Pan Pancakes?

As much as we love pancakes and homemade waffles, they’re difficult to feed a crowd as you need to make them one by one. Sheet pan pancakes are simply pancake batter baked up into a fluffy pancake on a sheet pan. It is cut into squares to serve.

  • Make sheet pan pancakes for a crowd so the whole meal is ready at once.
  • Measure out the dry ingredients and wet ingredients the night before and simply mix them together the day of.
  • Because sheet pan pancakes rise up so fluffy, they are perfect for all kinds of mix-ins!
  • For a special birthday breakfast or brunch, and top with Whipped CreamStrawberry Sauce, and colorful sprinkles!
  • Add healthy mix-ins like chia seeds, a dose of vanilla protein powder, or some flax meal without changing the texture.

ingredients to make Sheet Pan Pancakes with writing

Ingredients

BATTER: Pancake batter is like our favorite fluffy pancakes in sheet pan form. This recipe uses all purose flour, eggs, baking powder, soda, milk, vanilla, a smidge of salt, and a handful of blueberries. The milk and lemon juice can be substituted with buttermilk if you have it on hand.

Ensure the eggs and milk are room temperature so the melted butter mixes in well.

Add-Ins & Toppings

  • Add chopped walnuts, chocolate chips, toffee pieces, dried fruit, bacon bits, or swirl in some fruit preserves. The possibilities are endless!
  • Top with warm maple syrup or Caramel Sauce, a few spoonfuls of preserves, whipped cream, chocolate or Homemade Blueberry Sauce. Some sliced berries or bananas are also a great option!

process of adding Sheet Pan Pancakes batter in the pan

How to Make Sheet Pan Pancakes

No need to fry pancakes on the griddle or get the kitchen all smoky, just follow a few easy steps to pancake perfection:

  1. Whisk dry ingredients and wet ingredients (except the butter) in separate bowls. Fold the dry into the wet and then stir in the butter.
  2. Scrape batter onto a prepared baking sheet and bake (as per the recipe below) until a toothpick inserted into the center comes out clean.
  3. Cool and cut into desired sized pieces and serve.

Sheet Pan Pancakes in a stack on a baking sheet

Perfect Pancakes Every Time!

  • Don’t overmix the batter, it should be moist but a little bit lumpy.
  • For the fluffiest pancakes ever, let the batter rest for about 3 minutes before spreading into the baking sheet. This allows the baking powder and baking soda to activate a little more, creating air bubbles.
  • If using fresh or frozen fruit, toss it in a small bag of flour until they are coated. This helps keep the fruit from sinking to the bottom of the pan.
  • Use extra-large, room temperature eggs that will create maximum rising and fluffiness during the baking process.
  • It is important to use the correct size of baking pan so the batter doesn’t overflow or isn’t too thin.
  • The pancake is done when a toothpick comes out clean.

More Easy Breakfast Recipes

Did your family love these Sheet Pan Pancakes? Be sure to leave a rating and a comment below! 

Sheet Pan Pancakes

Make all the pancakes at once with this super easy recipe for fluffy sheet pan pancakes.


Follow Spend with Pennies on Pinterest

  • Preheat oven to 425°F.

  • Combine flour, sugar, baking powder, baking soda, and salt in a small bowl.

  • In a medium bowl, whisk milk, eggs, vanilla, & lemon juice. Stir in the flour mixture. Stir in the butter.

  • Grease a large baking sheet (13″x18″) with butter or line with parchment paper. Pour the batter into the pan. Sprinkle berries overtop.

  • Place the sheet pan in the oven and bake 19-22 minutes or until a toothpick comes out clean.

  • Remove from the oven and cool 10 minutes. Cut into squares and serve.

  • Don’t overmix the batter, it should be moist but a little bit lumpy.
  • For the fluffiest pancakes ever, let the batter rest for about 3 minutes before spreading into the baking sheet. This allows the baking powder and baking soda to activate a little more, creating air bubbles.
  • If using fresh or frozen fruit, toss it in a small bag of flour until they are coated. This helps keep the fruit from sinking to the bottom of the pan.
  • Use extra-large, room temperature eggs that will create maximum rising and fluffiness during the baking process.
  • It is important to use the correct size of baking pan so the batter doesn’t overflow or isn’t too thin. A 13″x18″ sheet pan is also known as a half sheet pan.
  • The pancake is done when a toothpick comes out clean. 

Calories: 344, Carbohydrates: 52g, Protein: 10g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 480mg, Potassium: 366mg, Fiber: 2g, Sugar: 15g, Vitamin A: 495IU, Vitamin C: 3mg, Calcium: 186mg, Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword baked pancakes, best oven pancakes, easy pancake recipe, oven pancakes, sheet pan pancakes

Course Breakfast, brunch

Cuisine American

Sheet Pan Pancakes with berries with writing
close up of Sheet Pan Pancakes on a plate with writing
plated Sheet Pan Pancakes with a title
close up of Sheet Pan Pancakes with a title
Sheet Pan Pancakes cooked in the baking sheet and plated with a title





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