Sheet Pan Pancakes

INTRODUCTION

Sheet Pan Pancakes offer a great way to enjoy a beloved breakfast treat without the hassle of standing over a hot stove. This recipe makes it easy to prepare pancakes for the whole family in one go. With just a few simple ingredients and a little time in the oven, you can enjoy fluffy pancakes that everyone will love. This is an excellent choice for busy mornings, brunch gatherings, or special occasions where you want to impress guests without too much effort.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons why Sheet Pan Pancakes will become a favorite in your kitchen. First, the convenience factor is unbeatable. Instead of flipping individual pancakes, you pour the batter into a single pan, pop it in the oven, and let it cook. This saves time and minimizes mess. Second, they bake evenly and come out fluffy and delicious every single time. One more reason is that you can customize them. Add fruits, chocolate chips, or nuts to mix things up. With just a few modifications, it can suit every taste.

HOW TO MAKE Sheet Pan Pancakes

Making Sheet Pan Pancakes is a simple process. You mix the batter, pour it into a baking sheet, and bake it. Here’s how to do it step-by-step.

EQUIPMENT NEEDED

You will need a few essential items to make Sheet Pan Pancakes:

• An 18 by 13-inch rimmed baking sheet
• Mixing bowls
• A whisk
• A spatula
• A brush for applying butter

Ingredients You’ll Need:

• 8 Tbsp unsalted butter, melted, divided
• 2 1/2 cups all-purpose flour, plus 1 Tbsp for dusting pan
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 3 large eggs
• 2 1/2 cups low-fat buttermilk
• 1 tsp vanilla extract

STEP-BY-STEP INSTRUCTIONS

1. Preheat your oven to 425 degrees. Start by brushing an 18 by 13-inch rimmed baking sheet with 2 Tbsp of melted butter. After that, dust the baking sheet with 1 Tbsp of flour, shaking it to ensure an even coat. Set this aside.

2. In a large mixing bowl, whisk together 2 1/2 cups of flour, 1/4 cup of sugar, 2 tsp of baking powder, 1 tsp of baking soda, and 1 tsp of salt for about 20 seconds. This will help to mix the dry ingredients well.

3. Make a well in the center of the mixture. In a separate large mixing bowl, crack in 3 large eggs. Whisk them together until they are fully mixed. Add the 2 1/2 cups of low-fat buttermilk and 1 tsp of vanilla extract to the eggs, mixing them together.

4. While whisking, pour in the remaining 5 Tbsp of melted butter. Mix this well into the buttermilk mixture.

5. Now, pour the buttermilk mixture into the flour mixture. Whisk until just combined, being careful not to overmix. The batter should be slightly lumpy.

6. Immediately pour the batter into your prepared baking sheet. Use a spatula to spread the batter into an even layer.

7. Bake in your preheated oven for about 15 to 18 minutes, or until it is baked through.

8. After baking, brush the remaining 1 Tbsp of melted butter over the top of the pancakes. Cut them into squares and serve warm with maple syrup or your favorite toppings.

HOW TO SERVE Sheet Pan Pancakes

Sheet Pan Pancakes are best served warm and fresh from the oven. Cut them into squares and arrange them on a plate. You can serve them with maple syrup, fruit, whipped cream, or even yogurt. Everyone can add their favorite toppings right at the table, making it a fun and interactive breakfast or snack option.

STORAGE & FREEZING: Sheet Pan Pancakes

If you have leftovers, you can store them easily. Allow the pancakes to cool completely before placing them in an airtight container. They can stay in the fridge for about 3 days. If you want to keep them for longer, you can freeze the squares. Place parchment paper between the pancakes to prevent sticking, and store them in a freezer-safe bag. They can last for up to 3 months in the freezer. To reheat, simply pop them in the microwave or toaster until warmed through.

SERVING SUGGESTIONS

You can serve Sheet Pan Pancakes in many ways. Try adding fresh fruits like berries, banana slices, or chopped apples. You can also sprinkle chocolate chips or nuts into the batter before baking for added flavor. For a more indulgent treat, serve them with whipped cream or a drizzle of chocolate sauce. These pancakes are versatile, making them perfect for any occasion.

VARIATIONS

Feel free to customize this recipe with different add-ins or changes:

• Fruit-filled: Add blueberries or sliced bananas into the batter before baking for a fruity burst.
• Chocolate Lovers: Mix in chocolate chips for a delightful sweet touch.
• Nutty Pancakes: Add chopped nuts like walnuts or pecans for extra crunch.
• Spices: Add a pinch of cinnamon or nutmeg to the batter for a warm and cozy flavor.

FAQs

1. Can I use whole wheat flour?
   Yes, you can substitute whole wheat flour for all-purpose flour. The pancakes may be denser but still tasty.

2. Can I make the batter ahead of time?
   It’s best to mix the batter right before baking. If you make it ahead, stir it again lightly before pouring it into the pan.

3. What can I do if I don’t have buttermilk?
   You can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.

4. How can I keep pancakes warm while serving?
   You can keep them warm in an oven set on low heat (around 200 degrees) until you’re ready to serve.

MAKE-AHEAD TIPS FOR Sheet Pan Pancakes

If you want to save time, you can prepare some parts of the recipe ahead of time. Measure out your dry ingredients and mix them in a bowl the night before. Store it in an airtight container until you’re ready to bake. You can also whisk the wet ingredients together and keep them in the fridge. On the day of serving, combine everything and bake as instructed. This way, you’ll have a quick and easy breakfast ready in no time!

Sheet Pan Pancakes are a convenient and delicious way to enjoy a classic breakfast dish. With easy preparation and endless customization options, they are sure to become a staple in your kitchen. Enjoy them with family or friends, and savor the delightful taste of pancakes without the fuss!

Print