Sheet Pan Pancakes

Sheet Pan Pancakes, an absolute show-stopper and a hearty breakfast-Dessert, is what you’ll be tossing on your dining table this weekend. Is it fluffier than a standard cake? Oh, yes! Does it mash up the full, satisfying finish of a good pancake? Absolutely! Perfect for the festive season or simply when you want to treat yourself, these delights will have everyone asking for seconds. You’ll fall head over heels with its incredible flavor and fluffy texture that are just too easy to love!

Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 12
Yield: 12-pancake sheet

Ready to get whisking? Let’s jazz up the usual pancake recipe and learn how to make Sheet Pan Pancakes together!

Ingredients & Equipment You’ll Need

• 2 cups all-purpose flour
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2 cups buttermilk
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Equipment: baking sheet, parchment paper, and large mixing bowl.

The addition of baking powder makes your pancakes rise and be fluffy. Buttermilk imparts a pleasant tang to your pancakes. For Vegan or lactose-intolerants, almond milk or soy milk can be a great substitute.

How To Make Sheet Pan Pancakes

1. Preheat the oven to 425��F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
3. In a separate bowl, mix the wet ingredients: eggs, buttermilk, melted butter, and vanilla extract.
4. Pour the wet mixture into the dry mixture. Stir until just combined.
5. Pour the batter onto the prepared baking sheet. Spread it out evenly.
6. Bake for about 12-14 minutes or until golden brown.
7. Let the pancake cool slightly, cut into squares, and serve warm.

Tips For The Best Results

• Do not overmix the batter as it can make the pancakes tough.
• Ensure your baking powder is fresh for maximum fluffiness.

Storage Tips

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• For long-term storage, freeze the cool pancakes between layers of wax paper in a freezer bag for up to 3 months.

Frequently Asked Questions

Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can use whole wheat flour but the pancakes might be a little denser.

Q: Can I add chocolate chips to the batter?
A: Yes, you can add chocolate chips or any other additions like blueberries, raspberries, or nuts for extra flavor and texture.

Q: Can I use a milk substitute?
A: Absolutely! Almond milk or soy milk can be a great substitute.

Q: Can I freeze these pancakes?
A: Yes, for long-term storage, freeze the cool pancakes between layers of wax paper in a freezer bag for up to 3 months.

Q: Can I make this recipe in advance?
A: Yes, you can make the batter in advance, store it in the fridge overnight and then bake it in the morning.

Nutritional Facts of Sheet Pan Pancakes

Calories: 213 kcal
Fat: 9g
Cholesterol: 55mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 7g
Protein: 5g

Sheet Pan Pancakes are the perfect lazy morning breakfast or weekend brunch. So ditch the griddle this weekend, and make these deliciously fluffy, seriously easy, Sheet Pan Pancakes. Pro tip: they go incredibly well with a dollop of butter and lots of maple syrup. Bon App��tit!