Imagine waking up to a stack of fluffy pancakes without the hassle of flipping each one! Sheet pan pancakes are the perfect solution for busy mornings or brunch gatherings. This recipe is easy to follow and results in perfectly baked pancakes that can be customized to your taste. Serve them with syrup, fruits, or whipped cream for a delightful start to your day!
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 1/4 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: chocolate chips, blueberries, or sliced bananas
Servings and Cooking Time
This recipe yields about 12 servings. Preparation time is approximately 10 minutes, with a cooking time of about 20 minutes.
Nutritional Value
Each serving (1 pancake) contains approximately 150 calories, 4g fat, 23g carbohydrates, and 5g protein. This is based on one pancake without additional toppings.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C) and grease a rimmed baking sheet.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the milk, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- If desired, fold in chocolate chips or fruit.
- Spread the batter evenly onto the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes, or until golden brown.
- Remove from the oven and allow to cool slightly before slicing.
- Serve warm with your choice of toppings.
- Enjoy your delicious sheet pan pancakes!
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Non-dairy milk can replace regular milk, and you can use applesauce in place of butter for a vegan version.
Serving and Pairings
Sheet pan pancakes pair wonderfully with maple syrup, honey, fresh fruits like berries or bananas, and whipped cream. You can also serve them with yogurt for a nutritious twist.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. They can be reheated in the microwave or toaster oven. You can also freeze them for up to 2 months; just make sure to separate layers with parchment paper.
Cooking Mistakes
- Don’t overmix the batter; it should be slightly lumpy.
- Make sure your oven is fully preheated before baking.
- Use a non-stick spray to prevent sticking.
- Watch the pancakes closely to avoid overbaking.
- Don’t skip the rest time for the batter; it helps with fluffiness.
Helpful Tips
- Experiment with different add-ins like nuts or flavored extracts.
- Use a spatula to gently spread the batter for even cooking.
- Drizzle with syrup as soon as they come out for better absorption.
- Consider adding a pinch of cinnamon for extra flavor.
FAQs
Can I make these pancakes ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before baking.
What toppings work best for sheet pan pancakes?
Popular toppings include fresh fruit, syrup, whipped cream, or yogurt. You can also get creative with nuts or flavored sauces.
Can I freeze the pancakes?
Yes, sheet pan pancakes can be frozen. Just make sure to cool them completely, then wrap them individually and store them in a freezer bag.
How do I know when they are done baking?
The edges should be golden brown, and a toothpick inserted in the center should come out clean when they are fully baked.
Can I substitute dairy ingredients?
Absolutely! You can use almond milk or oat milk instead of regular milk, and coconut oil can replace butter for a dairy-free option.
Conclusion
Sheet pan pancakes are a game-changer for breakfast lovers. With their ease of preparation and versatility, they make mornings stress-free and delicious. Enjoy experimenting with different flavors and toppings!
Sheet Pan Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 1/4 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: chocolate chips blueberries, or sliced bananas
Instructions
- Preheat your oven to 425°F (220°C) and grease a rimmed baking sheet.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the milk, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in chocolate chips or fruit if desired.
- Spread the batter evenly onto the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes, or until golden brown.
- Remove from the oven and allow to cool slightly before slicing.
- Serve warm with your choice of toppings.
- Enjoy your delicious sheet pan pancakes!
