Sheet Pan Pancakes
Here’s a delicious twist on the classic breakfast favorite! Sheet pan pancakes provide a quick and easy way to serve fluffy pancakes to the whole family without the fuss of flipping individual cakes. Just pour, bake, and enjoy! This method allows for endless flavor variations, making breakfast a fun and customizable experience for everyone at your table.
Ingredients
– 2 cups all-purpose flour
– 2 tablespoons sugar
– 1 tablespoon baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 large eggs
– 2 cups milk
– 1/4 cup melted butter
– 1 teaspoon vanilla extract
– Optional toppings: berries, chocolate chips, or nuts
Servings and Cooking Time
This recipe makes about 8 servings, with a preparation time of 10 minutes and a cooking time of 20 minutes.
Nutritional Value
Per serving (1 slice), the nutritional value is approximately 180 calories, 5g protein, 7g fat, 26g carbohydrates, and 1g fiber. This is intended for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C) and grease a baking sheet.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs and add the milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined.
5. If desired, fold in any optional toppings like berries or chocolate chips.
6. Spread the batter evenly onto the prepared baking sheet.
7. Bake in the preheated oven for 15-20 minutes, or until golden and a toothpick comes out clean.
8. Allow to cool slightly before slicing into squares.
9. Serve warm with maple syrup or additional toppings.
10. Enjoy your delicious sheet pan pancakes with friends or family!
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Almond milk or oat milk can replace regular milk for a dairy-free version. Additionally, use egg substitutes like flaxseed meal for a vegan pancake.
Serving and Pairings
Sheet pan pancakes can be served with maple syrup, fresh fruit, yogurt, or whipped cream. They pair wonderfully with bacon or sausage for a complete breakfast experience.
Storage and Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave for about 30 seconds. They can also be frozen; wrap in plastic and store in the freezer for up to 2 months.
Cooking Mistakes
- Don’t overmix the batter; it should be slightly lumpy for fluffy pancakes.
- Ensure your oven is preheated to avoid uneven cooking.
- Use a greased baking sheet to prevent sticking.
- Don’t skip the baking powder; it’s essential for fluffiness.
- Allow the pancakes to cool slightly before slicing to maintain their shape.
Helpful Tips
- Experiment with different flavors by adding spices like cinnamon or nutmeg.
- Try using a variety of toppings for fun presentations.
- For extra fluffiness, let the batter rest for 5-10 minutes before baking.
- Use a spatula to lift pancakes gently from the baking sheet.
FAQs
Can I make sheet pan pancakes ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just pour and bake in the morning for a quick breakfast.
How do I know when the pancakes are done?
Pancakes are done when they have risen and are golden brown on top. A toothpick inserted should come out clean.
What size baking sheet should I use?
A standard half-sheet pan (18×13 inches) works best for this recipe, allowing enough space for even cooking.
Can I use a different sweetener?
Absolutely! You can use honey, agave syrup, or coconut sugar instead of regular sugar.
Are there gluten-free options?
Yes, you can substitute all-purpose flour with a gluten-free flour blend to make these pancakes gluten-free.
Conclusion
Sheet pan pancakes are a game-changer for breakfast lovers everywhere. They simplify the pancake-making process while allowing for creativity with flavors and toppings. Perfect for gatherings or a busy family morning, this recipe is sure to impress and satisfy everyone at your table.
Sheet Pan Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Optional toppings: berries chocolate chips, or nuts
Instructions
- Preheat your oven to 425°F (220°C) and grease a baking sheet.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and add the milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Fold in any optional toppings like berries or chocolate chips.
- Spread the batter evenly onto the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes, or until golden brown.
- Allow to cool slightly before slicing into squares.
- Serve warm with maple syrup or additional toppings.
- Enjoy your delicious sheet pan pancakes with friends or family.
