Sheet Pan Pancakes Recipe

This Sheet Pan Pancakes recipe takes the hassle out of flipping pancakes by baking them all at once in the oven. Perfect for feeding a crowd or for a fun, easy breakfast with minimal mess. Customize it with your favorite toppings for a delicious and family-friendly morning meal.

Ingredients

• 2 ½ cups all-purpose flour
• 2 tablespoons cane sugar
• 2 tablespoons baking powder (aluminum-free)
• ½ teaspoon salt
• 2 cups milk
• 2 eggs
• 4 tablespoons butter, melted
• 1 teaspoon vanilla extract
• Cooking spray
• Toppings of choice (chocolate chips, blueberries, strawberries, bananas)

Instructions

1. Preheat the oven to 425°F and generously grease a 13×18-inch baking sheet with cooking spray.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Create a well in the center of the dry ingredients and slowly whisk in the milk, eggs, melted butter, and vanilla extract until well combined. Some lumps in the batter are fine.
4. Pour the pancake batter onto the prepared baking sheet and spread it evenly across the surface.
5. Add your desired toppings by sprinkling chocolate chips in one quadrant, blueberries in another, strawberries in another, and bananas in the final quadrant.
6. Bake for 15-17 minutes, or until golden brown and cooked through.
7. Remove from the oven and divide the pancakes into 12 portions. Serve immediately with maple syrup, if desired.

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Why You’ll Love This Recipe

Sheet Pan Pancakes are the perfect solution for a quick, no-fuss breakfast. Instead of standing over the stove flipping individual pancakes, you can bake the entire batch at once. The customizable topping options allow everyone to pick their favorite flavors, making it a fun and versatile breakfast dish for the whole family.

Tips

• Even spreading: Make sure to spread the batter evenly in the pan to ensure that all areas cook evenly.
• Watch closely: Since oven temperatures can vary, check the pancakes at the 15-minute mark to avoid overbaking.
• Toppings: You can add the toppings before baking, or mix them into the batter if you prefer them more evenly distributed.

Variations and Substitutions

• Flour alternatives: For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.
• Dairy-free: Use almond milk or any non-dairy milk and replace the butter with coconut oil or a dairy-free butter alternative.
• Sweetener alternatives: Substitute cane sugar with honey or maple syrup for a more natural sweetener.
• Toppings: Get creative with your toppings—try nuts, yogurt, or even a drizzle of chocolate syrup for extra sweetness.

FAQs

• Can I make these pancakes ahead of time?
  Yes! You can prepare the batter the night before and store it in the fridge. Just pour it into the baking pan and bake in the morning.
• Can I freeze leftover pancakes?
  Absolutely! Once baked, allow the pancakes to cool, then wrap them in plastic wrap and freeze for up to 2 months. Reheat in the microwave or toaster oven for a quick breakfast.
• Can I double the recipe?
  Yes, simply use two baking sheets or increase the baking time slightly. Make sure the batter is spread evenly for best results.

Serving

Serve your Sheet Pan Pancakes warm with maple syrup, whipped cream, or a dusting of powdered sugar. Add a side of bacon or sausage for a complete breakfast or brunch spread.

Suggestions

• For a fun twist: Add a spoonful of peanut butter or Nutella to the batter before baking for a rich, indulgent flavor.
• Savory option: Skip the sweet toppings and try adding cheese, spinach, and bacon to create a savory sheet pan pancake.
• Make it a brunch favorite: Pair these pancakes with a fresh fruit salad, scrambled eggs, or a smoothie for a well-rounded meal.