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Awesome Sheet Pan Pancakes: A 15-Minute Family Joy

Sheet Pan Pancakes
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Make delicious pancakes for a crowd without standing over the stove. This recipe bakes pancake batter in a sheet pan, allowing for easy serving and customization with toppings. It’s a hassle-free option for weekend breakfast or brunch.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups milk
  • 1/4 cup melted unsalted butter, plus more for greasing
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 13×18-inch sheet pan with butter.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
  5. Pour the batter evenly onto the prepared sheet pan.
  6. Bake for 15-20 minutes, or until the pancakes are golden brown and a toothpick inserted into the center comes out clean.
  7. Remove from the oven and let cool slightly before slicing into squares or strips.
  8. Serve warm with your favorite toppings.

Notes

  • You can add chocolate chips, berries, or other mix-ins to the batter before baking.
  • Leftover sheet pan pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster oven.
  • For a thinner pancake, you can spread the batter more thinly on the pan. For a thicker pancake, use a slightly smaller pan or a bit less batter.

Nutrition

Find it online: https://whiskdaily.com/sheet-pan-pancakes-easy-recipe/