Easy Sheet Pan Pancakes in 20 Minutes
Cooking breakfast for a crowd can often feel overwhelming, but with sheet pan pancakes, you can whip up a delicious stack for everyone in just 20 minutes! This easy sheet pan pancakes recipe is a game changer for busy mornings, turning a classic breakfast favorite into a simple, hassle-free dish that bakes in the oven.
Imagine fluffy, golden pancakes sliced to perfection, ready to be drizzled with maple syrup or topped with fresh fruits. Whether you’re feeding the family or hosting friends, this technique makes serving pancakes simple and fun. Ready to get started? Let’s dive into the delicious world of sheet pan pancakes!
Ingredients & Kitchen Tools
– Ingredients:
– 2 cups all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 2 cups buttermilk (or milk with 2 tablespoons of vinegar)
– 4 large eggs
– ½ cup unsalted butter, melted
– 1 teaspoon vanilla extract
– Optional toppings: fresh berries, chocolate chips, sliced bananas, or nuts
– Kitchen Tools:
– Large mixing bowl
– Whisk
– Measuring cups and spoons
– Sheet pan (18×13 inches)
– Parchment paper (optional for easy cleanup)
– Spatula for flipping (if desired)
Prep & Cook Time
– Prep Time: 10 minutes
– Cook Time: 10 minutes
– Total Time: 20 minutes
Step-by-Step Instructions
1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C) and lining your sheet pan with parchment paper if you prefer easier cleanup.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
3. Combine Wet Ingredients: In a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla extract until well blended.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
5. Pour into Pan: Pour the pancake batter onto the prepared sheet pan, spreading it evenly with a spatula.
6. Add Toppings: Sprinkle your choice of toppings, such as blueberries or chocolate chips, across the batter.
7. Bake: Place the sheet pan in the oven and bake for about 10 minutes, or until the pancake is puffed and golden brown.
8. Cool and Slice: Allow the pancake to cool for a few minutes, then slice it into squares and serve warm with your favorite syrups and toppings.
Nutritional Benefits or Advantages
This sheet pan pancakes recipe is not only quick to prepare but also adaptable. Using whole wheat flour can increase fiber content, while adding fruits boosts vitamins and antioxidants. Plus, with this method, everyone gets to enjoy freshly baked pancakes at once!
Tips, Variations, or Substitutions
– Make it Gluten-Free: Swap out the all-purpose flour for a gluten-free flour blend.
– Dairy-Free Version: Substitute buttermilk with a plant-based milk alternative mixed with a tablespoon of lemon juice.
– Flavor Boost: Spice up the batter by adding cinnamon or nutmeg for a warm, comforting flavor.
Common Mistakes to Avoid
– Overmixing the Batter: This can lead to dense pancakes. Mix until just combined for a fluffy texture.
– Not Preheating the Oven: Baking in a properly preheated oven ensures even cooking and browning.
Storage and Reheating Tips
Stored in an airtight container, leftover sheet pan pancakes can last in the refrigerator for up to 3 days. For easy reheating, pop them in the toaster or warm them in the microwave for a quick breakfast on-the-go.
Conclusion with Call-to-Action
What are you waiting for? Try this easy sheet pan pancakes recipe for your next breakfast gathering! It’s a fun way to enjoy pancakes, and you can customize it to suit everyone’s taste. Share your pancake creations with us! What toppings did you use?
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator, but be sure to mix gently before baking.
Can I freeze leftover pancakes?
Absolutely! Freeze them in a single layer, then transfer to a freezer-safe bag. They can be reheated straight from the freezer.
How long should I bake them?
Typically around 10 minutes, but keep an eye on them—the edges should be golden and the center should spring back when lightly touched.
What toppings are best for sheet pan pancakes?
Fruits like raspberries, strawberries, or even nuts and chocolate chips pair wonderfully. Get creative with toppings for a personalized touch!
