Simplifying Pancake Making For All
This post contains affiliate links and I will receive commission if you make a purchase from the links provided. This is a blessing to our family, thank you in advance.
If you’re a fan of pancakes but not the flipping, constant standing at the stove, and batch-cooking that usually comes with them, say hello to a new way of home cooking…sheet pan pancakes!!
These golden, fluffy squares are everything you love about pancakes…without the hassle. No standing at the stove and no cold stacks while you finish the rest. Just mix, pour, slice, and serve. It’s THAT easy!
WHY SHEET PAN PANCAKES?
- Time-saving: Cook an entire batch in one go!
- Perfect for feeding a crowd: Ideal for breakfast, brunch, holidays, any day you’re in a rush to get food on the table!
- Customizable: With this approach to pancake making, you’re easily able to make half blueberry, half chocolate chip, or keep it classic.
- Kid-friendly: Little squares are easy for small hands.
INGREDIENTS YOU’LL NEED
- Flour: all purpose works perfectly.
- Sugar: I use pure sugar cane or you could use honey, alternatively.
- Baking Powder: for the beautiful fluff…yes you still achieve that even baking them in the oven.
- Salt: pink Himalayan salt is my go-to.
- Milk: I used whole milk, but I have also used shelf stable evaporated milk when I was out of fresh milk.
- Eggs: whole eggs, you could also add an extra egg white for more fluff.
- Vanilla extract: I’ve been known to use this for most baking.
- Butter: the real stuff, preferably unsalted butter, but you could substitute salted butter. Just make sure to reduce the salt a bit.\
WHAT YOU’LL NEED TO MAKE
- Bowl: I like these ceramic or stainless steel bowls.
- Sheet Pan: I use a 18 x 13 x 1 Nordic sheet pan and they are my favorite!
- Measuring Cups: a friend from church gifted me this set and it’s absolutely perfect for liquids! This set is great for all your dry ingredients!
- Danish Dough Whisk: this is a must for every homemaker! This whisk has made work in the kitchen so much easy and key…prevents overmixing!
SheetPanPancakeRecipeDownload Recipe
Prep Time
10 minutes
Cook Time
15 minutes
Serves
12
Ingredients
- 2 cups all-purpose flour
- 3 T sugar
- 1 T baking powder
- 1/2 tsp salt
- 1 3/4 c milk
- 2 large eggs
- 1 tsp vanilla extract
- 4 T melted butter (plus more for greasing)
Optional Add-Ins: berries, chocolate chips, banana slices, chopped nuts, cinnamon sugar
Steps
1
Preheat oven to 350 degrees Fahrenheit. Grease or line a rimmed baking sheet.
2
Add all dry ingredients in a medium to large size bowl and stir to combine.
3
Then add the milk, eggs, and vanilla to the dry ingredients and mix to combine.
4
Stir in the melted butter, but do not overmix.
5
Pour into your sheet pan and smooth out the batter from side to side, and corner to corner.
6
Sprinkle toppings as desired.
7
Bake 15 to 18 minutes, until lightly golden and cooked through.
8
Cool slightly, slice into squares, and serve warm with your favorite syrup.
TIPS
- Use buttermilk instead of regular milk for extra fluff and tang.
- alternatively for extra fluff, you may choose to add an extra egg white.
- For a crispier top, broil for 1-2 minutes after baking.
- My family enjoys these soft and fluffy; just as they come out of the oven.
- Make ahead and store slices in the fridge or freezer (separated with parchment paper). Reheat in a toaster.
- Want a savory version? Skip the sugar and add your favorite cheese and herbs.
Let us know what you thought about the recipe and this approach to pancake making below!
