Pancakes are a breakfast classic that never fails to bring smiles to the table. However, making individual pancakes can be time-consuming and often leaves the cook standing by the stove while everyone else enjoys their meal. Enter Sheet Pan Pancakes, a game-changer that allows you to enjoy this beloved breakfast treat with far less hassle. By baking the batter all at once in a sheet pan, you get to spend more time with your loved ones and less time flipping pancakes. This method not only saves time but also ensures that everyone gets to enjoy warm, fluffy pancakes together.
I first discovered the concept of Sheet Pan Pancakes during a busy weekend when I was hosting a brunch for friends. I wanted to serve something that everyone would love but didn’t want to be stuck in the kitchen. The idea of baking pancakes in the oven seemed too good to be true, but it turned out to be a delightful solution. The pancakes were perfectly cooked, golden brown, and incredibly fluffy. They were such a hit that I’ve been making them ever since, especially for large gatherings and lazy Sunday mornings.
Let’s dive into the detailed steps of making these delicious Sheet Pan Pancakes, ensuring each step is clear and easy to follow.
Ingredients
3 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
A pinch of salt
2 1/2 cups whole milk
2 large eggs
6 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
Non-stick cooking spray or extra butter for greasing
Directions
Step 1: Preheat the Oven
Kick things off: Begin by preheating your oven to 425°F (220°C). This high temperature will help the pancakes rise quickly and achieve a golden-brown crust.
Prepare the Sheet Pan: Have your favorite sheet pan ready. A standard 18×13 inch sheet pan works best for this recipe. Generously grease the pan with non-stick cooking spray or butter, ensuring you cover every inch to avoid sticking.
Step 2: Mix the Dry Ingredients
Combine dry ingredients: In a large mixing bowl, whisk together 3 cups of all-purpose flour, 2 tablespoons of sugar, 3 teaspoons of baking powder, and a pinch of salt. Mixing these ingredients well ensures that the baking powder is evenly distributed, which helps the pancakes rise uniformly.
Step 3: Mix the Wet Ingredients
Combine wet ingredients: In a separate bowl, mix 2 1/2 cups of whole milk, 2 large beaten eggs, 6 tablespoons of melted butter (cooled slightly), and 1 teaspoon of pure vanilla extract. Stir until just combined. The melted butter should be cool enough not to cook the eggs but still liquid.
Step 4: Make the Batter
Combine wet and dry mixtures: Gently fold the wet ingredients into the dry ones, mixing until the batter is mostly smooth but with a few lumps. Overmixing can make the pancakes tough, so it’s okay if the batter isn’t perfectly smooth. The lumps will hydrate during baking, ensuring fluffy pancakes.
Step 5: Prepare the Pan and Bake
Pour the batter: Pour the batter onto the prepared sheet pan, using a spatula to spread it out evenly. Make sure the batter reaches all corners of the pan for uniform thickness.
Bake the pancakes: Bake in the preheated oven for 15-20 minutes, or until the pancakes are golden brown on top and a toothpick inserted into the center comes out clean. The edges should be slightly crispy, while the inside remains soft and fluffy.
Step 6: Cool and Serve
Cool slightly: Let the pancakes cool slightly in the pan for a few minutes. This makes them easier to cut and handle.
Cut and serve: Cut the pancakes into squares and serve warm. They are perfect with traditional toppings like maple syrup, butter, and fresh fruit, but feel free to get creative!
Variations & Tips
Add-ins: For added flavor and fun, sprinkle blueberries, sliced bananas, or chocolate chips over the batter before baking. These additions will bake into the pancakes, offering bursts of flavor in every bite.
Buttermilk pancakes: Swap out whole milk for buttermilk to add a tangy twist to your pancakes. If using buttermilk, add 1/2 teaspoon of baking soda to the dry ingredients to balance the acidity.
Leftovers: If you have leftovers, these pancakes reheat wonderfully in the oven or toaster, making them perfect for quick weekday breakfasts.
Gluten-free option: For those who need it, you can easily make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure your other ingredients are also gluten-free.
Summary
Sheet Pan Pancakes are not just about easing the breakfast hustle; they’re about creating more moments to enjoy with your loved ones. This method transforms a traditionally time-consuming dish into a convenient, crowd-pleasing option. The pancakes turn out fluffy and golden, with a perfect balance of flavors thanks to the vanilla and butter.
Whether you’re hosting a brunch, feeding a large family, or simply looking for an easier way to enjoy pancakes, this recipe is a winner. The flexibility to add your favorite mix-ins or make dietary adjustments makes it a versatile addition to your breakfast repertoire. Sit down, serve up, and savor the magic of a shared family meal with all the warmth and none of the wait. Here’s to making every breakfast a bit more special!
