Super Easy Sheet Pan Pancakes
I love making pancakes for breakfast, but the process can be just too laborious. Especially when you’re cooking for more than two people! The pancakes on the bottom of the stack become weighed down and cold, oil splatters all over the cooktop, and you become a servant to the skillet for what feels like an eternity. Enter: sheet pan pancakes! Everyone’s portion all done at the same time with a fraction of the effort. The great thing about these pancakes, is you can top them with your favorite topping right before you put them in the oven. I prefer mine with different berries, but you choose what you like.
Ingredients You’ll Need
Flour – All-purpose. If you use self rising flour, reduce the amount of baking powder to 2 tbsp and take the salt out completely. Baking powder – Make sure you’re using baking powder, not baking soda. We’re using 3 whole tbsp of baking powder here but this will ensure super fluffy and high pancakes. Trust me! Sugar – I used granulated. You can use brown sugar if you’d like. Salt – Use more or less if you prefer. Milk – There is no pancake without milk. You can use buttermilk if you choose too, either will work. Eggs – I used large eggs. Butter – Unsalted. Margarine can be used instead. Vanilla – Extract, paste, or fresh vanilla bean.
How to make sheet pan pancakes
How to serve your sheet pan pancakes
Here are some favorite toppings in my household:
Fruits
Fresh berries Sliced banana Peaches Kiwi
Saucy toppings
Syrup/ honey Peanut butter Berry sauce (check below for an easy recipe) Chocolate sauce Yogurt Softened butter
And all the rest
Chocolate chips Icing sugar Chopped nuts Chia seeds Ice cream (don’t knock it ’til you try it) Whipped cream
How to make the easiest berry sauce
If I’m at a breakfast buffet, I always go for a big scoop of that delicious berry sauce over my pancakes. It’s heavenly! Did you know you can make it yourself with just a few minutes and 2 ingredients? I’m about to change your whole breakfast-making world here. That’s it! I like to let the berries chill in the fridge for a few minutes just so that they’re not piping hot to serve.
How to store leftovers
This also comes in handy if you have leftovers! I think we’ve all experienced the day-after pancake, having sat in the fridge with toppings and becoming soggy. I’ll still stand there with the fridge door open, eating a leftover pancake with my hands, but I always end up with the pre-mature topping regret. Your leftover pancakes will last up to 5 days stored in an airtight container in the fridge. Make sure they’ve completely come down to room temperature before storing them. They’ll actually heat up best in the microwave at 10 second intervals until warmed through. It happens fast! You can also reheat them in the oven at 325F for 5-10 minutes.
How to freeze sheet pan pancakes
If you have tons of leftovers or you’re prepping these pancakes for future enjoyment, these pancakes will last up to 2 months frozen. Slice the pancakes into your desired size. Using a parchment paper lined sheet pan, place the sliced pancakes on the pan with space between them. You may need to do this in batches if there are lots. Freeze for 1-2 hours or until solid, then transfer them to a large airtight container or freezer bag. Let the pancakes thaw at room temperature, then reheat using your preferred method.
More Delicious Pancake Recipes To Try
Japanese Pancakes The Best Buttermilk Pancakes Lemon Blueberry and Ricotta Pancakes Dutch Baby Pancake Healthy Whole Wheat and Oats Pumpkin Pancakes Blueberry Buttermilk Pancakes Pancake Muffins
