Sheet Pan Pancakes
User Reviews
5
Sheet Pan Pancakes
Description
This recipe mixes a classic pancake batter, including all-purpose flour, sugar, baking powder, baking soda, salt, milk, eggs, vanilla extract, lemon juice for brightness, and melted butter. Blueberries are added on top before baking in a greased or parchment-lined half-sheet pan at 425°F. Baking for about 19-22 minutes produces pancakes that are fully cooked with a tender but structured texture.
The batter should remain slightly lumpy for fluffiness, with a suggested resting time of a few minutes to activate leavening. The lemon juice reacts with baking soda to enhance rise and lightness. Sprinkling flour on berries before adding prevents them from sinking, ensuring even distribution.
The baked pancakes can be cut into squares and served as a breakfast or brunch item, useful for large groups or meal prepping. The toothpick test confirms doneness. This pan-baking method limits mess and stovetop steps.
Tips from the notes include using extra-large room temperature eggs for better rise, proper pan size, and ensuring the toothpick comes out clean as a doneness check. Avoid overmixing to keep tenderness and fluffiness.
Ingredients
- 3 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 ¾ cups milk
- 3 large egg well beaten
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice fresh
- ⅓ cup butter unsalted, melted
- 1 cup blueberries
Instructions
- Preheat oven to 425°F.
- Combine flour, sugar, baking powder, baking soda, and salt in a small bowl.
- In a medium bowl, whisk milk, eggs, vanilla, & lemon juice. Stir in the flour mixture. Stir in the butter.
- Grease a large baking sheet (13"x18") with butter or line with parchment paper. Pour the batter into the pan. Sprinkle berries overtop.
- Place the sheet pan in the oven and bake 19-22 minutes or until a toothpick comes out clean.
- Remove from the oven and cool 10 minutes. Cut into squares and serve.
Notes
- Do not overmix the batter; it should be moist with some small lumps for fluffier texture.
- Allow the batter to rest about 3 minutes before baking to help the leavening agents activate and create air bubbles.
- Toss fresh or frozen fruit in flour before adding to the batter to prevent sinking.
- Use extra-large, room temperature eggs to maximize rise and fluffiness.
- Use a 13"x18" half sheet pan to prevent batter overflow or uneven thickness.
- Check doneness by inserting a toothpick; it should come out clean.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344 | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 480mg | 20% |
| Potassium | 366mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 186mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
