Sheet Pan Pancakes Recipe
User Reviews
5
Sheet Pan Pancakes Recipe
Description
The Sheet Pan Pancakes Recipe involves combining dry ingredients including flour, sugar, baking powder, and salt, then mixing in milk, eggs, melted butter, and vanilla without over-mixing, leaving some lumps to maintain tenderness. The batter is poured onto a greased 13x18 inch pan and then topped in divided sections with items like chocolate chips, blueberries, strawberries, or bananas. The large pancake sheet bakes at a high temperature until golden, about 15-17 minutes.
The baked pancakes have a softly set interior with slight browning on top, reflecting a gentle lift from the baking powder. The subdivided toppings provide distinct flavor sections. Serving immediately with syrup is suggested, but the sheet pan pancakes can be cooled and stored.
Leftover pancakes should be tightly wrapped or stored in airtight containers and may last in the refrigerator for 2-3 days. For freezing, slice into squares and freeze up to 3 months. Reheating is effective using an oven at 350°F covered with foil or in the microwave with a damp covering to maintain moisture.
Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons cane sugar
- 2 tablespoons baking powder aluminum free
- ½ teaspoon salt
- 2 cups milk
- 2 egg
- 4 tablespoons butter melted
- 1 teaspoon vanilla extract
- cooking spray
Toppings of choice
- chocolate chips
- Blueberry
- strawberry
- banana
Instructions
- Preheat the oven to 425°F degrees. Generously grease a 13x18 baking sheet with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Make a well in the center of the dry ingredients and slowly whisk the milk, eggs, melted butter and vanilla extract into the dry ingredients until well combined; some lumps are fine.
- Pour the pancake batter onto the prepared pan, spreading evenly.
- Sprinkle the chocolate chips in one quadrant, blueberries in another, strawberries in another and finally, bananas in the last quadrant. Bake until golden brown, 15-17 minutes.
- Divide into 12 portions and serve immediately with maple syrup, if desired.
Notes
- Cool and store leftovers wrapped tightly or in airtight containers for 2-3 days refrigerated.
- Freeze sliced pancakes for up to 3 months; thaw in the refrigerator before reheating.
- Reheat in a 350°F oven covered with foil, checking after 5 minutes, or microwave with a damp paper towel in short intervals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 84mg | 28% |
| Sodium | 310mg | 13% |
| Potassium | 605mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 444IU | 9% |
| Calcium | 292mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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