Sheet Pan Pancakes Recipe

Flour: The base of the pancakes, providing structure and texture.

Sugar: Adds a touch of sweetness to the pancakes.

Baking powder: A leavening agent that helps the pancakes rise and become fluffy.

Salt: Enhances the flavor of the pancakes.

Milk: Adds moisture and helps create a smooth batter.

Eggs: Bind the ingredients together and add richness.

Vanilla extract: Adds a delightful aroma and flavor to the pancakes.

Butter: Adds richness and helps keep the pancakes moist.

To achieve a perfectly even bake, ensure that your batter is spread out smoothly and evenly across the sheet pan. Use a spatula to gently level the surface, making sure there are no thicker areas that could result in uneven cooking. Additionally, rotate the pan halfway through the baking time to promote uniform browning.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds a bit of moisture to the batter.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in pancakes, though it may slightly alter the flavor.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water for each egg. This is a good vegan alternative.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor that complements pancakes.

• melted butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that adds a subtle coconut flavor and works well in baking.

• Allow the sheet pan pancakes to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make them soggy.

• For storing in the refrigerator:

  • Cut the pancakes into individual squares.
  • Place the squares in an airtight container, separating layers with parchment paper to prevent sticking.
  • Store in the refrigerator for up to 3-4 days.

• For freezing:

  • Cut the pancakes into individual squares.
  • Arrange the squares in a single layer on a baking sheet lined with parchment paper.
  • Freeze the pancakes for about 1-2 hours, or until they are firm.
  • Transfer the frozen squares to a resealable plastic freezer bag or an airtight container, separating layers with parchment paper.
  • Label the bag or container with the date and store in the freezer for up to 2 months.

• Reheating:

  • For refrigerated pancakes, reheat in the microwave for about 20-30 seconds or until warm.
  • For frozen pancakes, you can reheat in the microwave for 1-2 minutes, flipping halfway through, or bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
  • Alternatively, use a toaster oven to reheat the pancakes for a few minutes until they are warm and slightly crispy.

• Serving suggestions:

  • Top with fresh fruits like berries, banana slices, or apple slices.
  • Drizzle with maple syrup, honey, or a dollop of whipped cream.
  • Add a sprinkle of powdered sugar or a spread of nut butter for extra flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the sheet pan pancakes on a baking sheet.
  3. Cover them with aluminum foil to prevent drying out.
  4. Heat for about 10 minutes or until warmed through.

• Microwave Method:

  1. Place a serving of pancakes on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30-60 seconds, checking halfway through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the pancakes on the toaster oven tray.
  3. Heat for 5-7 minutes or until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or oil to the skillet.
  3. Place the pancakes in the skillet and heat for 1-2 minutes on each side until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the pancakes in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes or until warmed through.

• Oven: Used to bake the sheet pan pancakes at the specified temperature.

• Sheet pan: The baking tray where the pancake batter will be spread and baked.

• Mixing bowl: Used to combine the dry ingredients together.

• Another mixing bowl: Used to mix the wet ingredients together.

• Whisk: Essential for whisking together the dry ingredients and later combining the wet and dry mixtures.

• Measuring cups: Used to measure out the flour, milk, and other ingredients accurately.

• Measuring spoons: Used to measure smaller quantities like sugar, baking powder, salt, and vanilla extract.

• Spatula: Useful for spreading the batter evenly in the sheet pan.

• Toothpick: Used to check if the pancakes are done by inserting it into the center to see if it comes out clean.

• Cooling rack: Allows the baked pancakes to cool down evenly before cutting and serving.

• Knife: Used to cut the baked pancakes into squares for serving.

Pre-mix dry ingredients: Combine flour, sugar, baking powder, and salt the night before to save time in the morning.

Use parchment paper: Line the sheet pan with parchment paper for easy cleanup and to prevent sticking.

Measure wet ingredients ahead: Measure out the milk, eggs, vanilla extract, and melted butter in advance and store them in the fridge.

Quick mixing: Use a whisk or hand mixer to quickly combine the wet and dry ingredients without over-mixing.

Batch bake: Double the recipe and bake two sheet pans at once to have extra pancakes for the week.