Sheet Pan Pancakes Recipe

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

Sugar: Adds 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: Provide structure and richness to the pancakes.

Vanilla extract: Adds a subtle, sweet flavor to the batter.

Butter: Adds richness and helps keep the pancakes moist.

To ensure your sheet pan pancakes come out perfectly fluffy, avoid overmixing the batter. When you combine the wet ingredients with the dry ingredients, mix until just combined. Overmixing can lead to dense and tough pancakes. Also, for an even bake, make sure to spread the batter evenly across the sheet pan. If you want to add some extra flavor, consider sprinkling fresh berries, chocolate chips, or nuts on top of the batter before baking.

• 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 slight floral flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral profile and flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in pancakes.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg; this is a good vegan alternative.

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

• melted butter - Substitute with coconut oil: Coconut oil is a dairy-free option that adds a subtle coconut flavor.

• Allow the sheet pan pancakes to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the pancakes soggy.

• Once cooled, cut the pancakes into squares or desired shapes. This makes them easier to store and reheat later.

• For short-term storage, place the pancake squares in an airtight container. Layer them with parchment paper or wax paper to prevent sticking. Store in the refrigerator for up to 3 days.

• For longer storage, wrap each pancake square individually in plastic wrap or aluminum foil. This helps maintain their freshness and prevents freezer burn.

• Place the wrapped pancakes in a resealable freezer bag or airtight container. Label with the date to keep track of their freshness. Store in the freezer for up to 2 months.

• To reheat, remove the desired number of pancake squares from the refrigerator or freezer. If frozen, allow them to thaw in the refrigerator overnight or use the defrost setting on your microwave.

• For a quick reheat, place the pancakes on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 20-30 seconds or until heated through.

• Alternatively, reheat the pancakes in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed to your liking. This method helps retain their texture.

• Serve the reheated sheet pan pancakes with your favorite toppings such as fresh berries, maple syrup, or a dollop of whipped cream. Enjoy the convenience of a quick and delicious breakfast!

• Oven Method: Preheat your oven to 350°F (175°C). Place the sheet pan pancakes on a baking sheet and cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through.

• Microwave Method: Place a portion of the pancakes on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the pancakes directly on the rack or on a small baking sheet. Heat for 5-7 minutes until they are warm and slightly crispy on the edges.

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

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pancakes in a single layer in the air fryer basket. Heat for 3-5 minutes, checking halfway through to ensure they are evenly heated and slightly crispy.

• Oven: Preheat to 425°F (220°C) to bake the pancake batter.

• Sheet pan: Grease this to pour and spread the pancake batter evenly.

• Mixing bowl: Use one for the dry ingredients and another for the wet ingredients.

• Whisk: Whisk together the dry ingredients in one bowl and the wet ingredients in another.

• Measuring cups: Measure out the flour, milk, and other ingredients accurately.

• Measuring spoons: Measure the sugar, baking powder, salt, and vanilla extract precisely.

• Spatula: Mix the wet and dry ingredients until just combined and spread the batter in the sheet pan.

• Toothpick: Check for doneness by inserting it into the center of the pancake; it should come out clean.

• Cooling rack: Let the sheet pan pancakes cool slightly before cutting into squares and serving.

Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the mixing process.

Use parchment paper: Line your sheet pan with parchment paper for easy cleanup.

Mix dry ingredients first: Combine all dry ingredients in one bowl and set aside to save time when mixing.

Room temperature ingredients: Ensure milk and eggs are at room temperature for a smoother batter.

Batch cooking: Double the recipe and freeze extra portions for quick breakfasts later.

Preheat oven early: Start preheating your oven before you begin mixing to save waiting time.