why make this recipe
Sheet Pan Pancake Bake is a fun and easy way to make pancakes for a crowd. Instead of standing by the stove flipping pancakes one by one, you can bake them all at once. This recipe is perfect for family brunches, sleepovers, or any gathering where you need to feed multiple people quickly. With endless topping options, everyone can customize their slice just the way they like it.
how to make Sheet Pan Pancake Bake
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 4 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Optional toppings: berries, chocolate chips, or sliced bananas
Directions:
- Preheat the oven to 425°F (220°C) and grease a baking sheet.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, eggs, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Spread the batter evenly onto the prepared baking sheet.
- Sprinkle optional toppings if desired.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Allow to cool slightly, then cut into squares and serve.
how to serve Sheet Pan Pancake Bake
Serve the Sheet Pan Pancake Bake by cutting it into squares and placing them on a plate. You can add more toppings on the side, like syrup, whipped cream, or additional fruits, for a delightful breakfast treat.
how to store Sheet Pan Pancake Bake
To store leftovers, place the squares in an airtight container and refrigerate them. They can be kept for up to 3-4 days. For longer storage, you can freeze the slices. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag.
tips to make Sheet Pan Pancake Bake
- Make sure not to overmix the batter; it’s okay if some lumps remain.
- Experiment with different toppings; try nuts, cinnamon, or coconut for a twist.
- If you want to make it healthier, consider using whole wheat flour or adding pureed fruits to the batter.
- Don’t forget to grease your baking sheet well, so the pancakes do not stick.
variation
You can easily customize this recipe by changing the flavors. Try adding mashed bananas to the batter for banana pancakes or sprinkle some cinnamon for an extra warm flavor. You can also make a chocolate version by mixing in cocoa powder or chocolate chips.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the batter the night before and store it in the fridge. Just give it a good stir before pouring it onto the baking sheet.
How do I reheat the leftovers?
You can reheat the squares in the microwave for about 20-30 seconds or place them in the toaster oven until warmed.
Can I double the recipe?
Absolutely! Just use a larger baking sheet or bake in two separate sheets to ensure even cooking.
Sheet Pan Pancake Bake
A fun and easy way to make pancakes for a crowd, baked all at once with endless topping options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 4 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Optional toppings: berries, chocolate chips, or sliced bananas
Instructions
- Preheat the oven to 425°F (220°C) and grease a baking sheet.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine the milk, eggs, melted butter, and vanilla in another bowl.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Spread the batter evenly onto the prepared baking sheet.
- Sprinkle optional toppings if desired.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Allow to cool slightly, then cut into squares and serve.
Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for longer storage.
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg