Description
Learn how to make the perfect sheet pan pancakes with our ultimate guide. Includes recipes, tips, variations, and FAQs
Ingredients
Ingredients List
- Pancake Mix: 2 cups (adjust according to package instructions)
- Milk: 1 1/2 cups (or as per package instructions)
- Eggs: 2 large (or as per package instructions)
- Oil or Melted Butter: 2 tablespoons
- Vanilla Extract: 1 teaspoon (optional for extra flavor)
- Add-Ins: Fruits, chocolate chips, nuts, or spices as desired
Instructions
Step-by-Step Instructions
Step 1: Prepare the Batter
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Grease the Sheet Pan: Line a large sheet pan with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Mix the Wet Ingredients: In a mixing bowl, whisk together the milk, eggs, oil or melted butter, and vanilla extract until well combined.
- Add the Pancake Mix: Gradually add the pancake mix to the wet ingredients, whisking until just combined. Do not overmix; some lumps are okay.
- Incorporate Add-Ins: Gently fold in any add-ins like fruits, chocolate chips, nuts, or spices, if using.
Step 2: Spread the Batter
- Pour the Batter: Pour the pancake batter into the prepared sheet pan.
- Spread Evenly: Use a spatula to spread the batter evenly across the pan, ensuring it reaches all corners and has a uniform thickness.
Step 3: Bake the Pancakes
- Bake: Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the pancakes are golden brown and a toothpick inserted into the center comes out clean.
- Cool Slightly: Remove the sheet pan from the oven and let the pancakes cool for a few minutes before cutting into squares or rectangles.
Step 4: Serve and Enjoy
- Serve: Serve the sheet pan pancakes warm with your favorite toppings, such as syrup, butter, fresh fruit, or whipped cream.
- Store Leftovers: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Notes
- Preheat the Oven: Make sure your oven is fully preheated to 425°F (220°C) for even cooking.
- Room Temperature Ingredients: Use room temperature eggs and milk for a smoother batter.
- Consistent Thickness: Spread the batter evenly across the sheet pan for uniform cooking.
- Check for Doneness: Insert a toothpick into the center of the pancakes; it should come out clean when they are done.
- Let Cool Slightly: Allow the pancakes to cool for a few minutes before cutting to help them set and make slicing easier.