Sheet Pan Pancakes Recipe

Flour: The base of the pancake batter, 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 overall flavor of the pancakes.

Milk: Adds moisture and helps create a smooth batter.

Eggs: Provide structure and help bind the ingredients together.

Vanilla extract: Adds a delightful flavor to the pancakes.

Butter: Adds richness and helps keep the pancakes moist.

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to tough and dense pancakes. Instead, stir until the batter is just combined, even if there are a few lumps remaining. This will ensure your sheet pan pancakes turn out light and fluffy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• all-purpose flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance, though you may need to adjust the liquid content.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, but reduce the milk slightly to balance the liquid content.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and natural sweetness; again, reduce the milk slightly.

• 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.

• 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 good dairy-free alternative, though it may slightly alter the flavor.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and makes the pancakes fluffier; you may need to reduce the baking powder slightly.

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

• eggs - Substitute with applesauce: Use ¼ cup unsweetened applesauce per egg; this adds moisture and a hint of apple flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor; use half the amount as it is stronger.

• vanilla extract - Substitute with maple extract: Maple extract gives a unique flavor twist; use the same amount as vanilla extract.

• melted butter - Substitute with coconut oil: Coconut oil provides a subtle coconut flavor and is a good dairy-free option.

• melted butter - Substitute with olive oil: Olive oil adds a different flavor profile and is a healthier fat alternative.

• Allow the sheet pan pancakes to cool completely before storing. This prevents condensation, which can make the pancakes soggy.

• Cut the cooled pancakes into squares or desired shapes. This makes them easier to store and reheat.

• For short-term storage, place the pancake squares in an airtight container. Layer them with parchment 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 freezer-safe bag or container. Label with the date to keep track of their freshness. They can be frozen for up to 2 months.

• To reheat from the refrigerator, 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.

• To reheat from the freezer, unwrap the pancakes and place them on a microwave-safe plate. Cover with a damp paper towel and microwave on high for 60-90 seconds, checking halfway through.

• Alternatively, reheat the pancakes in the oven. Preheat the oven to 350°F (175°C), place the pancakes on a baking sheet, and cover with aluminum foil. Heat for 10-15 minutes or until warmed through.

• For a crispier texture, reheat the pancakes in a toaster oven or on a griddle. Toast or cook on medium heat for 2-3 minutes on each side.

• Serve with your favorite toppings such as fresh berries, maple syrup, or whipped cream to enhance the flavor and enjoy a delicious breakfast or snack.

• Oven Method:

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

• Microwave Method:

  1. Place a few pancake squares on a microwave-safe plate.
  2. Cover with a damp paper towel to keep them moist.
  3. Microwave on high for 20-30 seconds, checking to ensure they are heated evenly.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the pancakes directly on the rack or on a baking sheet.
  3. Heat for about 5-7 minutes, or until they are warm and slightly crispy on the edges.

• Stovetop Method:

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

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the pancakes in a single layer in the air fryer basket.
  3. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly.

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

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

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

• Mixing bowl: Used to whisk together the wet ingredients.

• Whisk: Essential for mixing the dry ingredients and wet ingredients separately.

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

• Measuring spoons: Used to measure the baking powder, salt, and vanilla extract.

• Spatula: Helps in spreading the batter evenly on the sheet pan.

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

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

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

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

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

Mix dry ingredients first: Combine all dry ingredients in one bowl before adding the wet ingredients to save time.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stove.

Use a whisk: A whisk can combine ingredients faster and more efficiently than a spoon.