Sheet Pan Pancakes Recipe

All-purpose 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: Bind the ingredients together and add richness.

Melted butter: Adds flavor and moisture to the pancakes.

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

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can result in tough and dense pancakes. Stir just until the batter comes together and you no longer see streaks of flour. A few lumps are perfectly fine and will ensure a light and fluffy texture.

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

• sugar - Substitute with honey: Honey provides a natural sweetness and adds 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 each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that maintains a similar consistency.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a vegan alternative that helps bind the ingredients.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.

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

• 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.

• Cut the cooled pancakes into individual squares or rectangles, depending on your preference.

• For short-term storage, place the pancake squares in an airtight container. You can stack them with parchment paper between each layer 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. Place the wrapped pancakes in a resealable freezer bag, removing as much air as possible before sealing. Store in the freezer for up to 2 months.

• When ready to enjoy, reheat refrigerated pancakes in the microwave for 20-30 seconds or in a toaster oven until warmed through.

• For frozen pancakes, thaw them in the refrigerator overnight or use the defrost setting on your microwave. Reheat as you would with refrigerated pancakes.

• To add a fresh twist, consider topping reheated pancakes with fresh berries, a drizzle of maple syrup, or a dollop of whipped cream.

• For a savory option, serve with a side of crispy bacon or scrambled eggs.

• If you prefer a bit of crunch, toast the pancake squares in a toaster or toaster oven until the edges are slightly crispy.

• 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 10-15 minutes or until warmed through.

• Microwave Method: Place a serving of pancakes on a microwave-safe plate. Cover with a damp paper towel to maintain moisture. Microwave on high for 20-30 seconds, checking to ensure they are heated evenly.

• 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, or until they are warmed through and slightly crispy on the edges.

• Skillet 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 1-2 minutes on each side, or 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 not overcooking.

• Sheet pan: A flat, rectangular baking pan used to bake the pancake batter evenly in the oven.

• Oven: The appliance used to preheat to 425°F (220°C) and bake the pancake batter.

• Mixing bowl: A large bowl used to combine and mix the dry ingredients together.

• Mixing bowl: Another bowl used to whisk together the wet ingredients.

• Whisk: A tool used to blend the wet ingredients smoothly and incorporate air into the mixture.

• Measuring cups: Tools used to measure the correct amount of flour, milk, and melted butter.

• Measuring spoons: Tools used to measure the sugar, baking powder, salt, and vanilla extract accurately.

• Spatula: A tool used to spread the pancake batter evenly in the sheet pan.

• Toothpick: A small stick used to check if the pancake is baked through by inserting it into the center and seeing if it comes out clean.

• Cooling rack: A rack used to let the baked pancake cool slightly before cutting into squares.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the process.

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

Mix dry ingredients ahead: Combine all dry ingredients the night before to save time in the morning.

Use a blender: Blend the wet ingredients together for a smoother batter and quicker mixing.

Preheat the oven early: Start preheating the oven while you prepare the batter to save time.

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