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: Bind the ingredients together and add richness.

Butter: Adds flavor and helps keep the pancakes moist.

Vanilla extract: Adds a subtle, sweet aroma and flavor to the pancakes.

For a fluffier texture, let the batter rest for about 10 minutes before pouring it into the sheet pan. This allows the baking powder to activate fully, resulting in lighter and more airy pancakes.

• 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 note to the pancakes.

• 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 may add a slightly different mineral flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in pancakes, though it may slightly alter the flavor.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water for each egg to create a vegan alternative that helps bind the ingredients.

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

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile to the pancakes.

• Once your sheet pan pancakes have cooled completely, cut them into squares or rectangles. This makes them easier to store and reheat later.

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

• If you want to keep them for a longer period, freezing is the way to go. Lay the pancake squares on a baking sheet in a single layer and freeze for about 1-2 hours. This prevents them from sticking together.

• Once the pancakes are frozen solid, transfer them to a freezer-safe bag or airtight container. Label with the date for reference. They can be stored in the freezer for up to 2 months.

• When you're ready to enjoy your sheet pan pancakes, you can reheat them directly from the fridge or freezer. For a quick option, use the microwave. Place a few pancake squares on a microwave-safe plate and heat on high for 20-30 seconds if refrigerated, or 60-90 seconds if frozen.

• Alternatively, you can reheat them in the oven for a crispier texture. Preheat your oven to 350°F (175°C). Arrange the pancake squares on a baking sheet and cover with aluminum foil. Bake for 10-15 minutes if refrigerated, or 20-25 minutes if frozen.

• For an extra touch, consider reheating your pancakes on a skillet. Heat a non-stick skillet over medium heat and add a small amount of butter or oil. Cook each side for about 1-2 minutes until warmed through and slightly crispy.

• Serve your reheated sheet pan pancakes with your favorite toppings like maple syrup, fresh berries, or a dollop of whipped cream. Enjoy the convenience and deliciousness of your make-ahead breakfast!

• Oven Method: Preheat your oven to 350°F (175°C). Place the pancake squares on a baking sheet lined with parchment paper. Cover them lightly with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through.

• Microwave Method: Place a pancake square on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 30-60 seconds, checking halfway to ensure it doesn't overcook.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the pancake squares directly on the rack or on a baking tray. Heat for about 5-7 minutes, or until they are warm 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 skillet. Place the pancake squares in the skillet and heat for 2-3 minutes on each side, or until warmed through and slightly crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pancake squares in the basket, making sure they are not overlapping. Heat for about 3-5 minutes, checking halfway to ensure they are warming evenly.

• Oven: Used to bake the sheet pan pancakes at the required temperature of 425°F (220°C).

• Sheet pan: The baking surface where the pancake batter is spread out and baked.

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

• Mixing bowl: Another bowl used to mix the wet ingredients.

• Whisk: Used to mix the dry ingredients together and to combine the wet ingredients.

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

• Measuring spoons: Used to measure smaller quantities of ingredients like sugar, baking powder, salt, and vanilla extract.

• Spatula: Used to spread the batter evenly in the sheet pan.

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

• Cooling rack: Used to let the sheet pan pancakes cool slightly before cutting and serving.

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

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

Use parchment paper: Line your sheet pan with parchment paper for easy cleanup and to prevent sticking.

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

Batch preparation: Double the recipe and freeze extra pancakes for quick breakfasts later.

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