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.

Vanilla extract: Adds a hint of vanilla flavor to the pancakes.

Butter: Adds richness and helps keep the pancakes moist.

To achieve a perfectly even bake, make sure to spread the batter evenly across the sheet pan. Use an offset spatula or the back of a spoon to smooth out the surface, ensuring that the pancake cooks uniformly. This prevents any areas from being undercooked or overcooked, giving you a consistent texture throughout.

• 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 may offer a slightly different flavor profile.

• 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. This is a vegan alternative that helps bind the ingredients.

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

• melted butter - Substitute with coconut oil: Coconut oil is a dairy-free option that adds a subtle coconut flavor and works similarly in the recipe.

• Allow the sheet pan pancakes to cool completely before storing. This prevents condensation and sogginess.
• Cut the pancakes into individual squares or desired shapes for easy storage and portion control.
• Place the pancake squares in an airtight container, separating layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.
• For longer storage, wrap each pancake square individually in plastic wrap or aluminum foil.
• Place the wrapped pancakes in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of freshness.
• Freeze the pancakes for up to 2 months. Thaw overnight in the refrigerator or reheat directly from frozen.
• To reheat, place the pancakes on a baking sheet and warm in a preheated oven at 350°F (175°C) for 10-15 minutes, or microwave on high for 1-2 minutes until heated through.

• Oven Method:

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

• Microwave Method:

  1. Place a portion of the pancakes on a microwave-safe plate.
  2. Cover with a damp paper towel to keep them moist.
  3. Microwave on medium power for 30-60 seconds, checking halfway through.

• Toaster Oven Method:

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

• 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 until heated through and slightly crispy.

• Air Fryer Method:

  1. Preheat the 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 don't overcook.

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

• Large mixing bowl: Needed to whisk together the dry ingredients.

• Another bowl: Used to mix the wet ingredients separately.

• Whisk: Essential for combining the ingredients smoothly.

• Sheet pan: The main cooking surface where the pancake batter will be spread and baked.

• Spatula: Useful for spreading the batter evenly in the sheet pan.

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

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

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

• Cooling rack: Allows the baked pancakes to cool evenly after they come out of the oven.

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

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

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

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

Preheat the oven: Ensure your oven is preheated before you start mixing the batter to avoid waiting time.

Use a large bowl: Use a large mixing bowl to avoid spills and make mixing quicker and easier.