Sheet Pan Pancake Recipe
These easy sheet pan pancakes are the best hack for busy mornings – use your favorite pancake recipe and customize your toppings for a yummy hands-off breakfast in less than 20 minutes!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
Scale
1 batch of your favorite pancake recipe (I’ll use my Strawberry Pancakes Recipe as an example here)
- 1 ½ cups whole wheat flour
- 1 Tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 2 large eggs
- 4 Tbsp melted butter
- 2 tsp vanilla extract
- 1 Tbsp honey
- 1 ½ cups fresh or frozen strawberries
Supplies
- parchment paper
- 9×13 sheet pan*
Instructions
- Preheat the oven to 425F.
- Meanwhile, prepare your pancake batter. For strawberry pancakes: In a large mixing bowl, stir together the flour, baking powder, and salt. In another bowl, whisk together the milk, eggs, melted butter, vanilla, and honey. Add the dry ingredients to the wet and stir just until combined.
- Line the sheet pan with parchment paper. Or spray with cooking spray or coconut oil, although it still may stick a little on the sides.
- When the oven is ready, pour your batter into the lined sheet pan. If necessary, tilt the pan or spread the batter with a spatula to get the batter to the ends of the pan. Top with strawberries if using, placing them evenly throughout the pancake batter.
- Bake in the oven for 10-12 minutes, or until the center of the pancake is no longer jiggly.
- Remove and allow to cool slightly before cutting and serving.
Notes
* Use a 9×13 sheet pan for a single batch of pancakes. If you make 1 ½ batches or even a double batch, use a bigger sheet pan or split the batter between two smaller ones.
Nutrition
- Serving Size: 1 slice
- Calories: 64
Find it online: https://dontwastethecrumbs.com/sheet-pan-pancake-recipe/