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 flavors of the other ingredients.

Milk: Adds moisture and helps create a smooth batter.

Eggs: Provide structure and help bind the ingredients together.

Butter: Adds richness and flavor to the pancakes.

Vanilla extract: Adds a lovely aroma and enhances the overall flavor.

To ensure your sheet pan pancakes are light and fluffy, avoid overmixing the batter. When you combine the wet and dry ingredients, stir just until they are incorporated. Overmixing can lead to tough and dense pancakes. Additionally, make sure your oven is fully preheated to 425°F before placing the batter in, as this helps achieve a nice rise and golden brown color.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes denser.

• all-purpose flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance or celiac disease, providing a similar texture.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the flavor.

• sugar - Substitute with maple syrup: Maple syrup provides a rich, natural sweetness and a hint of maple flavor.

• 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 mineral content.

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

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and makes the pancakes fluffier.

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

• eggs - Substitute with applesauce: Use ¼ cup unsweetened applesauce per egg. It adds moisture and a hint of sweetness.

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

• melted butter - Substitute with vegetable oil: Vegetable oil is a neutral-flavored alternative that maintains the same moisture level.

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

• vanilla extract - Substitute with maple extract: Maple extract provides a unique flavor twist that pairs well with pancakes.

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

• For short-term storage, place the pancake squares in an airtight container. They can be kept at room temperature for up to 2 days.

• If you plan to store them for a longer period, refrigerate the pancakes. Layer them with parchment paper to prevent sticking and place them in an airtight container. They will stay fresh for up to a week.

• To freeze, first, flash-freeze the pancake squares by laying them out on a baking sheet in a single layer. Place the sheet in the freezer for about an hour until the pancakes are firm.

• Once frozen, transfer the pancake squares to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be frozen for up to 2 months.

• When ready to enjoy, reheat the pancakes directly from the freezer. You can use a microwave, toaster oven, or conventional oven. For the microwave, heat on high for about 30 seconds to 1 minute. In a toaster oven or conventional oven, bake at 350°F (175°C) for about 10 minutes or until heated through.

• For an extra touch, consider adding toppings like fresh berries, maple syrup, or a dollop of whipped cream after reheating. This can elevate the flavor and make them feel freshly made.

• 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 minutes or until warmed through.

• Microwave Method: Place a serving of sheet pan pancakes on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on high for 20-30 seconds, checking for warmth. Repeat in 10-second intervals if needed.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the sheet pan pancakes directly on the rack or on a small baking tray. Heat for 5-7 minutes or until warmed through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan. Place the sheet pan pancakes in the skillet and heat for 1-2 minutes on each side until warmed through.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the sheet pan pancakes in the air fryer basket in a single layer. Heat for 3-5 minutes or until warmed through, shaking the basket halfway through to ensure even heating.

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

• Sheet pan: The baking tray where the pancake batter is poured and baked.

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

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

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

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

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

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

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

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

Pre-mix dry ingredients: Combine flour, sugar, baking powder, and salt the night before to save time in the morning.

Use a blender: Blend the milk, eggs, melted butter, and vanilla extract for a quick and smooth mixture.

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

Batch cooking: Double the recipe and freeze extra pancakes for future quick breakfasts.

Preheat the oven: Start preheating the oven while you mix the ingredients to save time.