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: Provide structure and richness to the batter.

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

Butter: Adds richness and helps keep the pancakes moist.

To ensure your sheet pan pancakes come out light and fluffy, avoid overmixing the batter. When you combine the wet and dry ingredients, stir just until the flour is incorporated. Overmixing can lead to dense and tough pancakes. Additionally, make sure your baking powder is fresh, as this will help the pancakes rise properly. For an extra touch, you can sprinkle fresh berries or chocolate chips on top of the batter before baking.

• 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, though texture may vary.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, though you may need to reduce the liquid slightly.

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

• 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.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in most baking recipes.

• milk - Substitute with oat milk: Oat milk is another dairy-free option that adds a slight sweetness and creaminess.

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

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

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile.

• vanilla extract - Substitute with maple extract: Maple extract can add a unique, sweet flavor reminiscent of maple syrup.

• melted butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that adds a subtle coconut flavor.

• melted butter - Substitute with olive oil: Olive oil can be used for a healthier fat option, though it may slightly alter the flavor.

• Allow the sheet pan pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Cut the pancakes into individual squares or desired shapes for easy storage and portion control.
• For short-term storage, place the pancake squares in an airtight container or resealable plastic bag. They can be kept at room temperature for up to 2 days.
• For longer storage, wrap each pancake square in plastic wrap or aluminum foil to prevent freezer burn. Then, place them in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. Sheet pan pancakes can be frozen for up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Place the pancake squares on a baking sheet and cover with aluminum foil. Heat for 10-15 minutes or until warmed through.
• Alternatively, you can reheat individual pancake squares in the microwave. Place a square on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 20-30 seconds or until heated.
• For a crispy texture, reheat the pancake squares in a toaster oven. Set the toaster oven to medium heat and toast for 3-5 minutes.
• Serve the reheated pancakes with your favorite toppings such as maple syrup, fresh berries, or a dollop of whipped cream.

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

• Microwave Method: Place a serving of pancakes on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on high for 30-60 seconds, checking halfway through to ensure they are evenly heated.

• 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 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 pan. Place the pancakes in the skillet and cook for 1-2 minutes on each side until heated 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 evenly warmed.

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

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

• Whisk: Used to thoroughly mix the dry ingredients and the wet ingredients separately.

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

• Measuring spoons: Used to measure smaller quantities 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 and seeing if it comes out clean.

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

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

Pre-measure ingredients: Measure all ingredients ahead of time and place them in separate bowls to streamline the mixing 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 combining.

Preheat oven early: Start preheating your oven before you begin mixing to ensure it's ready when you are.

Use a whisk: A whisk can quickly combine wet and dry ingredients without overmixing.