How to Video
Sheet Pan Pancakes
These Sheet Pan Pancakes are a quicker, easier, and healthier way to make traditional pancakes. Customize the toppings based on what you and your family like best.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups whole wheat flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 2 tablespoons baking powder
- 2 large eggs
- 2 1/4 cups milk (any kind)
- 1 tablespoon vanilla extract
- 4 tablespoons butter (melted)
- 1 cups desired toppings (i.e. blueberries, strawberries, chocolate chips; see Cooking Notes for more ideas)
- Optional for serving: butter, maple syrup
Instructions
- Prep: Preheat the oven to 425°F and line a 13x18 rimmed sheet pan with parchment (see tip in Cooking Notes) or spray thoroughly with cooking spray.
- Dry Ingredients: In a medium bowl, whisk together flours, sugar, salt, and baking powder.
- Wet Ingredients: In a small bowl, whisk together eggs, milk, and vanilla until thoroughly combined.
- Combine: Add the wet ingredients and melted butter to the dry ingredients and whisk together until no flour is visible, scraping down the sides of the bowl with a spatula as needed; do not over-mix. Small lumps in the batter are okay.
- Toppings: Immediately pour the batter into the prepared sheet pan and spread evenly using a spatula. Tap the pan on the counter a couple of times to remove air bubbles. Sprinkle toppings evenly over the batter, separating into different sections if desired.
- Bake: Bake for 9-12 minutes, rotating halfway, until the pancake is an even, golden brown. Cut and serve warm with butter and maple syrup.
Freezer Instructions
Freeze for Later: Cut pancakes can be stored in a freezer bag or airtight container layered with pieces of parchment paper to prevent the pancakes from sticking to each other and frozen for up to 3 months.
Prepare from Frozen: Let pancakes thaw in the refrigerator overnight and reheat using the microwave or toaster oven.
Notes/Tips
- How to Store: Cut pancakes can be stored in a freezer bag or airtight container layered with pieces of parchment paper to prevent the pancakes from sticking to each other, squeezing out any excess air. Refrigerate for 4-5 days or freeze for up to 3 months. About 8 cut pancakes can fit in a gallon size ziploc bag.
- Tip for using parchment: Cut a 3-4 inch slit into each corner of the parchment, and then when the parchment is pressed down into the pan they will form nice little corners inside the pan.
- As soon as the wet and dry ingredients are mixed, the baking powder is activated, which is why it’s best to get the batter into the oven as soon as possible for maximum rise.
- How to Make This High Protein: Use 1 cup of each kind of flour, plus 1/2 cup unsweetened protein powder. This pancake turned out great and the texture remained pretty consistent with the protein powder, so I’d consider it very successful. This added 40g of protein to the entire recipe, for a total of 18 grams per serving.
- More Topping Ideas:
- Peanut butter + banana + bacon crumbles
- Chocolate chips + mini marshmallows + graham cracker crumbs
- Strawberries + white chocolate chips
- Fresh pineapple + coconut + macadamia nuts
- Nutella swirl
- Caramel sauce + pecans
- Apples + cinnamon swirl--To make the “Cinnamon Swirl” - 2 tablespoons melted butter, 3 tablespoons dark brown sugar, 1/2 teaspoon ground cinnamon
- Halved sweet cherries + sliced almonds
- Peanut butter + jam of choice
Nutrition
Serving: 2 slices (with blueberries) | Calories: 368 kcal (18%) | Carbohydrates: 53 g (18%) | Protein: 11 g (22%) | Fat: 13 g (20%) | Cholesterol: 86 mg (29%) | Sodium: 735 mg (32%) | Fiber: 4 g (17%) | Sugar: 13 g (14%)
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