My kids love pancakes and waffles. I make them every other weekend and I am always looking for new recipes to try. So when I saw this idea to make pancakes in a sheet pan in NYTimes, I was literally bowled over. This recipe saves so much time making breakfast on the weekends. No more standing at the stove, just mix the batter and bake in the oven until golden and delicious. This has become our latest go-to recipe for weekend breakfast.
What do you need?
Ingredients for these pancakes is very similar to regular ones. But this is an eggless pancake recipe, so except for eggs you have all the other ingredients. Here’s the list of things you would need:
Flour - all purpose flour is traditionally used, but I add whole wheat pastry flour in 50:50 ratio - this adds some fiber and protein to the pancakes. Leavener: baking Powder & baking soda - helps in making the pancakes fluffy. Dairy: Buttermilk - gives a nice tangy flavor and also reacts with the leavener to make soft and fluffy pancakes. Milk - adds richness and makes them moist and delicious. Butter - adds flavor and personally I think butter makes everything better. Toppings & Add-ins: This is your chance to impress. Add chocolate chips, sliced banana, berries, chopped nuts etc etc. Sky is the limit here. Also you can choose to top only half of the sheet pan and leave the other half bare. Or top in sections, mix and match toppings to please everyone in the family.
How to Make?
Dry ingredients are processed with cold, chopped butter to form a lumpy, biscuit-like mixture. Wet ingredients are added to think and mixed until just combined. This process cuts down on gluten formation and results in fluffy soft pancakes. Here are the steps to make these sheet pan pancakes:
Taste Test:
The pancake fluffed up beautifully and it was soft and delicious. My kids loved it a LOT. I added mini chocolate chips on half of the sheet pan and left the other half bare for the adults.
Top Tips
Here are my top tips:
Recipe can easily be made vegan: substitute milk and buttermilk with any non dairy milk (unsweetened oat and almond are my favorite) mixed with apple vinegar. So in the recipe use 4 cups of non dairy milk + 1tbsp apple cider vinegar. Whisk and set aside to curdle. Butter can be easily subbed with vegan butter or ½ cup of vegetable oil. Everything else remains the same. If you want to make this recipe even easier, then make the sheet pan pancake with store bought pancake mix like bisquick or kodiak (my favorite brand). Store bought mixes only need milk and/ or egg. So follow the instructions on the package and bake on the sheet pan instead of cooking on stove. Leftovers: Let the leftovers cool completely, then place them in a ziplock bag and freeze for up to 2 months. Warm in the microwave before serving.
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