In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Effortless Breakfast Delight: Sheet Pan Pancakes

If you’ve ever found yourself juggling multiple pancake orders on a busy morning, this recipe is about to revolutionize your breakfast routine. Introducing Sheet Pan Pancakes—a stress-free, delicious solution that caters to the whole family without the usual flipping frenzy. This recipe is not only simple but also versatile, allowing you to add your own creative touches.

Why Sheet Pan Pancakes?

Sheet Pan Pancakes offer a perfect blend of convenience and flavor. By baking your pancakes in a sheet pan, you eliminate the need for standing over a hot stove and flipping each pancake individually. This method allows you to focus on other breakfast preparations or simply enjoy a leisurely morning. Plus, the even baking ensures each pancake square is perfectly cooked, fluffy, and ready to be customized with your favorite toppings.

The Recipe

Ingredients

• 1 1/2 cups Homemade Pancake Mix
  (You can find my exclusive recipe linked in the notes below)
• 3/4 cups buttermilk
• 3/4 cups milk
• 2 eggs
• 1 1/2 tablespoon melted butter
• 1 teaspoon vanilla extract

Optional Garnishes

• Coarse sugar
• Fresh berries
• Granola
• Pure maple syrup

Instructions

1. Preheat and Prepare: Begin by preheating your oven to 425°F (220°C). Line a quarter baking sheet (13 x 9 x 1 inch) with parchment paper and spray it generously with baking spray. Set this aside.

2. Mix the Batter: In a large bowl, combine the Homemade Pancake Mix with buttermilk, milk, eggs, melted butter, and vanilla extract. Stir gently until the mixture is just combined—avoid over-mixing to keep the pancakes fluffy. Allow the batter to rest for 5-8 minutes, letting the ingredients meld and the mixture thicken slightly.

3. Prepare for Baking: Pour the rested batter into the prepared baking sheet, spreading it evenly with a spatula. For a touch of sweetness and sparkle, sprinkle a tablespoon of coarse sugar over the top.

4. Bake: Place the baking sheet in the oven and bake for approximately 12 minutes, or until the pancake is lightly browned on top and cooked through.

5. Serve and Enjoy: Once baked, cut the pancake into squares and serve with your choice of garnishes. I recommend topping with about 2 cups of mixed berries, 1/2 cup of granola, and a generous drizzle of pure maple syrup for a delightful and nutritious breakfast.

Notes

• Homemade Pancake Mix: This recipe is specifically designed for my Homemade Pancake Mix. Using a store-bought mix may not yield the same fluffy and flavorful results. You can find my detailed Homemade Pancake Mix recipe here.

• Baking Sheet: The dimensions of the quarter baking sheet used in this recipe are crucial for achieving the right thickness and texture. You can find the exact baking sheet I use here.

Nutrition Information

Each serving of these Sheet Pan Pancakes provides: – Calories: 97 kcal – Carbohydrates: 8g – Protein: 4g – Fat: 5g – Saturated Fat: 3g – Cholesterol: 49mg – Sodium: 150mg – Potassium: 123mg – Fiber: 1g – Sugar: 3g – Vitamin A: 223 IU – Vitamin C: 1mg – Calcium: 108mg – Iron: 1mg

Conclusion

Sheet Pan Pancakes are a game-changer, offering a quick, easy, and delicious breakfast option for busy mornings. With the ability to customize toppings and flavors, this recipe is sure to become a family favorite. Whether you’re serving a large group or just want a hassle-free breakfast, these pancakes are the perfect solution. Enjoy the freedom of baking and savor every bite!

Sheet Pan Pancakes

A delicious and easy way to make pancakes that can feed a crowd with minimal effort using a sheet pan.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Resting Time 8 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 97

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1.5 cups Homemade Pancake Mix Recipe linked in the notes
• 180 ml buttermilk
• 180 ml milk
• 2 g eggs
• 1.5 tbsp melted butter
• 1 tsp vanilla extract

Optional Garnish

• 1 tbsp coarse sugar
• 200 g fresh berries for serving
• 100 g granola for serving
• 100 ml pure maple syrup for serving

Equipment

• Quarter Baking Sheet

Method

 

1. Preheat your oven to 425 degrees F. Line a quarter baking sheet with parchment paper and spray with baking spray. Set aside.
2. In a bowl, mix the Homemade Pancake Mix with the buttermilk, milk, eggs, melted butter, and vanilla extract. Stir until just combined. Let sit for 5-8 minutes.
3. Pour the batter into the prepared baking sheet. Spread out evenly with a spatula. Sprinkle with a tablespoon of coarse sugar.
4. Bake for about 12 minutes or until lightly browned.
5. Cut into squares and serve with fresh berries, granola, and pure maple syrup.

Notes

My quarter baking sheet is 13 x 9 x 1 inch. This recipe works best with the linked Homemade Pancake Mix.