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: Bind the ingredients together and add richness.

Butter: Adds flavor and moisture to the pancakes.

Vanilla extract: Adds a warm, sweet aroma and enhances the overall flavor.

When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to tough and dense pancakes. Instead, mix until the ingredients are just combined, even if there are a few lumps remaining. This will ensure your sheet pan pancakes are light and fluffy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser pancake.

• 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 it may slightly alter the flavor.

• sugar - Substitute with maple syrup: Maple syrup provides a rich, unique sweetness and can enhance the pancake 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 provide a more complex flavor profile.

• 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 pancakes fluffier.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg for a vegan alternative.

• eggs - Substitute with applesauce: Use ¼ cup unsweetened applesauce per egg for a moist, slightly sweet alternative.

• melted butter - Substitute with coconut oil: Coconut oil provides a subtle coconut flavor and is a good dairy-free option.

• melted butter - Substitute with vegetable oil: Vegetable oil is a neutral-flavored alternative that works well in pancakes.

• vanilla extract - Substitute with almond extract: Almond extract offers a different, nutty flavor that can add a unique twist to pancakes.

• vanilla extract - Substitute with maple extract: Maple extract provides a rich, sweet flavor reminiscent of maple syrup.

• Allow the sheet pan pancakes to cool completely before storing. This prevents condensation and sogginess.

• Cut the pancakes into squares or desired shapes. This makes them easier to store and reheat.

• For short-term storage, place the pancake squares in an airtight container. Layer them with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.

• For long-term storage, wrap each pancake square individually in plastic wrap or aluminum foil. This helps maintain their freshness and prevents freezer burn.

• Place the wrapped pancakes in a freezer-safe bag or container. Label with the date to keep track of freshness. They can be frozen for up to 2 months.

• To reheat, remove the desired number of pancake squares from the freezer. Unwrap and place them on a microwave-safe plate. Microwave on high for 20-30 seconds or until heated through.

• Alternatively, reheat the pancakes in a preheated oven at 350°F (175°C) for 10 minutes or until warm. This method helps retain their texture.

• For a quick breakfast, consider pre-portioning pancake squares with your favorite toppings like berries, chocolate chips, or nuts before freezing. This makes for an easy grab-and-go meal.

• If you prefer a crispier texture, reheat the pancakes in a toaster oven. This adds a slight crunch to the edges while keeping the inside fluffy.

• Always check for any signs of spoilage before consuming stored pancakes. If they have an off smell or appearance, it's best to discard them.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover sheet pan pancakes on a baking sheet.
  3. Cover them with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes or until warmed through.

• Microwave Method:

  1. Place a portion of pancakes on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on high for 20-30 seconds per pancake, checking for desired warmth.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the pancakes directly on the rack or on a baking sheet.
  3. Heat for 5-7 minutes or until they are heated through and slightly crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Lightly butter or oil the skillet.
  3. Place the pancakes in the skillet and heat for 1-2 minutes on each side until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the pancakes in a single layer in the air fryer basket.
  3. Heat for 3-5 minutes, checking halfway through to ensure they don't overcook.

• Oven: Preheat to 425°F (220°C) to bake the pancake batter evenly.

• Sheet pan: Grease this to pour and spread the batter for baking.

• Mixing bowl: Use one to whisk together the dry ingredients and another for the wet ingredients.

• Whisk: Helps in mixing the dry ingredients and the wet ingredients separately.

• Measuring cups: Measure out the flour, milk, and melted butter accurately.

• Measuring spoons: Measure the sugar, baking powder, salt, and vanilla extract precisely.

• Spatula: Combine the wet and dry ingredients without overmixing.

• Toothpick: Check for doneness by inserting it into the baked pancake; it should come out clean.

• Knife: Cut the baked pancake into squares for serving.

• Cooling rack: Let the baked pancake cool slightly before cutting.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the mixing process.

Use parchment paper: Line the sheet pan with parchment paper for easy cleanup and to prevent sticking.

Mix dry ingredients ahead: Combine all dry ingredients the night before to streamline your morning routine.

Batch cook: Double the recipe and freeze extra portions for quick breakfasts later.

Use a blender: Blend the wet ingredients together for a smoother batter and quicker mixing.

Preheat oven early: Start preheating the oven while you gather your ingredients to save time.