Something improved with breakfast. Now my family asks for this every week!

Sundays used to be a big deal for our family. Every morning, the aroma of freshly baked pancakes would waft through the kitchen. Still, I’ll spill the beans: I found the key to feeding a large group of people without slaving over the stovetop: sheet pan pancakes. An adorable take on an old favorite, this recipe is from the Midwest and is a great example of how to be efficient with what we have. When you can bake a dozen pancakes to golden perfection at once, there’s no need to stand and flip each one. Sheet Pan Pancakes are the perfect thing to make whether you want to have a family gathering or when you need a quick breakfast on the go since they encourage everyone to sit down and enjoy a meal together.

Add some apple butter or maple syrup made from trees in your backyard to these Sheet Pan Pancakes for a complete meal. If you’re looking for a little salt with your sweet breakfast, try some crispy bacon or savory sausage links with the fluffy squares. To add a burst of freshness or a creamy contrast, try topping the pancakes with some grits or fresh sliced fruit.

Makes four to six pancakes.

Recipe Calls for: Three cups of all-purpose flour, two tablespoons of sugar, and three teaspoons of baking powder.


– 1/2 cup of whole milk – a teaspoon of salt

– Two big eggs

– Melted unsalted butter (6 tablespoons) and pure vanilla essence (1 teaspoon)

– Additional butter for frying or nonstick cooking spray

How to Follow

1. Gather your preferred sheet pan and set the oven temperature to 425°F.

2.combine the flour, sugar, baking soda, and salt in a sizable basin by whisking them together.

3.mix the milk, eggs, melted butter, and vanilla essence in a separate dish by beating them until they are barely incorporated.

4. With a gentle hand, combine the wet and dry ingredients, stirring constantly, until a mostly homogeneous consistency is achieved, leaving behind a few tiny lumps.

5.Apply a generous coating of nonstick spray or butter to your sheet pan, making sure to coat every corner.

6. Using a spatula, evenly distribute the batter onto the sheet pan.

7. place the pan in the oven and bake for fifteen to twenty minutes, or until a toothpick inserted in the middle comes out clean and the top is brown.

8. Once the pancake has cooled down a bit, slice it into squares and top with anything you choose.

The recipe may be tweaked by adding sliced bananas, blueberries, or chocolate chips before baking for an extra burst of flavor.

If you’re looking to add a punch to your pancakes, try using buttermilk instead of whole milk. If so, just combine the dry ingredients with 1/2 teaspoon of baking soda.

Even though leftovers are unusual, these pancakes are perfect for a weekday morning snack since they reheat so well in the oven or toaster.

– A Substitute your preferred gluten-free flour mix for the all-purpose flour to create a gluten-free variation.

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