Sheet Pan Pancakes Recipe

Flour: The base of the pancake batter, providing structure and texture.

Sugar: Adds a touch of sweetness to the pancakes.

Baking powder: 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.

Vanilla extract: Adds a lovely aroma and flavor to the pancakes.

Butter: Adds richness and helps to keep the pancakes moist.

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

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds a slight floral 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 slightly different mineral content and flavor profile.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in pancakes.

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

• vanilla extract - Substitute with almond extract: Almond extract gives a different but pleasant nutty flavor.

• butter - Substitute with coconut oil: Coconut oil is a dairy-free option that adds a subtle coconut flavor.

• Allow the pancakes to cool completely before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the pancakes in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.

• If you plan to store them for longer, refrigerate the pancakes. They will stay fresh for up to 5 days in the fridge. Make sure they are in an airtight container to maintain their texture and flavor.

• To freeze the pancakes, first, lay them out in a single layer on a baking sheet and place them in the freezer for about 1-2 hours. This prevents them from sticking together.

• Once the pancakes are frozen, transfer them to a resealable freezer bag or an airtight container. Label the container with the date. They can be frozen for up to 2 months.

• When you're ready to enjoy the pancakes, you can reheat them directly from the freezer. For a quick option, use the microwave: place a few pancakes on a microwave-safe plate and heat for 20-30 seconds or until warm.

• Alternatively, you can reheat the pancakes in the oven. Preheat your oven to 350°F (175°C), place the pancakes on a baking sheet, and cover them with aluminum foil. Heat for about 10 minutes or until they are warmed through.

• For a crispier texture, you can also reheat the pancakes in a toaster or toaster oven. Toast them on a low setting until they are heated and slightly crispy on the edges.

• Serve the reheated pancakes with your favorite toppings, such as maple syrup, fresh berries, or a dollop of whipped cream.

• Oven Method: Preheat your oven to 350°F (175°C). Place the sheet pan pancakes on a baking sheet and cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the pancakes' fluffy texture.

• Microwave Method: Place a portion of sheet pan pancakes on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on medium power for 30-60 seconds, checking halfway through to ensure they are evenly heated. This is a quick and convenient method, though it may slightly alter the texture.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the sheet pan pancakes directly on the rack or on a baking sheet. Heat for about 5-8 minutes until they are warmed through and slightly crispy on the edges. This method adds a delightful crispness to the pancakes.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan. Place the sheet pan pancakes in the skillet and heat for 1-2 minutes on each side until they are warmed through. This method can give the pancakes a nice, golden-brown exterior.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the sheet pan pancakes in the air fryer basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they are evenly heated. This method can make the pancakes slightly crispy on the outside while keeping them soft inside.

• Oven: Used to bake the sheet pan pancakes at the specified temperature.

• Sheet pan: The baking tray where the pancake batter will be poured and baked.

• Butter or non-stick spray: Used to grease the sheet pan to prevent the pancakes from sticking.

• Large mixing bowl: Used to mix the dry ingredients together.

• Another bowl: Used to mix the wet ingredients together.

• Whisk: Used to combine the dry ingredients and to mix the wet ingredients.

• Spatula: Used to stir the wet and dry ingredients together until just combined.

• Toothpick: Used to check if the pancakes are done by inserting it into the center and seeing if it comes out clean.

• Knife: Used to cut the baked pancakes into squares before serving.

Pre-measure ingredients: Measure all ingredients ahead of time to streamline the cooking process.

Use parchment paper: Line the sheet pan with parchment paper for easy cleanup.

Mix dry ingredients in advance: Combine flour, sugar, baking powder, and salt the night before.

Melt butter in microwave: Quickly melt the butter in the microwave to save time.

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

Preheat oven early: Start preheating your oven before you begin mixing.

Cut with a pizza cutter: Use a pizza cutter to quickly and evenly cut the pancakes into squares.