Sheet Pan Pancakes
from kristineskitchenblog.comSkip the flipping at the stove, these sheet pan pancakes are the easiest way to make pancakes! Mix the batter, pour it into a baking sheet, add fresh fruit or chocolate chips, then bake! My kids absolutely love these sheet pan pancakes and request them every weekend!
Servings: 8 servings
Calories: 225kcal
Ingredients
- 4 tablespoons unsalted butter
- 2 cups all-purpose flour or 1 cup each all-purpose and whole wheat flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 large eggs
- ½ cup plain Greek yogurt
- 1 ½ cups milk I use whole milk
- 2 teaspoons pure vanilla extract
- Optional toppings: fresh blueberries or raspberries, fresh sliced strawberries, sliced banana, chocolate chips, etc.
Instructions
- Preheat oven to 400°F. Generously grease the sides of a 17x12-inch rimmed baking sheet with cooking spray. Line the bottom of the pan with parchment paper.
- Melt the butter (either in the microwave or in a pan on the stove) and set it aside to cool slightly.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large mixing bowl, whisk together the eggs, Greek yogurt, milk and vanilla extract. Then whisk in the melted butter.
- Pour the dry ingredients into the wet. Mix until the flour mixture is just incorporated, being careful to not overmix. The batter may be slightly lumpy, but you should not see any streaks of flour.
- Pour the batter onto the prepared baking pan and spread it out into an even layer. Scatter your desired toppings over the batter. I like to do different toppings in different sections of the pan.
- Bake for 11-15 minutes, until light golden brown and cooked through (a toothpick inserted into the center should come out clean). Slice and serve, with maple syrup if desired.
Video
Notes
- Pancakes freeze wonderfully. Once cool, freeze in a zip-top plastic bag or other airtight container for up to 3 months. I stagger the pancakes in the bag/container so that they don’t stick together as they freeze. (It's ok if they overlap a little.) If you want to stack them, I recommend placing a square of parchment paper in between each pancake. Thaw pancakes using the defrost setting of your microwave or let them sit at room temperature for about 30 minutes. You can also thaw them in the refrigerator overnight.
Nutrition
Serving: 1/8 recipe | Calories: 225kcal | Carbohydrates: 30g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 60mg | Sodium: 258mg | Potassium: 283mg | Fiber: 1g | Sugar: 6g | Vitamin A: 280IU | Vitamin C: 0.1mg | Calcium: 145mg | Iron: 2mg
