If you’re looking for an easy breakfast for the family or are having guests over and want to impress them, this recipe for Sheet Pan Pancakes is for you. They also make for an easy weeknight meal whenever you’re craving a little brinner. Easy to make dairy-free by using a plant-based milk and oil or plant butter.
Sheet Pan Pancakes
If you're looking for an easy breakfast for the family or are having guests over and want to impress them, this recipe for sheet pan pancakes is for you. They also make for an easy weeknight meal whenever you're craving a little brinner. Easy to make dairy-free by using a plant milk and oil or plant butter.
Ingredients:
- Cooking oil spray
- 2 cups all purpose flour can sub gluten-free flour
- 3 tsp baking powder
- 1 tsp salt
- 3 Tbsp sugar
- 1 1/4 cup milk, plus more if needed plant-based or cow’s milk
- 4 Tbsp melted butter or oil
- 2 large eggs
OPTIONAL:
- 1 cup fruit
- maple syrup
Instructions:
- Preheat oven to 425°F. Line rimmed baking sheet with parchment paper and lightly spray with oil. Set aside.
- In a large mixing bowl, add dry ingredients (flour through sugar) and whisk to combine.
- In a separate bowl, add wet ingredients (milk through eggs) and whisk to combine.
- Pour wet ingredients into dry and stir until everything is mixed together. If batter is too thick, add more milk 1 Tbsp at a time.
- Add in fruit (if using) and gently stir.
- Pour pancake batter into your baking sheet and transfer to oven. Bake for 15 minutes or until top is golden brown and pancakes feel firm. Let cool for 5 minutes before cutting.
- Serve with fruit, compote, syrup, or whatever else tickles your fancy.
Notes:
- The size of your sheet pan will dictate how thick your pancakes are. I used a 9×13 sheet pan for mine and they came out thick and cake-like. A larger pan (AKA 12×17) would make for thinner, more traditional pancakes. It’s kind of like a choose your own adventure with pancakes!
- Any fruit would work here, including bananas, strawberries, blueberries, blackberries, raspberries, apples (with cinnamon), etc. Feel free to add in whatever you have on hand.
- This can easily be made gluten-free by swapping the all-purpose flour for a gluten-free variety. My favorite is King Arthur Gluten Free All-Purpose Flour blend.