The Sheet Pan Pancakes recipe is a brilliant way to simplify the pancake-making process. It’s a perfect solution for those who want to make pancakes for a crowd without standing over a griddle flipping individual cakes. Here are some thoughts on the recipe and its versatility:
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil or melted butter
- Add-ins and toppings of choice (chocolate chips, berries, nuts, etc.)
Instructions:
- Preheat the oven to 375°F (190°C) and grease a large sheet pan with non-stick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Create a well in the center of the dry ingredients and add the milk, eggs, vanilla extract, and vegetable oil or melted butter. Whisk the mixture together until just combined. The batter will be thick and lumpy.
- Pour the pancake batter onto the prepared sheet pan and spread it evenly using a spatula.
- If using any add-ins like chocolate chips or berries, sprinkle them over the batter.
- Place the sheet pan in the preheated oven and bake for 12-15 minutes, or until the center of the pancakes is set and the edges are lightly golden.
- Remove the sheet pan from the oven and let the pancakes cool slightly. Then, using a knife or a pizza cutter, cut the pancakes into squares.
- Serve the sheet pan pancakes warm, topped with your favorite pancake toppings such as syrup, fruit, whipped cream, or nuts.
Tips and Variations:
- Feel free to customize the pancake batter with your favorite add-ins like blueberries, chocolate chips, or chopped nuts.
- Experiment with different toppings such as powdered sugar, fresh fruit, yogurt, or honey.
- For a fun twist, you can add spices like cinnamon or nutmeg to the dry ingredients for extra flavor.
- If you prefer a thinner batter, you can adjust the amount of milk to achieve your desired consistency.
- Leftover sheet pan pancakes can be stored in an airtight container in the refrigerator and reheated in the toaster or oven.
Freezing Instructions:
To freeze sheet pan pancakes, let them cool completely after baking. Cut them into squares and place parchment paper between each pancake to prevent sticking. Place the pancakes in an airtight container or a freezer-safe bag and store in the freezer for up to 2-3 months. To reheat, simply toast the frozen pancakes in a toaster or warm them in the oven until heated through.
Overall, the Sheet Pan Pancakes recipe seems like a versatile, easy, and delicious option for any breakfast or brunch scenario. Enjoy!
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