Everyone loves pancakes, but no one enjoys waiting to flip every. Single. One. These sheet pan pancakes are not only wonderfully fluffy, tender and delicious, they’re incredibly simple!
One of my favorite memories growing up, was waking up on Saturday mornings to the sweet smell of pancakes being made downstairs by my dad. I’d make my way down, grab a cup of coffee, sit on the stool and watch those little bubbles rise to the surface and flip-flip-flip. Those golden moons, one by one, slowly rising to perfection. He would take them off, pour some more batter and wait. Then flip-flip-flip. It was so fun to watch, yet, always seemed to take forever!
Now that I’m a mom, I’m the flipper. It didn’t take very long of trying to keep the pancakes from burning while I tried to appease my four little, eager and hungry kids, before I set out to find a better solution. In come these wonderful and versatile sheet pan pancakes.
That’s right! No. More. Flipping.
Why you will love these sheet pan pancakes:
- These pancakes will take your Saturday morning “fun” breakfast, to an any day of the week breakfast. These pancakes have also occasionally found themselves on my breakfast-for-dinner menu during busy weeknights.
- These are versatile! You can add fun toppings or if need be, use a non-dairy milk and these will still be great.
- This recipe is perfect for feeding a crowd, or my favorite, saving half for breakfast the next day!
- They are so simple, fast, and hands off, with breakfast on the table in 20 minutes!
Tips:
- Line your baking sheet with parchment paper. This will make the pancakes come out so smooth, and you won’t have to clean your pan.
- Make sure you’re baking powder isn’t more than 9 months old. If you’re unsure, dump a teaspoon of it into hot water to make sure it bubbles.
- The batter should be easily pourable, but not watery. This will help it rise well, but not be crumbly.
- To increase the digestibility of wheat flour, simply soak the flour in the milk overnight in the fridge. Next morning, add the rest of the ingredients and bake as normal.
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Ingredients:
These sheet pan pancakes are made with wholesome, nourishing ingredients, and can be switched up to add in fruit, chocolate chips, cinnamon, pecans or whatever suits your fancy!
Fresh milled flour– In this recipe, I use soft wheat berries, milled into flour with my Vitamix. Not only are these delicious and nutty and just the best, they are packed with nearly perfect nutrition. High in fiber, b vitamins, protein, and vitamin E to name a few. All-purpose flour will work great too!
Baking Powder– This helps give you that perfect pancake rise.
Salt– Salt makes food taste like itself! Don’t forget the salt and bring out the true flavor of these pancakes. My favorite is Himalayan sea salt.
Eggs– These are multi-purpose in any baking recipe. They are nutritious, adding protein, healthy fats, and b-vitamins. The egg yolk helps keep these pancakes tender and give them that beautiful golden color through the Maillard reaction. The whites offer protein, contain mostly water, helping leaven the pancakes.
Honey– This recipe uses honey, though you can also substitute with cane sugar or maple syrup.
Oil– I personally use well sourced avocado oil, but have also used butter and coconut oil as well with success. I would not recommend using “vegetable” seed oils for their rancidity and oxidation. You can also substitute 1/2 of the oil for applesauce if you’re looking to lower fat content.
Milk– We mostly use raw whole milk, and I think that adds a lot to both the texture and the flavor of these sheet pan pancakes. I have also used 14 oz of full fat coconut milk and that was a huge hit!
Maple Syrup– In case you haven’t made the switch, you’ve just GOT to switch to pure maple syrup. “Table” syrup is usually flavored corn syrup, which is not as tasty, and not nourishing. You’ll also find, you don’t need nearly as much maple syrup to satisfy you’re taste buds!
Toppings– Blueberries, banana, pecan, walnut, chocolate chips, and cinnamon have all been hits in our home!
Tools you may need:
Mixing Bowl
Vitamix and dry grains container– This is my favorite high-powered blender! We use it multiple times a week. You can also buy a separate “dry” container for grinding wheat, corn, rice. It’s a great beginning “flour milling” machine if you’re not ready to invest in a large grain mill!
Sheet pan– I love these USA pans!
Parchment paper
American spurtle or whisk- I use these spurtles for EVERYTHING!
Directions:
Set your oven to 400ºF. Line your sheet pan with parchment paper. This is going to save you so much time and cleaning!
In a large mixing bowl, add the flour, salt and baking powder. Mix well.
Tip: if you’re adding cinnamon or substituting cane sugar for honey, add it now as well.
In another bowl, add the eggs and mix until smooth. Add the milk, honey, and oil. Mix.
Tip: if you’re using butter or coconut oil, add that first to the mixing bowl and melt to save having to clean another bowl!
Make a well in the center of your flour mixture. Add the milk mixture slowly into the flour and mix until well incorporated and no large chunks of flour remain.
Pour the pancake batter straight into the center of the parchment lined sheet pan. Tip the pan slightly around so the batter spreads to the edges of the pan. It doesn’t have to be perfect!
If you want to add toppings, go ahead and sprinkle them on.
Slide the pan in the oven and bake for 15 minutes.
Let cool for a few minutes before cutting.
Drizzle with a little maple syrup and enjoy!
How to Store: Store leftovers in the fridge for up to 5 days. These taste great warmed up the next day!
What to Serve with Sheet Pan Pancakes:
- fresh bananas
- Homemade whipped cream
- Strawberry Compote
- Scrambled Eggs
- Bacon or breakfast sausage
There you go! Enjoy these simple sheet pan pancakes and tell me below what toppings you would add to yours!
Simple Sheet Pan Pancakes
Everyone loves pancakes, but no one enjoys waiting to flip every. Single. One. These sheet pan pancakes are not only wonderfully fluffy, tender and delicious, they’re incredibly simple!
Ingredients
Dry
- 2.5 C flour
- 2 tbsp baking powder
- 1 tsp salt
Wet
- 2 large eggs
- 2 tbsp honey
- 4 tbsp avocado oil
- 3 C milk
Instructions
- Pre-heat oven to 400ºF. Line a sheet pan with parchment paper.
- In a large mixing bowl, add the flour, salt and baking powder. Mix well.
- In another bowl, add the eggs and mix until smooth. Add the milk, honey, and oil. Mix well.
- Make a well in the center of your flour mixture. Add the milk mixture slowly into the flour and mix until well incorporated and no large chunks of flour remain.
- Pour the pancake batter straight into the center of the lined sheet pan. Tip the pan slightly around so the batter spreads to the edges of the pan.
- Add desired toppings.
- Bake for 15 minutes.
- Let cool for a few minutes before cutting.
Store Leftovers in a covered container in the fridge for up to 7 days. These taste great warmed up in the morning for an even easier breakfast!
Notes
- This recipe can be easily halved and baked with parchment in a 9x13 pan. Bake for the same time.
- If you’re adding cinnamon or substituting cane sugar for honey, add it with the dry ingredients.
- Tip: If you’re using butter or coconut oil, melt it first before adding other wet ingredients. Letting milk and eggs warm just a bit will help prevent butter and coconut oil from hardening in the batter.
Nutrition Information:
Yield:
12Serving Size:
2 pancake squaresAmount Per Serving: Calories: 219Total Fat: 8.1gCarbohydrates: 32.2gProtein: 6.7g