Everyone likes pancakes. Anyone who says otherwise is lying through pancake-stained teeth. But how do you make the perfect pancake without running the risk of flipping it onto the kitchen floor? You’re in the right place, and we’ll even share a recipe for making them. Enjoy!
Pancakes, Without the Flipping
Use a sheet pan—seriously. They solve several problems. Instead of doing multiple flips and constant pouring, a sheet pan allows for the creation of one massive pancake that can be cut into several servings! It simplifies the process and delivers uniformly browned, crispy, and fluffy pancakes. Meanwhile, cleaning is much easier too.
Using a sheet pan for pancakes doesn’t sound too appealing to people who like the golden, crispy exterior of a pancake. That is because a sheet pan may alter the texture. However, it’s not a major change—the sheet pan’s bigger surface area allows the pancake batter to rise more, resulting in a pancake that has a fluffier interior with a great golden exterior.
One Big Pancake
There is another great advantage to making pancakes with a sheet pan, and it is that each slice can absorb more maple syrup than a regular pancake. This is because of the large pancake’s light and spongy texture, which soaks up the rich syrup, making every bite that much more delicious.
Sheet pan pancakes also allow for more creativity when it comes to toppings. Different ingredients can be arranged in multiple variations and in one go. These can include chocolate chips, blueberries, strawberries, banana slices, jams, and anything else one might desire.
Making Sheet Pan Pancakes
Sheet pan pancakes can be made using flour, sugar, and various pantry staples. Scroll down to find a tasty recipe!
- 2 large eggs
- 8 tablespoons of unsalted butter
- 2 ½ cups of milk
- 2¾ cups of all-purpose flour
- 1 tablespoon of vanilla extract
- 2 tablespoons of baking powder
- ¼ cup of granulated sugar
- 6 tablespoons of unsalted butter, divided
- ½ teaspoon of kosher salt
- Fresh blueberries
- Sliced strawberries
- Chocolate chips
- Maple syrup
- Or something else!
Directions: For six servings of sheet pan pancakes, preheat the oven to 400°F and grease a sheet pan with 2 tablespoons of butter.
Mix the milk, eggs, and vanilla, then add baking powder, flour, sugar, and salt—all gradually. Melt 4 more tablespoons of butter and blend everything. Pour the mix into a sheet pan and start spreading toppings of your choosing. Bake the pancake for 20 minutes until it gets a golden brown color. When ready, the top should be brushed with some butter. Delicious!