Pancakes 🥞 for dinner?! Yes, please! I love them so, but hate only making a few at a time, trying to keep the first ones warm while making the next batch, and cleaning that skillet! You too?
Here’s the answer! Sheet Pan Pancakes! Line that pan with parchment paper, mix up that batter, and 15 minutes later, a whole pan of ‘fun square’ pancakes is ready with the help of the pizza cutter! Everybody gets warm pancakes, and YOU have minimal 🧼 clean up! Win-win in my book!
You can easily half this recipe like we did, since it’s just me & the hubby – but remember you will need a half sheet pan (18”x 13”) for this recipe OR use a 1/4 sheet pan (13” x 9”)if you cut this recipe in half (12 squares).
Sheet Pan Pancakes
Sheet Pan Pancakes! Line that pan with parchment paper, mix up that batter, & 15 minutes later, a whole pan of ‘fun square’ pancakes is ready with the help of the pizza cutter! Everybody gets warm pancakes, and YOU have minimal 🧼 clean up!
Ingredients
- 3 cups all-purpose flour
- 2 TBSP baking powder
- 2 TBSP sugar
- 1/2 TSP salt
- 1 TSP cinnamon
- 2 1/2 cups milk (nut milk or dairy)
- 2 eggs - beaten
- 1 TBSP vanilla extract
- 8 TBSP unsalted butter (1 stick) - melted
- 1 cup toppings (blueberries, sliced strawberries, or chocolate chips
Directions
- Step 1 Preheat oven to 425 degrees
- Step 2 In a medium bowl, combine flour, baking powder, sugar, salt & cinnamon – whisk together. Next, add wet ingredients, milk, eggs, vanilla, and melted butter (slightly cooled). Mix all until combined.
- Step 3 Line a sheet pan with parchment paper (leaving excess on the short ends, to lift out after cooked) and pour pancake batter onto the pan. Spread evenly with spatula and sprinkle on toppings of choice.
- Step 4 Bake on middle rack for 15 minutes, or until golden brown. Let cool a couple minutes, lift parchment out of pan onto cutting board. Cut into squares with pizza cutter, and top with butter & syrup!
