Breakfast just got better. My family requests this weekly now!
Sheet Pan Pancakes have revolutionized breakfast preparation, offering a quick and convenient way to enjoy a classic morning favorite. This article explores the art of crafting these delectable treats and provides insights into why they’re becoming a go-to option for busy individuals.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 3 cups |
| Sugar | 2 tablespoons |
| Baking powder | 3 teaspoons |
| Salt | A pinch |
| Whole milk | 2 1/2 cups |
| Large eggs | 2 |
| Unsalted butter, melted | 6 tablespoons |
| Pure vanilla extract | 1 teaspoon |
| Non-stick cooking spray or extra butter for greasing | – |
Instructions:
- Preheat Oven: Preheat your oven to 425°F (220°C) and ensure you have a sheet pan ready.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 3 cups of all-purpose flour, 2 tablespoons of sugar, 3 teaspoons of baking powder, and a pinch of salt until well combined.
- Combine Wet Ingredients: In another bowl, beat together 2 1/2 cups of whole milk, 2 large eggs, 6 tablespoons of melted unsalted butter, and 1 teaspoon of pure vanilla extract until just combined.
- Mix Wet and Dry Ingredients: Carefully fold the wet ingredients into the dry ingredients, stirring until the mixture is mostly smooth with some small lumps remaining.
- Prepare Sheet Pan: Generously grease your sheet pan with non-stick cooking spray or extra butter, ensuring to cover every corner.
- Pour Batter: Pour the pancake batter onto the sheet pan, using a spatula to spread it evenly and smooth out the surface.
- Bake: Place the sheet pan in the preheated oven and bake for about 15-20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the pancake to cool slightly, then cut it into squares and serve with your favorite toppings and sides.
