Print

Sheet Pan Pancakes with Toppings for a Crowd Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sheet Pan Pancakes offer a convenient and delicious way to serve pancakes for a crowd. This recipe bakes a large batch of fluffy pancakes in a sheet pan, allowing you to add a variety of toppings to suit every taste. Perfect for family breakfasts or brunch gatherings, these pancakes are easy to prepare and come out light and flavorful with a golden finish.

Ingredients

Pancake Batter

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs, beaten
  • 1 ½ cups milk
  • 2 teaspoons pure vanilla bean paste
  • 4 tablespoons unsalted butter, melted and cooled

Toppings (optional)

  • Fresh or frozen berries
  • Chocolate chips
  • Peanut butter or peanut butter chips
  • Nutella
  • Jam or fruit sauces such as blueberry, raspberry, or strawberry sauce
  • Sliced bananas

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to ensure it's hot enough to cook the pancakes evenly and create a slight crisp on the edges.
  2. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed for a fluffy texture.
  3. Mix wet ingredients: In a separate bowl or large measuring cup, whisk the beaten eggs, milk, and vanilla bean paste together until fully combined.
  4. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Whisk just until combined; the batter should be slightly lumpy with no large streaks of flour. Avoid overmixing to keep pancakes tender.
  5. Let batter rest: Allow the batter to rest for 10 minutes. This rest helps hydrate the flour and activates the baking powder, resulting in fluffier pancakes.
  6. Prepare the baking pan: Thoroughly spray a half sheet pan (13×18 inches) with nonstick cooking spray, making sure to coat the corners and edges to prevent sticking.
  7. Add melted butter: After resting, fold the cooled melted butter into the batter gently until combined. This adds richness and moisture.
  8. Pour and spread batter: Pour the batter into the prepared sheet pan and use a spatula to spread it evenly across the pan for an even thickness.
  9. Add toppings: Sprinkle your choice of fresh or frozen berries, chocolate chips, sliced bananas, or other toppings evenly over the batter to personalize your pancakes.
  10. Bake: Place the pan in the preheated oven and bake for approximately 10 minutes or until the batter is set and a toothpick inserted into the center comes out clean.
  11. Serve: Remove from the oven, cut the sheet pan pancakes into portions, and serve warm with butter, syrup, or powdered sugar as desired.

Notes

  • You can use any toppings you like; feel free to customize with your favorite fruits, nuts, or spreads.
  • Do not overmix the batter; a few lumps are fine and help keep the pancakes fluffy.
  • Resting the batter is an important step to ensure airy pancakes.
  • Use a rimmed half sheet pan (13x18 inches) for best results and to achieve even cooking.
  • If you do not have vanilla bean paste, vanilla extract can be used instead.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.

Find it online: https://recipeplenty.com/sheet-pan-pancakes-with-toppings-for-a-crowd-recipe/