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Glorious Sheet Pan Pancakes: 1 Simple Trick

Sheet Pan Pancakes (Breakfast for a Crowd)
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Make breakfast simple for a crowd with this easy Sheet Pan Pancake recipe. You get perfectly cooked, fluffy pancakes without the flipping hassle. It is Amelia’s planning meeting Jacob’s cooking intuition in one delicious project.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 2 large eggs
  • 1/4 cup melted butter plus more for the pan
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Generously grease a standard 13×9 inch baking pan with butter.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine.
  5. Pour the batter evenly into the prepared baking pan. Spread it gently with a spatula if needed.
  6. Bake for 15 to 20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Remove from the oven. Cut into squares immediately. Serve warm with your favorite toppings.

Notes

  • Feel free to fold in blueberries or chocolate chips before baking for extra flavor.
  • For extra crisp edges, brush the edges of the batter with a little extra melted butter before putting it in the oven.
  • This recipe scales well if you need more or less volume, adjusting the pan size as necessary.

Nutrition

Find it online: https://tasteportfolio.com/sheet-pan-pancakes-breakfast-for-a-crowd-easy/