Sheet Pan Pancakes
Serves 810 mins prep10 mins cook
Skip flipping pancakes over a hot griddle and make my easy and fluffy Sheet Pan Pancakes instead! Great for busy mornings or large groups!
0 servings
What you need
Instructions
4 In a large mixing bowl, whisk together all-purpose flour ([adjustable]3[/adjustable] cups), granulated sugar ([adjustable]½[/adjustable] cup), baking powder ([adjustable]2[/adjustable] tablespoons), kosher salt ([adjustable]2[/adjustable] teaspoons) and cinnamon (optional: [adjustable]1[/adjustable] teaspoon). 2 Add eggs ([adjustable]2[/adjustable] large), vanilla extract ([adjustable]2[/adjustable] teaspoons), melted unsalted butter ([adjustable]½[/adjustable] cup, i.e. [adjustable]1[/adjustable] stick), milk ([adjustable]2[/adjustable] cups) and water ([adjustable]½[/adjustable] cup) to large bowl and stir until just combined (it can be a little lumpy, doesn't need to be totally smooth!). 5 Spread on a parchment-lined rimmed half-sheet pan. 1 Bake at 350℉ for 10-12 minutes or until firm. The pancakes won't brown, so they can be a little deceiving, but they bake up quickly. 3 Cut into squares and top with butter, syrup, fresh fruit, and whipped cream!View original recipe