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Allrecipes / Qi Ai
Like everyone else, I love food that can be made in one dish, one bowl, and especially on one sheet pan. I love cooking, but a hands-off approach is always nice, especially when I’m hosting friends and family. Since I’ll likely be preparing other dishes, I need a main dish that isn’t super involved. That’s why I embrace recipes like these simple Sheet Pan Pancakes, which means I (and my guests) can eat well, and I don’t have to hover over the griddle all morning. If you have 30 minutes, you have enough time to make these sheet pan pancakes, start to finish.
How to Make Sheet Pan Pancakes
The recipe requires only three ingredients—pancake mix, eggs, and milk, which are mixed and then poured onto a sheet pan (no making circles—just fill up the whole thing!). After a quick 15 minutes in the oven, they’re ready to enjoy. The only big dishes that need cleaning are the baking sheet and mixing bowl! If you want to kick things up a notch, top the batter with berries, sliced bananas, chocolate chips, or whatever your heart desires before baking.
Why Sheet Pan Pancakes Can Be Better Than Regular Pancakes (Really!)
Sheet pan pancakes are one of my favorite dishes to serve when I’m having company for breakfast or brunch because they easily feed a crowd, and I can spend more time eating breakfast and enjoying my family and guests.
I won’t try to fool you into thinking that sheet pan pancakes are 100 percent better than their singular counterparts. Those little round, fluffy cakes hot off the griddle can never be replaced. But for those times when you don’t feel like manning the stove flipping pancakes for 20 minutes, you’ve got another option.
Allrecipes / Preethi Venkatram
The flavor of a sheet pan pancake is similar to a traditional pancake, but the texture is marginally different. You won’t get the same crisp exterior as you do when making individual pancakes cooked with butter. That’s because sheet pan pancakes don’t get flipped like traditional pancakes, and are baked like a cake. The insulation from the pan, paired with a top that’s never in direct contact with heat, makes them a bit softer than individual pancakes. This is a minor difference, in my opinion, especially considering their versatility.
You can even make more than one sheet pan and top each part of the pan differently so that everyone gets what they want. You can also cut them in a variety of ways, which makes eating and plating them fun. For example, if I know I’ll have a table full of kids, I’ll get out the cookie cutters and let them press their pancakes out into their favorite shape (also encouraging them to eat the scraps, which are equally delicious). Or, if the dish is one of many I’ll be serving, I’ll slice the pancake into strips or mini triangles to create a handheld option that’s easy to dip.
Tips for Making Sheet Pan Pancakes
Generously coat your sheet pan. A stuck-on pancake is hard to remove and hard to eat, so be sure you give your pan a good coating of nonstick cooking spray. You can also line it with parchment paper for extra security.
Choose a good baking mix. Simple recipes require good ingredients. You can make your own pancake mix, which is an easy and delicious option, or go for a store-bought brand you trust.
Add toppings, but don’t overdo it. Go ahead and add a few slices of strawberries and other goodies, but don’t go overboard. The toppings will sink as they bake and may prevent the pancake from setting up and cooking evenly. So go light and save any extra for serving.
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