Sheet Pan Pancakes
These sheet pan pancakes are picky eater approved and make for a great easy weekend breakfast! With four different flavors and a pancake base that’s rich and buttery, the whole family will love these.
Servings: 16
Equipment
- Mixing Bowl
- Spoon
- Half Sheet Baking Sheet
- Cooking Spray
Ingredients
- 2 cups All-Purpose Flour
- ¼ cup Granulated Sugar
- 2 tablespoons Baking Powder
- ½ teaspoon Salt
- 2 cups Whole Milk
- 2 tablespoons Lemon Juice
- 4 tablespoons Butter melted
- 1 teaspoon Vanilla Extract
Add-Ins
- ½ cup Blueberries
- ⅓ cup Strawberries, sliced
- 2 Bananas, sliced
- ⅓ cup Chocolate Chips
Instructions
- Preheat your oven to 425℉ and grease your half sheet baking sheet with cooking spray.
- Then make buttermilk by adding the lemon juice to the 2 cups of milk and let sit for 5 minutes, or while you assemble the other ingredients.
- Make the batter by stirring together the flour, sugar, baking powder, and salt.
- Then add in the wet ingredients, the buttermilk mixture, melted butter, and vanilla, and stir until there are no more dry spots, being careful not to overstir the mixture, there may still be lumps.
- Pour the batter onto your greased baking sheet and spread it out to completely cover it, evenly.
- Add the add-ins, each to one quarter of the tray.
- Bake for about 15 minutes, or until firm, yet soft.
- Let cool, and enjoy with more butter and maple syrup!
Notes
Store leftovers in the fridge in an airtight container for up to 3-4 days, or freeze in individual slices.
Nutrition
Calories: 144kcal
