I follow a mom on Instagram who has 12 kids. I’m extremely impressed by her.
On her page she shares meals and grocery hauls. That’s when I first was introduced to the Sheet Pan Pancakes. It took me a few weeks before I decided to try it… and I don’t think I’ll ever make pancakes the old fashioned way again.
There are several reasons why these pancakes are a winner in our house, starting with:
- The kids can get involved in the decorating process. We use chocolate chips, sprinkles and marshmallows for our pancakes. They love helping with the toppings.
- This recipe makes a ton of pancakes, perfect for large families.
- You don’t have to worry about flipping the pancakes and having them fall apart or burn.
- You can serve all the pancakes warm and fresh at the same time!
This would be a perfect option for Thanksgiving or Christmas morning when you’re rushing around preparing multiple meals. Or just on a normal weekday or Saturday brunch.
Let me know if you give it a whirl!
Sheet Pan Pancakes
*Opt for boxed pancake mix or use this homemade recipe*
- 3 cups flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 1/2 cups whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 tablespoons melted butter
- Toppings! Marshmallow, chocolate chips, sprinkles, strawberries, blueberries, Nutella
- Preheat oven to 425º
- Whisk together all of the dry ingredients
- Add wet ingredients and mix thoroughly then add dry ingredients.
- Once mixed, grease a sheet pan and pour batter on sheet pan
- Add toppings to the batter
- Bake in oven for about 10 minutes, checking to make sure the batter doesn’t burn
- Serve warm with syrup and powdered sugar