Click here to view recipe.
Sheet Pan Pancakes
This recipe caught my eye. Basically, these are pancakes you bake in a rimmed sheet pan rather than on the stovetop. My son Jakey Boy has four small kids, ages 2 to 7 and they have to eat breakfast each day before being herded out the door to preschool or to activities. Sitting at the stovetop and flipping pancakes isn’t in the cards, so I did a dry run of this recipe to see if it would pass muster. I did make a few changes from the original America’s Test Kitchen recipe, swapping out some of the milk for kefir and buttering the pan rather than oiling it. I probably baked it a little too long so check after 18 minutes to see if the pancakes are done. The texture is a little more crumbly than regular pancakes–and therefore I put a clean tea towel over the pan as the pancakes were cooking.
Topping the square pancakes with butter and maple syrup or with greek yogurt and berries or jam, how bad can these be? So … Do the kids like them? Of course they do! But they like anything that involves syrup or fruit! Not very exciting but good for something last minute that can come out of the fridge or freezer.
Sheet Pan Pancakes
Makes one rimmed half sheet pan worth, about 16 pancakes
Ingredients
- 3 cups or 15 oz all purpose unbleached flour
- ¼ cup granulated sugar (1 ¾ oz)
- 4 tsp baking powder
- ¾ tsp baking soda
- 1 ½ tsp sea salt
- 3 large eggs
- 6 Tbsp avocado oil
- 1 ¼ cup buttermilk or kefir
- 1 cup milk, whole or 2%
- ¾ tsp pure vanilla extract
- (Salted butter and maple syrup to top)
Instructions:
Butter the bottom and sides and corners of a rimmed baking sheet, and set aside. Preheat the oven to 375 with a rack in the center.
Whisk flour, sugar, baking powder, soda and salt in a large bowl.
Whisk 3 large eggs and 6 Tbsp oil in a second bowl, then add 1 cup milk and 1 ¼ cups buttermilk or kefir and vanilla extract.
Add mixed liquids to flour and gently stir with a rubber spatula until just combined. The batter will stay a little lumpy with streaks of flour. LET BATTER SIT for 10 minutes before baking.
Scrape the mixture into a prepared pan and spread evenly, especially into the corners. Bake 10 minutes, then rotate the pan the other direction and bake another ~10 minutes until brown and firm to the touch. Cool on a wire rack for 5 minutes. Cut into squares and serve with syrup, butter or jam. Refrigerate or freeze the rest if you have leftovers!
A Pan of Pancakes!
Note: the cooled squares of pancake can be stacked in a zip lock bag with parchment or waxed paper between the individual pancakes. Then take out as many as you like and microwave to thaw.
