What are sheet pan pancakes?
Sheet pan pancakes are pancakes made in a sheet pan instead of a regular pan. It's similar to the idea of thin-crust pizza vs deep-dish- both are still pizza but the different techniques create a slightly different variation of the end product. They are more cake-like in their consistency and tend to be a little moister inside and won't dry out as easily as pancakes cooked in a regular pan.
Which kind of pancakes should I make- gluten-free or traditional?
This decision is an entirely personal one but I have to tell you that I love gluten-free pancakes for similar reasons why I love gluten-free spaghetti. Gluten-free pancakes don't sit in your stomach like a brick and make you feel super bloated and uncomfortable. Instead, I feel like I can digest these pancakes so much easier. Some people will say that pancakes created with gluten-free flour don't taste as good as traditional flour pancakes but I don't agree- gluten-free food products have come a long way in the last few years and now taste great. My favorite brand of gluten-free pancake mix is Bob's Red Mill.
Are there any other toppings that go great in these sheet pan pancakes?
The one topping that I didn't include on these pancakes is bananas. I love bananas and I feel that they would make the perfect addition to these pancakes because they would add some sweetness and make it less necessary to drizzle honey or maple syrup on them.
If you love these pancakes you should check out these other recipes on my blog:
Sheet Pan Pancakes
- 2 eggs
- 1 cup milk
- 6 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 2 cups all-purpose baking flour
- ¼ cup sugar
- 2 tbsp baking powder
- ½ tsp salt
- chocolate chips
- powdered sugar
- Preheat oven to 425°F.
- In a large mixing bowl, whisk together eggs, milk, melted butter and vanilla extract.
- Next add in the flour, sugar, baking powder and salt and combine everything together but do not over-mix, it’s okay to leave some small lumps.
- Pour the batter into a baking sheet (standard size, approximately 9”x13”). Optional to add flavor by topping off with sliced strawberries, bananas, blueberries and chocolate chips to taste.
- Place in oven and bake for 12-15 minutes.
- Serve with powdered sugar and/or syrup.
- Allow your melted butter to cool before mixing it with your eggs. Piping hot melted butter will cook some of your egg and you’ll end up with scrambled eggs as you mix your mixture.
- If you don’t have non-stick sheet pans, you can add in a layer of parchment or grease it before adding the batter in.
- Be sure you’re using a rimmed baking sheet so your batter stays in the sheet pan. The higher the better!
- If needed, use a spatula to spread the batter evenly in your pan. Sometimes batter will pool as it is a thicker batter and needs a little extra help evening out.
- If your oven has hot spots, be sure to rotate your pan at the halfway mark so the pancakes cook evenly.
- Be sure to use unsalted butter as we are adding salt to the batter.
- Cut them to whatever sized servings you'd like. I cut mine into 6 but you can cut it into 8.
- Easily double the recipe and use two sheet pans if you're feeding a crowd or if you'd like to prep some for the upcoming week.