I was absolutely blown away when I found out about sheet pan pancakes. I had no idea you could cook pancakes in a sheet pan as I had only ever done it in a traditional pan. These pancakes are amazing because, with this technique, you can batch make pancakes with perfect consistency and less effort than the traditional method.
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 cups pancake mix I use Bob's Red Mill Gluten-Free Pancake Mix
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 cup strawberries sliced
- 1/2 cup chocolate chips
- butter to grease baking pan
- maple syrup optiona
- Preheat oven to 425°F
- In a large bowl, make 2 cups pancake mixture according to package instructions.
- Add in vanilla extract and cinnamon and incorporate into pancake batter.
- Grease an 8×8" baking pan with butter and pour in pancake batter. Note: You may need to adjust pancake batter measurements according to the size of baking pan you're using.
- Top off with fresh strawberries and chocolate chips and bake in oven for approx. 17 minutes.
- Remove from oven and let cool a few minutes before serving. Topping with maple syrup optional.