Sheet Pan Pancakes
Enjoy soft, fluffy pancakes without the hassle of flipping each one, perfect for busy mornings or feeding a crowd!
Ingredients
Pancake Batter
- 2 cups all-purpose flour Can substitute with whole wheat flour for a heartier texture.
- 2 tablespoons sugar Sweetens the pancakes.
- 1 tablespoon baking powder Ensure it's fresh for proper rising.
- 1/2 teaspoon salt Enhances flavor.
- 2 cups yogurt Greek yogurt keeps pancakes moist. Use dairy-free for lactose intolerance.
- 4 large eggs Bring to room temperature for best mixing.
- 1/2 cup milk Use whole or non-dairy options.
- 1 teaspoon vanilla extract Adds flavor.
- as needed Butter or oil for greasing Prevents sticking.
Toppings (optional)
- to taste fruits, syrup, chocolate chips, etc. Customize to preference.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Make sure to preheat for at least 10 minutes.
- Grease a large sheet pan with butter or oil and consider using parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine yogurt, eggs, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter onto the prepared sheet pan and spread it evenly.
- Bake for 15-20 minutes until golden and cooked through.
- Allow to cool slightly, then slice into squares and serve with toppings.
Notes
Try pairing with orange juice or smoothies. Store leftover pancakes in an airtight container in the fridge for 3-4 days, or freeze them for longer storage.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 6gFat: 3gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 4g
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