Sheet Pan Pancakes Recipe

Gluten-free flour: A substitute for regular flour, ensuring the recipe is suitable for those with gluten sensitivities.

Sugar: Adds sweetness to the pancakes.

Baking powder: Helps the pancakes rise and become fluffy.

Salt: Enhances the overall flavor of the pancakes.

Milk: Provides moisture and helps create a smooth batter.

Eggs: Bind the ingredients together and add richness.

Vanilla extract: Adds a pleasant aroma and flavor to the pancakes.

Melted butter: Adds richness and helps create a tender texture.

To ensure your sheet pan pancakes come out perfectly fluffy, make sure not to overmix the batter. Overmixing can lead to dense and tough pancakes. When combining the wet ingredients with the dry ingredients, mix just until you no longer see streaks of flour. A few lumps in the batter are perfectly fine and will result in a lighter texture.

• gluten-free flour - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative for baking.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture to the pancakes, and it's a healthier alternative to refined sugar.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for each teaspoon of baking powder needed. This combination will help the pancakes rise properly.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the taste of the pancakes.

• milk - Substitute with almond milk: Almond milk is a dairy-free and lactose-free alternative that works well in baking.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg needed. This mixture acts as a binder and adds a slight nutty flavor.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a rich, sweet flavor and complements the pancake batter well.

• melted butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that adds a subtle coconut flavor and works well in baking.

• Allow the sheet pan pancakes to cool completely before storing. This prevents condensation, which can make them soggy.

• Once cooled, cut the pancakes into squares or desired shapes. This makes it easier to store and portion out later.

• Place the pancake squares in an airtight container. If stacking, place a piece of parchment paper between layers to prevent sticking.

• Store the container in the refrigerator for up to 5 days. This keeps the pancakes fresh and ready for a quick breakfast or snack.

• For longer storage, wrap each pancake square individually in plastic wrap or aluminum foil. This helps maintain their texture and flavor.

• Place the wrapped pancakes in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze for up to 2 months. This ensures you have a convenient, homemade breakfast option on hand.

• To reheat, remove the desired number of pancake squares from the freezer. Unwrap and place them on a microwave-safe plate.

• Microwave on high for 20-30 seconds per pancake, or until heated through. Alternatively, reheat in a preheated oven at 350°F (175°C) for 10 minutes.

• Enjoy your sheet pan pancakes with your favorite toppings, such as maple syrup, fresh berries, or a dollop of whipped cream.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the sheet pan pancakes on a baking sheet lined with parchment paper.
  3. Cover the pancakes with aluminum foil to prevent them from drying out.
  4. Heat for about 10 minutes or until warmed through.

• Microwave Method:

  1. Place a portion of the sheet pan pancakes on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the sheet pan pancakes directly on the toaster oven rack or on a baking sheet.
  3. Heat for about 5-7 minutes or until warmed through and slightly crispy on the edges.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or oil to the skillet.
  3. Place the sheet pan pancakes in the skillet and heat for 2-3 minutes on each side until warmed through and slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the sheet pan pancakes in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes or until warmed through and slightly crispy.

• Oven: Used to bake the sheet pan pancakes at the specified temperature.

• Sheet pan: The baking surface where the pancake batter is spread out and baked.

• Mixing bowl: Used to combine the dry ingredients together.

• Mixing bowl: Used to combine the wet ingredients together.

• Whisk: Used to mix the dry ingredients and wet ingredients separately.

• Measuring cups: Used to measure out the gluten-free flour and milk.

• Measuring spoons: Used to measure out the sugar, baking powder, salt, and vanilla extract.

• Spatula: Used to spread the batter evenly in the sheet pan.

• Toothpick: Used to check if the pancakes are done by inserting it into the center and seeing if it comes out clean.

• Cooling rack: Used to let the baked pancakes cool for a few minutes before cutting and serving.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the mixing process.

Use parchment paper: Line the sheet pan with parchment paper for easy cleanup and to prevent sticking.

Mix dry ingredients first: Combine all dry ingredients in a bowl before adding the wet ones to save time on mixing.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stove.

Use a blender: Blend the wet ingredients together in a blender for a smoother and faster mix.