You guys. GUYS. I just discovered the ultimate breakfast hack for busy mornings. I can’t believe I hadn’t figured this one out sooner; but alas, now that I have this life-altering trick, I HAD to share it with you (along with a recipe, of course).
Does your family love pancakes? Do you hate getting out and cleaning your griddle? Do you ever find yourself too busy to sweat over a stove or griddle for a long period of time? Do you ever need to serve up a big breakfast quickly? I know I can answer “yes” to all of these questions. If you can answer “yes” to any of them too, then this breakfast shortcut is right up your alley.
What is this glorious trick? Sheet pan pancakes. AKA pancakes you can make in bulk, mostly hands-off, and without a griddle. Keep reading for the method, along with my recipe at the end of the post.
One of my good girlfriends enlightened our group of friends with this trick about a month ago, and it has changed EVERYTHING. Not just for a busy weekend morning, but for meal planning as well (since sheet pan pancakes make so many, you can pull out a few throughout the week without any fuss or mess).
Another fun thing about the method is that you can get the kiddos involved to help make it. Mine love helping in the kitchen, and this is one of those recipes that’s great for kids to cook.
It also mostly uses ingredients you likely already have in your fridge and pantry!
Basically, you mix all the ingredients in a nice big mixing bowl first.
Then, you simply pour it all onto a baking sheet. I line mine with parchment paper for easy cutting and cleanup later (though I do spray the parchment or sheet pan with non-stick cooking spray first).
At this point, you can add optional additions right on top of the batter, like chocolate chips, blueberries, and crushed bananas.
You bake it in a pre-heated oven until cooked through and a desired brownness. Feel free to multi-task at this point, since it’s hands-off while it cooks.
One of the reasons I like the parchment paper option is that I can pull the whole sheet of pancakes off of the pan for easy cutting.
I use a pizza cutter to create somewhat evenly-sized square pancakes. You can also use cookie cutters to make fun shapes (or even round pancakes if you have, say, a picky toddler that needs pancakes to be round).
Here is my recipe for sheet pan pancakes with all the instructions for baking. Comment below if this will change your world too!
Sheet Pan Pancakes
- 3 cups baking mix
- 3 eggs
- 2 cups milk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Optional: semi-sweet chocolate chips, blueberries, or crushed bananas
- Preheat oven to 350 degrees.
- Line a large sheet pan or jelly roll pan with parchment paper. Spray parchment paper with non-stick cooking spray.
- Mix all ingredients in a large mixing bowl, then pour onto parchment paper lined pan.
- Add optional ingredients to the top of the batter if desires.
- Bake in the preheated oven for 15-18 minutes, until desired brownness.
- Remove cooked pancakes from oven, and cut using a pizza cutter or cookie cutter.
- Serve with butter and syrup, or as desired.
- Extra pancake portions can be refrigerated and reheated in the microwave.
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