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Whether you are feeding a crowd or just need an easy breakfast for dinner option for your family Sheet Pan Pancakes are a great way to make one large batch of pancakes at once!
With Easter quickly approaching I’ve been thinking of what I can make. Brunch or a fancy breakfast is the perfect start to the day before we travel to see my family. We don’t have much time before leaving so I’m always on the look out for an easy breakfast or something that can be made ahead of time.
We eat pancakes once or twice a month because we really enjoy them. I would make them more but it’s a little time consuming to stand over the stove flipping pancakes and then trying to keep them all warm. Plus I like mine with fruit in them while my husband likes them plain.
So when I found a recipe for Sheet Pan Pancakes I was intrigued. The recipe was similar to my traditional pancake recipe so I figured it would taste similar. I whipped it together then poured the mixture into my sheet pan.
I added berries to half the batter and left the other half plain then popped it in the oven. It felt weird not having to worry about watching the pancakes and actually relaxing while dinner was cooking.
Once the pancakes came out I cut them into squares and served them with butter and syrup. They tasted similar to my pancakes but the texture was different. They were a little more cakey which isn’t a bad thing. We enjoyed them for dinner that night.
These would be great when serving a crowd because you could put several pans in the oven and then be able to serve all of your guests at once. You could probably bake these and then freeze them as well. Then you could heat them in the microwave for a quick breakfast on the go.
Pro Tips & Substitutions:
- If you are making these for a crowd consider making a filler bar with chocolate chips, berries, bananas, peanut butter, apples, or cinnamon. Have each person sprinkle their filler on top of 1/4 of the batter in a pan then bake so everyone has a personalized pancake!
- Cut into squares and then freeze for 15 minutes on a baking sheet. Wrap in plastic wrap and store in a freezer bag in the freezer. When ready to eat simply put on a microwave safe plate and microwave for 45-60 seconds and enjoy!
- You can use 4 cups of pancake mix, 4 eggs, and 2 cups of milk mixed together for these pancakes as well if you want a super quick version.
- 3 c. flour
- 2 T. baking powder
- 1/4 c. sugar
- 1 t. salt
- 1 t. cinnamon
- 2 1/2 c. milk
- 2 eggs
- 1/3 c. butter, melted
- fresh fruit, chopped
- Preheat the oven to 425 degrees.
- Spray a 13 x 18 baking pan with cooking spray.
- In a large bowl combine the flour, baking powder, sugar, and salt. Mix well and set aside.
- In a medium bowl whisk together the milk, eggs, and butter.
- Pour the milk mixture into the flour mixture and mix until combined.
- Pour the batter into the prepared baking pan and top with fresh fruit.
- Bake for 15-18 minutes or until golden brown.
- Remove from oven, cool for 3 minutes, then cut into pieces.
Recipe adapted from Dinner then Dessert
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 334Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 73mgSodium: 776mgCarbohydrates: 50gFiber: 2gSugar: 9gProtein: 9g
Easter Brunch Recipes
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- Overnight Croissant Breakfast Casserole by A Kitchen Hoor’s Adventures
- Overnight Eggs Benedict Casserole by Making Miracles
- Sheet Pan Pancakes by Hezzi-D’s Books and Cooks
- Smoked Salmon Deviled Eggs by Art of Natural Living
- Yeasted Waffles by That Recipe