Elevate your breakfast experience with these Sheet Pan Pancakes, introducing a nutritious twist to your morning ritual. Crafted from a combination of regular flour, oat flour, and almond flour, these pancakes offer a delightful blend of flavors and textures. Accompanied by three irresistible topping options, this wholesome creation adds a fresh and satisfying touch to the start of your day.
Sheet Pan Pancake Delight
- 2 cups pancake mix
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- Nonstick spray
- 4-5 strawberries, sliced
- 1 banana, sliced
- 1/4 cup chocolate chips
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper and generously spray it with nonstick spray.
- Prepare Pancake Batter:
- In a large bowl, combine 2 cups of pancake mix, 1 cup of milk, 2 eggs, and 1 teaspoon of vanilla extract. Mix the ingredients until you have a smooth batter.
- Spread Batter on Sheet Pan:
- Pour the pancake batter onto the prepared sheet pan, spreading it evenly to cover the entire surface.
- Add Toppings:
- Slice the strawberries and banana. Sprinkle the strawberry slices, banana slices, and chocolate chips over the pancake batter, distributing them evenly.
- Bake to Perfection:
- Place the sheet pan in the preheated oven and bake for 5-10 minutes or until the top of the pancake is golden brown and cooked through. Keep an eye on it to avoid overcooking.
- Serve and Enjoy:
- Once baked, remove the sheet pan from the oven and let it cool for a few minutes. Slice the sheet pan pancake into squares or rectangles and serve warm. Drizzle with maple syrup, honey, or your favorite topping.
- Feel free to customize this recipe by adding your favorite fruits, nuts, or other toppings. This sheet pan pancake is a delightful and hassle-free way to enjoy a delicious breakfast without the need for flipping individual pancakes on the stovetop.
FAQs – Sheet Pan Pancake Delight:
Q1: Can I use any pancake mix for this recipe? A1: Yes, you can use your preferred pancake mix for this recipe. Whether it’s a store-bought mix or a homemade one, the choice is yours.
Q2: What if I don’t have parchment paper? Can I use something else? A2: Parchment paper helps prevent sticking, but you can also use a well-greased sheet pan or a silicone baking mat as an alternative.
Q3: Can I substitute ingredients like almond milk or a different extract? A3: Absolutely! Feel free to use almond milk or any other milk substitute, and you can experiment with different extracts to customize the flavor according to your preferences.
Q4: Can I skip the chocolate chips or replace them with something else? A4: Certainly! If you’re not a fan of chocolate chips, you can omit them or replace them with nuts, dried fruits, or other toppings you enjoy.
Q5: Can I make this recipe ahead of time and reheat it? A5: Yes, you can make the sheet pan pancake ahead of time and reheat it in the oven or microwave. Keep in mind that the texture may vary slightly upon reheating.
Q6: Are there other suggested toppings besides maple syrup or honey? A6: Absolutely! You can top your sheet pan pancake with yogurt, whipped cream, fresh berries, or a dusting of powdered sugar. Get creative with your favorite toppings!
Q7: How thick should the pancake batter be on the sheet pan? A7: Aim for an even thickness when spreading the batter on the sheet pan, roughly around 1/2 inch. This ensures even cooking.
Q8: Can I use frozen fruits instead of fresh ones? A8: Yes, you can use frozen fruits, but be sure to thaw and drain them before adding to the pancake batter to prevent excess moisture.
Q9: How many servings does this recipe make? A9: The number of servings may vary based on the size of your sheet pan and how you cut the pancake. Generally, this recipe makes enough for about 4-6 servings.
Q10: Can I double the recipe for a larger crowd? A10: Certainly! Adjust the quantities accordingly to fit a larger sheet pan or use multiple sheet pans if needed. Just be sure to monitor cooking times based on the size of the pancake.