Description
These Sheet Pan Pancakes (Freezer) are an easy way to make breakfast for the whole family. Bake one large batch, slice, and freeze for quick, fluffy pancakes any time you need them.
Ingredients
2 ½ cups all-purpose flour
2 tablespoons cane sugar
2 tablespoons aluminum-free baking powder
½ teaspoon salt
2 cups milk
2 eggs
4 tablespoons melted butter
1 teaspoon Simply Organic Alcohol-Free Vanilla Flavor or Watkins Clear Vanilla Flavor
Cooking spray
Toppings of choice: chocolate chips, blueberries, strawberries, bananas
Instructions
1. Preheat oven to 425°F and grease a 13×18-inch sheet pan with cooking spray.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Make a well in the center and add milk, eggs, melted butter, and alcohol-free vanilla flavor.
4. Whisk until smooth with a few small lumps remaining.
5. Pour the batter evenly into the prepared pan and spread it to the edges.
6. Top each section with chocolate chips, blueberries, strawberries, or bananas.
7. Bake for 15–17 minutes until golden brown and set.
8. Let cool slightly, slice into 12 portions, and serve warm with maple syrup, honey, or fresh fruit.
Notes
Storage: Let pancakes cool completely before storing. Keep in an airtight container in the refrigerator for up to 3 days.
Freezing: Slice into squares, freeze on a tray, then transfer to freezer-safe bags for up to 3 months.
Reheating: Warm in a 350°F oven covered with foil for 5–7 minutes, or microwave with a damp paper towel for soft results.
Tips: Create flavor sections on one sheet for variety and use buttermilk for extra fluffiness.
- Prep Time: 8 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American