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February 21, 2019
Sheet Pan Pancakes Recipe – the fastest way to make pancakes! Topped with bananas and chocolate and baked to fluffy squares, these pancakes are a should for a weekend breakfast!
I actually have a new kitchen hack, a shortcut that makes breakfast a breeze. No extra status by the stove and flipping pancakes. You can bake your pancake batter in a massive sheet pan in just 14 mins! Top with fruit, chocolate or some thing you want and bake into fluffy squares. Stack up on a plate and drizzle with maple syrup and watch them disappear.
I make pancakes every Sunday. My kids constantly get excited the night earlier than. I even have a fail-evidence recipe for thick and fluffy pancakes that my complete own family loves. Now I actually have a brand new way to cook them! Enter Sheet Pan Pancakes.
Weekend breakfast can now manifest on any day way to this remarkable fast way to make pancakes for the whole family. My children love this new pancake magic and I love that I spend less time with the aid of the range. Just mix up the pancake batter and unfold in a huge rimmed sheet pan. Top with slices of bananas and chocolate chips or blueberries and bake.
If you have a crowd to feed, make sheets with doubled batter. Let absolutely everyone choose toppings and make it a amusing breakfast or brunch occasion.
HOW TO MAKE SHEET PAN PANCAKES?
The idea is quite easy. Prepare batter as usual, however in preference to cooking it on a griddle pan, pour it onto a parchment paper coated baking sheet. Add topping is preferred and bake in the oven for about 15 minutes. Once carried out, cut into squares and serve proper away or cool completely, region in a ziploc bag and freeze for later.
SHEET PAN PANCAKES RECIPE
Ingredients
- 1 cup all-motive flour
- three Tablespoons granulated sugar
- 1 teaspoon baking powder
- half of teaspoon baking soda
- 1/4 teaspoon salt
- 3/four cup + 2 Tablespoons half of and half of see note
- 1 Tablespoon apple cider vinegar
- 1 large egg
- 2 Tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 banana sliced
- 1/four cup chocolate chips
Instructions
- Preheat oven to 425 tiers F. Line a large 13" x 9" rimmed sheet pan with parchment paper. Set apart.
- In a huge mixing bowl, whisk together dry components (flour, sugar, baking powder, baking soda and salt).
- In a measuring cup, combine half and half and apple cider vinegar. Stir few times and permit sit 2 to three minutes. It need to thicken up and 1/2 and half of must bitter. You just made buttermilk.
- Add egg, oil and vanilla to buttermilk aggregate. Whisk till easy.
- Add the wet components and chocolate chips to dry elements and stir to mix. Do now not overmix.
- Spread the batter onto organized baking sheet. Top with slices of banana and chocolate chips.
- Bake for 13 to fifteen mins. The top have to be golden and dry.
- Remove from oven and permit cool.
- Cut into squares and serve with maple syrup or warmed up peanut butter.
Recipe Notes
- You can freeze cooled squares in a ziploc bag for up to 1 month. Thaw out and reheat in microwave.
- Half and half of is a combination of same components of whole milk and mild cream. It is in my view the exceptional for making selfmade buttermilk, that makes pancakes thick and fluffy. You can use whole milk in it is location but the pancakes may not rise as an awful lot.
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