Super Simple Sheet-Pan Pancakes
One word: glorious!!
Anytime I can bulk-cook a kid-approved breakie for the week, I will do it!
Sheet-pan suppers have really taken off, and thank goodness. Anything to make supper prep a little simpler, a little less cumbersome can help at the end of the day. So when I heard of sheet-pan breakie as an option, it took me 2 seconds to GET ON BOARD.
I don't think anything shakes your day more than three hangry children when you haven't been able to drink your first cup of coffee. So this recipe is a gift, for a quick and healthy breakfast you and the kids will love!
One thing I noticed about these were how fluffy they were! They puffed right up in the oven...
The other thing I love about these sheet-pan pancakes, is that they are super easy to slice and freeze. Perfect for a for a quick, toaster-oven friendly breakfast
We all got to sit down and eat hot pancakes together!!
What usually happens is I pluck off the fresh pancakes from the top of the stack for the kids, only to find myself eating the cold (and semi-moist) pancakes from the bottom of the heap.
A gem of a recipe I found earlier this year was in Half Baked Harvest's Super Simple Cookbook. She has an awesome recipe for a pancake mix that you can make ahead of time, and have on hand.
Bonus, it contains majority wholewheat flour.
Recipe for Homemade Pancake Mix
4 cups whole-wheat flour
3 cups all purpose flour
3 tbsp baking powder
1 tbsp baking soda
1 tbsp salt
1 tsp ground cinnamon
I store this in a large glass contained with a sealing lid and pull it out whenever we are feelin' flap jacks. When it's time, I make anywhere from 1 - 1.5 cups of pancake mix (add an egg, a little splash of oil and milk to make it the right consistency and bam! Beautiful fluffy pancakes!
To make this a sheet-pan recipe, take 3 cups of homemade pancake mix and mix with 2 eggs, ~1/3 cup oil and milk to make it that pancake batter consistency. I was unsure of how the pancakes would bake in the sheet pan, so I did use a non-stick spray before I poured in my batter.
I decided to do half the sheet a cinnamon-swirl pancake and the other half blueberry and popped it in the oven at 425 degrees.
15 minutes later we had the fluffiest, largest pancake I have had the pleasure of eating!
The kidlets were totally impressed, and I managed to store 1/2 of the recipe in the freezer for our next pancake saga. Win-win!