Do you love pancakes? Try German Pancakes, Whole Wheat Pancakes, Cottage Cheese Pancakes or Pumpkin Pancakes.
How to make Sheet Pan Pancakes:
Make Pancake Batter: Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, and salt. Add buttermilk, eggs and melted butter and mix just until incorporated. Add milk, a little at a time until batter is still thick, but pourable. My kids love helping make these and choose what toppings to add. Chocolate Chips and sprinkles are always a must before baking, and we keep the fresh strawberries and bananas to top after they’re baked. Bake: Pour batter into greased 13×18’’ pan (bakers half sheet). Add toppings, if desired. Bake at 425 degrees F for about 14-15 minutes. Cut into squares, and serve warm, with syrup. Serve the best sheet pan pancakes with our homemade pancake syrup.
Storage and Freezing Instructions:
To Store: Keep leftover pancakes in the refrigerator for 3-4 days. Reheat for a few seconds in the microwave. To Freeze: place cooled pancake servings in a freezer-safe container and freeze for up to 3 months. Warm in the microwave from frozen, on defrost setting.
More Breakfast Favorites:
French Toast Casserole Sour Cream Coffee Cake Strawberry Overnight Oats Breakfast Skillet Cranberry Orange Muffins Hashbrown Breakfast Casserole
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