Why spend time flipping pancake after pancake for the stack to just go cold? This is our absolute favorite breakfast hack because it just simplifies the pancake process without sacrificing fluffiness and flavor. It just makes sense!
Sheet Pan Pancakes
4 cups buttermilk pancake mix (any brand)
3 1/4 cups of water
Your choice of toppings:
Chopped cooked bacon
4 Tablespoons butter
Preheat the oven to 425 degrees.
In a large bowl, mix the water and pancake mix together until combined. It should be a bit thick and lumpy. Let the batter sit for 10-12 minutes for maximum crown (maximum crown means maximum fluffiness!).
In the meantime, line a cookie sheet pan (11x17) with foil and grease the bottom and sides with butter; or alternatively grease and line with parchment paper.
Once 10-12 minutes have elapsed, give the batter a stir. Then pour and spread batter evenly over the sheet pan. Top with your choice of toppings, like sliced fruit and berries.
Bake at 425 degrees for 12 minutes at the center rack. After 12 minutes, the top should look pale and dry, maybe just starting to golden around the corners. Switch your oven setting to a High Broil and broil for about 4-6 minutes until the top is completely golden and berries are sizzling.
Remove from the oven and spread butter all over the surface of the pancake. Slice and serve immediately. My favorite is topping it with whipped cream, more fruit and a drizzle of maple syrup!
Tell me in the comments- what’s your favorite thing to add to your pancakes?
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